15+ Cozy Olive Garden Fagioli Soup Recipes to Make in Your Kitchen

Olive Garden’s Fagioli Soup is a classic comfort food, beloved for its hearty flavors, rich broth, and the perfect balance of savory vegetables, beans, and Italian seasonings.

It’s no wonder this soup has become a favorite at the restaurant. But what if you could recreate that same delightful experience in the comfort of your own home?

Good news — you can! With a few simple ingredients and the right recipes, you can enjoy a bowl of Olive Garden-inspired Fagioli Soup whenever you like.

Whether you prefer the traditional version or are looking to add your own twist, these 15+ Olive Garden Fagioli Soup recipes are guaranteed to satisfy your craving.

From classic renditions to variations that include unique ingredients like sausage, kale, or turkey, there’s something for everyone.

15+ Cozy Olive Garden Fagioli Soup Recipes to Make in Your Kitchen

Recreating Olive Garden’s iconic Fagioli Soup in your own kitchen is easier than you think, and with these 15+ recipes, you’ll never run out of delicious variations to try.

Whether you stick with the traditional ingredients or mix in your favorite flavors, this soup is sure to become a staple in your recipe rotation.

So, the next time you’re craving something comforting, nourishing, and full of flavor, you’ll know exactly where to turn.

Enjoy these Olive Garden-inspired recipes and elevate your soup game to the next level!

Olive Garden Copycat Fagioli Soup (Classic Version)

This recipe is a perfect replica of Olive Garden’s famous Fagioli Soup, loaded with hearty vegetables, tender white beans, savory ground beef, and Italian seasonings. A rich and flavorful broth makes this soup a comforting dish that’s perfect for cold weather or as a satisfying appetizer for a meal. It’s easy to prepare, with ingredients that bring out the best in each bite.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups spinach, chopped (or kale)
• 1/2 cup small pasta (like ditalini or elbow)
• 2 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Remove excess fat if needed.
2. Add chopped onion, garlic, carrot, and celery to the pot, cooking until the vegetables are tender (about 5-7 minutes).
3. Stir in the diced tomatoes, tomato sauce, and beef broth. Season with oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer.
4. Add the white beans and pasta. Let the soup simmer for 15 minutes, or until the pasta is tender and cooked through.
5. Stir in chopped spinach or kale and let it wilt into the soup.
6. Taste and adjust seasonings as needed. Serve hot, garnished with freshly grated Parmesan cheese.

This Olive Garden-inspired Fagioli Soup is a cozy, satisfying dish that is perfect for any season. The combination of ground beef, vegetables, beans, and pasta creates a rich and hearty soup that will warm you from the inside out. It’s easy to make, uses pantry-friendly ingredients, and tastes just as good as the original. Perfect for feeding a crowd or enjoying leftovers the next day!

Vegetarian Olive Garden Fagioli Soup

For those looking for a vegetarian option of Olive Garden’s classic Fagioli Soup, this recipe delivers all the flavors you love without the meat. Packed with tender white beans, vegetables, and fresh greens, it’s a lighter take on the original that still maintains the same comforting and satisfying qualities. The hearty broth and blend of Italian herbs make this soup a delicious and healthy alternative.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• 1/2 cup small pasta (like ditalini or elbow)
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant (about 3 minutes).
2. Add the carrot and celery, cooking for an additional 5 minutes until the vegetables are tender.
3. Stir in the diced tomatoes, vegetable broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
4. Add the white beans and pasta. Continue simmering for about 10-12 minutes, or until the pasta is tender and cooked through.
5. Stir in the chopped kale or spinach and cook for an additional 2-3 minutes, just until wilted.
6. If desired, add balsamic vinegar for extra depth of flavor. Taste and adjust seasonings as necessary.
7. Serve hot, topped with a sprinkle of Parmesan cheese, if desired (optional for strict vegetarians).

