Olive Garden Pasta e Fagioli

WANT TO SAVE THIS RECIPE?

Ever crave that cozy, comforting bowl of soup that turns any chilly evening into a warm hug? Olive Garden’s Pasta e Fagioli delivers just that feeling—hearty, rich, and bursting with flavor. It’s a timeless Italian-American classic that marries the best of soup and pasta into one soul-satisfying dish.

This recipe brings the restaurant favorite right to your kitchen. Ground beef, tender vegetables, rich tomato broth, beans, and ditalini pasta all come together in a simmering pot of goodness. Whether you’re cooking for your family or meal-prepping for the week, this bowl of love checks all the boxes.

---

Preparation Phase & Tools to Use

Before diving into the heart of the recipe, a little prep goes a long way. Here’s what you’ll need and why:

• Large Dutch Oven or Heavy-Bottomed Pot: Crucial for evenly distributing heat as the soup simmers, helping all the flavors meld beautifully.
• Wooden Spoon or Silicone Spatula: To break up the ground beef and stir the soup without scratching your pot.
• Sharp Chef’s Knife & Cutting Board: For chopping the mirepoix (onions, carrots, celery) and garlic with precision.
• Measuring Cups & Spoons: Accuracy matters for balancing that savory broth and seasoning.
• Strainer or Colander: For rinsing and draining the beans and cooked pasta.

With everything prepped and within arm’s reach, making Pasta e Fagioli becomes a relaxing, almost meditative experience.

---

Ingredients for the Olive Garden Pasta e Fagioli

• Ground Beef: Adds a hearty, savory depth to the soup.
• Yellow Onion: Offers aromatic sweetness that becomes the flavor base.
• Carrots: Bring natural sweetness and a pop of color.
• Celery: Adds a classic crunch and earthy balance.
• Garlic: Essential for a robust Italian flavor profile.
• Crushed Tomatoes: The rich tomato base that ties everything together.
• Tomato Sauce: Adds silkiness and a mild acidic note.
• Beef Broth: Deepens the savory element and makes the soup satisfying.
• Red Kidney Beans: Offer a creamy texture and protein punch.
• Great Northern Beans: Mild, tender, and great at soaking up the broth.
• Ditalini Pasta: Small tube pasta that holds the broth in every bite.
• Italian Seasoning: Brings together the herbs of oregano, basil, and thyme.
• Salt & Pepper: Enhances and balances the overall flavor.

---

How To Make the Olive Garden Pasta e Fagioli

Step 1: Brown the Beef

In a large Dutch oven, cook the ground beef over medium heat. Use a wooden spoon to break it up as it browns. Drain excess fat once the beef is no longer pink.

Step 2: Sauté the Vegetables

Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are tender. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add Tomatoes and Broth

Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir everything together, then season with Italian seasoning, salt, and pepper.

Step 4: Simmer the Soup

Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes. This allows the flavors to deepen and blend.

Step 5: Add the Beans and Cook Pasta

While the soup simmers, cook the ditalini pasta in a separate pot according to package instructions. Drain and set aside. Add the rinsed beans to the soup and simmer for an additional 10 minutes.

Step 6: Combine and Serve

Right before serving, stir in the cooked pasta or add it directly to each bowl to avoid sogginess. Ladle the soup into bowls, garnish with chopped parsley or grated Parmesan if desired.

---

How to Serve and Store This Hearty Soup

Serve Pasta e Fagioli hot, straight from the stove, with crusty Italian bread or a slice of garlic toast. A sprinkle of Parmesan or Pecorino Romano adds that restaurant-style finish. For a cozy dinner, pair it with a simple green salad and a glass of red wine.

When it comes to storing leftovers, keep the pasta and soup separate to avoid mushy noodles. Store the soup in an airtight container in the fridge for up to 4 days. The cooked pasta can be refrigerated for 3 days. You can also freeze the soup (without pasta) for up to 2 months—just thaw, reheat, and stir in freshly cooked pasta when ready to serve.

---

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Any small pasta like elbow macaroni or small shells works well. Just avoid anything too large or it will dominate the soup.

How do I make this vegetarian?

Swap the ground beef for plant-based crumbles or increase the amount of beans and vegetables. Use vegetable broth instead of beef broth.

What makes this different from minestrone?

While both are Italian soups with veggies and beans, Pasta e Fagioli is meatier and less brothy. It focuses more on the beans and beef.

Can I cook this in a slow cooker?

Yes! Brown the meat and sauté the veggies first, then transfer everything except the pasta to a slow cooker. Cook on low for 6-8 hours. Add the cooked pasta just before serving.

Is it okay to use canned beans?

Yes—that’s the standard for convenience. Just rinse them well to remove excess sodium and improve flavor.

Can I freeze this soup?

Definitely. Just freeze it without the pasta. Reheat and add freshly cooked pasta before serving for best texture.

---

Want More Hearty Soup Ideas?

If you love this Pasta e Fagioli, here are more cozy bowls you might enjoy from LadyPlate:

• Try the Creamy Broccoli Cheddar Soup if you’re craving rich, cheesy comfort.
• The Hearty Tuscan Bean Soup leans into rustic Italian flavors with a vegetarian twist.
• Craving something meaty? The Crockpot Italian Meatball Soup is slow-cooked satisfaction.
• For a bold fusion flavor, the Cajun Potato Soup is smoky, spicy, and full-bodied.
• You might also enjoy the Creamy Sausage Gnocchi Soup for pillowy bites in every spoonful.

For more daily warm-you-up bowls and delicious meals, follow along on my Pinterest at LadyPlate.

---

Pin and Tell Me How Yours Turned Out

You can save this to your soup or cozy dinner boards for later. Just click the Pin button.

If you make this recipe, I’d love to hear about it! Did you add extra spice? Try turkey instead of beef? Leave a comment below—your version might just inspire someone else.

---

Print

WANT TO SAVE THIS RECIPE?