Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli is a hearty Italian-style soup made with ground beef, vegetables, pasta, beans, and a rich tomato broth. Inspired by the beloved restaurant version, this copycat recipe delivers the same comforting flavor at home. It’s warming, filling, and perfect for a cozy weeknight dinner or a make-ahead meal.

Why You’ll Love This Recipe

This pasta e fagioli is satisfying and flavorful, combining the richness of meat sauce with the wholesomeness of beans and vegetables. It’s a one-pot meal that’s easy to make, great for leftovers, and even better the next day. With pantry staples and a short prep time, this recipe offers restaurant-quality results with homemade goodness.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Yellow onion (chopped)
• Carrots (diced)
• Celery (diced)
• Garlic (minced)
• Canned diced tomatoes
• Tomato sauce
• Beef broth
• Canned red kidney beans (drained and rinsed)
• Canned great northern beans (drained and rinsed)
• Ditalini pasta
• Italian seasoning
• Salt and black pepper
• Olive oil
• Fresh parsley or grated Parmesan (optional, for garnish)

directions

this recipe

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
2. Add chopped onion, carrots, and celery. Cook until vegetables are softened, about 5–7 minutes.
3. Stir in minced garlic and cook for 1 minute more.
4. Add diced tomatoes, tomato sauce, beef broth, kidney beans, great northern beans, and Italian seasoning.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
6. While the soup simmers, cook the ditalini pasta in a separate pot according to package directions. Drain and set aside.
7. Add cooked pasta to the soup just before serving, or keep separate and add individually to each bowl to avoid sogginess.
8. Season to taste with salt and pepper. Garnish with fresh parsley or Parmesan if desired.

Servings and timing

This recipe serves about 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Vegetarian Version: Skip the beef and use vegetable broth. Add more beans or mushrooms for extra bulk.
• Spicy Kick: Add red pepper flakes or a splash of hot sauce.
• Turkey Swap: Use ground turkey for a lighter version.
• Gluten-Free Option: Substitute gluten-free pasta and check that your broth and tomato products are gluten-free.
• Slow Cooker Version: Brown the beef and sauté the vegetables first, then transfer everything (except pasta) to a slow cooker and cook on low for 6–8 hours. Add cooked pasta just before serving.

storage/reheating

Store leftover soup (without pasta mixed in) in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, and stir in pasta just before serving to keep it from getting too soft.
To freeze, cool completely and freeze without pasta in a freezer-safe container for up to 2 months. Thaw and reheat before adding freshly cooked pasta.

FAQs

What does “Pasta e Fagioli” mean?

It means “pasta and beans” in Italian—a traditional, rustic soup.

Can I cook the pasta directly in the soup?

You can, but the pasta may absorb too much liquid and become mushy. It’s best cooked separately.

What type of pasta works best?

Ditalini is traditional, but elbow macaroni or small shells are good substitutes.

Can I use canned beans?

Yes, canned beans are convenient and work perfectly. Just drain and rinse them first.

How do I make it thicker?

Simmer uncovered to reduce liquid, or mash some of the beans for a thicker texture.

Is this soup spicy?

No, it’s a mild soup by default, but you can add spice to taste.

Can I double the recipe?

Yes, this soup scales well. Use a large pot and adjust seasoning as needed.

What broth should I use?

Beef broth gives the richest flavor, but vegetable or chicken broth can also be used.

How do I store leftover soup with pasta?

Store the pasta separately to avoid it becoming mushy. Combine only when reheating.

Can I make this soup ahead of time?

Absolutely. It tastes even better the next day after the flavors meld.

Conclusion

Olive Garden Pasta e Fagioli is a comforting and satisfying soup that’s perfect for any night of the week. With rich tomato flavor, tender pasta, and hearty beans, it delivers homemade warmth in every spoonful. This copycat version is easy, flavorful, and sure to become a family favorite you’ll make again and again.

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