Why You’ll Love This Recipe
Olive Garden Pasta e Fagioli is a hearty, Italian-inspired soup that combines ground beef, vegetables, beans, and pasta in a rich tomato broth. It’s comforting, filling, and packed with flavor—perfect for a cozy meal or as a starter. This homemade version captures the essence of the restaurant favorite, with easy-to-find ingredients and simple steps.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beefonioncarrotscelerygarlictomato saucediced tomatoeskidney beanscannellini beansbeef brothItalian seasoningdried oreganofresh parsleybasilbay leafsalt and pepperditalini pastaolive oil
directions
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
Add chopped onions, carrots, and celery. Cook for 5-7 minutes until vegetables are softened.
Stir in minced garlic and cook for another minute.
Pour in tomato sauce, diced tomatoes, drained kidney and cannellini beans, and beef broth.
Add Italian seasoning, oregano, chopped parsley, basil, bay leaf, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and let simmer for 25-30 minutes.
Meanwhile, cook ditalini pasta separately according to package instructions. Drain and set aside.
Once the soup has simmered, remove the bay leaf. Add cooked pasta to the soup just before serving.
Adjust seasoning if necessary and serve hot.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes
Variations
Use ground turkey or Italian sausage instead of ground beef for a different flavor.
Add a pinch of red pepper flakes for a spicy kick.
Include spinach or kale for added greens and nutrition.
Use vegetable broth for a vegetarian version.
Top with grated Parmesan cheese for a savory finish.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.Store pasta separately to prevent it from becoming mushy.Reheat on the stovetop or in the microwave, adding a splash of broth or water to thin as needed.
FAQs
What does “Pasta e Fagioli” mean?
It translates to “pasta and beans,” which are the two main components of this dish.
Can I freeze Pasta e Fagioli?
Yes, but freeze without the pasta and add freshly cooked pasta when reheating.
Is this soup spicy?
Not inherently, but you can adjust the heat with red pepper flakes.
What kind of pasta can I use?
Ditalini is traditional, but small shells or elbow macaroni work too.
Can I make this in a slow cooker?
Yes, brown the beef and sauté the veggies first, then add everything to the slow cooker and cook on low for 6-8 hours.
Do I have to cook the pasta separately?
It’s recommended to avoid overcooked or mushy pasta in leftovers.
Is it gluten-free?
Use gluten-free pasta and check labels on canned goods to ensure it’s gluten-free.
How do I make it thicker?
Let it simmer longer or mash some of the beans for a thicker texture.
What goes well with this soup?
Crusty bread, salad, or a side of garlic bread pair perfectly.
Can I make it ahead?
Yes, it reheats well—just keep the pasta separate until ready to serve.
Conclusion
Olive Garden Pasta e Fagioli is a flavorful, satisfying soup that’s perfect for any occasion. Its rich blend of meat, vegetables, beans, and pasta creates a balanced meal that warms the heart and fills the belly. Whether you’re craving a restaurant-style dish at home or a new go-to comfort food, this recipe delivers every time.
Print
Olive Garden Pasta e Fagioli
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Italian-American
Description
Hearty Italian-American soup featuring tender pasta, cannellini beans, vegetables, and savory tomato broth—just like Olive Garden’s Pasta e Fagioli.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 4 cups low‑sodium chicken broth (or vegetable broth for vegetarian)
- 1 (14.5 oz) can crushed tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 3/4 cup ditalini or small tubetti pasta
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5–6 minutes.
- Add garlic and cook 1 minute more, until fragrant.
- Stir in chicken broth, crushed tomatoes, cannellini beans, kidney beans, oregano, basil, thyme, and red pepper flakes if using. Season with salt and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes to let flavors meld.
- Add the pasta and continue simmering until al dente, about 10 more minutes; stir occasionally to prevent sticking.
- Just before serving, stir in chopped parsley.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese and extra parsley garnish.
- Serve warm with crusty bread or breadsticks.
Notes
- For a richer soup, stir in 2 tablespoons heavy cream or half‑and‑half just before serving.
- To make vegetarian, use vegetable broth instead of chicken broth and omit Parmesan or use a vegetarian alternative.
- Leftovers keep well for up to 3 days in the refrigerator; pasta may absorb broth—add extra broth or water when reheating.
- Freeze without pasta for up to 2 months; add freshly cooked pasta when serving.
- Add cooked Italian sausage or ground beef if you prefer a meatier version.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 4.5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 5 mg
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