If you have a soft spot for comforting, hearty soups that feel like a warm hug in a bowl, you are going to adore this Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe. It’s a vibrant Italian classic filled with tender beans, perfectly cooked ditalini pasta, and a rich, savory tomato and herb broth, all enhanced by ground beef and fresh vegetables. Every spoonful offers a delectable balance of textures and flavors that warms you from the inside out. Whether you’re craving a quick weeknight supper or something special to share with loved ones, this recipe captures the essence of Olive Garden’s beloved soup with homemade charm and wholesome ingredients.
Ingredients You’ll Need
Getting this soup right means focusing on simple, wholesome ingredients that each bring bold flavors and delightful textures to the table. From fresh vegetables that soften and enrich the broth to aromatic herbs that deepen the taste, every component plays a key role.
- Olive oil (2 Tbsp, divided): The foundation for sautéing and adding richness to every layer of flavor.
- Lean ground beef (1 lb): Adds a hearty, meaty depth that makes the soup truly satisfying.
- Yellow onion (1 1/2 cups, chopped): Sweated down to create a sweet base that melds beautifully with the broth.
- Carrots (1 cup, diced): Bring natural sweetness and a pop of color.
- Celery (1 cup, diced): Adds subtle earthiness and crunch that soften during cooking.
- Garlic (3 cloves, minced): Infuses a wonderful aromatic kick.
- Tomato sauce (3 cans, 8 oz each): Forms the rich, tangy core of the soup’s broth.
- Chicken broth (2 cans, 14.5 oz each): Keeps the soup light yet flavorful and steers the liquid base.
- Water (1/2 cup, more as desired): Used to adjust the consistency to your preference.
- Diced tomatoes (1 can, 15 oz): Bring bursts of juicy brightness and texture.
- Granulated sugar (2 tsp): Balances acidity and enhances the natural sweetness of the tomatoes.
- Dried basil (1 1/2 tsp): Offers sweet, peppery hints that evoke classic Italian flavors.
- Dried oregano (1 tsp): Adds savory warmth and depth.
- Dried thyme (3/4 tsp): Brings a subtle earthiness to the mix.
- Dried marjoram (1/2 tsp): Complements the herb blend with gentle floral notes.
- Salt and freshly ground black pepper: Essential for seasoning and balancing all the flavors.
- Ditalini pasta (1 cup, dry): Small tubular pasta that’s perfect for soaking up the broth without overpowering it.
- Kidney beans (1 can, 15 oz, drained and rinsed): Provide creamy texture and protein.
- Great northern beans (1 can, 15 oz, drained and rinsed): Add a mild, delicate flavor and extra heartiness.
- Romano or Parmesan cheese (for serving): Finely shredded, it adds a salty, nutty finish that is simply irresistible.
- Fresh parsley (3 Tbsp, minced): A bright, fresh herbaceous touch right at the end.
How to Make Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe
Step 1: Brown the Ground Beef
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until it’s fully browned and cooked through. Then drain off the excess fat to keep the soup from getting greasy and transfer the beef to a plate for safekeeping. This step builds the meaty base that sets the tone for the entire soup.
Step 2: Sauté the Vegetables
Wipe the pot clean if you like, then add the remaining 1 tablespoon of olive oil. Toss in the chopped onions, diced carrots, and celery. Sauté these until they turn tender and fragrant, about 6 minutes. Throw in the garlic last and cook just 1 more minute—this flourishes the aromatics without turning bitter.
Step 3: Combine Broth, Tomato, Herbs, and Beef
Next, pour in the chicken broth, tomato sauce, diced tomatoes, and water. Sprinkle in the sugar, basil, oregano, thyme, marjoram, along with salt and pepper to taste. Add the browned ground beef back into the pot. Stir everything together to blend the flavors perfectly before bringing the pot to a gentle boil.
Step 4: Simmer the Soup
Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer gently for about 15 to 20 minutes, stirring occasionally so the vegetables soften fully and the soup thickens into a harmonious, comforting bowl of goodness.
Step 5: Cook the Pasta
While your soup base simmers, prepare the ditalini pasta in a separate pot. Cook the pasta according to the package instructions until it is al dente (firm to the bite), then drain and set aside. This method helps the pasta stay perfectly tender and prevents it from overcooking once combined with the soup.
Step 6: Add Beans and Pasta to Soup
Gently stir the drained pasta, kidney beans, and great northern beans into the simmering soup. Check the consistency—if you like your soup a bit thinner, add a splash more broth or water. Let everything cook together for just one more minute to allow flavors to meld.
Step 7: Finish with Fresh Parsley and Cheese
Right before serving, stir in the fresh minced parsley to add a pop of color and freshness. Ladle the soup into bowls and generously sprinkle freshly shredded Romano or Parmesan cheese on top for that luscious, savory finish that elevates this dish from simple soup to unforgettable comfort food.
