15+ Delicious Olive Garden Pasta Fagioli Recipes You’ll Love

Olive Garden’s famous Pasta Fagioli soup has won the hearts of many with its hearty combination of beans, pasta, vegetables, and rich broth.

It’s the perfect comfort food for cold days or anytime you’re craving something filling yet satisfying.

Whether you’re looking to recreate the beloved restaurant version at home or add a personal twist, there’s a variety of ways to make this delicious soup.

In this blog post, we’ve rounded up 15+ Olive Garden Pasta Fagioli recipes that you can easily make in your own kitchen.

From traditional takes to creative variations, these recipes are sure to satisfy your cravings and bring the taste of Olive Garden straight to your dining table.

So grab your apron and get ready to explore these mouthwatering pasta fagioli recipes!

15+ Delicious Olive Garden Pasta Fagioli Recipes You’ll Love

With these 15+ Olive Garden Pasta Fagioli recipes, you can enjoy the flavors of your favorite Italian-inspired soup in the comfort of your own home.

Whether you prefer the classic version, a spicier twist, or a healthier alternative, there’s a recipe here for every taste.

The beauty of Pasta Fagioli lies in its versatility—you can customize the ingredients to suit your dietary preferences or simply to use what you have on hand.

So, gather your ingredients, try a few of these recipes, and make your next meal a cozy, flavorful experience.

Classic Olive Garden Pasta Fagioli

This classic Pasta Fagioli recipe captures the essence of Olive Garden’s signature soup. With a hearty blend of ground beef, vegetables, kidney beans, and elbow pasta, this dish is perfect for a comforting meal. The savory broth is seasoned with Italian herbs and spices, creating a flavorful soup that will warm you from the inside out.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef broth
• 2 cups water
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup small elbow pasta
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the diced onion, carrot, celery, and garlic to the pot. Sauté until the vegetables are tender, about 5 minutes.
3. Stir in the kidney beans, diced tomatoes, tomato sauce, beef broth, and water. Add the Italian seasoning, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat and simmer for 15 minutes, allowing the flavors to meld together.
5. Add the elbow pasta and cook for an additional 10-12 minutes or until the pasta is tender.
6. Serve the soup in bowls, garnished with chopped fresh parsley.

This Pasta Fagioli recipe brings the warmth and richness of Olive Garden’s famous soup straight into your kitchen. It’s not only delicious but also incredibly filling, making it a perfect meal for a chilly evening. The combination of tender pasta, savory broth, and hearty vegetables makes each bite comforting and satisfying. Whether you’re serving it as a main course or as a starter, this recipe is sure to become a family favorite.

Olive Garden-Inspired Vegetarian Pasta Fagioli

This vegetarian version of Olive Garden’s Pasta Fagioli offers a delicious alternative to the traditional recipe, packed with flavorful vegetables and beans. With no meat, this soup is perfect for vegetarians or anyone looking for a lighter, yet still satisfying, soup. The blend of vegetables and Italian spices delivers a taste of Italy in every spoonful.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) white beans (like cannellini), drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup small pasta (like ditalini or elbow pasta)
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup spinach, chopped
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic, and sauté until the vegetables are soft, about 5-7 minutes.
2. Stir in the kidney beans, white beans, diced tomatoes, and vegetable broth. Add the Italian seasoning, salt, and pepper. Bring to a boil.
3. Once boiling, reduce the heat and simmer for 10 minutes to blend the flavors.
4. Add the pasta and cook until al dente, about 8-10 minutes.
5. Stir in the chopped spinach and cook for another 2 minutes, until wilted.
6. Ladle the soup into bowls and garnish with fresh basil.

This vegetarian Pasta Fagioli is a light yet hearty meal full of vibrant vegetables and nourishing beans. The fresh spinach adds a burst of green, and the vegetable broth enhances the soup’s natural flavors, making each spoonful both comforting and healthy. Whether you’re a vegetarian or simply looking for a lighter option, this recipe offers all the richness and warmth you’d expect from a great Italian soup without any meat. It’s perfect for any occasion, from a light lunch to a satisfying dinner.

