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Olive Garden Pasta e Fagioli

There’s something incredibly comforting about a bowl of Olive Garden Pasta e Fagioli—a hearty Italian soup brimming with tender pasta, ground beef, red and white beans, tomatoes, and just the right touch of herbs. It’s one of those dishes that feels like a warm hug from Nonna, even if your Nonna didn’t grow up in Tuscany. The broth is rich with tomato goodness, each spoonful offering a balance of savory flavors, creamy beans, and just the right al dente bite from the pasta.

This copycat recipe brings all the warmth and flavor of the restaurant version into your own kitchen, with simple ingredients you probably already have. Whether you’re cooking for a crowd, meal-prepping for the week, or simply craving something cozy for dinner, this Pasta e Fagioli delivers in every way. It’s rustic, soul-satisfying, and guaranteed to be a new family favorite.


Why You’ll Love This Olive Garden Pasta e Fagioli

  • Restaurant-quality at home: Skip the wait and enjoy this iconic soup whenever you want.
  • Simple pantry staples: Ground beef, canned beans, diced tomatoes, and pasta come together with ease.
  • Perfect for meal prep: It reheats beautifully and even tastes better the next day.
  • One-pot wonder: Minimal dishes, maximum comfort.
  • Hearty and wholesome: Protein-packed and loaded with veggies—this is a soup that satisfies.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Their Importance)

Before diving into this cozy bowl of Olive Garden Pasta e Fagioli, it helps to have your kitchen setup ready to go. While this recipe is straightforward, the right tools make the process smoother and more efficient.

  • Large Dutch Oven or Heavy-Bottomed Soup Pot: Crucial for evenly cooking the meat and simmering the soup without burning the bottom. A 6-quart size works perfectly.
  • Wooden Spoon or Heat-Resistant Spatula: Helps break up ground beef and stir ingredients thoroughly without scratching your cookware.
  • Sharp Chef’s Knife & Cutting Board: You'll need to finely dice onions, celery, carrots, and garlic—precision and speed matter here.
  • Measuring Cups and Spoons: To ensure balance in seasonings, broth, and pasta quantities.
  • Colander: For rinsing canned beans and draining pasta if cooked separately.
  • Ladle: For easy serving and portioning into bowls.

Getting these tools ready ahead of time ensures your cooking session is efficient and enjoyable, so you can focus on the flavor, not the fuss.


Preparation Tips

  • Mise en Place: Dice all your vegetables and open the cans before turning on the stove. This prevents rushing and ensures even cooking.
  • Brown the Beef Well: Allow the ground beef to sear a bit before stirring—this adds a layer of savory flavor to the base of your soup.
  • Use Low-Sodium Broth: This lets you control the salt levels better, especially since canned beans and tomatoes already contain sodium.
  • Cook Pasta Separately (Optional): If you're making enough for leftovers, consider cooking the pasta separately and adding it to each bowl before serving. This prevents it from becoming mushy over time.
  • Add Fresh Herbs at the End: A sprinkle of fresh parsley or basil added right before serving lifts the flavor and gives it that restaurant-style finish.

Having a solid prep strategy sets the tone for success—and makes the final dish taste even more like the real Olive Garden classic.


Ingredients for This Olive Garden Pasta e Fagioli

Here’s everything you’ll need to recreate this iconic soup at home. Most of these ingredients are pantry staples, making this recipe both accessible and budget-friendly.

  • 1 pound ground beef
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans (or great northern beans), drained and rinsed
  • 1 (28 oz) can diced tomatoes, with juice
  • 1 (15 oz) can tomato sauce
  • 3 cups beef broth (preferably low sodium)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • Salt and black pepper, to taste
  • ¾ cup ditalini pasta (or elbow pasta as a substitute)
  • Fresh parsley, chopped (optional, for garnish)
  • Grated Parmesan cheese, for serving (optional but highly recommended)

This list brings together humble ingredients that build layers of flavor. The combination of vegetables, beef, herbs, and beans makes for a rich and hearty soup with balanced textures in every bite.


Step 1: Sauté the Aromatics and Brown the Beef

Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook until it begins to brown, breaking it up with a wooden spoon—about 5–6 minutes. Drain excess fat if needed. Add the chopped onion, garlic, carrots, and celery. Sauté everything together for another 5 minutes until the vegetables are soft and fragrant.


Step 2: Add Tomatoes, Beans, and Seasonings

Stir in the diced tomatoes (with their juices), tomato sauce, kidney beans, cannellini beans, beef broth, oregano, basil, and thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer.


