olive garden pasta fagioli soup recipe

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olive garden pasta fagioli soup recipe
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The Best olive garden pasta fagioli soup recipe

I started making this Olive Garden pasta fagioli soup at home because my kids ask for it every single time we eat out, and paying restaurant prices for a bowl of beans and pasta stopped making sense to me. Now it is on regular rotation in my house. I make a big pot on Sunday and we eat it for lunches all week, and it holds up well enough that nobody complains about leftovers.

The reason it works so well for us is timing. It comes together in about 45 minutes with pantry ingredients I usually already have, so it works on a random Tuesday when I did not plan ahead. It also works for a crowd, which matters when we have family over for a birthday or a game day and I need something that feeds a lot of people without a lot of last-minute work. I serve it with garlic bread and a simple salad and dinner is done.

The health side is a real bonus. The beans bring fiber and protein to the bowl, the tomatoes and vegetables round it out, and the whole thing is hearty without being heavy. It is the kind of meal I feel good about feeding my family on a weeknight, and it still tastes like the soup they order at the restaurant.

Olive Garden Pasta e Fagioli Soup (Copycat Recipe)

Olive Garden Pasta e Fagioli Soup (Copycat Recipe)

4.5 from 1107 votes

A hearty Italian-American soup built on browned ground beef, soffritto vegetables, crushed tomatoes, and two kinds of beans, finished with small ditalini pasta. It tastes like the restaurant bowl you order on the side, but it makes a full pot for a weeknight dinner.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 340 kcal

🥘Ingredients

For the Soup

1 tbsp olive oil
1 lb ground beef
1 small onion, diced (about 1 cup)
1 cup carrots, peeled and diced
1 cup celery, diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 can (28 oz) crushed tomatoes
1 can (8 oz) tomato sauce
4 cups low-sodium beef broth

For the Beans and Pasta

1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
3/4 cup ditalini pasta (or small shells)
1/4 cup grated Parmesan, plus more for serving
2 tbsp chopped fresh parsley

Optional Garnishes

Extra grated Parmesan
Red pepper flakes
Crusty bread for serving

👨‍🍳Directions

1Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and the edges are browned. Spoon off and discard excess fat, leaving about 1 tablespoon in the pot.
2Add the onion, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften. The vegetables should look glossy but not browned.
3Stir in the garlic, oregano, basil, thyme, salt, and pepper. Cook for 30 to 60 seconds, just until the garlic smells fragrant, then pour in the crushed tomatoes, tomato sauce, and beef broth. Scrape up any browned bits from the bottom of the pot.
4Bring the soup to a gentle boil, then lower the heat and simmer uncovered for 20 minutes. The broth will darken slightly and the carrots should be tender when pierced with a knife.
5While the soup simmers, cook the ditalini in a medium saucepan of salted boiling water until just shy of al dente, about 6 to 7 minutes. Drain and set aside. Keeping the pasta separate stops it from soaking up all the broth.
6Stir the kidney beans and cannellini beans into the soup and simmer for 5 more minutes, until heated through. Taste and adjust the salt and pepper.
7Add the cooked pasta to the pot just before serving, or spoon pasta into individual bowls and ladle the soup over it. Stir in the Parmesan and parsley.
8Ladle into bowls and finish with extra Parmesan and a pinch of red pepper flakes. Serve with crusty bread for dipping.

🔧Equipment

Large Dutch oven or heavy soup pot
Wooden spoon
Chef’s knife and cutting board
Can opener and colander
Medium saucepan
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 340 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 780mg🌾Total Carbs: 33g🥦Dietary Fiber: 7g🍬Sugars: 6g🥩Protein: 21g

📝Notes

To keep leftovers from turning mushy, store the pasta separately and add it to each bowl as you reheat. The soup thickens considerably overnight, so loosen it with a splash of beef broth or water. For a slower version, brown the beef and soften the vegetables, then transfer everything to a slow cooker with the tomatoes and broth and cook on low for 6 hours, adding the beans and cooked pasta at the end. Ground turkey can stand in for the beef. Nutrition figures are estimates and will vary with the brands and quantities you use.

Watch Video Of How Olive Garden Pasta e Fagioli Soup (Copycat Recipe) Works

I make this soup year round because it fits whatever the day calls for, whether that is a quick weeknight dinner or a big Sunday spread with family. A pot of it goes a long way, it holds up on the table for hours, and everyone from picky kids to grandparents finds something to like in it. If you need one reliable recipe for a crowded house, this is the one I keep coming back to.

❓ Frequently Asked Questions About Olive Garden Pasta e Fagioli Soup (Copycat )

1. What kind of pasta works best in pasta e fagioli soup?

Small, sturdy shapes hold up best. Ditalini is the classic choice and what most copycat versions call for, but small shells, elbow macaroni, or tubettini all work. Avoid long strands like spaghetti or linguine, which turn floppy in the broth. If you plan on eating leftovers, cook the pasta separately and stir it into individual bowls so it doesn’t soak up all the liquid.

2. Can I make this soup in a slow cooker?

Yes. Brown the ground beef and sausage in a skillet first, then add them to the slow cooker with the onions, celery, carrots, tomatoes, beans, broth, and seasonings. Cook on low for six to seven hours or on high for three to four. Add the cooked pasta in the last 20 minutes of cooking, or keep it separate and add it to bowls, so the noodles stay firm.

3. How do I thicken the soup if it comes out too thin?

Mash about a half cup of the white beans with a fork and stir them back into the pot. Their starch thickens the broth without changing the flavor. A tablespoon of tomato paste also helps, and letting the soup simmer uncovered for 15 to 20 minutes reduces the liquid naturally. If it’s still thin, whisk a teaspoon of cornstarch into a splash of cool broth before adding it.

4. What can I substitute for the ground beef and sausage?

Ground turkey or chicken works well in place of the beef, and bulk Italian sausage can be swapped for turkey sausage. For a meatless pot, skip both and use a little extra olive oil plus a pinch of fennel seed and smoked paprika to keep the savory depth. Vegetable broth can replace the beef broth, though the flavor will be lighter.

5. How long does pasta e fagioli last in the fridge, and can I freeze it?

Store it in an airtight container in the refrigerator for three to four days. The soup freezes well for up to three months, but freeze it before the pasta goes in, since noodles turn mushy when thawed. Reheat gently on the stove over medium-low heat, adding a splash of broth or water to loosen it back up, and stir in freshly cooked pasta if you like.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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