Best 3 Healthier Olive Garden Pasta E Fagioli Soup Recipes

Craving a hearty and flavorful soup that satisfies without compromising your health goals? Look no further than this guide to creating a healthier version of Olive Garden's classic Pasta e Fagioli Soup. We'll take you on a culinary journey, introducing you to wholesome ingredients, clever substitutions, and step-by-step instructions that will transform this beloved dish into a nourishing and guilt-free meal. Get ready to savor the comforting flavors of beans, pasta, vegetables, and herbs, all while making choices that support your well-being.

Check out the recipes below so you can choose the best recipe for yourself!

OLIVE GARDEN PASTA E FAGIOLI

Olive Garden Pasta E Fagioli image

Make and share this Olive Garden Pasta E Fagioli recipe from Food.com.

Provided by Nancy Van Ess

Categories European

Time 25m

Yield 9 quarts, 10 serving(s)

Number Of Ingredients 15

Ingredients

3 teaspoons oil
2 lbs ground beef
14 ounces carrots, slivered
12 ounces onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 tablespoons fresh parsley, chopped
1 1/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni

Steps:

Sauté beef in oil in large 10 quart pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
Simmer until celery and carrots are tender, about 45 minute.
NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.

OLIVE GARDEN PASTA E FAGIOLI SOUP

Olive Garden Pasta e Fagioli Soup image

Olive Garden Pasta e Fagioli Soup copycat recipe tastes just like the original. This hearty, Italian-seasoned soup is easily made in a slow cooker.

Provided by Elise Donovan

Categories Soup

Time 5h15m

Number Of Ingredients 15

Ingredients

2 pounds ground beef
1 onion (chopped)
3 carrots (shredded)
1 cup celery (chopped)
28 ounces diced tomatoes (undrained)
16 ounces red kidney beans (drained)
16 ounces white kidney beans (drained)
4 cups beef stock
3 teaspoons oregano
2 teaspoons salt
2 teaspoons pepper
5 teaspoons parsley
1 teaspoons tabasco sauce
20 ounces Prego traditional spaghetti sauce
8 ounces Ditalini pasta

Steps:

Brown ground beef in large skillet. Drain fat.
Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
Before serving, cook pasta according to package directions. Drain and add to soup.
Serve in bowls topped with parmesan cheese and parsley if desired. Also, we love to serve this soup with crusty bread, breadsticks, or cornbread.

Nutrition Facts : Calories 243 kcal, Carbohydrate 24 g, Protein 15 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 295 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

HEALTHIER OLIVE GARDEN PASTA E FAGIOLI SOUP

Healthier Olive Garden Pasta E Fagioli Soup image

This recipe is wonderful. It tastes just like Olive Garden's, but a tiny bit healthier because of the ground turkey breast vs. beef. Both ways are wonderful!

Provided by ALC553

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground turkey breast
2 small onions, diced (1 cup)
2 large carrots, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can V8 vegetable juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
0.5 (1/2 lb) package ditali pasta

Steps:

Brown the ground turkey in a large saucepan or pot over medium heat. Strain the fat.
Add onion, carrot, celery and garlic and sauté for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup.
Simmer for 5-10 minutes and serve.
***I sometimes cook the noodles and leave out of the soup-this way, the guests can add as many as they would like and it freezes better without the noodles in it!

Nutrition Facts : Calories 290.3, Fat 1.5, SaturatedFat 0.3, Cholesterol 35.2, Sodium 862, Carbohydrate 44.5, Fiber 10.8, Sugar 8.8, Protein 26.3

Tips:

Use canned beans: Canned beans are a quick and easy way to add protein and fiber to your soup. Be sure to rinse them well before using.
Use a variety of vegetables: This recipe calls for celery, carrots, and onions, but you can add any vegetables you like. Some other good options include bell peppers, zucchini, and spinach.
Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
Season to taste: Be sure to taste your soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Serve with a side of bread or salad: This soup is hearty and filling, but it's also nice to serve it with a side of bread or salad to round out the meal.

Conclusion:

This Olive Garden Pasta e Fagioli Soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It's packed with protein, fiber, and vegetables, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy soup recipe, give this one a try.