If you have ever craved the cozy comfort of a hearty Italian soup that warms you all the way through, then you are going to fall in love with this Pasta e Fagioli (Olive Garden Copycat) Recipe. It combines tender pasta, rich tomato broth, and a satisfying mix of beans and ground beef to create a dish that feels like a warm hug on a chilly day. This recipe captures the essence of the beloved Olive Garden classic, making it easy to bring a touch of that restaurant magic right into your own kitchen.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making a Pasta e Fagioli (Olive Garden Copycat) Recipe that bursts with flavor. Every component adds its unique touch, from the bright, diced carrots that give a hint of sweetness and texture, to the creamy beans that deepen the heartiness of the soup.
- 1 lb lean ground beef: Adds rich, savory protein and a wonderful meaty texture.
- 1 tbsp olive oil: Perfect for browning the beef and sautéing aromatics.
- 2 medium carrots (diced): Bring color and a subtle sweetness to balance the tomato’s acidity.
- 1 large onion (diced): Creates a flavorful base with a touch of natural sweetness.
- 1 stalk celery (diced): Adds classic Italian soup fragrance and a bit of crunch.
- 3 cloves garlic: Infuses the dish with a bold, aromatic punch.
- 15 oz canned diced tomatoes: Creamy and chunky, they add great body and slight tang.
- 15 oz tomato sauce: Deepens the tomato flavor and enriches the broth.
- 32 oz chicken broth: Creates a flavorful soup base that’s both light and robust.
- 15 oz canned Great Northern beans (drained and rinsed): Provide a creamy texture and protein boost.
- 15 oz canned Kidney beans (drained and rinsed): Add earthiness and color contrast.
- 1 cup ditalini pasta: Tiny pasta that perfectly soaks up the soup’s flavors.
- 1 tbsp Italian seasoning: The aromatic blend that ties all the flavors together beautifully.
- 1 tsp salt: Enhances all the natural flavors (adjust to taste).
- 1 tsp black pepper: Adds just the right amount of mild heat and depth.
- 2 tbsp fresh basil (optional): A fresh, herbal finish that brightens each spoonful.
How to Make Pasta e Fagioli (Olive Garden Copycat) Recipe
Step 1: Brown the Ground Beef
Heat your olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and let it brown nicely, breaking it into small pieces with your spoon. This process takes about 3 to 5 minutes and ensures your beef is cooked evenly with a lovely texture that will blend perfectly into the soup.
Step 2: Drain and Set Aside the Beef
Once browned, remove the beef from the pot and drain off any excess fat. This step keeps the soup from being greasy while maintaining all the beef’s rich flavor. Set the beef aside for now as we prepare the vegetable base.
Step 3: Sauté the Vegetables
In the same pot, toss in your diced carrots, onion, celery, and garlic. Sauté these aromatic veggies until they’re softened and fragrant, about 4 minutes. This builds a flavorful foundation for your soup and adds lovely texture and sweetness as the vegetables break down slightly during cooking.
Step 4: Combine Tomatoes and Beef
Pour in the canned diced tomatoes and tomato sauce, then add the browned beef back into the pot with the vegetables. Stir everything together well so the flavors meld. This mixture creates the thick, rich base that’s essential for the comforting heart of the Pasta e Fagioli (Olive Garden Copycat) Recipe.
Step 5: Add Beans and Broth
Next, stir in both the Great Northern and kidney beans for hearty body and creamy texture. Pour in the chicken broth to give the soup its savory liquid that will nourish and bring the entire soup together. Let this simmer for about 10 minutes, allowing the flavors to marry into a beautiful harmony.
Step 6: Cook the Pasta and Seasonings
Add the ditalini pasta to the simmering pot along with the Italian seasoning, salt, and black pepper. Continue cooking for another 10 minutes until the pasta is tender but still with a slight bite, and the seasoning has infused the broth with authentic Italian flair.
Step 7: Final Touches
Serve your Pasta e Fagioli (Olive Garden Copycat) Recipe straight from the pot, generously garnished with fresh basil or a sprinkle of Parmesan cheese if desired. The fresh herbs add brightness while the cheese lends a creamy, salty finish that turns each spoonful into pure comfort.
How to Serve Pasta e Fagioli (Olive Garden Copycat) Recipe
Garnishes
Simple garnishes elevate this soup into a meal that’s as beautiful as it is delicious. A handful of chopped fresh basil introduces a lively herbal note, while a dusting of Parmesan cheese adds a luscious creaminess and subtle saltiness that pairs perfectly with the tomato and beans.
