Best 3 Olive Garden Pasta E Fagioli By Todd Wilbur Recipes
Indulge in the comforting goodness of Olive Garden's Pasta e Fagioli, a classic Italian soup that combines tender pasta, hearty beans, and a rich, flavorful broth. This delightful dish is a symphony of textures and flavors, with al dente pasta providing a satisfying bite, while soft beans add a creamy richness. The savory broth, infused with aromatic vegetables, herbs, and spices, envelops every spoonful with a warm and inviting embrace. Discover the secrets behind this beloved soup with our collection of carefully curated recipes, each offering a unique twist on the original. From traditional Italian preparations to modern culinary interpretations, let your taste buds embark on a culinary journey that celebrates the timeless appeal of Pasta e Fagioli.
Here are our top 3 tried and tested recipes!
PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)
Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food.
Provided by Natalya Drozhzhin
Categories Soup
Time 50m
Number Of Ingredients 16
Steps:
- On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
- Remove cooked beef from the pot. Drain of excess fat and set aside.
- In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
- Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
- Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
- Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
- Serve right away with a sprinkle of basil or parmesan cheese.
Nutrition Facts : Calories 204.7 kcal, Carbohydrate 26.01 g, Protein 17.33 g, Fat 4.1 g, SaturatedFat 1.27 g, Cholesterol 23.44 mg, Sodium 487.45 mg, Fiber 6.81 g, Sugar 3.6 g, ServingSize 1 serving
OLIVE GARDEN PASTA E FAGIOLI
This is by Todd Wilbur: "It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating on the Web. Some are shared on message boards, others are displayed on sites in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef or two kinds of beans. Others don't get the pasta right--it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd--one that's floating around in MasterCook format that lists "Top Secret Recipes" as the source. But wait a minute! I've never created a clone for this dish--not here on the site and not in any book. So, after logging some time over a chopping block, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is the one, kitchen cloners! If you want the taste of Pasta e Fagioli at home, this is the only recipe that will fool in a side-by-side taste test. Accept no other imitation." So says Mr. Wilbur. A friend brought me some of this so I wouldn't have to cook one night and brought me this write up the next day. This is wonderful, whoever's recipe it is.
Provided by Angelcook
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
- Add onion, carrot, celery and garlic and saute for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water, over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
OLIVE GARDEN PASTA E FAGIOLI
This is from an old "Top Secret Recipes" cookbook we found this summer in a garage sale. This soup is AWESOME!
Provided by Rachie P
Categories Clear Soup
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Brown ground beef in large saucepan or soup pot. Drain.
- Add onion, carrot, celery, and garlic.
- Simmer 10 minutes, then add remaining ingredients except pasta.
- Simmer 1 hour.
- Add cooked pasta.
- Simmer 5 minutes, then serve!
Nutrition Facts : Calories 702.1, Fat 8.3, SaturatedFat 3, Cholesterol 70.3, Sodium 1732.1, Carbohydrate 107.1, Fiber 21.9, Sugar 16.8, Protein 52.3
Tips:
- Use high-quality ingredients for the best flavor. Fresh vegetables, flavorful broth, and quality pasta will make a big difference in the final dish.
- Don't overcrowd the pot when cooking the pasta. This will prevent the pasta from cooking evenly.
- Season the pasta water generously with salt. This will help the pasta to absorb flavor.
- Cook the pasta al dente, or slightly firm to the bite. This will prevent the pasta from becoming mushy.
- Add the cooked pasta to the soup just before serving. This will prevent the pasta from overcooking.
- Garnish the soup with fresh herbs, grated Parmesan cheese, or croutons for extra flavor and texture.
Conclusion:
Olive Garden Pasta e Fagioli is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying Pasta e Fagioli that will be enjoyed by the whole family.
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