Step 3: Simmer the Soup

Cover the pot loosely with a lid and let the soup simmer for about 25–30 minutes. This allows the flavors to develop and the vegetables to become tender. Stir occasionally to prevent sticking.


While the soup simmers, cook the ditalini pasta according to package directions in a separate pot. Drain and set aside. This prevents the pasta from absorbing too much broth or becoming mushy if you plan to store leftovers.


Step 5: Combine and Finish

Add the cooked pasta directly into the soup just before serving. Give everything a good stir and taste for seasoning adjustments. If the soup has thickened too much, add a bit of extra broth or water to loosen it to your desired consistency.


Step 6: Serve and Garnish

Ladle the hot soup into bowls and top with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese if desired. Serve with warm bread or breadsticks for the full Olive Garden experience.


Notes

  • For a vegetarian version: Simply omit the ground beef and use vegetable broth. You can increase the quantity of beans or add lentils for added protein and heartiness.
  • Pasta alternatives: While ditalini is traditional, any small pasta like elbow macaroni or small shells work well too. Just adjust cooking time accordingly.
  • Flavor booster: A dash of balsamic vinegar or a pinch of red pepper flakes stirred in at the end brightens the soup and adds depth.

Watch Out for These Mistakes While Cooking

  • Overcooking the pasta in the soup: If you cook the pasta directly in the soup and then store leftovers, the pasta can become mushy and soak up all the broth. Cooking it separately helps preserve texture.
  • Using high-sodium ingredients: Canned beans, tomatoes, and broth can contain a lot of salt. Opt for low-sodium versions so you can season the soup to your taste without going overboard.
  • Skipping the sauté step: Browning the meat and sautéing the aromatics is key to building a rich, layered flavor. Rushing this step results in a flatter-tasting soup.
  • Undercooking the vegetables: Make sure the carrots and celery are fork-tender before serving. If they’re too firm, the texture of the soup won’t be as enjoyable.
  • Not tasting before serving: The flavors develop as it simmers, but always taste and adjust seasoning at the end—salt, pepper, and even a small drizzle of olive oil can make a big difference.

Being mindful of these common slip-ups ensures your Pasta e Fagioli comes out flavorful, satisfying, and just as good—if not better—than the original restaurant version.


What to Serve With Olive Garden Pasta e Fagioli?

This hearty soup is filling on its own, but pairing it with a few sides can turn it into a full Italian-inspired meal. Whether you’re keeping things casual or setting the table for guests, these ideas work beautifully.

8 Recommendations

  1. Garlic Breadsticks
    Just like Olive Garden’s famous breadsticks—soft, buttery, and perfect for dipping into the soup.
  2. Caesar Salad
    A crisp romaine salad with creamy Caesar dressing, croutons, and shaved Parmesan balances the richness of the soup.
  3. Caprese Salad
    Fresh mozzarella, sliced tomatoes, basil, and a drizzle of balsamic glaze adds a refreshing, tangy contrast.
  4. Toasted Focaccia or Ciabatta
    Warm artisan bread with a crunchy crust is ideal for soaking up every bit of broth.
  5. Roasted Brussels Sprouts
    Add a roasted veggie side with a little balsamic reduction for a balanced, earthy flavor profile.
  6. Antipasto Platter
    Cured meats, olives, marinated artichokes, and cheeses offer a fun and flavorful way to start the meal.
  7. Pesto Flatbread
    A herby, cheesy flatbread adds another layer of Italian flavor and pairs well with the soup’s tomato base.
  8. Simple Arugula Salad with Lemon Vinaigrette
    A peppery salad with a bright citrus dressing helps cut through the heartiness of the soup for a refreshing contrast.

Whether you’re going for comfort food or light pairings, these options elevate your Pasta e Fagioli into a full and satisfying dining experience.


Storage Instructions

Olive Garden Pasta e Fagioli stores and reheats exceptionally well, making it a fantastic option for leftovers or meal prep.

  • Refrigeration: Store the soup (without the pasta if possible) in an airtight container in the refrigerator for up to 4 days. Store pasta separately to prevent it from soaking up too much broth.
  • Freezing: You can freeze the soup (again, without pasta) for up to 3 months. Let it cool completely before transferring to freezer-safe containers or zip-top bags. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium heat until heated through. Add a splash of broth or water if the soup has thickened. If pasta is stored separately, add it just before serving.

