Pasta E Fagioli Olive Garden Copycat

Oh wow, you have to try this pasta e fagioli soup! It’s just like the one from Olive Garden but homemade. It’s hearty, cozy, and so full of flavor!

I made it the other day, and oh my goodness, it was amazing. The beans, pasta, and veggies all come together in this rich, savory broth. Plus, it’s so easy to make at home!

If you love cozy soups with lots of flavor, this one’s for you. It’s perfect for chilly nights or when you just need a bowl of something warm and comforting. Trust me, you’ll love it!

So let’s grab some pasta, beans, and veggies. I’ll show you how to make this Olive Garden-inspired pasta e fagioli right in your kitchen. It’s easy and so satisfying!

Why You’ll Love This Recipe

• Inspired by a Classic: If you’ve ever enjoyed Olive Garden’s Pasta E Fagioli, this version captures that same cozy, satisfying flavor in a homemade version.
• Hearty and Wholesome: With lean ground beef, two kinds of beans, vegetables, and pasta, it’s a meal in a bowl. Perfect for dinner, especially on chilly days.
• Simple One-Pot Cooking: Everything cooks in one large pot or Dutch oven, which means less mess and easy cleanup.
• Customizable to Your Taste: You can adjust the level of seasoning, swap pasta shapes, or use your preferred beans.
• Great for Meal Prep: This soup reheats beautifully, making it ideal for lunches and quick dinners throughout the week.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: Around 20 minutes for chopping vegetables and browning the beef.
• Cook Time: About 45 minutes, allowing the flavors to meld and the pasta to cook perfectly.
• Total Time: Approximately 1 hour and 5 minutes from start to finish.

Servings:

• This recipe makes about 6 hearty bowls of soup—plenty for a family meal or for leftovers.

Difficulty Level:

• Beginner-friendly. The steps are simple, but attention to detail—like sautéing aromatics properly and seasoning to taste—makes all the difference in flavor.

Required Kitchen Tools

• Large Pot or Dutch Oven: For cooking everything together.
• Sharp Chef’s Knife and Cutting Board: For chopping vegetables and herbs.
• Wooden Spoon or Spatula: For stirring and breaking up the ground beef.
• Ladle: For serving the soup.
• Measuring Cups and Spoons: For precise ingredient amounts.

Ingredients for Pasta E Fagioli

Each ingredient plays a role in building flavor and texture:

• Olive Oil: Start with a drizzle of extra virgin olive oil to soften the aromatics and add richness to the soup base.
• Lean Ground Beef: Choose 90% lean or higher for a hearty yet balanced soup that isn’t greasy. Browning the beef deeply enhances the soup’s savory backbone.
• Carrots, Onion, Celery (the “Soffritto”): These are finely diced and slowly sautéed in oil. They form the aromatic foundation of the soup, adding sweetness, earthiness, and depth.
• Garlic: Freshly minced garlic infuses the broth with a warm, fragrant note.
• Diced Tomatoes & Tomato Sauce: The diced tomatoes provide texture, while the tomato sauce contributes a smooth, velvety body. Choose a high-quality canned product for the best flavor.
• Great Northern Beans & Kidney Beans: These two types of beans bring different textures and subtle flavors. Drain and rinse them well before adding.
• Chicken Broth: Acts as the soup’s flavorful liquid base. You can use low-sodium broth and adjust seasoning later.
• Ditalini Pasta: A small, tubular pasta that cooks perfectly in the broth, soaking up flavor without becoming mushy.
• Italian Seasoning: A blend of dried herbs like oregano, basil, and thyme creates an unmistakable Italian flavor.
• Salt & Black Pepper: Essential for seasoning and balance. Taste and adjust throughout cooking.
• Fresh Basil (Optional): A handful of chopped basil stirred in at the end or used as a garnish adds a bright, herbal note.

Variations for Pasta E Fagioli

• Vegetarian Twist: Omit the ground beef and swap in plant-based crumbles or extra beans. Use vegetable broth instead of chicken broth.
• Spicy Kick: Add a pinch of red pepper flakes with the aromatics or use spicy Italian sausage instead of ground beef.
• Different Pasta: Can’t find ditalini? Try small shells, elbows, or even broken spaghetti for a fun twist.
• Beans Variety: Swap in cannellini beans or chickpeas if that’s what you have. Just keep the proportions the same.
• Add Greens: Stir in a few handfuls of baby spinach or kale near the end for extra nutrition and color.

