If you love hearty, comforting soups, then Olive Garden Pasta e Fagioli absolutely deserves a spot in your regular recipe lineup. This classic Italian-American dish is brimming with tender pasta, creamy beans, savory ground beef, and loads of vegetables, all swimming together in a tomato-rich broth that tastes like it’s been simmering on a nonna’s stove all day. It’s a bowlful of nostalgia and pure comfort—you get a little bit of everything in every bite, and it’s surprisingly easy to recreate this restaurant-favorite at home.

Olive Garden Pasta e Fagioli Recipe - Recipe Image

Ingredients You’ll Need

The beauty of making Olive Garden Pasta e Fagioli is that the ingredients are straightforward and easy to find, yet each one plays an important role in building layers of flavor, color, and a perfectly balanced texture. Let’s take a closer look at what you’ll need:

Ground Beef: Adds hearty flavor and satisfying richness, making this soup really stick to your ribs.
Yellow Onion: Gives the soup a gentle sweetness and forms the aromatic base for that classic Italian profile.
Carrots: Bring color and a tender crunch that balances out the savory notes beautifully.
Celery: Delivers a subtle, earthy freshness that’s essential for any good soup.
Garlic: Infuses the broth with bold, irresistible aroma—don’t skip this step!
Tomato Sauce: Gives the broth its rich, tangy backbone and that signature reddish hue.
Diced Tomatoes: Add texture and brighten up the soup with juicy bursts of flavor.
Beef Broth: Provides a deeply savory foundation that keeps you coming back for one more spoonful.
Kidney Beans: Creamy and filling, these are a must-have for that authentic Pasta e Fagioli experience.
Great Northern Beans (or Cannellini Beans): Offer a different texture and milder taste—great for variety in each bite.
Ditalini Pasta: Their little tube shape is the iconic pasta for this soup and perfectly soaks up all that flavor.
Italian Seasoning: A simple blend that makes the soup taste like it’s straight from the olive groves.
Salt & Pepper: Essential for rounding out the flavors—taste as you go to get it just right.
Fresh Parsley (for garnish): Adds a bright, herby finish that wakes the whole bowl up.
Freshly Grated Parmesan (for serving): Melts right in and adds that final touch of irresistible, nutty flavor.

How to Make Olive Garden Pasta e Fagioli

Step 1: Brown the Meat and Aromatics

Start by heating a generous drizzle of olive oil in a big soup pot over medium-high heat. Toss in the ground beef, crumble it up, and let it brown until no longer pink—this step develops rich, savory flavor. Next, add the chopped onion, carrots, celery, and garlic. Sauté everything together, stirring often, until your kitchen smells absolutely amazing and the veggies start to turn tender.

Step 2: Add Tomatoes and Broth

Stir in the tomato sauce and diced tomatoes, scraping up any browned bits from the bottom of the pot. Then pour in the beef broth, making sure you have plenty of liquid for the pasta and beans to soak up later. Season the soup with Italian seasoning, plus salt and pepper to taste. Bring the mixture to a gentle boil—you’re well on your way to a bowl of Olive Garden Pasta e Fagioli bliss!

Step 3: Simmer with Beans

Reduce the heat to low and gently stir in both the drained kidney beans and great northern beans. Let the soup simmer uncovered for about 15 minutes; this melds all the flavors and allows the beans to soak up some of that magic. It’s a great time to taste and adjust the seasoning as needed.

Step 4: Cook the Pasta

Meanwhile, boil the ditalini pasta separately, just until al dente. Cooking the pasta on the side keeps it from getting mushy in the soup, which makes all the difference for leftovers. Once drained, add the pasta to the soup right before serving, or let each person add their own to keep the texture perfect.

Step 5: Stir, Serve, and Garnish

Give everything a loving final stir—each spoonful will be full of color, texture, and cozy goodness. Ladle the soup into bowls, top generously with fresh parsley and a shower of grated Parmesan, and serve piping hot. Just like that, you’ve created a homemade version of Olive Garden Pasta e Fagioli that might just rival the original.

How to Serve Olive Garden Pasta e Fagioli

Garnishes

The best way to finish Olive Garden Pasta e Fagioli is with a flurry of fresh chopped parsley and plenty of Parmesan cheese. For a little heat, sprinkle on some red pepper flakes, or give it a drizzle of high-quality olive oil for extra richness. Each topping lets you personalize your bowl to perfection.

Side Dishes

This soup is practically a meal on its own, but it absolutely shines alongside classic Italian breadsticks (just like at Olive Garden!), a simple green salad, or crusty garlic bread. These sides are perfect for soaking up every last drop of that savory broth and make the whole experience feel like a restaurant meal right at home.

Creative Ways to Present

If you’re hosting, serve Olive Garden Pasta e Fagioli in rustic stoneware bowls for a cozy vibe, or use mini soup mugs for an appetizer course at a dinner party. You can even set up a little DIY topping bar with fresh herbs, cheeses, and croutons so everyone can dress up their bowl just the way they like.

Make Ahead and Storage

Storing Leftovers

Leftover Olive Garden Pasta e Fagioli keeps beautifully in the fridge for up to 4 days. Be sure to store the pasta separately from the soup to keep it from soaking up too much broth and getting mushy. Just combine and reheat before serving for the freshest taste and texture.

Freezing

The base of this soup freezes really well! For best results, leave the pasta out and freeze just the soup itself in airtight containers for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and cook up some fresh ditalini to stir in before serving—voilà, it’s as good as new.

Reheating

To reheat individual portions, simply ladle the soup (and pasta, if kept separate) into a pot or microwave-safe bowl and warm gently until hot and steaming. If the soup thickens after chilling, a splash of broth or water brings it right back to that perfect consistency.

FAQs

Is Olive Garden Pasta e Fagioli spicy?

No, this soup isn’t spicy by default. However, if you’d like a bit of a kick, adding a pinch of crushed red pepper flakes or a dash of hot sauce will do the trick.

Can I make Olive Garden Pasta e Fagioli vegetarian?

Absolutely! Simply swap the ground beef for plant-based crumbles or extra beans, and use vegetable broth instead of beef broth for a satisfying vegetarian version that still has tons of flavor.

What’s the best pasta to use?

Ditalini is traditional for Olive Garden Pasta e Fagioli, but any small pasta shape like tubetti or small elbows will work if ditalini isn’t handy. Just keep an eye so it doesn’t overcook!

How do I prevent the pasta from getting mushy?

The secret is to cook and store the pasta separately, then add it to each serving right before eating. This keeps the pasta perfectly al dente, even after a day or two in the fridge.

Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the aromatics first, then add everything except the pasta to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cooked pasta just before serving, and you’re ready for slow-cooked Olive Garden Pasta e Fagioli comfort anytime.

Final Thoughts

You don’t have to wait for your next restaurant night out—bring a little Olive Garden magic straight to your own kitchen. This Pasta e Fagioli is cozy, full of flavor, and endlessly adaptable for any night of the week. Give it a try and you might just find yourself coming back for second helpings (and happy, satisfied smiles) every single time.

Olive Garden Pasta e Fagioli Recipe