Spicy Olive Garden Pasta Fagioli

If you’re craving a little heat with your comfort food, this spicy take on Olive Garden’s Pasta Fagioli is just what you need. By adding a few key ingredients like red pepper flakes and spicy sausage, this soup takes on a bold, flavorful kick while still maintaining the rich, hearty base that makes Pasta Fagioli so popular.

Ingredients:

• 1 lb spicy Italian sausage, casings removed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups chicken broth
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup small elbow pasta
• 1 cup kale or spinach, chopped (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the spicy sausage over medium heat, breaking it up into small pieces as it cooks. Once browned, remove any excess fat.
2. Add the onion and garlic to the pot, sautéing until the onion is soft and translucent.
3. Stir in the kidney beans, diced tomatoes, tomato sauce, chicken broth, red pepper flakes, Italian seasoning, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together.
5. Add the elbow pasta and cook for 10 minutes or until the pasta is tender.
6. If desired, stir in the kale or spinach and cook until wilted.
7. Serve hot, garnished with fresh parsley.

This spicy version of Pasta Fagioli brings the perfect balance of heat and comfort. The spicy sausage adds bold flavor, while the red pepper flakes give the soup a warm, zesty finish. With hearty beans, pasta, and vegetables, this soup is as satisfying as it is flavorful. If you’re someone who enjoys a little extra spice in your meals, this version is a must-try. Perfect for those chilly nights when you need something both comforting and exciting to eat.

Creamy Olive Garden Pasta Fagioli

For those who love a rich, creamy twist on the classic Pasta Fagioli, this recipe brings in heavy cream and Parmesan cheese to create a luxurious soup with a velvety texture. It combines the hearty vegetables and beans you love with a creamy base, adding depth and indulgence while still being hearty and satisfying.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup elbow pasta
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. In a large pot, brown the ground beef over medium heat. Drain any excess fat and set the beef aside.
2. In the same pot, sauté the onion and garlic until the onion becomes translucent and tender.
3. Add the kidney beans, diced tomatoes, and beef broth. Stir in the Italian seasoning, salt, and pepper. Bring to a simmer and cook for 15 minutes.
4. Add the elbow pasta and cook until al dente, about 10 minutes.
5. Stir in the heavy cream and Parmesan cheese. Cook for an additional 2-3 minutes until the soup is creamy and the cheese is melted.
6. Serve the soup in bowls, garnished with fresh basil or parsley.

This creamy Pasta Fagioli brings the richness of heavy cream and Parmesan into the comforting blend of beans and vegetables. The addition of cheese enhances the depth of flavor, making each spoonful a decadent experience. It’s the perfect comfort food for a cozy night in or when you want to treat yourself to a special, creamy soup that’s both hearty and delicious.

Slow Cooker Olive Garden Pasta Fagioli

For an easy, hands-off approach to Pasta Fagioli, this slow cooker recipe brings all the ingredients together in one pot and allows you to set it and forget it. The slow cooking process allows the flavors to meld together beautifully, creating a rich, flavorful soup that’s ready when you are.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup elbow pasta
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it into crumbles. Drain the fat and transfer the beef to the slow cooker.
2. Add the diced onion, garlic, kidney beans, diced tomatoes, tomato sauce, and beef broth to the slow cooker. Stir in the Italian seasoning, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the flavors are well combined.
4. About 30 minutes before serving, add the elbow pasta to the slow cooker. Stir, cover, and cook until the pasta is tender.
5. Serve the soup in bowls, garnished with fresh parsley.

This slow cooker version of Pasta Fagioli is the ultimate in convenience. It does the work for you, allowing the ingredients to meld together and create a rich, flavorful soup with minimal effort. The elbow pasta adds the perfect texture, and the kidney beans and beef provide plenty of heartiness. Ideal for busy days when you want a homemade meal ready without much preparation, this version is guaranteed to become a family favorite.

