Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

The Best Pasta Fagioli Soup (Better Than Olive Garden) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 14 reviews

Discover the best Pasta Fagioli soup recipe that’s healthier and tastier than Olive Garden’s version! This wholesome vegetarian soup features tender cannellini beans, savory tomato sauce, and perfectly cooked ditalini pasta simmered with fragrant herbs. Easy to prepare on the stovetop, Instant Pot, or crockpot, it’s hearty, comforting, and ideal for nutritious weeknight meals.

  • Total Time: 35 minutes
  • Yield: 6 servings (2 cups each)

Ingredients

Vegetables and Aromatics

  • 1 cup diced onion
  • 2 tablespoons minced garlic
  • 1 cup quartered carrots

Beans and Pasta

  • 2 (15 oz) cans cooked cannellini beans, rinsed and drained
  • 1 cup dry ditalini pasta

Liquids and Sauces

  • 1 tablespoon extra virgin olive oil
  • 1 (15 oz) can tomato sauce
  • 4 cups low sodium vegetable broth
  • 2 cups water

Seasonings

  • 1 dried bay leaf
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Instructions

  1. Sauté Vegetables: In a large pot or Instant Pot on sauté mode, heat 1 tablespoon extra virgin olive oil over medium heat until shimmering. Sauté diced onions, minced garlic, and quartered carrots for about 5 minutes, or until the onions are translucent and softened.
  2. Add Beans and Seasonings: Stir in rinsed cannellini beans, tomato sauce, dried bay leaf, dried basil, parsley, oregano, black pepper, and red pepper flakes. Pour in low sodium vegetable broth and water, then mix well.
  3. Bring to Boil (Stovetop): Cover the pot and bring the soup to a boil over high heat, stirring occasionally to prevent sticking. This should take around 10 minutes.
  4. Add Pasta (Stovetop): Once boiling, remove lid and reduce heat to medium. Add dry ditalini pasta and cook for half the recommended package cooking time, making sure to undercook the pasta as it will continue to cook in the soup later.
  5. Instant Pot Cooking: After sautéing vegetables, add beans, tomato sauce, seasonings, broth, water, and pasta to the Instant Pot without stirring the tomatoes. Seal the lid and cook on high pressure for 2 minutes, then perform a quick release. Optionally, cook pasta separately to avoid overcooking.
  6. Crockpot Cooking: After sautéing the vegetables on the stove, transfer them to the crockpot. Add beans, tomato sauce, seasonings, broth, and water. Cook on low for 4-6 hours. During the last hour, add the dry pasta. Stir and cook until the pasta is just undercooked. Optionally, cook pasta separately to prevent overcooking.
  7. Final Touches: Discard the bay leaf before serving. Adjust consistency by adding extra broth if needed. Stir the soup well and serve warm.

Notes

  • The stovetop method is preferred for best pasta texture, as Instant Pot and crockpot methods can easily overcook pasta.
  • Undercook the pasta during the cooking process because it will continue softening in the hot soup.
  • You can cook the pasta separately and add it at the end to maintain perfect texture.
  • Feel free to add more broth or water if the soup thickens too much.
  • This recipe is vegetarian and uses low sodium vegetable broth for a healthier option.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/the-best-pasta-fagioli-soup-better-than-olive-garden-recipe/