If you’ve ever wished you could bring a bowl of Olive Garden’s Pasta e Fagioli home with you, your soup dreams are about to come true. This comforting bowl of goodness is everything we love about Italian soup—savory, hearty, and packed with love (and beans). Whether you’re braving a snowy afternoon or just need something warm and soul-soothing after a long workday, this Olive Garden copycat recipe is here to rescue your dinner routine.
There’s something magical about a dish that wraps you in a cozy hug with every bite, and Pasta e Fagioli does just that. With tender pasta, seasoned ground beef, and a medley of beans and veggies in a savory tomato broth, this is the kind of comfort food that brings people to the table—no begging required. It’s quick enough for a weeknight and special enough for Sunday supper. Let’s make some memories, one spoonful at a time.
Why You’ll Love This Pasta e Fagioli
- It’s an authentic Olive Garden copycat—without needing to leave the house.
- Uses pantry staples you probably already have.
- Perfectly cozy, filling, and family-friendly.
- Freezer-friendly and even better the next day.
Ingredients
- 2 tablespoons olive oil, divided
- 1 lb lean ground beef
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced
- 3 cans (8 oz each) tomato sauce
- 2 cans (14.5 oz each) low-sodium chicken broth
- ½ cup water, plus more as desired
- 1 can (15 oz) diced tomatoes
- 2 teaspoons granulated sugar
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon dried marjoram
- Salt and freshly ground black pepper to taste
- 1 cup dry ditalini pasta
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese, for serving
- 3 tablespoons minced fresh parsley
Steps to Make It
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Drain the fat and set the beef aside.
- In the same pot, heat the remaining tablespoon of olive oil. Add onions, carrots, and celery. Sauté until softened, about 6 minutes.
- Stir in garlic and cook for another minute. Add tomato sauce, chicken broth, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked beef.
- Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and let it simmer for 15–20 minutes, stirring occasionally.
- Meanwhile, cook the ditalini pasta separately according to package instructions. Drain and set aside.
- Add the cooked pasta, kidney beans, and great northern beans to the soup. If it seems too thick, add more water or broth.
- Let it all simmer together for another minute, then stir in the parsley.
- Serve hot with a generous sprinkle of shredded Romano or Parmesan cheese.
Tips for the Best Pasta e Fagioli
- Don’t skip cooking the pasta separately—it keeps the soup from getting too starchy or mushy.
- Feel free to swap the ground beef for ground turkey or Italian sausage.
- This Italian soup thickens as it sits, so keep extra broth handy for reheating.
- Love a little spice? A pinch of red pepper flakes adds a cozy kick.
From My Kitchen to Yours
This recipe has become a family favorite, especially on chilly nights when we want something hearty but don’t want to spend hours in the kitchen. I first made it trying to recreate that Olive Garden magic, and let me tell you, it hit the spot—and then some. Now it’s our go-to when the sniffles hit or when we’re just craving something soul-warming. Plus, it makes the house smell amazing.
What to Serve with Pasta e Fagioli
Pair this with warm, crusty bread, garlic knots, or a simple side salad to complete the meal. If you’re feeling extra indulgent, a gooey grilled cheese makes a surprisingly perfect companion. And don’t forget a nice glass of red wine or sparkling water with lemon.
How to Store It
Let the soup cool completely before storing. It keeps well in the fridge for up to 4 days in an airtight container. For longer storage, freeze without the pasta for up to 3 months. Just thaw, reheat, and stir in freshly cooked ditalini when you’re ready to serve.
FAQs
Can I make this vegetarian?
Absolutely! Just skip the beef and use vegetable broth instead of chicken.
Can I freeze it?
Yes, but freeze it without the pasta to avoid mushiness. Add fresh pasta when reheating.
Is it spicy?
Not as written, but you can spice it up with red pepper flakes or a dash of hot sauce.
Can I use different beans?
Sure! Cannellini or pinto beans are great options, too.
The Cozy Comfort of Pasta e Fagioli
There’s a reason this Pasta e Fagioli recipe stays in heavy rotation at my house—it’s a hug in a bowl, pure and simple. Whether you’re recreating that Olive Garden vibe or just want to enjoy a hearty Italian soup that feels like home, this dish checks every box. So next time the weather (or life) has you craving comfort food, remember: pasta, beans, and a whole lotta love are waiting in this pot. Enjoy!
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Pasta e Fagioli: The Cozy Italian Soup You Need This Week
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Olive Garden-inspired Pasta e Fagioli brings all the cozy, comforting flavors of the beloved Italian soup right to your kitchen. Made with ground beef, tender vegetables, hearty beans, ditalini pasta, and a savory tomato broth, this soul-warming soup is perfect for chilly nights, weeknight dinners, or feeding a hungry crowd. Even better, the next day and freezer-friendly, it’s a must-have in your soup rotation.
Ingredients
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2 tablespoons olive oil, divided
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1 lb lean ground beef
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1½ cups chopped yellow onion
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1 cup diced carrots (about 2 medium)
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1 cup diced celery (about 3 stalks)
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3 cloves garlic, minced
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3 cans (8 oz each) tomato sauce
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2 cans (14.5 oz each) low-sodium chicken broth
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½ cup water (plus more as needed)
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1 can (15 oz) diced tomatoes
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2 teaspoons granulated sugar
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1½ teaspoons dried basil
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1 teaspoon dried oregano
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¾ teaspoon dried thyme
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½ teaspoon dried marjoram
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Salt and freshly ground black pepper, to taste
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1 cup dry ditalini pasta
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1 can (15 oz) dark red kidney beans, drained and rinsed
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1 can (15 oz) great northern beans, drained and rinsed
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3 tablespoons fresh parsley, minced
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Finely shredded Romano or Parmesan cheese, for serving
Instructions
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Brown the Meat: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Drain excess fat and set beef aside.
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Sauté Vegetables: In the same pot, add the remaining 1 tablespoon olive oil. Sauté onion, carrots, and celery for about 6 minutes until softened.
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Add Garlic & Liquids: Stir in garlic and cook for 1 minute. Add tomato sauce, chicken broth, water, diced tomatoes, sugar, herbs, and the cooked beef.
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Simmer: Season with salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes.
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Cook Pasta Separately: While the soup simmers, cook ditalini pasta in a separate pot according to package instructions. Drain and set aside.
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Combine & Finish: Add the cooked pasta, kidney beans, and great northern beans to the soup. Simmer for 1–2 more minutes. Adjust consistency with extra water or broth as needed.
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Garnish & Serve: Stir in fresh parsley. Serve hot with grated Romano or Parmesan on top.
Notes
Cook pasta separately to prevent mushiness.
Substitute ground beef with turkey or Italian sausage if desired.
Add red pepper flakes for a spicy kick.
Soup thickens as it sits — add more broth when reheating.
For vegetarian version: skip the beef and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American