Olive Garden Pasta Fagioli with Turkey

This leaner version of Pasta Fagioli swaps out the ground beef for ground turkey, creating a lighter soup that still maintains the comforting, rich flavors of the original. With vegetables, beans, and a savory broth, this recipe is a healthier take on the classic without sacrificing taste.

Ingredients:

• 1 lb ground turkey
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup small pasta (like ditalini)
• Fresh spinach, chopped (optional)
• Fresh basil, chopped (for garnish)

Instructions:

1. In a large pot, cook the ground turkey over medium heat until browned, breaking it into crumbles as it cooks.
2. Add the diced onion and garlic to the pot and sauté until the onion is tender, about 5 minutes.
3. Stir in the kidney beans, diced tomatoes, tomato sauce, and chicken broth. Add the Italian seasoning, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together.
5. Add the pasta and cook for about 10 minutes or until the pasta is tender.
6. If using, stir in the chopped spinach and cook until wilted, about 2 minutes.
7. Serve the soup in bowls, garnished with fresh basil.

This lighter version of Pasta Fagioli with turkey offers all the flavors of the classic soup but with fewer calories and fat. The ground turkey provides a lean protein that pairs wonderfully with the beans and vegetables, while the Italian seasoning brings the dish to life. It’s a perfect choice for those looking for a healthier yet still comforting meal that doesn’t compromise on flavor.

Olive Garden Pasta Fagioli with Bacon

This variation of Pasta Fagioli introduces crispy bacon into the mix, adding a smoky, savory flavor that elevates the soup. The richness of the bacon complements the beans and vegetables, providing a heartier, more indulgent version of this classic dish.

Ingredients:

• 6 slices bacon, chopped
• 1 lb ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup elbow pasta
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. Add the ground beef to the pot and brown it, breaking it apart as it cooks. Drain any excess fat.
3. Stir in the onion and garlic, sautéing until the onion becomes translucent.
4. Add the kidney beans, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
5. Reduce the heat to simmer and cook for 15 minutes, allowing the flavors to meld together.
6. Add the elbow pasta and cook until tender, about 10 minutes.
7. Stir the crispy bacon back into the soup. Serve in bowls and garnish with fresh parsley.

The smoky flavor of the bacon adds a delightful twist to the traditional Pasta Fagioli, creating a more indulgent and flavorful soup. The crispy texture contrasts beautifully with the tender beans and pasta, while the savory beef broth ties everything together. This hearty version is perfect for anyone who loves bacon and wants to add an extra layer of richness to their soup.

Vegan Olive Garden Pasta Fagioli

This vegan version of Olive Garden’s Pasta Fagioli swaps out meat for plant-based protein, creating a delicious, hearty soup that’s full of flavor without any animal products. Packed with beans, vegetables, and Italian herbs, it’s a satisfying and wholesome meal for vegans and non-vegans alike.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup ditalini pasta
• 2 cups fresh spinach, chopped
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the kidney beans, diced tomatoes, tomato sauce, and vegetable broth to the pot. Stir in the Italian seasoning, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to develop.
5. Add the ditalini pasta and cook until tender, about 10 minutes.
6. Stir in the chopped spinach and cook until wilted, about 2 minutes.
7. Serve in bowls, garnished with fresh basil.

This vegan Pasta Fagioli is just as flavorful and comforting as the traditional version, without any animal-based ingredients. The combination of kidney beans, tomatoes, and spinach adds plenty of nutrients and heartiness, while the Italian seasoning enhances the depth of flavor. It’s a perfect meal for anyone seeking a plant-based option that’s satisfying and rich in taste.

Olive Garden Pasta Fagioli with Sausage

By adding Italian sausage to this version of Pasta Fagioli, you get a deliciously rich and savory twist on the classic. The sausage adds bold flavor and enhances the overall texture, creating a heartier soup that’s sure to fill you up and satisfy your taste buds.

Ingredients:

• 1 lb Italian sausage (bulk, not in casing)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup elbow pasta
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, brown the Italian sausage over medium heat, breaking it apart as it cooks. Drain any excess fat.
2. Add the diced onion and garlic to the pot and sauté until the onion is softened, about 5 minutes.
3. Stir in the kidney beans, diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil.
4. Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to combine.
5. Add the elbow pasta and cook until tender, about 10 minutes.
6. Serve in bowls and garnish with fresh parsley.

