Copycat Olive Garden Pasta Fagioli Soup Recipe
If you love Olive Garden, then you are going to love my Crockpot Copycat Olive Garden Pasta Fagioli Soup recipe! (Or Pasta E Fagioli, as it is most commonly referred to)
It is a wonderful comfort food that can be enjoyed all year round. My favorite part is that you can make this in the crockpot which keeps it really simple and will make your house smell amazing!!
Pair with some yummy breadsticks and you have a delicious homemade meal!
Ingredients for Pasta Fagioli Soup
2 large Carrots, chopped
2 celery Stalks, chopped
1 onion, chopped
3 tablespoons of olive oil
3 large garlic cloves, chopped
1 14oz/400g can of chopped tomatoes or pureed tomatoes
1 quart/400ml chicken or vegetable stock
2 Cans Cannellini Beans
1 (3-inch) piece Parmesan rind (optional, and can be hard to find BUT it does add a lot of flavor).
1¼ cups/125g Small Pasta (small shells or ditalini)
2 heaping tablespoons of flat leaf parsley, chopped (more if preferred)
Salt & pepper
How to Make Pasta Fagioli Soup
Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
Add the garlic and cook another minute.
Once cooked put into the crockpot along with the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes.
Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the crockpot. Cook on low 5-6 hours or on high for 2-3
About 30 minutes before its done cooking add the pasta, chopped and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley if you wish
If you love copycat recipes, make sure to check out my recipe for Texas Roadhouse Honey Butter, it’s one of our all time favorites!
Print the Recipe for Pasta Fagioli
Crockpot Copycat Olive Garden Pasta Fagioli Soup Recipe
Ingredients
- 2 large Carrots, chopped
- 2 celery Stalks, chopped
- 1 onion, chopped
- 3 tablespoons of olive oil
- 3 large garlic cloves, chopped
- 1 14oz/400g can of chopped tomatoes or pureed tomatoes
- 1 quart/400ml chicken or vegetable stock
- 2 Cans Cannellini Beans
- 1 (3-inch) piece Parmesan rind (optional, and can be hard to find BUT it does add a lot of flavor).
- 1¼ cups/125g Small Pasta (small shells or ditalini)
- 2 heaping tablespoons of flat leaf parsley, chopped (more if preferred)
- Salt & pepper
Instructions
Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
Add the garlic and cook another minute.
Once cooked put into the crockpot along with the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes,
Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the crockpot. Cook on low 5-6 hours or on high for 2-3
About 30 minutes before its done cooking add the pasta, chopped and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley if you wish
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 501Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 55mgSodium: 349mgCarbohydrates: 54gFiber: 12gSugar: 7gProtein: 30g
*Just an estimate
Meet the author – Keri Lyn
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.
