Olive Garden Pasta Fagioli Soup

You know that feeling when you’re craving Olive Garden soup but don’t want to leave the house? This Pasta Fagioli is your answer. It’s loaded with beans, veggies, and pasta swimming in a rich tomato broth that tastes restaurant-good. The best part? It won’t break the bank and feeds your whole crew.

Why This Recipe is a Total Win

Want to know what makes this soup so special? Let me break it down:

Restaurant Quality Without Leaving Home: Seriously, this tastes like Olive Garden. Your family won’t believe you made it.

It’s Actually Filling: You get beans, pasta, and vegetables all in one bowl. This isn’t some sad little soup situation—it’s a full meal.

Your Wallet Will Thank You: The ingredients are basic stuff you probably have sitting around already.

Everyone Eats It: I’m talking kids, adults, picky eaters. This soup has universal appeal.

Perfect for Making Ahead: Whip up a huge batch on Sunday. Lunch for days? Done. And honestly, it tastes even better the next day.

Here’s What You Should Know First

Timing:

• Getting everything prepped: 15 minutes
• Cooking: 30 minutes
• Total time from start to finish: 45 minutes

How Much You’ll Get: This recipe makes about 8 servings. That’s perfect if you’re feeding a family or want leftovers hanging around all week.

Skill Level: Easy. No fancy techniques here. It’s literally a one-pot wonder that beginners nail every single time.

What You’ll Need in Your Kitchen

• A large pot or Dutch oven (seriously, that’s the heavy lifter here)
• Cutting board
• Sharp knife (a dull one will drive you crazy)
• Wooden spoon for stirring
• Measuring cups and spoons
• Can opener

The Ingredients Breakdown

This soup works because the ingredients just get each other, you know? Here’s exactly what you need:

The Base:

• Olive Oil: This is what gets your vegetables started and adds that rich flavor
• Ground Beef: Your protein powerhouse. Italian sausage works too, or mix both together

The Flavor Builders:

• Onion: This is where everything starts. Sweet, savory, perfect
• Celery: Adds texture and that classic Italian soup vibe
• Carrots: Natural sweetness plus color
• Garlic: Fresh garlic makes literally everything better
• Dried Basil: Smells incredible and tastes even better
• Italian Seasoning: Your shortcut to authentic flavor
• Brown Sugar: Just a tiny bit to cut through the tomato acidity
• Red Pepper Flakes: Optional but worth it if you like a little kick

The Liquids & Canned Stuff:

• Diced Tomatoes: Gives you those tomato chunks
• Tomato Sauce: Makes the broth rich and thick
• Beef Broth: Your savory backbone (chicken broth works in a pinch)
• Water: Gets everything to the right consistency
• Salt and Pepper: Season it right

The Beans & Pasta:

• Kidney Beans: Red beans, traditional, packed with protein
• Great Northern or Cannellini Beans: The white beans that make it taste authentic
• Ditalini Pasta: Those tiny tube noodles that are perfect for soup

The Finish:

• Fresh Parsley: Makes it look pretty and tastes fresh
• Parmesan Cheese: That salty, nutty finish on top

Ways to Mix It Up

Don’t have something? Can’t eat something? No problem. Here’s how to adapt:

Going Vegetarian? Skip the meat and use vegetable broth instead of beef broth. You won’t even miss the meat.

Veggie Lover? Throw in zucchini, spinach, or green beans. Get creative.

Pasta Swaps: Use small shells, elbow macaroni, or any tiny pasta shape you have hanging around.

Heat It Up: More red pepper flakes or a splash of hot sauce if you want actual spice.

Creamy Version: Stir in some heavy cream right at the end. Game-changer.

Bean Preferences: Use all kidney beans or all white beans if that’s your thing.

How to Actually Make This Thing

Step 1: Brown That Meat

Heat up your olive oil in a large pot on medium-high. Add the ground beef and let it cook until it’s browned—about 5 to 7 minutes. Use your wooden spoon to break it up as it cooks so you don’t get huge chunks. If there’s a ton of grease at the bottom, drain some of it off.

Step 2: Get the Veggies Going

Now throw in your diced onion, celery, and carrots. Let these hang out for about 5 minutes, stirring occasionally, until they start to soften up. Then add your garlic and cook for just one more minute. Trust me, when your kitchen smells like garlic, you know you’re doing it right.

