Copycat Olive Garden Pasta E Fagioli Recipe

There’s something so heartwarming about a hearty bowl of soup that’s packed with flavor, texture, and nourishment. Olive Garden’s Pasta e Fagioli is one of those dishes that always hits the spot—a perfect balance of tender pasta, rich broth, and wholesome beans. This homemade version is just as satisfying, if not better, because it’s made fresh in your own kitchen. It’s one of those recipes that tastes even better the next day, which is always a bonus!

The beauty of this copycat recipe is how simple and approachable it is. It’s a one-pot wonder that makes the whole house smell incredible while it cooks. Whether you’re serving it up on a cozy weeknight or as part of a larger meal, it’s guaranteed to become a family favorite.

this RECIPE

My first bite of pasta e fagioli

The first time I had Pasta e Fagioli, I was visiting my cousin in the middle of a blustery winter day. We had spent the afternoon trudging through snow, and by the time we got back to her place, we were frozen to the bone. She ladled steaming bowls of this soup onto the table, and the warmth of it was like a hug in a bowl.

The tender pasta, the soft beans, the gentle sweetness of the tomatoes—it was comfort food perfection. I asked for the recipe on the spot, and she laughed, telling me it was her favorite Olive Garden soup. Since then, I’ve worked on recreating the magic of that bowl at home, tweaking and perfecting it until I landed on this recipe. Every time I make it, it takes me back to that snow-filled day and the cozy kitchen that welcomed me in.

A little history of pasta e fagioli

Pasta e Fagioli, which translates to “pasta and beans,” is a traditional Italian dish with humble roots. Originally, it was considered a “peasant dish,” made with simple and affordable ingredients like dried beans and pasta. Over time, it became a staple in Italian homes and restaurants, prized for its comforting flavors and adaptability.

The dish varies regionally across Italy. Some versions are brothy, like this one, while others are thicker, almost like a stew. It’s endlessly versatile, and that’s part of its charm. Olive Garden’s take on Pasta e Fagioli leans into the hearty, rich flavors that make it such a beloved choice.

Let’s talk ingredients: the soul of this soup

The magic of Pasta e Fagioli lies in the combination of simple ingredients that come together beautifully.

• Ground beef: This provides a rich, savory base for the soup. If you’re looking for a lighter option, ground turkey works well too.
• Onions, carrots, and celery: Known as a mirepoix, this trio forms the aromatic foundation of the dish. Fresh vegetables are key, but frozen diced carrots can save time in a pinch.
• Garlic: Adds depth and a little zing to the soup. Freshly minced is best, but jarred minced garlic works in a time crunch.
• Tomato sauce and diced tomatoes: These create the rich, tangy broth. I prefer petite diced tomatoes for their delicate texture.
• Beef broth: This gives the soup its hearty flavor. Low-sodium broth is a great choice to control salt levels.
• Ditalini pasta: These short tubes are perfect for soup. If you’re out, elbow macaroni or small shells are good substitutes.
• Kidney and cannellini beans: They add protein and a creamy texture. Black beans or chickpeas can step in if you want to experiment.
• Basil, oregano, and sugar: These seasonings enhance the Italian flavors and balance the acidity of the tomatoes.
• Parmesan cheese: A sprinkle on top ties everything together with a nutty, salty kick.

Kitchen gear: what you need (and what you can skip)

Making this soup doesn’t require fancy gadgets, which is one of the reasons I love it. Here’s what you’ll need:

• A large pot or Dutch oven: This is essential for cooking the soup evenly and giving everything enough room to simmer.
• Wooden spoon or spatula: For stirring and breaking up the ground beef.
• Sharp knife and cutting board: You’ll need these to dice the vegetables and mince the garlic. A food processor can save time, but I find chopping by hand therapeutic.
• Ladle: For serving up those perfect bowls of soup.

If you don’t have a large pot, a deep skillet could work in a pinch, but you’ll need to transfer everything to a pot to simmer.

Step-by-step: my foolproof method

Step 1: Cook the beef

Heat up your pot over medium heat and toss in the ground beef. Break it up with your spoon, and cook until there’s no pink left. If you’ve got extra liquid in the pot, drain it carefully (but keep a bit for flavor).

