Yummo! I love the soups from Olive Garden…not to mention the salad! But it’s not reasonable to eat out to have soup whenever you feel like it…when you are on a budget! Enjoy homemade Olive Garden Fagioli soup with this recipe!
Well, that’s where making this favorited soup at home is the ticket to satisfying your cravings and your budget! And you can make it in a Crockpot to save time and to prepare with little hands on time!
It is actually quite a simple recipe to make and it also a budget-friendly meal! Coupling it with homemade Focaccia Bread is even more of a frugal treat!
How to make Olive Garden Pasta Fagoli Soup Recipe
Ingredients:
- 3 tablespoons of olive oil
- 3 large garlic cloves, chopped
- 2 large Carrots, chopped
- 2 celery Stalks, chopped
- 1 onion, chopped
- 1 14oz/400g can of chopped tomatoes or pureed tomatoes
- 1 quart/400ml chicken or vegetable stock
- 2 Cans Cannellini Beans
- 1 (3-inch) piece Parmesan rind (optional, but if you can get a hold of it, it adds a lot of flavor).
- 1¼ cups/125g Small Pasta (ie – Small shells or ditalini)
- A couple of good handfuls of Flat leaf parsley, chopped
- Salt & Pepper
Directions:
1. Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
2. Add the garlic and cook another minute.
3. Once cooked put into the crockpot along with the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes.
4. Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the crockpot. Cook on low 5-6 hours or on high for 2-3 hours.
5. About 30 minutes before its done cooking add the pasta, chopped and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
6. Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley if you wish.
Now you can enjoy Olive Garden at home, one a dime and in no time!
You and print this recipe below to have on hand for when you are ready to make it!
| Homemade Olive Garden Pasta Fagioli Soup Copycat Recipe...In a Crockpot | Print |
- 3 tablespoons of olive oil
- 3 large garlic cloves, chopped
- 2 large Carrots, chopped
- 2 celery Stalks, chopped
- 1 onion, chopped
- 1 14oz/400g can of chopped tomatoes or pureed tomatoes
- 1 quart/400ml chicken or vegetable stock
- 2 Cans Cannellini Beans
- 1 (3-inch) piece Parmesan rind (optional, but if you can get a hold of it, it adds a lot of flavor).
- 1¼ cups/125g Small Pasta (ie – Small shells or ditalini)
- A couple of good handfuls of Flat leaf parsley, chopped
- Salt & Pepper
- Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
- Add the garlic and cook another minute.
- Once cooked put into the crockpot along with the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes.
- Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the crockpot. Cook on low 5-6 hours or on high for 2-3 hours
- About 30 minutes before its done cooking add the pasta, chopped and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
- Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley if you wish.
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