If you have ever craved the warm, comforting flavors of a classic Italian dish, you are going to fall in love with this Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe. It perfectly captures that rich, hearty essence with tender pasta, savory beans, and a fragrant blend of herbs all simmered together in a luscious tomato broth. Whether you’re looking to cozy up on a chilly evening or impress friends with a homemade twist on a beloved restaurant favorite, this recipe is your new kitchen hero.
Ingredients You’ll Need
The magic of this soup comes from a handful of simple, wholesome ingredients that bring layers of flavor, texture, and color to the pot. Each item plays an essential role, from the aromatic herbs to the hearty beans and tender pasta, resulting in a soup that feels both nourishing and indulgent.
- Olive oil (2 Tbsp, divided): Adds richness and helps soften the veggies and brown the beef beautifully.
- Lean ground beef (1 lb): Provides savory depth and a satisfying protein base without overwhelming the soup.
- Chopped yellow onion (1 1/2 cups): Delivers a sweet and pungent aroma that forms the backbone of the soup’s flavor.
- Diced carrots (1 cup): Bring natural sweetness and vibrant color to balance the acidity of the tomatoes.
- Diced celery (1 cup): Adds a fresh, slightly crunchy texture and an earthy undertone.
- Minced garlic (3 cloves): Infuses the broth with its unmistakable robust flavor.
- Tomato sauce (3 cans, 8 oz each): Creates a rich, velvety tomato base that binds all the flavors together.
- Low-sodium chicken broth (2 cans, 14.5 oz each): Provides a savory liquid foundation that keeps the soup light yet flavorful.
- Water (1/2 cup, plus more as desired): Helps adjust the consistency to your perfect level of heartiness.
- Diced tomatoes (1 can, 15 oz): Add texture and bursts of fresh tomato flavor throughout.
- Granulated sugar (2 tsp): Balances the acidity of the tomatoes and rounds out the flavor profile.
- Dried basil (1 1/2 tsp): Brings a sweet, herbal note that’s quintessentially Italian.
- Dried oregano (1 tsp): Adds an earthy, slightly peppery background flavor.
- Dried thyme (3/4 tsp): Offers a subtle hint of minty warmth and complexity.
- Dried marjoram (1/2 tsp): Enhances the herbal bouquet with its delicate, floral flavor.
- Salt and freshly ground black pepper: Essential seasonings to highlight all the other ingredients.
- Dry ditalini pasta (1 cup): Small tubes that soak up the broth and add tender pasta bites throughout the soup.
- Kidney beans (1 can, 15 oz, drained and rinsed): Bring a creamy texture and earthy flavor that pairs wonderfully with the beef.
- Great northern beans (1 can, 15 oz, drained and rinsed): Add a lighter, buttery flavor and boost the soup’s protein content.
- Finely shredded Romano or Parmesan cheese: A final shower of salty, nutty goodness to melt on top.
- Minced fresh parsley (3 Tbsp): Lifts the soup with a fresh and slightly peppery finish.
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 lean ground beef and cook it while stirring occasionally until it’s fully browned and no longer pink. This step builds a rich foundation of savory flavor. Once cooked, drain the excess fat and transfer the beef to a plate—setting it aside means we can develop the aroma of the veggies next without overcooking the meat.
Step 2: Sauté the Vegetables
Pour the remaining tablespoon of olive oil into the same pot, then add the onions, carrots, and celery. Let them sauté for about 6 minutes until they become tender and fragrant. Next, toss in the minced garlic and cook for just one more minute—too long, and garlic may turn bitter. This layering of flavors is where the hearty, comforting soul of the soup truly begins to shine.
Step 3: Build the Broth
Time to pour in the chicken broth, tomato sauce, water, and diced tomatoes. Stir in the granulated sugar and all your dried herbs: basil, oregano, thyme, and marjoram. Return the cooked ground beef to the pot, and season everything generously with salt and freshly ground black pepper. Bring this vibrant mix to a boil to meld the flavors fully.
Step 4: Simmer to Perfection
Once boiling, reduce the heat to medium-low and cover the pot with a lid. Let the soup simmer gently for about 15 to 20 minutes. Stir occasionally to prevent sticking and to keep all the flavors harmonizing beautifully. At this stage, your kitchen will be filled with the most comforting Italian aromas imaginable.
Step 5: Cook the Pasta
While the soup simmers, cook the dry ditalini pasta according to the package directions until al dente—meaning it should be tender but still slightly firm to the bite. This texture is really key because the pasta will soak up some soup when added later, and you want to avoid it turning mushy.
Step 6: Combine Pasta and Beans
Drain the cooked pasta and add it directly into the pot. Then stir in the drained kidney beans and great northern beans. If the soup seems too thick at this point, thin it with a splash more broth or water until it reaches your ideal consistency. Let everything cook together for an additional minute to marry the flavors perfectly.
Step 7: Final Touches and Serve
Just before serving, stir in the minced fresh parsley. Ladle the soup into bowls and finish each serving with a generous sprinkle of finely shredded Romano or Parmesan cheese. This little sprinkle melts into the hot soup and adds a salty, nutty charm that makes every spoonful unforgettable.