The addition of Italian sausage to this Pasta Fagioli recipe brings an extra layer of richness and flavor that takes the soup to the next level. The savory sausage pairs beautifully with the beans and vegetables, while the Italian seasoning ties all the ingredients together. This hearty, flavorful soup is perfect for anyone who loves a meat-filled variation of this beloved dish.

Spicy Olive Garden Pasta Fagioli

For those who love a little heat in their soups, this spicy version of Pasta Fagioli incorporates crushed red pepper flakes and a dash of hot sauce for an extra kick. The heat enhances the rich, savory flavors of the beans and broth, creating a deliciously bold soup that warms you from the inside out.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (to taste)
• 1 tsp crushed red pepper flakes (adjust to taste)
• 1 tbsp hot sauce (optional)
• 1 cup small pasta (like ditalini)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, brown the ground beef over medium heat. Drain any excess fat.
2. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the kidney beans, diced tomatoes, and beef broth. Add the Italian seasoning, salt, pepper, and crushed red pepper flakes. Bring to a boil.
4. Reduce the heat to a simmer and cook for 15 minutes to allow the flavors to meld together.
5. Add the pasta and cook until al dente, about 10 minutes.
6. Stir in the hot sauce if desired, adjusting the spice level to taste.
7. Serve in bowls and garnish with fresh cilantro.

This spicy Pasta Fagioli offers a deliciously bold twist on the traditional soup. The heat from the crushed red pepper flakes and hot sauce enhances the savory flavors of the beef, beans, and tomatoes, making it a perfect choice for those who like their soups with a little more spice. The freshness of cilantro provides a cooling balance, making this soup both exciting and satisfying.

Olive Garden Pasta Fagioli with Roasted Vegetables

This version of Pasta Fagioli takes a healthy turn by adding roasted vegetables such as zucchini, bell peppers, and carrots to the mix. Roasting the vegetables beforehand brings out their natural sweetness and enhances the depth of flavor, making this a hearty and nutritious meal.

Ingredients:

• 1 medium zucchini, diced
• 1 bell pepper (any color), diced
• 1 large carrot, diced
• 2 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup small pasta (like ditalini)
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the zucchini, bell pepper, and carrot with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes until they are tender and lightly caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the ground turkey and cook until browned. Drain any excess fat.
4. Add the diced onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Stir in the kidney beans, diced tomatoes, and vegetable broth. Add the Italian seasoning, salt, and pepper, and bring to a boil.
6. Reduce the heat to simmer and cook for 15 minutes.
7. Add the roasted vegetables to the pot and stir in the pasta. Cook until the pasta is tender, about 10 minutes.
8. Serve the soup in bowls, garnished with fresh basil.

The addition of roasted vegetables elevates this Pasta Fagioli to a new level, adding sweetness and depth of flavor that perfectly complements the savory broth. The combination of hearty beans, pasta, and ground turkey creates a filling and nutritious meal that’s perfect for a wholesome dinner. This recipe is a great way to sneak in extra vegetables while still enjoying a comforting and flavorful soup.

Olive Garden Pasta Fagioli with Kale

This version of Pasta Fagioli incorporates nutrient-packed kale, giving the soup a boost of vitamins and a slightly earthy flavor that complements the other ingredients. The addition of greens makes this a heartier, healthier version of the classic soup, without losing any of the comfort you crave.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup elbow pasta
• 2 cups kale, chopped and tough stems removed
• Fresh thyme, chopped (for garnish)

Instructions:

1. In a large pot, brown the ground beef over medium heat, breaking it into crumbles as it cooks. Drain any excess fat.
2. Add the diced onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the kidney beans, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.
4. Reduce the heat to simmer and cook for 15 minutes, allowing the flavors to develop.
5. Add the elbow pasta and cook until al dente, about 10 minutes.
6. Stir in the chopped kale and cook until wilted, about 2 minutes.
7. Serve the soup in bowls, garnished with fresh thyme.