Step 2: Build the base

Now it’s time to add the chopped onions, carrots, celery, and garlic. Cook these for about 5 minutes, stirring occasionally, until they soften and start to release their fragrance.

Step 3: Add the liquids and seasoning

Pour in the tomato sauce, beef broth, diced tomatoes, and water. Stir in the basil, oregano, sugar, and a pinch of salt and pepper. Bring it to a gentle boil, then lower the heat and let it simmer for 5-6 minutes.

Step 4: Cook the pasta

Toss in the ditalini pasta and let it cook right in the broth. This step is crucial because the pasta absorbs all the delicious flavors as it softens. It takes about 10 minutes, so give it a stir occasionally to keep it from sticking.

Step 5: Add the beans

Rinse and drain your kidney and cannellini beans, then stir them into the pot. Let everything cook for another 5 minutes to heat the beans through. Taste and adjust the seasoning if needed.

Step 6: Serve and enjoy

Ladle the soup into bowls and top with freshly grated Parmesan cheese. The cheese melts into the broth, creating a luxurious, creamy finish.

Variations you’ll love

This recipe is a blank canvas for creativity:

• Vegetarian version: Swap the ground beef for extra beans or plant-based crumbles and use vegetable broth.
• Gluten-free option: Use gluten-free pasta or swap pasta for cooked rice or quinoa.
• Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño to the broth for a little heat.
• Seasonal twist: Toss in fresh spinach, kale, or zucchini during the last few minutes of cooking.

I once tried adding roasted red peppers, and it gave the soup a smoky, sweet depth that was irresistible!

Serving ideas: make it a meal

Pasta e Fagioli is filling on its own, but if you want to round out the meal, serve it with warm crusty bread or garlic knots to soak up the broth. A simple side salad with a tangy vinaigrette adds a refreshing contrast.

For presentation, sprinkle extra Parmesan and a touch of chopped fresh parsley on top. Serve it in wide bowls so everyone can see the beautiful mix of pasta and beans.

Beverage pairings

For this rich and hearty soup, I love serving:

• Sparkling water with lemon: A refreshing, zesty choice that cleanses the palate.
• Iced tea: Slightly sweetened or with a splash of peach syrup, it complements the savory flavors.
• Apple cider: Warm or chilled, its natural sweetness is perfect alongside the rich soup.

Storing and reheating

If you’ve got leftovers (lucky you!), let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. When reheating, you may need to add a splash of water or broth since the pasta tends to soak up the liquid.

For freezing, skip adding the pasta until you’re ready to serve. The soup base freezes beautifully for up to 3 months.

Scaling the recipe for a crowd

Doubling this recipe is super easy—just use a larger pot! The one thing to watch is the pasta. It absorbs more liquid as it sits, so you might need to add extra broth when serving. For smaller servings, halve all the ingredients but keep the cooking times the same.

Potential hiccups (and how to avoid them)

• Pasta absorbing too much broth: Add extra broth or water if the soup gets too thick.
• Undercooked vegetables: Chop the carrots and celery into small, even pieces to ensure they cook quickly.
• Salty soup: If you over-season, balance it out with a splash of water and a pinch of sugar.

Ready to dive in?

Pasta e Fagioli is one of those dishes that feels like a warm hug in a bowl. Whether you’re making it for a cozy night in or serving it to a crowd, it’s sure to win hearts and fill bellies. Give it a try, and don’t be afraid to make it your own. Add your favorite veggies, experiment with spices, or play around with the pasta. The possibilities are endless—and delicious!

Frequently asked questions

1. Can I use fresh tomatoes instead of canned?
Absolutely! Blanch and dice fresh tomatoes to use in place of canned ones. You’ll need about 4-5 medium tomatoes for this recipe.

2. What’s the best way to reheat this soup?
Reheat it on the stove over medium heat, adding a splash of water or broth if it’s too thick.

3. Can I make this in a slow cooker?
Yes! Brown the beef and sauté the veggies first, then add everything except the pasta and beans to the slow cooker. Cook on low for 6-8 hours, stirring in the pasta and beans during the last hour.

4. How do I make this less acidic?
A pinch of sugar helps balance the acidity of the tomatoes. You can also add a splash of heavy cream for a smoother finish.

5. What’s the best pasta substitute?
If you’re out of ditalini, small shells, elbow macaroni, or even broken spaghetti work great.

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