Olive Garden Pasta e Fagioli

Why You’ll Love This Recipe

Olive Garden Pasta e Fagioli is a hearty Italian-inspired soup made with ground beef, vegetables, beans, and pasta, all simmered in a rich tomato broth. It’s the perfect comforting dish for chilly nights, family dinners, or whenever you’re craving a restaurant-style meal at home. With simple ingredients and bold flavors, it’s both satisfying and easy to prepare.

ingredients

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

ground beefyellow onioncarrotscelerygarlicdiced tomatoescrushed tomatoesbeef brothcannellini beanskidney beansdried oreganoitalian seasoningsaltblack pepperbay leavesditalini pastaolive oil

directions

Heat olive oil in a large pot over medium heat.

Add the ground beef and cook until browned, breaking it apart as it cooks.

Stir in chopped onions, carrots, and celery. Sauté until the vegetables are tender.

Add minced garlic and cook for another minute until fragrant.

Pour in diced tomatoes, crushed tomatoes, and beef broth.

Stir in the drained beans, oregano, Italian seasoning, salt, pepper, and bay leaves.

Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes.

In a separate pot, cook the ditalini pasta until al dente. Drain and set aside.

Remove the bay leaves from the soup. Add the cooked pasta just before serving to avoid sogginess.

Stir well and serve hot, optionally garnished with grated Parmesan and fresh parsley.

Servings and timing

This recipe serves about 6-8 people.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use ground turkey or Italian sausage instead of ground beef.

Add a pinch of red pepper flakes for a spicy kick.

Use vegetable broth for a vegetarian version (omit the meat).

Add chopped spinach or kale for extra greens.

storage/reheating

Store the soup and pasta separately in airtight containers in the refrigerator for up to 4 days.Freeze the soup (without pasta) for up to 2 months. Thaw and reheat gently on the stovetop.Add fresh-cooked pasta when reheating to maintain texture.

FAQs

Can I use another type of pasta?

Yes, small shapes like elbow macaroni or small shells also work well.

Can I make this in a slow cooker?

Yes, brown the meat first, then add all ingredients (except pasta) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add cooked pasta before serving.

Is Pasta e Fagioli spicy?

It’s typically mild, but you can spice it up with chili flakes or hot sauce.

Do I need to rinse the canned beans?

Yes, rinsing removes excess sodium and helps improve flavor and texture.

Can I use fresh tomatoes?

Yes, but you’ll need to simmer longer to break them down into a saucy consistency.

What’s the difference between minestrone and Pasta e Fagioli?

Minestrone often includes more vegetables and no meat, while Pasta e Fagioli includes ground beef and has a thicker, heartier base.

Can I double the recipe?

Absolutely, this soup scales well for larger batches or meal prep.

Is this soup gluten-free?

Not unless you use gluten-free pasta and ensure all canned ingredients are certified gluten-free.

Can I make it ahead of time?

Yes, it tastes even better the next day. Just store the pasta separately to avoid mushiness.

What type of beans are best?

Cannellini and dark red kidney beans are traditional for the classic flavor and texture.

Conclusion

Olive Garden Pasta e Fagioli is a warm, filling, and flavorful soup that brings classic Italian comfort to your kitchen. With its robust broth, tender vegetables, and savory ground beef, it’s a dish that the whole family will love. Try this copycat recipe once, and you’ll find yourself making it again and again.

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