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Thread: Pasta Fagioli Soup

  1. #1
    Senior Member Jersey Gal's Avatar
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    Does anyone have a recipe for pasta fagioli soup they can share.

  2. #2
    Super Member Joanie2's Avatar
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    Gosh, I just sent my mother's hand written recipes home with my sister when she visited. I'll drop her a line to send it to me and pass it on.

  3. #3
    tmw
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    Quote Originally Posted by Jersey Gal
    Does anyone have a recipe for pasta fagioli soup they can share.
    if you do a search for it , you can find todd oliver's copy cat recipe for it from the Olive Garden. it' taste just the same as the resturants.

  4. #4
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    Quote Originally Posted by tmw
    Quote Originally Posted by Jersey Gal
    Does anyone have a recipe for pasta fagioli soup they can share.
    if you do a search for it , you can find todd oliver's copy cat recipe for it from the Olive Garden. it' taste just the same as the resturants.
    What name do I use? Todd Oliver or copy cat recipes?

  5. #5
    a regular here hazeljane's Avatar
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    I find the Olive Garden's Pasta f'agiole odd- I always had it as a vegetarian dish. This is my easy recipe:

    1 jar of marinara
    1 large can of crushed tomatoes
    1 pound of small noodles (I use small shells)
    2 cans of cannelloni beans
    dried or fresh oregano and Italian spices to taste.

    Boil the pasta until al dente. (not quite all the way) pour out most of the water in the pan, but leave an inch or two. add the tomatoes, sauce, strained and rinsed beans and spices to taste. re-heat until all is hot- serve with fresh shredded parmesan or romano cheese.

    I was married to a musician for 15 years. When I was awakened in the middle of the night to feed traveling musicians- this was the dish- easy, quick, filling and tasty. It also freezes well/

  6. #6
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    Try foodtv.com.

  7. #7
    Super Member tellabella's Avatar
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    We make home made sauce every August...beside the "regular" sauce that we make, and the peeled tomoatoes....we make a sauce we call "prepared" sauce...because we cook it almost to completion and then jar it..but no reason why you can't make it in small batches...when I make pasta e fagioli...I just use a small jar of this sauce to start..if making from scratch...
    use a can of plum tomatoes...cook them down in olive oil and garlic ...simmer until tomatoes are soft ..I sometimes use a masher to help them along...add spices...whatever you like..salt, pepper, can add onion...parsley...
    When it is almost ready add beans...whatever you like...
    Boil your pasta, drain partially) and add sauce...I put my drainer in a bowl because this pasta really absorbs the water, especially if sitting a bit..so I alsways keep some pasta water to add If I want it a little soupier...I made it last night and for a variation instead of shells, take some spaghettini, or capelli d'angelo (the very thin spaghetti), break in into 2 or 3 inch pieces into a dish and cook...it is really delicious..my mother used to make it like this..really good and my dog loves it too...lol

  8. #8
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    Sounds good.

  9. #9
    Senior Member LindaJ's Avatar
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    http://allrecipes.com/recipe/pasta-fagioli/detail.aspx

    Love All recipes. Here is a recipe.

  10. #10
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    I have the Olive Garden recipe but if Joanie2 sends you hers I can almost guarentee hers will be over the top. I never had one bad thing at Joans house. She is an awesome cook, baker and my quilting mentor

  11. #11
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    I've just been searching for Todd Oliver's Pasta Fagioli Soup on Google and can't find it. Please send us your recipe. Texasmom

  12. #12

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    I happened to enter the search for "Olive Garden Todd" and found this one - it should be Todd Wilbur.
    http://www.topsecretrecipes.com/Oliv...li-Recipe.html

  13. #13
    Senior Member Jersey Gal's Avatar
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    I don't care for Olive Garden's Pasta Fagioli Soup. Every time we eat at Villa Maninos I get a bowl of their pasta fagioli. It isn't overpowering with spices. I can see bits of tomatoes, celery, cannelli beans, and a mini pasta tube. I'm wondering what they might use as a base, water, or chicken stock. Anyway ladies, I'm going to check out your suggestions, and Joanie2 I await your recipe.

  14. #14
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    Waiting too.

  15. #15
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    Send me your email address and I will send you the recipe from Olive Garden, it is so good! I have made it several times and it tastes just like Olive Gardens!
    [email protected]

  16. #16

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    Here's a Rachael Ray recipe for Pasta Fagioli. The reviewers give it a high rating. http://www.foodnetwork.com/recipes/r...ipe/index.html

  17. #17
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    Quote Originally Posted by Kathy9052
    I happened to enter the search for "Olive Garden Todd" and found this one - it should be Todd Wilbur.
    http://www.topsecretrecipes.com/Oliv...li-Recipe.html
    I love Olive Gardens Pasta Fagioli, I just had it yesterday. I'm going to keep the recipe and make it when my kids are here.