Estimated Nutrition (Per Serving – about 1.5 cups)

  • Calories: 360
  • Protein: 22g
  • Fat: 11g
  • Saturated Fat: 4g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Sugar: 6g
  • Cholesterol: 35mg
  • Sodium: 780mg

Note: Nutrition may vary depending on specific brands and optional garnishes used.

This soup is a well-balanced mix of protein, fiber, and comforting carbs—ideal for a filling lunch or dinner that keeps you satisfied.


Frequently Asked Questions

1. Can I make Pasta e Fagioli in a slow cooker?

Yes! Brown the beef and sauté the vegetables first, then transfer everything except the pasta into a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add cooked pasta just before serving.


2. Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a great leaner alternative and still gives great flavor when well-seasoned.


3. Is this soup gluten-free?

Not by default, since traditional pasta contains gluten. However, you can easily make it gluten-free by using gluten-free ditalini or elbow pasta and double-checking your broth and canned goods.


4. Can I cook the pasta directly in the soup?

Yes, but only if you're planning to eat it all the same day. Otherwise, the pasta will absorb too much liquid and become mushy. Cooking pasta separately is ideal for storing leftovers.


5. What beans work best in this recipe?

Red kidney beans and cannellini beans are classic, but you can use great northern beans or even pinto beans if that’s what you have on hand.


6. How do I make the soup spicier?

Add red pepper flakes while cooking, or stir in a bit of hot sauce or crushed Calabrian chili paste at the end for extra heat.


7. Can I freeze this soup with pasta in it?

Technically yes, but it's not recommended. The pasta will become overly soft when thawed and reheated. Freeze the soup without pasta for best results.


8. What’s the difference between Pasta e Fagioli and minestrone?

While both are Italian soups with vegetables, Pasta e Fagioli focuses on beans and pasta, and usually includes ground meat. Minestrone tends to be more vegetable-heavy, often with no meat, and includes a wider range of ingredients.


Conclusion

Olive Garden Pasta e Fagioli isn’t just a soup—it’s a cozy, comforting meal that brings together rich flavors, tender pasta, hearty beans, and savory broth in every bite. Whether you're craving something warm for a chilly evening or need a reliable crowd-pleaser, this recipe checks all the boxes. Best of all, it's easy to prepare, make-ahead friendly, and customizable to suit your taste or dietary needs. Now that you have everything you need to master this classic, your kitchen might just become your new favorite Italian restaurant.


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Olive Garden Pasta e Fagioli

  • Author: Sally Thompson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Description

Craving something cozy, hearty, and loaded with flavor? This Olive Garden Pasta e Fagioli brings the beloved restaurant soup to your own kitchen—perfect for a quick dinner, meal prep, or a satisfying lunch. With ground beef, two types of beans, rich tomato broth, and tender pasta, this easy recipe fits right in with your favorite dinner ideas, easy meals, or fall comfort food. Whether you're looking for a healthy soup, one-pot recipe, or just new food ideas, this dish checks all the boxes.


Ingredients

Scale

1 pound ground beef

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

15 oz can red kidney beans, drained and rinsed

15 oz can cannellini beans, drained and rinsed

28 oz can diced tomatoes, with juice

15 oz can tomato sauce

3 cups beef broth

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried thyme

Salt and black pepper, to taste

¾ cup ditalini pasta

Fresh parsley, chopped (optional)

Grated Parmesan cheese (optional)


Instructions

1. In a large Dutch oven or soup pot, cook ground beef over medium-high heat until browned. Drain excess fat.

2. Add onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes, until softened.

3. Stir in diced tomatoes, tomato sauce, both types of beans, beef broth, oregano, basil, thyme, salt, and pepper.

4. Bring the soup to a boil, then reduce heat and simmer for 25–30 minutes.

5. Meanwhile, cook pasta separately according to package instructions. Drain and set aside.

6. Add cooked pasta to the soup just before serving. Stir to combine.

7. Adjust seasoning as needed. Add extra broth if soup thickens too much.

8. Garnish with fresh parsley and Parmesan cheese if desired. Serve hot.


Notes

Cook pasta separately to keep it from getting soggy if storing leftovers.

Use low-sodium broth and beans so you can control the salt.

Browning the beef well at the start adds great flavor to the broth.


Nutrition

  • Serving Size: 1.5 cups
  • Calories: 360
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 22g
  • Cholesterol: 35mg

Keywords: Pasta e Fagioli, Olive Garden Soup, Italian soup, easy dinner, fall soup, hearty soup

Recipe rating