Pasta e Fagioli (Olive Garden Copycat)
Pasta e Fagioli (Olive Garden Copycat)

Hi everyone, Welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pasta e fagioli (olive garden copycat). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Pasta e Fagioli (Olive Garden Copycat) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Pasta e Fagioli (Olive Garden Copycat) is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have pasta e fagioli (olive garden copycat) using 18 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pasta e Fagioli (Olive Garden Copycat):
  1. 1/2 lb ground beef
  2. 1/2 lb Italian sausage, i use sweet
  3. 1 cup chopped onion
  4. 1 cup chopped celery
  5. 2 clove garlic, minced
  6. 2 14.5 oz can diced tomatoes, i use basil, garlic and onion flavor
  7. 1 15 oz can red kidney beans with liquid
  8. 1 15 oz can cannellini beans, with liquid
  9. 1 15 oz can tomato sauce
  10. 24 oz can V8 juice
  11. 1 tbsp white vinegar
  12. 1 tbsp sugar
  13. 1/2 tsp salt
  14. 1 tsp oregano
  15. 1 tsp basil
  16. 1/2 tsp pepper
  17. 1/2 tsp thyme. you can also use 1 tsp Italian seasoning if you dont have thyme
  18. 1/2 lb ditali pasta
Steps to make Pasta e Fagioli (Olive Garden Copycat):
  1. in large sauce pan, brown meat, drain most of the fat
  2. add onions, garlic, and celery and saute about 5-7 minutes, being careful not to burn
  3. add remaining ingredients except pasta and cannellini beans. simmer covered for 30 minutes, then add beans, cover, and simmer another 30 minutes. (this prevents beans from breaking apart and getting too mushy).do not boil
  4. about 10 minutes before soup is done simmering, make pasta according to package directions for al dente. drain and rinse
  5. i keep pasta separated until ready to serve, and then add desired amount to each bowl to prevent it from soaking up too much of the soups' liquid. if you have leftover soup, just toss the pasta with a teeny bit of olive oil and store in a ziploc baggie, and add to soup as needed
  6. top with freshly shaved parmesan cheese if desired. we love this with another copycat, Red Lobsters Cheddar Bay biscuits (haven't gotten around to posting that one yet!) or of course, breadsticks or fresh italian bread.
    • if you prefer a thinner soup , you can add more V8 (about 12 more oz or to your liking), or about a cup of beef broth. this also freezes well
  8. enjoy!

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