Side Dishes
Serving this soup alongside warm, crusty Italian bread or garlic knots is a classic choice to soak up every bit of the savory broth. A fresh green salad with an easy vinaigrette also complements the hearty elements in the soup, balancing out your meal with crisp, refreshing textures.
Creative Ways to Present
For a charming touch, ladle the Pasta e Fagioli into rustic bowls and garnish with a sprig of basil and a drizzle of good-quality olive oil. You could also serve it in mini bread bowls for a fun twist that makes this dish feel special for a family dinner or casual gathering with friends.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — which is very likely because this soup is irresistible — store them in an airtight container in the refrigerator. It will keep perfectly for up to 3 days, and the flavors often deepen overnight, making it even tastier the next day.
Freezing
Pasta e Fagioli (Olive Garden Copycat) Recipe freezes beautifully, just keep in mind that the pasta might absorb some liquid during freezing. For best results, freeze the soup without pasta and cook fresh pasta when reheating. This allows you to enjoy that perfect pasta texture every time.
Reheating
To reheat, warm the soup gently on the stove over medium heat until hot throughout, stirring occasionally. If it has thickened too much, add a splash of chicken broth or water to loosen the consistency. If pasta was frozen in, give it a good stir to refresh its texture.
FAQs
Can I make Pasta e Fagioli vegetarian?
Absolutely! Simply skip the ground beef and use vegetable broth instead of chicken broth. You can also add more beans or veggies like zucchini for extra heartiness and maintain the full flavor profile.
What pasta works best in this recipe?
Ditalini pasta is traditional and perfect because it’s small and cooks quickly, blending nicely with the beans and broth. If you don’t have it, any small pasta like elbow macaroni or small shells will work wonderfully.
Can I use dried beans instead of canned?
Yes! Just remember to soak and cook the dried beans fully before adding them to the soup to ensure they become tender, which might add more prep time but brings great texture and flavor.
Is this soup spicy?
This Pasta e Fagioli (Olive Garden Copycat) Recipe is mild and flavorful without heat. However, you can add crushed red pepper flakes or a dash of hot sauce if you love a little kick in your soups.
How long does it take to make?
The recipe takes about 50 minutes total — 20 minutes prepping and 30 minutes cooking. It’s quick enough for a weeknight meal but comforting enough to feel like a slow-cooked feast.
Final Thoughts
This Pasta e Fagioli (Olive Garden Copycat) Recipe is more than just soup; it’s a celebration of hearty Italian flavors that feels like home in a bowl. Whether you’re cozying up on a chilly evening or serving it to friends, this dish is sure to become one of your favorites. Give it a try and discover the joy of making a beloved classic right in your own kitchen.
Print
Pasta e Fagioli (Olive Garden Copycat) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Pasta e Fagioli recipe, inspired by Olive Garden’s version, combines tender ground beef, hearty beans, vegetables, and ditalini pasta in a flavorful tomato broth. It’s a comforting Italian soup that’s easy to prepare and perfect for a family meal.
Ingredients
Meat and Oil
- 1 lb lean ground beef
- 1 tbsp olive oil
Vegetables
- 2 medium carrots, diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic, pressed or minced
Canned Goods
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
Liquids and Pasta
- 32 oz chicken broth
- 1 cup ditalini pasta
Seasonings
- 1 tbsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper (adjust to taste)
- 2 tbsp fresh basil (optional)
Instructions
- Brown the Ground Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 3-5 minutes, breaking it apart into small pieces until browned.
- Drain and Set Aside Beef: Remove the cooked beef from the pot and drain any excess fat. Set the beef aside for later.
- Sauté Vegetables: In the same pot, add the diced carrots, onion, celery, and pressed garlic. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
- Add Tomatoes and Beef: Return the browned beef to the pot along with the canned diced tomatoes and tomato sauce. Stir everything to combine well with the vegetables.
- Add Beans and Simmer: Add the drained Great Northern and kidney beans to the pot. Pour in the chicken broth, stir, and allow the mixture to simmer gently for about 10 minutes to develop flavors.
- Cook Pasta and Season: Add the ditalini pasta, Italian seasoning, salt, and black pepper to the simmering soup. Cook for an additional 10 minutes, or until the pasta is tender.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parmesan cheese if desired. Serve immediately for best flavor.
Notes
- Drain and rinse canned beans well to reduce sodium content.
- Adjust salt and pepper according to your taste preference.
- Fresh basil adds a fresh herbal note but can be omitted if unavailable.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
