Love Olive Garden’s famous soup? Now you can make it at home! This Copycat Olive Garden Pasta e Fagioli Recipe tastes just like the restaurant version.
It’s warm, hearty, and incredibly delicious. The best part? It’s super easy to make. You only need simple ingredients and about 30 minutes.
This Pasta e Fagioli Recipe will become your family favorite. The rich tomato broth combines perfectly with tender pasta and beans.
Trust me, one bowl is never enough! Let me show you how to make Pasta e Fagioli that rivals the original.
When I First Introduced to Pasta e Fagioli
My first taste was at Olive Garden years ago. I was cold and hungry after shopping all day. The waiter recommended their Pasta e Fagioli soup.
One spoonful changed everything for me! The flavors were amazing and so comforting. I knew I had to recreate it at home.
After many tries, I finally nailed the recipe. Now I make it every single week. My kids ask for it constantly now.
Equipment List
You don’t need fancy tools for this recipe. Here’s what you’ll use:
- Large pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon for stirring
- Measuring cups and spoons
- Can opener
Ingredients You Need for Pasta e Fagioli
- 1 pound ground beef
- 1 small onion, diced
- 2 carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cans diced tomatoes
- 1 can tomato sauce
- 1 can kidney beans
- 1 can white beans
- 4 cups beef broth
- 1 cup small pasta (ditalini works great)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Guide
- Heat your large pot over medium heat.
- Add the ground beef and cook it well.
- Break it into small pieces as it cooks.
- This takes about 5 to 7 minutes.
- Drain any extra fat from the pot.
- Add onion, carrots, and celery to the pot.
- Cook them for about 5 minutes until soft.
- Stir in the minced garlic now.
- Cook for one more minute until fragrant.
- Pour in the diced tomatoes and tomato sauce.
- Add both cans of beans with their liquid.
- Pour in the beef broth next.
- Stir everything together really well.
- Add Italian seasoning, salt, and pepper now.
- Bring the soup to a gentle boil.
- Then reduce heat and let it simmer.
- This should take about 10 minutes total.
- Add your pasta to the simmering soup.
- Cook until the pasta is perfectly tender.
- This usually takes 8 to 10 minutes.
- Stir occasionally so nothing sticks to the bottom.
- Ladle the soup into warm bowls immediately.
- Garnish with fresh parsley if you like.
- Serve with crusty bread for dipping!
Tips to Make the Best Pasta e Fagioli
- Use good quality beef broth for richer flavor.
- Don’t skip the vegetables; they add important taste.
- Cook pasta directly in the soup for best results.
- The pasta absorbs all those delicious flavors!
- Add pasta just before serving if making ahead.
- Otherwise it gets too mushy sitting in liquid.
- Freeze leftovers for up to three months easily.
- This soup actually tastes better the next day!
- The flavors blend together beautifully over time.
FAQs about Pasta e Fagioli
Q: Can I use turkey instead of beef?
A: Yes, ground turkey works perfectly in this recipe. It makes the soup a bit lighter overall.
Q: How do I store leftover soup?
A: Keep it in an airtight container in the fridge. It stays fresh for up to 4 days.
Q: Can I make this vegetarian?
A: Absolutely! Skip the meat and use vegetable broth instead. Add extra beans for more protein and substance.
Q: What if I don’t have ditalini pasta?
A: Any small pasta shape works just fine here. Try elbow macaroni, small shells, or even orzo.
Q: Can I use dried beans?
A: Yes, but soak and cook them first completely. Canned beans are much quicker and more convenient though.
Final Thoughts
This Copycat Olive Garden Pasta e Fagioli Recipe is pure comfort food. It’s warm, filling, and tastes absolutely amazing. Your family will love this hearty soup!
The ingredients for Pasta e Fagioli are simple and affordable. You probably have most of them already. Learning how to make Pasta e Fagioli is truly worthwhile.
It’s perfect for busy weeknights or lazy weekends. Make a big batch and enjoy it all week. I promise you’ll make this recipe again and again!
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Copycat Olive Garden Pasta e Fagioli Recipe
Equipment
- Cutting board and sharp knife
- Large pot or Dutch oven
- Wooden spoon for stirring
- Can opener
- Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 carrots chopped
- 3 celery stalks chopped
- 3 garlic cloves minced
- 2 cans diced tomatoes
- 1 can tomato sauce
- 1 can kidney beans
- 1 can white beans
- 4 cups beef broth
- 1 cup small pasta ditalini works great
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat your large pot over medium heat.
- Add the ground beef and cook it well.
- Break it into small pieces as it cooks.
- This takes about 5 to 7 minutes.
- Drain any extra fat from the pot.
- Add onion, carrots, and celery to the pot.
- Cook them for about 5 minutes until soft.
- Stir in the minced garlic now.
- Cook for one more minute until fragrant.
- Pour in the diced tomatoes and tomato sauce.
- Add both cans of beans with their liquid.
- Pour in the beef broth next.
- Stir everything together really well.
- Add Italian seasoning, salt, and pepper now.
- Bring the soup to a gentle boil.
- Then reduce heat and let it simmer.
- This should take about 10 minutes total.
- Add your pasta to the simmering soup.
- Cook until the pasta is perfectly tender.
- This usually takes 8 to 10 minutes.
- Stir occasionally so nothing sticks to the bottom.
- Ladle the soup into warm bowls immediately.
- Garnish with fresh parsley if you like.
- Serve with crusty bread for dipping!
Notes
- Use good quality beef broth for richer flavor.
- Don’t skip the vegetables; they add important taste.
- Cook pasta directly in the soup for best results.
- The pasta absorbs all those delicious flavors!
- Add pasta just before serving if making ahead.
- Otherwise it gets too mushy sitting in liquid.
- Freeze leftovers for up to three months easily.
- This soup actually tastes better the next day!
- The flavors blend together beautifully over time.
I’m Bella Rose, and I’m here to rescue your busy weeknights with quick, delicious, and easy family recipes. From comforting classics to simple, seasoned dishes your kids will actually eat, find everyday meal inspiration that saves you time without sacrificing flavor.