Olive Garden Pasta Fagioli

A simplified take on the Olive Garden classic. Great northern beans, stewed tomatoes, jarred spaghetti sauce, spiral pasta, celery, and onion all go into a Dutch oven at once, brought to a boil, then simmered low and slow until the pasta is tender and the flavors have melded together.

The one-pot method is what makes this so appealing. No browning, no sauteing, no multiple pans. Everything goes in together and the pot does the work. The stewed tomatoes break down as they cook, the spaghetti sauce provides a seasoned base, and the undrained beans add their starchy liquid to thicken the broth naturally.

Thirty minutes of gentle simmering is all it takes. The pasta cooks directly in the soup, releasing starch that gives the broth that thick, hearty body you want from a good pasta fagioli.

Kitchen Tips

• Keep the heat low after the initial boil. A hard simmer can make the pasta mushy and break down the beans too much.
• Slice the celery thin so it softens in the same time frame as the pasta.
• The soup thickens as it sits. Add a splash of water or broth when reheating leftovers.

Variations

• Brown Italian sausage or ground beef and add it to the pot for a meatier version.
• Use ditalini or elbow macaroni for a more traditional pasta fagioli shape.
• Stir in fresh spinach or kale in the last five minutes of cooking for added greens.