Copycat Olive Garden Pasta E Fagioli Recipe

If you’ve ever been to Olive Garden, you know the magic of their Pasta e Fagioli soup. It’s warm, hearty, and brimming with comforting Italian flavors. This Copycat Olive Garden Pasta e Fagioli recipe brings that cozy restaurant classic right to your own kitchen, and I’ll be honest—it might just be better than the real thing! With tender ditalini pasta, flavorful ground beef, and a rich tomato broth filled with beans and veggies, it’s the kind of soup that turns an ordinary weeknight into a special occasion.

When I first started making this soup at home, I was amazed by how easy it was to replicate that restaurant quality. Plus, making it yourself means you can tweak it just how you like. Sometimes I go heavy on the garlic or add extra basil, and I love how it turns out every time.

Copycat Olive Garden Pasta E Fagioli Recipe

How I fell in love with Pasta e Fagioli

I remember the first time I tried Pasta e Fagioli at Olive Garden during a cozy, rainy day with a friend. We’d spent hours wandering around a mall, and by the time we sat down to eat, we were both starving and chilled to the bone. The server brought out the soup, and as I took my first spoonful, I was hooked. The rich tomato broth, the perfectly tender pasta, and the way each bite felt like a warm hug—I knew I had to recreate it at home. So, after a bit of trial and error (and lots of happy taste testers), I landed on this version that I think comes pretty darn close.

The origins of Pasta e Fagioli

Pasta e Fagioli, which translates to “pasta and beans,” is a traditional Italian soup that originated as a humble peasant dish. In Italy, it’s sometimes called “pasta fazool” in dialect, and each region has its own spin on it. Originally, it was made with whatever pasta and beans were on hand, often with a bit of pork or pancetta. Over the years, the dish has found its way into Italian-American cuisine and, of course, the Olive Garden menu. This version is a bit heartier than the original Italian soup, but it’s every bit as delicious.

The ingredients that make this soup sing 🎶

Each ingredient in this recipe plays a crucial role in building the flavors and textures we all love in Pasta e Fagioli. Here’s a closer look:

  • Lean ground beef: Adds a satisfying heartiness and a bit of richness to the soup. You could swap this for ground turkey if you’re looking for a lighter version, or even go vegetarian with a plant-based ground meat.
  • Yellow onion, carrots, and celery: The classic mirepoix trio! These veggies add sweetness and depth. If you’re in a pinch, a frozen mirepoix mix can work too.
  • Garlic: Essential for that aromatic, savory base. Fresh garlic is best, but in a hurry, garlic powder can do the trick (just use half as much).
  • Tomato sauce and petite diced tomatoes: These bring the bold tomato flavor that’s signature to the soup. Look for good-quality canned tomatoes for the best results.
  • Ditalini pasta: This small, tubular pasta is perfect because it holds onto the broth without becoming mushy. In a pinch, you can substitute with elbow macaroni or small shells.
  • Dark red kidney beans and cannellini beans: These add protein and texture. Cannellini beans are creamy, while kidney beans hold their shape a bit better, giving a nice contrast.
  • Dried basil and oregano: These Italian herbs bring warmth and earthiness. If you have fresh herbs, feel free to use them—just double the amount.
  • Parmesan cheese: Adding freshly grated Parmesan on top when serving really completes the dish. It adds that nutty, salty kick that elevates every spoonful.
Copycat Olive Garden Pasta E Fagioli Recipe

Essential kitchen tools for pasta e fagioli

For this recipe, you’ll want a few basics that make cooking (and cleanup!) a breeze:

  • A large pot or Dutch oven: This soup makes a pretty big batch, so a spacious pot is key to avoid splatters and ensure everything cooks evenly. A Dutch oven is perfect because it distributes heat well and retains warmth.
  • Sharp knife: For chopping all those veggies! If you’re in a hurry, a food processor can help you get through the onions, carrots, and celery in no time.
  • Wooden spoon: A wooden spoon is great for breaking up the ground beef and stirring the soup without scratching your pot.

Step-by-step: How to make this Pasta e Fagioli at home

Ready to cook? Let’s dive in! I’ll guide you through each step, sharing a few tips I’ve picked up along the way.

  1. Brown the beef
    Start by heating your pot over medium heat. Add the ground beef and cook until there’s no pink left. Stir it often and break it up with your spoon as it cooks—this should take about 5-7 minutes. If there’s a lot of grease, you can drain some of it, but leaving a little bit adds flavor.
  2. Add the veggies
    Toss in the chopped onion, diced carrots, diced celery, and minced garlic. Cook for about 5 minutes until the veggies are soft and the kitchen starts smelling amazing. The garlic might stick a little, but just keep stirring and scraping it off the bottom.
  3. Add the tomato base
    Pour in the tomato sauce, beef broth, diced tomatoes, and half a cup of water. Add the basil, oregano, sugar, and a pinch of salt and pepper. Stir everything well, bring it to a boil, then reduce the heat to a simmer. Let it cook for about 5-6 minutes to let the flavors meld.
  4. Cook the pasta
    Stir in the ditalini pasta and let it cook in the soup for about 10 minutes, or until it’s al dente. This step thickens the soup as the pasta absorbs the flavors. If you notice the soup is getting too thick, add a bit more water.
  5. Add the beans
    Finally, add the kidney beans and cannellini beans. Cook for another 2-3 minutes, just until the beans are heated through. Give it a taste and add more salt or pepper if needed.
  6. Serve with Parmesan
    Ladle the soup into bowls and top with a generous sprinkle of freshly grated Parmesan. The cheese melts a bit into the hot soup, making each bite even better.
Copycat Olive Garden Pasta E Fagioli Recipe

Easy variations and substitutions

This soup is wonderfully adaptable! Here are some fun ways to change it up:

  • Vegetarian version: Skip the ground beef and use vegetable broth instead of beef broth. You could add mushrooms for a meaty texture or a bit of smoked paprika to keep that savory depth.
  • Gluten-free: Use a gluten-free pasta, but cook it separately to avoid it breaking down in the soup. Add it just before serving.
  • Spicy twist: Add red pepper flakes or a diced jalapeño with the veggies for a bit of heat. It’s an unexpected but delicious twist!
  • Seasonal vegetables: Try adding zucchini, bell peppers, or even kale. Just toss them in with the other veggies.

