Olive Garden’s Pasta e Fagioli is famous for good reason. It is a hearty and healthy soup that hits the spot without sabotaging the waistline. Teeming with great ingredients, this robust soup is perfect for a weeknight dinner. Leftovers are wonderful!
Just recently, I jumped back on the soup-salad-breadsticks lunch bandwagon at Olive Garden. It had been years since I had set foot into at O.G. restaurant. It didn’t take much arm pulling to fall back in love with their famous soups. Those little bowls of soup always hit the spot.
After making my own homemade Zuppa Toscana, which was seriously scrumptious, I knew I’d be making this Pasta e Fagioli next…
This homemade version of Olive Garden’s Pasta e Fagioli was an absolute home run. Dare I declare it to be better than the restaurant? Nothing beats homemade…
How can fresh, great quality ingredients go wrong, right? This soup is everything I hoped for and more. It is full of perfectly cooked pasta, lean beef, fresh veggies, and flavorful herbs ‘n spices.
The biggest selling point is how easy this Pasta e Fagioli comes together. It’s not a 5-ingredient soup, but there are no fancy schmancy steps to creating one big fabulous pot of this Italian goodness.
Hubby and I love how healthy a heaping bowl of this soup is. Not one iota of guilt for downing a second or third bowl. The fact that our kids have proven themselves to be Pasta e Fagioli fans means this soup has secured its place in our dinner files.
Leftovers are absolutely deee-lish. So go ahead — break out the big soup pot.
Source: Chew Out Loud, adapted from Cooking Classy
Here’s my O.G. favorite: Zuppa Toscana, in all its soupy glory.
If you’re super duper low on time, but want soup for dinner, there’s hardly anything easier than this Tortellini Soup:
And the quintessential homemade Chicken (or turkey) Noodle Soup. Nothing, nothing is more comforting than a bowl of well-made chicken noodle soup. My family’s favorite!