Go Back
–+ servings
Olive Garden Pasta

Savory Olive Garden Pasta That Beats Fast Food Any Day

A comforting Olive Garden Pasta recipe that combines savory broth, hearty ingredients, and nourishing vegetables for a delightful family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Dishes
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb ground beef or Italian sausage; use ground turkey for a lighter option
  • 1 medium onion, chopped adds a sweet, aromatic base
  • 2 cloves garlic, minced provides a punch of flavor
  • 2 medium carrots, diced adds a touch of sweetness
  • 2 stalks celery, diced contributes crunch and depth
For the Soup
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juice
  • 4 cups beef broth or vegetable broth
  • 1 cup small pasta such as ditalini or small shells
For Flavor & Garnish
  • 2 cups fresh spinach optional
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • olive oil for sautéing
  • grated Parmesan cheese for serving

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Olive Garden Pasta
  1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until tender.
  2. Add the ground beef or Italian sausage, breaking it apart, and cook for about 5 minutes until browned.
  3. Stir in the minced garlic, oregano, and basil. Cook for an additional minute, stirring continuously.
  4. Add the diced tomatoes and rinsed cannellini beans. Stir to combine and allow mixture to thicken.
  5. Pour in the beef or vegetable broth and bring to a gentle boil. Reduce heat and simmer for about 15 minutes.
  6. Add the small pasta to the pot and cook according to package instructions, around 8-10 minutes.
  7. If using spinach, stir it into the soup during the last few minutes of cooking.
  8. Taste and adjust seasoning with salt and pepper before serving.
  9. Ladle into bowls and top with freshly grated Parmesan cheese before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 700mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Leftover Olive Garden Pasta can be stored in the fridge for 4-5 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!