Step 3: Season Everything

Time for the herbs and spices. Stir in the dried basil, Italian seasoning, brown sugar, and red pepper flakes if you’re using them. Make sure all that seasoning coats the meat and vegetables. This is where the magic starts.

Step 4: Add Your Liquids

Pour in the diced tomatoes (with all their juice), the tomato sauce, beef broth, and water. Stir it all together and bring it to a boil. Once you see those bubbles going hard, turn the heat down to low and let it simmer quietly for 10 minutes. This is when all the flavors start getting to know each other.

Step 5: Beans and Pasta Time

Drain and rinse both cans of beans—this gets rid of extra salt and starch. Add them to the pot along with the ditalini pasta. Stir and let everything simmer for another 10 minutes until the pasta is soft and tender.

Step 6: Taste It, Season It, Eat It

Give it a taste. Add salt and pepper until it’s perfect. Ladle it into bowls and top with fresh parsley and some grated Parmesan. Done.

Serving Ideas That Work

This soup is honestly complete on its own, but if you want to take it further:

Bread is Your Friend: Garlic bread or Italian bread for dipping makes this even better. Or toasted breadsticks. Really, any bread works.

Add a Salad: A simple green salad with Italian dressing on the side rounds out the meal nicely.

Grilled Cheese Combo: Make some grilled cheese sandwiches. Dip them in the soup. You’re welcome.

Toppings That Matter:

• Extra Parmesan (more is always better)
• Fresh chopped parsley
• A drizzle of good olive oil
• A dollop of pesto if you’re feeling fancy

Keeping Leftovers Around

In the Fridge: Pop leftovers in an airtight container and they’ll keep for up to 4 days. Here’s the thing though—the pasta soaks up liquid as it sits. When you reheat it, just add a splash of broth to get it back to the right consistency.

In the Freezer: This soup freezes like a dream for up to 3 months. Pro tip: cook the pasta separately and add it when you’re actually serving. Otherwise frozen pasta gets mushy and sad.

Reheating: Stovetop is your best bet. Medium heat, stirring every so often. Add a bit of broth or water if it’s gotten too thick. Individual portions can go in the microwave for 2 to 3 minutes if you’re in a rush.

Tricks to Make It Perfect

Keep Your Pasta Separate: If you’re meal prepping, cook the pasta on its own and add it to each bowl as you serve. Keeps everything from turning to mush.

Don’t Skip Rinsing Beans: Drain those cans and rinse the beans. Gets rid of all the extra sodium and starchy stuff.

Texture Control: Want it thicker? Use less water. Want more broth? Just pour it in.

Fresh Garlic Wins: Don’t even think about using garlic powder here. Fresh garlic is actually worth the extra 30 seconds of mincing.

Taste at the End: The salt and pepper adjustment always happens at the very end. Everything else flavors up as it cooks, but seasoning is your final call.

Let It Sit and Simmer: The longer this hangs out on the heat, the better everything tastes together. The flavors just… blend.

Nutrition Per Bowl

Here’s what you’re getting in each serving:

What	Amount
Calories	285
Total Fat	8g
Saturated Fat	2.5g
Cholesterol	25mg
Sodium	720mg
Total Carbs	38g
Fiber	8g
Sugar	7g
Protein	16g

(Based on 8 servings. Numbers are approximate.)

People Always Ask…

Can I use different meat? Absolutely. Ground turkey, chicken, or Italian sausage all work great. Want to skip meat? Go for it—just use vegetable broth instead.

Why’s my soup too thick? Pasta sucks up liquid like a sponge. Just add more broth or water when you reheat it.

What about dried beans instead of canned? Sure, but you’d need to cook them separately first. Canned beans are way faster and honestly, nobody will judge you for using them.

Don’t have ditalini? Use whatever small pasta you’ve got. Small shells, elbow macaroni, even broken spaghetti works fine.

Can I make this in a slow cooker? Yeah. Brown the meat and veggies first, then add everything except the pasta to the slow cooker. Cook on low for 6 to 8 hours. Add the pasta in the last 30 minutes so it doesn’t get mushy.

Is it gluten-free? Most of it is naturally gluten-free. Just swap in gluten-free pasta and you’re set.

The Bottom Line

This Olive Garden Pasta Fagioli Soup is exactly what you want on a busy weeknight or a lazy weekend. It comes together fast, feeds a crowd, and tastes like you actually went to a restaurant. The pasta, beans, meat, and tomato broth all work together to make something that just feels right. Make a big batch and you’ve got soup for days.