This vegetarian version of Fagioli Soup is a healthy, flavorful, and satisfying dish that doesn’t skimp on taste. The beans provide a hearty base, while the vegetables and greens add freshness and texture. The broth is rich with Italian herbs and a touch of balsamic vinegar, bringing a depth of flavor to each spoonful. This recipe is ideal for vegetarians or anyone looking for a lighter but equally delicious take on Olive Garden’s classic soup.

Slow Cooker Olive Garden Fagioli Soup

For those who prefer a hands-off approach to cooking, this slow cooker version of Olive Garden’s Fagioli Soup is the perfect solution. Set it in the morning and return to a hot, flavorful, and aromatic meal in the evening. With all the ingredients simmered together, this recipe allows the flavors to meld beautifully, creating a rich and comforting soup that’s easy to prepare and perfect for busy days.

Ingredients:

• 1 lb ground turkey or beef (optional for a lighter version)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• 1/2 cup small pasta (ditalini or elbow)
• 2 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Brown the ground turkey or beef, breaking it apart as it cooks. Once browned, transfer to the slow cooker.
2. To the slow cooker, add the onion, garlic, carrot, celery, white beans, diced tomatoes, tomato sauce, and broth.
3. Stir in the basil, oregano, red pepper flakes, salt, and pepper. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. About 30 minutes before serving, add the pasta and spinach or kale. Stir well, cover, and continue to cook until the pasta is tender.
5. Taste and adjust the seasoning with salt and pepper, if necessary.
6. Serve hot, garnished with Parmesan cheese, if desired.

This slow cooker Fagioli Soup brings the convenience of a set-it-and-forget-it meal with all the rich, hearty flavors of the original Olive Garden recipe. The long cooking time allows the vegetables and beans to absorb the savory broth, creating a dish that’s both filling and comforting. The addition of greens and pasta makes it a complete meal, perfect for a busy weeknight or a leisurely weekend dinner. Enjoy the wonderful flavors with minimal effort!

Creamy Olive Garden Fagioli Soup

For a creamy twist on Olive Garden’s classic Fagioli Soup, this recipe introduces a rich, velvety texture that takes the original to the next level. The combination of white beans, vegetables, and a creamy broth makes this soup both indulgent and satisfying. It’s perfect for those who love a smooth and comforting soup, with the added benefit of being just as hearty and flavorful as the traditional version.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup heavy cream
• 2 cups spinach or kale, chopped
• 1/2 cup small pasta (like ditalini or elbow)
• 2 tbsp olive oil
• Freshly grated Parmesan cheese (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef or turkey and cook until browned. Drain excess fat if necessary.
2. Add diced onion, garlic, carrot, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are tender.
3. Stir in the diced tomatoes, white beans, chicken broth, basil, oregano, salt, and pepper. Bring to a simmer.
4. Add the pasta and cook for about 10-12 minutes, until the pasta is al dente.
5. Lower the heat and stir in the heavy cream, followed by the spinach or kale. Continue to cook for an additional 3-5 minutes, just until the greens are wilted and the soup is creamy.
6. Taste and adjust seasonings as needed. Serve hot, garnished with freshly grated Parmesan cheese.

This creamy version of Fagioli Soup provides a comforting bowl of richness and flavor, perfect for those who enjoy a thicker, creamier broth. The heavy cream adds a luxurious texture, making the soup feel indulgent while still being full of wholesome ingredients like beans, vegetables, and lean protein. It’s a deliciously hearty dish that will leave you craving more.

Spicy Olive Garden Fagioli Soup

For those who love a little heat in their soup, this spicy version of Olive Garden’s Fagioli Soup offers a bold kick of flavor while still maintaining the comforting essence of the original recipe. The addition of spicy sausage and red pepper flakes gives this soup a fiery twist that pairs perfectly with the creaminess of the beans and the earthiness of the vegetables.