How to Serve Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe
Garnishes
For a truly inviting presentation, serve your Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe with freshly grated Romano or Parmesan cheese melting on top and a sprinkle of minced fresh parsley for a vibrant herbal note. A drizzle of high-quality olive oil or a few croutons on the side can add an extra layer of indulgence.
Side Dishes
This soup pairs beautifully with crusty Italian bread or warm garlic breadsticks to soak up all the delicious broth. A simple green salad with a light vinaigrette also complements the heartiness of the soup and adds a refreshing contrast.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or individual mini cazuelas (miniature clay pots) to bring a rustic charm to your table. You can also offer toppings bar-style with olives, chili flakes, or shaved cheese so guests can customize their bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe tastes even better the next day as the flavors have more time to meld. Store it in airtight containers in the refrigerator for up to 3 days to keep it fresh and flavorful.
Freezing
This soup freezes well, making it perfect for meal prep. Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
Reheat leftovers slowly over medium-low heat to avoid overcooking the pasta. You may want to add a splash of broth or water to loosen the soup back up as the pasta can absorb liquid over time. Stir frequently and warm until steaming hot all the way through.
FAQs
Can I make this recipe vegetarian?
Absolutely! You can simply omit the ground beef and replace chicken broth with vegetable broth. Adding extra beans or even mushrooms can boost the umami flavor and keep the soup hearty and satisfying.
What type of pasta works best in this soup?
Ditalini pasta is the traditional choice because its small, tubular shape holds onto the broth beautifully. However, other small shapes like elbow macaroni or small shells also work well if you don’t have ditalini on hand.
How can I make the soup thicker?
If you prefer a thicker texture, you can mash some of the beans against the side of the pot before adding the pasta, or simply reduce the amount of water and broth slightly. Letting the soup simmer uncovered for a few extra minutes also concentrates the flavors and thickens it naturally.
Is it better to add pasta before or after reheating leftovers?
It’s best to add cooked pasta right before serving to keep it from becoming mushy. If freezing leftovers, store pasta separately or omit it and cook fresh when you reheat.
Can I use canned beans without rinsing them?
Rinsing canned beans helps remove excess sodium and any canning liquid that can affect the flavor and texture of your soup. It also helps keep your soup clearer and less starchy, so rinsing is recommended.
Final Thoughts
This Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe is a treasure to have in your comfort food repertoire—bursting with classic Italian flavors, wholesome ingredients, and easy enough to whip up any day. Sharing it around the table feels like sharing a little bit of home, and I can’t wait for you to make it your own favorite go-to meal. Trust me, your taste buds and your loved ones will thank you!
Print
Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Pasta e Fagioli Soup is an Olive Garden-inspired copycat recipe that combines hearty ground beef, ditalini pasta, and two types of beans in a rich tomato broth infused with Italian herbs and fresh vegetables. Perfectly comforting and filling, this soup is a classic Italian-American favorite that’s easy to make at home.
Ingredients
Main Ingredients
- 2 Tbsp olive oil, (divided)
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water, plus more as desired
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese, for serving
- 3 Tbsp minced fresh parsley
Instructions
- Brown the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat, then crumble in the ground beef. Cook, stirring occasionally, until the beef is cooked through. Drain the excess fat and transfer the beef to a plate, setting it aside.
- Sauté Vegetables: In the same pot, heat the remaining 1 Tbsp olive oil. Add the chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until the vegetables are tender, about 6 minutes. Add the minced garlic and sauté for an additional minute.
- Add Liquids and Seasonings: Pour in the low-sodium chicken broth, tomato sauce, water, and diced tomatoes. Stir in granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked ground beef. Season to taste with salt and freshly ground black pepper.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let the soup simmer, stirring occasionally, until the vegetables are fully softened, about 15 to 20 minutes.
- Cook the Pasta: While the soup simmers, prepare the ditalini pasta according to the package instructions until al dente. Drain the pasta well.
- Combine Pasta and Beans: Add the cooked pasta along with the drained and rinsed kidney beans and great northern beans to the soup. If the soup seems too thick, thin it with a little more chicken broth or water.
- Final Cooking and Garnish: Allow the soup to cook for an additional minute to incorporate all the flavors. Stir in the minced fresh parsley. Serve the soup warm, topped with finely shredded Romano or Parmesan cheese.
Notes
- For a vegetarian version, substitute ground beef with sautéed mushrooms or omit entirely and use vegetable broth instead of chicken broth.
- Adjust the amount of water or broth to achieve your desired soup consistency.
- For best flavor, use freshly grated cheese rather than pre-shredded varieties.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The soup can be frozen for up to 2 months; add pasta fresh when reheating for better texture.