Serving suggestions and presentation

For the perfect cozy meal, serve this Pasta e Fagioli with a crusty Italian bread or garlic bread on the side. You could also add a simple side salad with a tangy vinaigrette to balance the richness of the soup. Top each bowl with more grated Parmesan and, if you’re feeling fancy, a sprinkle of fresh basil or parsley for color.

Drink pairings 🍷

This hearty soup pairs beautifully with a glass of Chianti or Sangiovese—classic Italian wines with enough acidity to cut through the richness. For non-alcoholic options, an Italian soda or sparkling water with a splash of lemon would be refreshing.

Storage and reheating tips

This soup stores well! Let it cool completely, then transfer to airtight containers. It’ll keep in the fridge for up to 5 days. When reheating, add a bit of water or broth as the pasta will continue to absorb liquid. It also freezes well, though the pasta can get a bit softer after thawing, so if you plan to freeze, consider cooking the pasta separately.

Adjusting for different serving sizes

This recipe serves about 6-8 people. To scale it down, simply halve the ingredients. If you’re doubling, make sure you have a very large pot and be ready to add a bit more seasoning to taste.

Troubleshooting tips

  • Too thick? Add a bit more water or broth.
  • Too thin? Let it simmer a bit longer without the lid to reduce.
  • Lacking flavor? A dash of salt, extra basil, or a splash of balsamic vinegar can make a big difference!

Give it a try!

I hope this recipe brings you the same cozy joy that it’s brought to my family. It’s a great one to play around with and make your own, so don’t be afraid to experiment. Enjoy!

Copycat Olive Garden Pasta E Fagioli Recipe

Frequently Asked Questions

1. Can I use another type of pasta?
Yes! Small shapes like elbows or shells work well. Just adjust the cooking time as needed.

2. Can I make this soup vegetarian?
Absolutely. Just use vegetable broth and skip the ground beef. Add extra beans or veggies for heartiness.

3. What if I don’t have ditalini pasta?
No problem! Any small pasta shape will work. Ditalini just holds up well in the soup.

4. How do I reheat leftovers?
Reheat in a pot on the stove with a splash of water or broth to loosen it up.

5. Can I freeze this soup?
Yes, but the pasta may soften when thawed. If you’re planning to freeze, cook the pasta separately and add it fresh when serving.

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Copycat Olive Garden Pasta E Fagioli Recipe

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Cozy up with this hearty copycat Olive Garden Pasta e Fagioli recipe, packed with pasta, beans, and Italian flavors!

  • Total Time: 45 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 lb lean ground beef
  • 1 yellow onion, chopped finely
  • 2 medium carrots, diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 3 (8oz) cans tomato sauce
  • 2 (14.5oz) can beef broth
  • 1 (14.5oz) can petite diced tomatoes
  • 1/2 cup of water
  • 2 tsp granulated sugar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 8 oz dry ditalini pasta
  • 1 (15oz) can dark red kidney beans drained and rinsed
  • 1 (15oz) can cannellini beans, drained and rinsed
  • Parmesan cheese, freshly grated for serving
  • Salt and Pepper to taste

Instructions

  • Brown the beef
    Start by heating your pot over medium heat. Add the ground beef and cook until there’s no pink left. Stir it often and break it up with your spoon as it cooks—this should take about 5-7 minutes. If there’s a lot of grease, you can drain some of it, but leaving a little bit adds flavor.
  • Add the veggies
    Toss in the chopped onion, diced carrots, diced celery, and minced garlic. Cook for about 5 minutes until the veggies are soft and the kitchen starts smelling amazing. The garlic might stick a little, but just keep stirring and scraping it off the bottom.
  • Add the tomato base
    Pour in the tomato sauce, beef broth, diced tomatoes, and half a cup of water. Add the basil, oregano, sugar, and a pinch of salt and pepper. Stir everything well, bring it to a boil, then reduce the heat to a simmer. Let it cook for about 5-6 minutes to let the flavors meld.
  • Cook the pasta
    Stir in the ditalini pasta and let it cook in the soup for about 10 minutes, or until it’s al dente. This step thickens the soup as the pasta absorbs the flavors. If you notice the soup is getting too thick, add a bit more water.
  • Add the beans
    Finally, add the kidney beans and cannellini beans. Cook for another 2-3 minutes, just until the beans are heated through. Give it a taste and add more salt or pepper if needed.
  • Serve with Parmesan
    Ladle the soup into bowls and top with a generous sprinkle of freshly grated Parmesan. The cheese melts a bit into the hot soup, making each bite even better.

Notes

Serving suggestions and presentation

For the perfect cozy meal, serve this Pasta e Fagioli with a crusty Italian bread or garlic bread on the side. You could also add a simple side salad with a tangy vinaigrette to balance the richness of the soup. Top each bowl with more grated Parmesan and, if you’re feeling fancy, a sprinkle of fresh basil or parsley for color.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

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