Ingredients:

• 1 lb spicy Italian sausage (casings removed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• 1/2 cup small pasta (ditalini or elbow)
• 2 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the spicy Italian sausage and cook, breaking it up as it cooks until browned.
2. Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
3. Stir in the diced tomatoes, white beans, chicken broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Add the pasta and cook for about 10-12 minutes, or until the pasta is tender.
5. Stir in the kale or spinach and cook for another 2-3 minutes until the greens are wilted.
6. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if you like more heat.
7. Serve hot, optionally topped with Parmesan cheese.

This spicy take on Fagioli Soup is for those who like their soup with a little fire. The spicy Italian sausage and red pepper flakes add heat that beautifully balances the earthy beans and savory broth. The spinach or kale adds freshness, and the pasta provides the perfect bite. It’s a great option for anyone who loves bold, zesty flavors with a hearty, comforting twist.

Slow Cooker Fagioli Soup with Bacon

This slow cooker version of Olive Garden’s Fagioli Soup adds a smoky depth with crispy bacon, transforming the soup into a flavorful and aromatic dish. The slow cooking process allows the beans and vegetables to meld with the savory bacon and herbs, making it a perfect set-it-and-forget-it meal. It’s hearty, smoky, and delicious, ideal for a busy weeknight dinner.

Ingredients:

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• 1/2 cup small pasta (ditalini or elbow)

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving a little bacon fat in the skillet.
2. Add the onion and garlic to the skillet with the bacon fat and sauté for about 3-4 minutes until softened.
3. Transfer the bacon, onion, garlic, carrots, celery, white beans, diced tomatoes, chicken broth, oregano, basil, red pepper flakes, salt, and pepper to the slow cooker.
4. Stir everything together, cover, and cook on low for 6-7 hours or high for 3-4 hours.
5. About 30 minutes before serving, add the pasta and kale or spinach to the slow cooker. Stir and continue to cook until the pasta is tender and the greens are wilted.
6. Taste and adjust seasoning as needed. Serve hot, topped with crispy bacon and freshly grated Parmesan cheese.

This slow cooker Fagioli Soup with bacon offers a smoky and savory twist that elevates the classic dish. The bacon’s crispiness and rich flavor add a comforting, indulgent element to the soup. The slow cooking process lets the flavors blend together beautifully, making this an easy and delicious meal with minimal effort. It’s perfect for those who love a little extra depth in their soup and appreciate the simplicity of slow-cooked meals.

Olive Garden Fagioli Soup with Sausage and Spinach

This hearty and flavorful version of Olive Garden’s Fagioli Soup combines savory sausage and fresh spinach for a nutritious twist. The sausage adds a rich depth of flavor, while the spinach offers a burst of freshness. The addition of beans, vegetables, and pasta makes this soup an all-in-one meal that’s perfect for a cozy dinner.

Ingredients:

• 1 lb Italian sausage (mild or spicy, your choice)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 1/2 cup small pasta (ditalini or elbow)
• 2 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
2. Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables soften.
3. Stir in the diced tomatoes, white beans, chicken broth, basil, oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer.
4. Add the pasta and cook for about 10-12 minutes until the pasta is tender.
5. Stir in the spinach and cook for another 2-3 minutes, until the spinach has wilted and incorporated into the soup.
6. Taste and adjust seasonings as needed. Serve hot, optionally topped with grated Parmesan cheese.

This version of Fagioli Soup is an ideal combination of flavors and textures, with the sausage offering a savory richness and the spinach bringing a light, fresh balance. The hearty beans and tender pasta make this soup a complete meal, perfect for serving on a chilly evening. The vibrant spinach gives it a colorful touch, while the savory seasonings ensure it’s as comforting as the original Olive Garden favorite.