The addition of kale in this Pasta Fagioli not only enhances the soup’s nutritional profile but also adds a pleasant earthy flavor that complements the savory broth and beans. This version is perfect for those looking for a heartier, more wholesome take on the classic dish, without sacrificing any of the comfort and flavor. The kale provides a lovely contrast to the creamy pasta and beans, making each bite satisfying and nutritious.

Olive Garden Pasta Fagioli with Parmesan

This variation of Pasta Fagioli adds a rich, cheesy element by incorporating freshly grated Parmesan cheese into the soup. The creamy, salty Parmesan not only enhances the flavor of the broth but also gives the soup a luxurious texture, making it even more satisfying. It’s a great option for cheese lovers looking to elevate the classic dish.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup small pasta (like ditalini)
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks. Drain any excess fat.
2. Add the diced onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the kidney beans, diced tomatoes, and beef broth. Add the Italian seasoning, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together.
5. Add the pasta and cook until al dente, about 10 minutes.
6. Stir in the grated Parmesan cheese, allowing it to melt into the soup.
7. Serve the soup in bowls, garnished with fresh parsley.

The addition of Parmesan cheese adds an indulgent touch to this Pasta Fagioli, enriching the soup with a creamy, salty flavor that blends beautifully with the beans, pasta, and vegetables. The melt-in-your-mouth cheese makes each spoonful feel decadent and comforting, making it an ideal choice for cheese lovers looking to add a little extra luxury to their soup.

Olive Garden Pasta Fagioli with Turkey Sausage

This version of Pasta Fagioli uses lean turkey sausage as a healthier alternative to traditional pork sausage. The turkey sausage still provides that delicious savory flavor, but with less fat, making this a lighter option that doesn’t sacrifice taste. This hearty soup is perfect for a cozy, guilt-free meal.

Ingredients:

• 1 lb turkey sausage (bulk, not in casing)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 cup small pasta (like ditalini)
• 2 cups spinach, chopped
• Fresh basil, chopped (for garnish)

Instructions:

1. In a large pot, cook the turkey sausage over medium heat, breaking it into small crumbles as it cooks. Drain any excess fat.
2. Add the diced onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the kidney beans, diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together.
5. Add the pasta and cook until al dente, about 10 minutes.
6. Stir in the chopped spinach and cook until wilted, about 2 minutes.
7. Serve the soup in bowls, garnished with fresh basil.

The turkey sausage in this Pasta Fagioli brings all the savory goodness of the traditional version while keeping the dish lighter and healthier. The spinach adds a nice freshness and extra nutrients, while the pasta and beans provide a comforting, filling texture. This recipe is perfect for anyone who wants a heart-healthy version of the beloved soup without compromising on flavor.

Olive Garden Pasta Fagioli with Sweet Potatoes

This unique twist on Pasta Fagioli incorporates sweet potatoes for added sweetness and nutrition. The natural sweetness of the potatoes complements the savory elements of the soup, creating a delicious balance of flavors. The addition of sweet potatoes makes this version a bit more filling and perfect for those who enjoy a hearty, wholesome meal.

Ingredients:

• 1 lb ground turkey or beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 medium sweet potato, peeled and diced
• 1 cup small pasta (like ditalini)
• Fresh thyme, chopped (for garnish)

Instructions:

1. In a large pot, brown the ground turkey or beef over medium heat, breaking it apart as it cooks. Drain any excess fat.
2. Add the diced onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the kidney beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil.
4. Add the diced sweet potato and cook for 10 minutes, or until tender.
5. Add the pasta and cook until al dente, about 10 minutes.
6. Serve the soup in bowls, garnished with fresh thyme.

The sweet potatoes in this Pasta Fagioli add a delightful natural sweetness that balances the savory flavors of the beans, tomatoes, and broth. The sweet potatoes also make the soup more filling and provide a comforting texture. This version is perfect for those looking for a hearty, nutrient-rich meal that offers a unique twist on the traditional Pasta Fagioli recipe.

Note: More recipes are coming soon!