  18. #18
    Super Member grannypat7925's Avatar
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    This one tastes just like Olive Garden's.
    1 pound ground beef
    1 small onion, diced (approx. 1 cup)
    1 large carrot, julienned (1 cup)
    3 ribs celery chopped (1 cup)
    2 cloves garlic (minced)
    2 14.5 oz. cans diced tomatoes
    1 15 oz. can red kidney beans (with liquid)
    1 15 oz.an great northern beans (with liquid)
    1 15 oz. can tomato sauce
    1 12 oz. can V-8 juice
    1 Tbsp. white vinegar
    1-1/2 tsp. salt
    1 tsp. oregano
    1 tsp. basil
    1/.2 tsp. pepper
    1/2 tsp. thyme
    1/2 pound (1/2 pkg.) ditalini pasta

    1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
    2. Add onion, carrot, celery and garlicv and saute' for 10 min.
    3. Add remaining ingredients, except pasta, and simmer for 1 hour.
    4. About 50 minutes into simmer time, cook the pasta in 1-1/2 to 2 qts. of boiling water over high heat. Cook for 10 min. or just until pasta is al dente, or slightly tough. Drain.
    5. Add the pasta to the large pot of soup and simmer for 5-10 min. and serve.
    Serves at least 8

  19. #19
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    Thank you sent a pm to vmhlake for same receipe, I just love that soup, but no receipe.

  20. #20
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    Quote Originally Posted by Kathy9052
    I happened to enter the search for "Olive Garden Todd" and found this one - it should be Todd Wilbur.
    http://www.topsecretrecipes.com/Oliv...li-Recipe.html
    :lol: My dh loves the pasta fagioli at Olive Garden. I'm gonna give this a try and maybe surprise him. :lol: Thanks for the link. :lol:

  21. #21
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    Here is the recipe for Pasta e Figioli - VERY GOOD! FREEZES WELL also.

    2# ground beef
    1 T. olive oil
    1-1/2 cups onions, chopped
    2 cups carrots, sliced thin
    2 cups celery, diced
    1-28 oz. can diced tomatoes
    2 cups canned red kidney beans
    2 cups canned white kidney beans
    2-48 oz cans beef broth
    1 T. oregano
    2 tsp. pepper
    1-1/2 tsp. tabasco sauce
    3-16 oz jars of spaghetti sauce
    8 oz shell pasta
    1 T + 2 tsp. chopped fresh parsley

    1) Saute the beef in the oil in a 10 qt. pot until the beef starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.

    2) Drain and rinse the beans and add to the pot. Also add the beef broth,oregano, pepper, tabasco sauce, spaghetti sauce and pasta.


    3) Add the chopped parsley. Simmer until the celery and carrots are tender, about 45 minutes. Ladle the soup into bowls.

    Serves 10

  22. #22
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    forgot to mention, do not cook the pasta beforehand, it will get too mushy if you do.

  23. #23
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    Quote Originally Posted by hazeljane
    I find the Olive Garden's Pasta f'agiole odd- I always had it as a vegetarian dish. This is my easy recipe:

    1 jar of marinara
    1 large can of crushed tomatoes
    1 pound of small noodles (I use small shells)
    2 cans of cannelloni beans
    dried or fresh oregano and Italian spices to taste.

    Boil the pasta until al dente. (not quite all the way) pour out most of the water in the pan, but leave an inch or two. add the tomatoes, sauce, strained and rinsed beans and spices to taste. re-heat until all is hot- serve with fresh shredded parmesan or romano cheese.

    I was married to a musician for 15 years. When I was awakened in the middle of the night to feed traveling musicians- this was the dish- easy, quick, filling and tasty. It also freezes well/

    Love the above but isn't the marinara along with tin toms too sloppy?

  24. #24
    kso
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    Quote Originally Posted by grannypat7925
    This one tastes just like Olive Garden's.
    1 pound ground beef
    1 small onion, diced (approx. 1 cup)
    1 large carrot, julienned (1 cup)
    3 ribs celery chopped (1 cup)
    2 cloves garlic (minced)
    2 14.5 oz. cans diced tomatoes
    1 15 oz. can red kidney beans (with liquid)
    1 15 oz.an great northern beans (with liquid)
    1 15 oz. can tomato sauce
    1 12 oz. can V-8 juice
    1 Tbsp. white vinegar
    1-1/2 tsp. salt
    1 tsp. oregano
    1 tsp. basil
    1/.2 tsp. pepper
    1/2 tsp. thyme
    1/2 pound (1/2 pkg.) ditalini pasta

    1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
    2. Add onion, carrot, celery and garlicv and saute' for 10 min.
    3. Add remaining ingredients, except pasta, and simmer for 1 hour.
    4. About 50 minutes into simmer time, cook the pasta in 1-1/2 to 2 qts. of boiling water over high heat. Cook for 10 min. or just until pasta is al dente, or slightly tough. Drain.
    5. Add the pasta to the large pot of soup and simmer for 5-10 min. and serve.
    Serves at least 8
    I made this recipe this weekendend. It was so thick you could serve it on a plate. Good, but thick.

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