Vegan Olive Garden Fagioli Soup

For a plant-based twist on Olive Garden’s Fagioli Soup, this vegan recipe skips the meat but still offers all the heartiness and flavor that make the dish so popular. With a rich, savory broth, creamy white beans, and loads of vegetables, this version is not only vegan but also incredibly nutritious and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• 1/2 cup small pasta (ditalini or elbow)
• Freshly chopped parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the carrots and celery to the pot and cook for another 5 minutes, allowing the vegetables to soften.
3. Stir in the diced tomatoes, white beans, vegetable broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the soup to a simmer.
4. Add the pasta and cook for about 10-12 minutes until the pasta is tender.
5. Stir in the spinach or kale and cook for another 2-3 minutes until wilted.
6. Taste and adjust seasoning, then serve hot, garnished with freshly chopped parsley.

This vegan Fagioli Soup offers all the rich, comforting flavors of the traditional dish without any animal products. The creamy white beans provide the perfect texture, while the vegetables and seasonings create a vibrant, flavorful base. The spinach or kale adds freshness and nutrients, making this soup both hearty and healthy. It’s a great option for anyone following a plant-based diet, or for those looking to enjoy a lighter, yet satisfying meal.

Olive Garden Fagioli Soup with Pesto

This version of Fagioli Soup takes a flavorful twist by incorporating a vibrant pesto sauce into the broth. The pesto infuses the soup with fresh basil, garlic, and Parmesan flavors, creating a unique and aromatic depth. This version is perfect for those who want to add a bit of flair to the classic Olive Garden recipe.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey or chicken (optional for a lighter version)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1/2 cup homemade or store-bought pesto
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 1/2 cup small pasta (ditalini or elbow)
• Freshly grated Parmesan cheese (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground turkey or chicken (if using) and cook, breaking it up into small pieces until browned.
2. Add the onion, garlic, carrots, and celery to the pot, and sauté for 5-7 minutes until the vegetables have softened.
3. Stir in the diced tomatoes, white beans, chicken broth, pesto, oregano, basil, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Add the pasta and cook for about 10-12 minutes until the pasta is tender.
5. Stir in the spinach and cook for another 2-3 minutes until the greens are wilted.
6. Taste and adjust seasonings as needed. Serve hot, topped with freshly grated Parmesan cheese.

This Pesto-infused Fagioli Soup brings a fresh, herbal twist to the traditional recipe, adding a burst of flavor from the basil pesto. The creamy beans and tender vegetables still take center stage, but the pesto creates a richer, more aromatic broth that enhances every bite. It’s a great option for pesto lovers looking to try something different while still enjoying the hearty, comforting essence of Olive Garden’s famous Fagioli Soup.

Olive Garden Fagioli Soup with Bacon and Kale

This recipe takes Olive Garden’s classic Fagioli Soup to the next level with the addition of crispy bacon and nutrient-rich kale. The smoky bacon adds depth and richness to the broth, while the kale provides a hearty texture and burst of green. This is a great option for those looking to add more protein and flavor to the traditional recipe while keeping the soup comforting and satisfying.

Ingredients:

• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups kale, chopped
• 1/2 cup small pasta (ditalini or elbow)
• 1 tbsp olive oil (optional, for sautéing)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside on paper towels to drain, leaving the bacon fat in the pot.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
3. Stir in the diced tomatoes, white beans, chicken broth, basil, oregano, salt, and pepper. Bring the mixture to a simmer.
4. Add the pasta and cook for about 10-12 minutes, or until the pasta is tender.
5. Stir in the kale and cook for another 2-3 minutes until the kale wilts and softens.
6. Return the crispy bacon to the pot and stir to incorporate. Taste and adjust seasonings as needed.
7. Serve the soup hot, garnished with extra crispy bacon, if desired.

This Bacon and Kale Fagioli Soup offers a wonderful balance of smoky, savory flavors with the rich texture of kale and creamy beans. The bacon adds a crispy, salty bite that enhances the soup’s overall depth, making it even more satisfying. It’s perfect for those who enjoy a protein-packed, hearty twist on the traditional Olive Garden Fagioli Soup, especially during colder months when you want something extra comforting.

