If you love the cozy, hearty soup served at Olive Garden, this Easy Olive Garden Pasta e Fagioli Soup Recipe lets you recreate that familiar flavor right at home. Packed with tender pasta, beans, vegetables, and a rich tomato broth, this soup is filling, comforting, and perfect for feeding a crowd or prepping ahead for the week.
Why You’ll Love This Easy Olive Garden Pasta e Fagioli Soup Recipe
This soup is a true classic for a reason. It is hearty without being heavy, flavorful without being complicated, and made entirely in one pot. You get protein from the meat and beans, plenty of vegetables, and just enough pasta to make it satisfying.
It is also incredibly practical. The ingredients are affordable pantry staples, the steps are straightforward, and leftovers taste even better the next day. Whether you are cooking for family dinner or stocking your freezer, this recipe is a reliable favorite.
Ingredients for Easy Olive Garden Pasta e Fagioli Soup Recipe
Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 3/4 cup diced carrots
- 3/4 cup diced celery
Broth and Seasonings
- 3 cups beef broth
- 2 cups water
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Beans and Pasta
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 cup ditalini pasta
For Serving
- Fresh parsley or basil, chopped
- Grated Parmesan cheese, optional
Ingredient Notes
Ground beef gives the soup its classic Olive Garden flavor. For a lighter option, ground turkey or chicken works well and still tastes great.
Ditalini pasta is traditional for Pasta e Fagioli because it is small and hearty. If needed, elbow macaroni or small shells are good substitutes.
This recipe contains no alcohol and no pork. If you prefer a vegetarian version, swap the beef for cooked lentils or plant-based crumbles and use vegetable broth.
Step-by-Step Instructions
Step 1: Brown the Meat
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if needed.
Step 2: Cook the Vegetables
Add the diced onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Build the Soup Base
Pour in the beef broth, water, tomato sauce, and diced tomatoes. Stir well to combine. Add Italian seasoning, salt, and black pepper.
Step 4: Simmer
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 10 minutes to allow the flavors to come together.
Step 5: Add Beans and Pasta
Stir in the kidney beans, great northern beans, and ditalini pasta. Simmer uncovered for another 10 to 12 minutes, stirring occasionally, until the pasta is tender.
Step 6: Taste and Serve
Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with fresh herbs and Parmesan cheese if desired. Serve hot.
Pro Tips for Success
- Stir occasionally after adding pasta to prevent sticking.
- If the soup thickens too much, add a splash of water or broth.
- For deeper flavor, simmer the soup a few extra minutes before adding pasta.
- Use freshly grated Parmesan for the best topping flavor.
- Let leftovers rest overnight for even better taste the next day.
Flavor Variations
- Spicy Version: Add a pinch of crushed red pepper flakes.
- Extra Veggie: Stir in zucchini or green beans during the simmer.
- Creamy Touch: Add a small splash of milk at the end for a softer broth.
- Vegetarian Style: Use vegetable broth and lentils instead of beef.
- Herb Boost: Add fresh thyme or rosemary for extra aroma.
Serving Suggestions
Serve this soup with warm breadsticks, garlic bread, or a simple side salad for a complete Olive Garden style meal at home. It also pairs well with a crisp green salad dressed lightly with vinaigrette.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more broth over time, so add liquid when reheating.
To freeze, cool the soup completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~390 |
| Protein | 22 g |
| Carbohydrates | 38 g |
| Fat | 16 g |
| Fiber | 7 g |
| Sodium | ~820 mg |
FAQ About Easy Olive Garden Pasta e Fagioli Soup Recipe
Is Pasta e Fagioli Italian or American?
Pasta e Fagioli is a traditional Italian dish that originated as a simple, rustic meal. The Olive Garden version is an American adaptation with a richer tomato base and more protein.
Can I make this soup in a slow cooker?
Yes. Brown the meat first, then add all ingredients except pasta. Cook on low for 6 to 7 hours, add pasta during the last 30 minutes, and cook until tender.
What is the best pasta for Pasta e Fagioli?
Small pasta shapes like ditalini work best because they fit easily on a spoon and cook evenly in soup.
How do I prevent mushy pasta?
Cook the pasta just until tender and avoid over-simmering. For meal prep, you can cook pasta separately and add it when serving.
Can I double this recipe?
Absolutely. This recipe doubles well and is perfect for large families or freezer meals.
Easy Olive Garden Pasta e Fagioli Soup Recipe
Equipment
- Large pot or Dutch oven
- cutting board
- knife
- wooden spoon
- ladle
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 3 cups beef broth
- 2 cups water
- 15 oz tomato sauce
- 14.5 oz diced tomatoes
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 15 oz kidney beans, drained and rinsed
- 15 oz great northern beans, drained and rinsed
- 1 cup ditalini pasta
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add onion, carrots, and celery. Cook for about 5 minutes until vegetables soften, then stir in garlic and cook 30 seconds.
- Pour in beef broth, water, tomato sauce, and diced tomatoes. Stir in Italian seasoning, salt, and black pepper.
- Bring soup to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes.
- Add kidney beans, great northern beans, and ditalini pasta. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender.
- Taste and adjust seasoning. Serve hot garnished with fresh herbs and Parmesan if desired.
Notes
Nutrition
Final Thoughts
This Easy Olive Garden Pasta e Fagioli Soup Recipe brings restaurant-style comfort straight to your kitchen using simple ingredients and one pot. It is hearty, flavorful, and perfect for cozy dinners or make-ahead meals. Once you try it, you may never need to order it out again.