How to Make Pasta E Fagioli Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery (soffritto). Sauté gently for about 5 minutes, stirring often, until the vegetables soften and release their natural sweetness. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

2. Brown the Ground Beef

Add the lean ground beef to the pot. Break it up with a wooden spoon, cooking until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary. This step builds the rich, meaty base of the soup.

3. Add Tomatoes and Broth

Pour in the diced tomatoes (with juices) and tomato sauce. Stir well to combine with the beef and vegetables. Add the chicken broth, bringing the mixture to a gentle simmer. Stir in Italian seasoning, salt, and black pepper to season.

4. Add the Beans and Simmer

Once the soup base is simmering, stir in the drained and rinsed Great Northern beans and kidney beans. These beans will soak up the flavors of the broth while adding heartiness to the dish. Cover the pot partially with a lid and let it simmer on low heat for about 25-30 minutes, stirring occasionally. This gives the flavors time to meld and develop, creating a soup that tastes like it’s been cooking for hours.

5. Add the Pasta

After the soup has simmered and the flavors have melded, add the ditalini pasta directly into the pot. Cook the pasta for about 8-10 minutes, or until it reaches al dente texture. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.

6. Adjust the Seasoning

Taste the soup and adjust the seasoning with extra salt and black pepper if needed. If the broth has reduced too much or looks too thick, you can add a splash of water or extra broth to loosen it up.

Serving and Decoration

How to Serve Pasta E Fagioli

This soup is best enjoyed warm, ladled into deep bowls and garnished with freshly chopped basil or a sprinkle of grated Parmesan cheese. Pair it with a slice of crusty Italian bread or garlic bread for a satisfying meal.

You can also drizzle a little extra virgin olive oil on top for a silky finish. Serve it as a starter or a main course, and it’s especially comforting on cool days.

Storing Pasta E Fagioli

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The pasta may absorb more liquid as it sits, so you might want to add a splash of broth or water when reheating.
• Freezer: Freeze the soup without the pasta for up to 3 months. When ready to serve, thaw and reheat, then cook fresh pasta and stir it in.
• Reheating: Gently reheat the soup on the stovetop over low heat or in the microwave. Add extra broth if needed to adjust the consistency.

Tips and Tricks for Success

• Sauté the Aromatics Slowly: Cooking the onion, carrot, and celery over medium heat allows them to soften and develop sweetness, which forms a rich base for the soup.
• Drain the Beans: Rinse the canned beans well to remove excess sodium and any canning liquid that might affect flavor.
• Add Pasta Last: Cooking the pasta directly in the soup helps it absorb the flavors, but be careful not to overcook it. Keep an eye on the texture.
• Adjust Seasoning Gradually: Taste as you cook and adjust salt and pepper little by little. This prevents over-seasoning and ensures balanced flavor.
• Make It Ahead: The soup base (without pasta) can be made a day ahead for even deeper flavor. Simply cook and store, then reheat and add pasta before serving.

Nutrition

Nutrient	Amount (Per Serving)
Calories	~350 kcal
Protein	~22g
Carbohydrates	~35g
Fat	~15g
Saturated Fat	~5g
Fiber	~6g
Sodium	~800mg

Note: Nutrition information is approximate and may vary depending on exact ingredients used.

Pasta E Fagioli FAQs

Q: Can I use a different type of meat?
A: Yes, Italian sausage or ground turkey are good substitutes.

Q: Can I make this vegetarian?
A: Absolutely. Omit the meat and use vegetable broth.

Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta separately and add it just before serving if you plan to store leftovers.

Conclusion

This Pasta E Fagioli Olive Garden Copycat is a comforting, hearty soup perfect for any night of the week. With its rich tomato broth, hearty beans, and tender pasta, it’s a meal that’s both satisfying and easy to prepare. Whether you’re recreating your favorite restaurant dish or trying it for the first time, this recipe delivers robust Italian flavors with minimal effort. Make it once, and it’s sure to become a family favorite.