Olive Garden Fagioli Soup with Mushrooms and Cream

This creamy version of Olive Garden’s Fagioli Soup adds earthy mushrooms to the classic mix, creating a rich and comforting dish. The mushrooms bring a deep umami flavor to the soup, and the addition of cream makes the broth velvety and smooth. Perfect for mushroom lovers, this version of Fagioli Soup is both indulgent and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (white or cremini)
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups spinach, chopped
• 1/2 cup small pasta (ditalini or elbow)
• Freshly grated Parmesan cheese (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add the mushrooms to the pot and cook for an additional 5 minutes, until the mushrooms release their moisture and become golden brown.
3. Stir in the carrots, celery, diced tomatoes, white beans, chicken broth, basil, thyme, salt, and pepper. Bring to a simmer and cook for 10-12 minutes.
4. Add the pasta and cook for an additional 10 minutes, or until the pasta is al dente.
5. Lower the heat and stir in the heavy cream, making the broth rich and creamy.
6. Add the spinach and cook until wilted, about 2-3 minutes.
7. Taste and adjust seasoning as needed. Serve the soup hot, topped with freshly grated Parmesan cheese.

This creamy Mushroom Fagioli Soup takes the traditional Olive Garden recipe to new heights with a luxurious, smooth broth and the earthy flavors of mushrooms. The cream adds a comforting richness, while the spinach provides color and freshness. The combination of beans, pasta, and vegetables ensures that this version remains hearty and satisfying, making it the perfect choice for a cozy meal that’s both indulgent and healthy.

Olive Garden Fagioli Soup with Zucchini and Herbs

For a light and fresh variation on Olive Garden’s Fagioli Soup, this version includes zucchini and an array of fresh herbs. The zucchini adds a soft, mild flavor that blends perfectly with the other ingredients, while the herbs infuse the soup with bright, aromatic notes. This is a great option for those looking for a more vegetable-forward soup without compromising on heartiness.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 zucchini, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp fresh thyme, minced
• Salt and pepper to taste
• 2 cups spinach, chopped
• 1/2 cup small pasta (ditalini or elbow)
• Freshly chopped parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 3-4 minutes until softened.
2. Add the zucchini, carrots, and celery to the pot, and cook for an additional 5-7 minutes, allowing the vegetables to soften.
3. Stir in the diced tomatoes, white beans, vegetable broth, basil, oregano, thyme, salt, and pepper. Bring to a simmer.
4. Add the pasta and cook for about 10-12 minutes, or until the pasta is tender.
5. Stir in the spinach and cook for another 2-3 minutes until wilted.
6. Taste and adjust seasoning, adding salt and pepper as needed. Serve the soup hot, garnished with freshly chopped parsley.

This light and herb-infused Fagioli Soup offers a refreshing take on the classic Olive Garden recipe, with the zucchini providing a fresh, mild flavor. The mix of fresh herbs adds brightness, while the beans, pasta, and spinach maintain the hearty base of the soup. It’s a wonderful option for those looking to enjoy a lighter, vegetable-forward version of the beloved dish, without sacrificing the comfort and fullness that Fagioli Soup provides.

Olive Garden Fagioli Soup with Sausage and Red Wine

This hearty version of Olive Garden’s Fagioli Soup incorporates savory sausage and a splash of red wine, bringing depth and richness to the broth. The sausage adds protein and flavor, while the red wine enhances the overall taste, making this soup a perfect choice for those who enjoy a bold twist on the classic. The result is a filling, savory soup that balances robust flavors with the comforting base of Fagioli.