How to Serve Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe
Garnishes
While freshly chopped parsley and a shower of Romano or Parmesan cheese are classic garnishes that elevate your Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe, you can also add a drizzle of good-quality extra virgin olive oil or a pinch of crushed red pepper flakes if you like a slight kick. Each garnish adds its own charm, making each bowl feel personalized and extra special.
Side Dishes
Pair this soup with crusty Italian bread or garlic breadsticks to sop up every delicious drop. A crisp green salad dressed simply with olive oil and balsamic vinegar complements the hearty, rich flavors nicely. If you want to go further, a light antipasto platter with olives, marinated vegetables, and sliced salami makes for a fantastic meal.
Creative Ways to Present
For a festive touch, serve the soup in small, hollowed-out bread bowls for a rustic and fun presentation your guests will adore. Alternatively, try layering this soup as a hearty base for a bowl topped with fresh basil leaves, a dollop of ricotta, or even a splash of cream for an indulgent twist. These ideas add flair to an already wonderful dish.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe keeps exceptionally well in an airtight container in the refrigerator for up to 4 days. Over time, the flavors actually deepen, so it makes for incredible next-day leftovers. Just be sure to store the soup separately from any garnishes like cheese or parsley to keep everything fresh.
Freezing
This soup freezes beautifully, making it a perfect meal prep option. Cool the soup completely and pour it into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Reheating
Reheat your Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe slowly over medium heat on the stovetop, stirring occasionally to prevent sticking. Add a little extra broth or water if the soup seems too thick after refrigeration or freezing. Avoid high heat to keep those tender beans and pasta intact and flavorful.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply omit the ground beef and use vegetable broth instead of chicken broth. For richness, you can add mushrooms or a plant-based protein like lentils. Just remember to adjust seasoning accordingly to keep all those hearty flavors.
What type of pasta works best in this soup?
Ditalini is the traditional choice because its small tubular shape holds the broth nicely and cooks quickly. However, you can swap in other small pasta shapes like elbow macaroni or small shells if needed. Just be mindful to cook them al dente to avoid mushiness.
How do I prevent the pasta from getting soggy if I’m making the soup ahead of time?
The key is to cook the pasta separately and add it right before serving. If making ahead, store the pasta and soup separately, then combine them when reheating to keep the pasta perfectly tender but not overcooked.
Can I use canned beans or should I cook beans from scratch?
Canned beans are perfect for this recipe because they’re convenient and fully cooked, cutting down on prep time. Just be sure to rinse and drain them well to avoid any extra sodium or canning liquid affecting the soup’s flavor.
Is this soup spicy?
This Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe is traditionally mild and comforting. If you enjoy a bit of heat, feel free to add crushed red pepper flakes during cooking or as a garnish to suit your taste.
Final Thoughts
Making this Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Recipe at home is more than just cooking a meal—it’s about creating a warm experience filled with cozy flavors and heartfelt tradition. Every spoonful feels like a hug from the inside, and it’s hard to resist coming back for seconds. So grab your pot and ingredients, and dive into this Italian classic. Your family and friends will thank you with every delicious bite.
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
Description
This Pasta e Fagioli Soup is a hearty and comforting Italian classic that replicates the beloved Olive Garden recipe. Featuring tender ground beef, a medley of fresh vegetables, tomato broth, ditalini pasta, and two types of beans, this soup delivers rich flavors and satisfying textures perfect for any occasion.
Ingredients
Meat and Oils
- 2 Tbsp olive oil, (divided)
- 1 lb lean ground beef
Vegetables and Aromatics
- 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)
Liquids and Canned Goods
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water, then more as desired
- 1 (15 oz) can diced tomatoes
Seasonings
- 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
Pasta and Beans
- 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
Garnish
- Finely shredded Romano or Parmesan cheese, for serving
- 3 Tbsp minced fresh parsley
Instructions
- Cook Ground Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until fully cooked through. Drain excess fat from the beef and transfer it to a plate; set aside.
- Sauté Vegetables: Add the remaining 1 Tbsp olive oil to the same pot. Add the chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until the vegetables are tender, about 6 minutes. Add minced garlic and sauté for an additional minute to release its aroma.
- Add Broth and Seasonings: Pour in the low-sodium chicken broth, tomato sauce, water, and canned diced tomatoes. Stir in the granulated sugar, dried basil, dried oregano, dried thyme, dried marjoram, and the cooked ground beef. Season with salt and freshly ground black pepper to taste.
- Simmer Soup: Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer. Stir occasionally and allow the vegetables to soften, cooking for about 15 to 20 minutes.
- Cook Pasta: While the soup simmers, cook the ditalini pasta separately according to the package instructions until al dente. Drain and set aside.
- Combine Ingredients: Add the cooked and drained pasta along with the drained and rinsed dark red kidney beans and great northern beans to the soup. Thin the soup with additional broth or water if desired to reach your preferred consistency.
- Final Cooking and Garnish: Allow the soup to cook together for one more minute to incorporate flavors. Stir in the minced fresh parsley. Serve the soup warm, topped with a generous sprinkle of finely shredded Romano or Parmesan cheese.
Notes
- Feel free to substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
- Adjust pasta amount or cooking time to achieve desired texture, as ditalini is traditionally al dente.
- This soup pairs wonderfully with crusty bread or a light side salad.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