Ingredients:

• 1 lb Italian sausage (mild or spicy), casing removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup red wine (such as Cabernet Sauvignon)
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste
• 2 cups spinach, chopped
• 1/2 cup small pasta (ditalini or elbow)
• Freshly grated Parmesan cheese (for garnish)

Instructions:

1. In a large pot, crumble and cook the sausage over medium heat until browned and cooked through, about 8-10 minutes. Remove any excess grease.
2. Add the diced onion and garlic to the pot, cooking for 3-4 minutes until softened.
3. Stir in the carrots, celery, diced tomatoes, white beans, and red wine. Bring to a simmer and let it cook for 10-15 minutes, allowing the wine to reduce slightly.
4. Add the chicken broth, basil, oregano, red pepper flakes (if using), salt, and pepper. Stir well and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes.
5. Add the pasta and cook for 10-12 minutes, or until tender.
6. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
7. Taste and adjust seasoning as needed. Serve the soup hot, topped with freshly grated Parmesan cheese.

This Fagioli Soup with Sausage and Red Wine is a robust, flavorful variation on the classic. The sausage adds a savory richness, while the red wine deepens the broth’s complexity, making it a perfect option for a cozy dinner. The addition of spinach and pasta makes the soup both hearty and well-balanced, and the Parmesan on top brings a final touch of creamy goodness. It’s an excellent choice for those who want a flavorful, filling meal.

Olive Garden Fagioli Soup with Sweet Potatoes and Kale

In this refreshing twist on Olive Garden’s Fagioli Soup, sweet potatoes add a slight sweetness and creamy texture, while kale contributes a healthy boost of greens. This variation is perfect for those looking for a more nutrient-packed version of the classic, without sacrificing flavor or heartiness. It’s a comforting and filling soup that’s also a bit lighter and full of vegetables.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 cups kale, chopped
• 1/2 cup small pasta (ditalini or elbow)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the sweet potatoes, carrots, and celery to the pot and cook for an additional 5-7 minutes until the vegetables begin to soften.
3. Stir in the diced tomatoes, white beans, vegetable broth, basil, oregano, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. Add the pasta and cook for an additional 10-12 minutes, or until the pasta is tender and the sweet potatoes are soft.
5. Stir in the kale and cook for 2-3 more minutes until it wilts.
6. Taste and adjust seasoning as necessary. Serve the soup hot.

This Sweet Potato and Kale Fagioli Soup brings a fresh, healthy twist to the traditional Olive Garden recipe. The sweet potatoes add natural sweetness and creaminess to the broth, while the kale packs the soup with vitamins and minerals. This version is perfect for those seeking a lighter yet still satisfying meal, with a boost of vegetables and fiber. It’s a comforting soup that will warm you up while providing plenty of nutritional benefits.

Olive Garden Fagioli Soup with Turkey and Spinach

This lighter version of Olive Garden’s Fagioli Soup swaps the traditional sausage for lean ground turkey, making it a more health-conscious option without sacrificing flavor. Spinach adds a fresh, green touch, while the broth remains rich and savory. This soup is perfect for those looking for a protein-packed, lower-fat version of the classic Fagioli, but still packed with flavor and heartiness.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups spinach, chopped
• 1/2 cup small pasta (ditalini or elbow)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks, about 8-10 minutes.
2. Add the onion and garlic to the pot, and sauté for 3-4 minutes until softened.
3. Stir in the carrots, celery, diced tomatoes, white beans, and chicken broth. Bring to a simmer.
4. Add the basil, oregano, salt, and pepper, and cook for 10-12 minutes, letting the flavors meld.
5. Add the pasta and cook for another 10-12 minutes, or until the pasta is tender.
6. Stir in the spinach and cook for 2-3 minutes, until the spinach is wilted.
7. Taste and adjust seasoning as needed. Serve the soup hot.

This Turkey and Spinach Fagioli Soup offers a healthier alternative to the traditional recipe by using lean turkey instead of sausage. The soup remains hearty and comforting, thanks to the combination of white beans, vegetables, and pasta. The spinach adds color and freshness, and the overall result is a lighter, more nutritious soup without compromising on flavor. It’s a great choice for anyone looking to enjoy a heartwarming bowl of soup with a little less fat and more protein.

Note: More recipes are coming soon!