Olive Garden Pasta e Fagioli: The Ultimate Copycat Italian Soup

Craving that warm, cozy feeling of dining at Olive Garden without leaving your house? This Olive Garden Pasta e Fagioli is the answer! Bursting with tender pasta, savory ground beef, hearty beans, and rich Italian herbs, it’s the restaurant-style soup that brings comfort straight to your kitchen.

Whether you’re trying to recreate your favorite Italian soup, impress your family with a hearty dinner, or just want a nourishing meal on a chilly night, this copycat recipe is about to become your new go-to. And the best part? It tastes just like the real thing (some say even better).

Why You’ll Love This Olive Garden Pasta e Fagioli

• Restaurant-quality at home – All the flavor, none of the wait.
• One-pot wonder – Minimal mess, major flavor.
• Customizable – Make it vegetarian, swap the beans, or add extra spice.
• Freezer-friendly – Perfect for make-ahead meals.

Ingredients

• 1 lb lean ground beef
• 1 medium onion, chopped (5 oz)
• 3 celery sticks, chopped (5 oz)
• 2 carrots, peeled and chopped (5 oz)
• 4 cloves garlic, minced
• 14 oz can diced tomatoes with juice
• 14 oz can crushed tomatoes
• 14 oz can red kidney beans, drained
• 14 oz can cannellini beans, drained
• 4 cups chicken broth
• 1/2 tbsp red wine vinegar
• 1/2 tbsp sugar
• 1/2 tsp Italian seasoning
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper flakes (optional)
• 3/4 cup uncooked ditalini pasta
• Salt & pepper to taste

How to Make It

1. In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, about 6–8 minutes. Break it apart as it cooks. Drain fat if preferred.
2. Add onion, celery, carrots, and garlic. Cook 8–10 minutes until softened.
3. Stir in diced tomatoes, crushed tomatoes, both beans, broth, vinegar, sugar, and all herbs/spices. Mix well.
4. Bring to a boil, then reduce to a simmer. Cover loosely and simmer for 15–20 minutes.
5. Stir in the ditalini pasta and simmer another 15–20 minutes, stirring often, until pasta is tender.
6. Season with salt and pepper. Serve hot with crusty bread and maybe a sprinkle of Parmesan.

Olivia’s Tip: Make It Your Own

• Going vegetarian? Skip the beef and use veggie broth.
• Want it spicier? Add extra red pepper flakes.
• Don’t have ditalini? Any small pasta will work!
• Planning ahead? Cook the pasta separately and stir in before serving to avoid soggy noodles.

My Cozy Copycat Moment

The first time I had Olive Garden’s Pasta e Fagioli, I was with my mom on a rainy afternoon. It was warm, comforting, and felt like a hug in a bowl. Years later, I wanted to recreate that same feeling at home—and let me tell you, this version nails it. It’s now my go-to on dreary days or when I want something that feels nostalgic, hearty, and absolutely delicious.

What to Serve with Pasta e Fagioli

• A simple side salad with Italian dressing
• Garlic breadsticks or crusty artisan bread
• A sprinkle of grated Parmesan or Romano cheese
• A cozy glass of red wine if you’re feeling fancy

How to Store and Reheat

Let leftovers cool completely before transferring to an airtight container. It keeps in the fridge for up to 4 days.

To reheat, warm on the stovetop over medium-low heat, adding a splash of broth or water if it’s too thick. For microwave, stir halfway through.

To freeze, skip the pasta step and freeze the soup base. Add fresh-cooked pasta after reheating for best texture.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes! Just brown it the same way and enjoy a leaner option.

Can I make this in a slow cooker?

You can! Brown the meat first, then add everything (except pasta) to your crockpot and cook on low for 6-8 hours. Stir in cooked pasta at the end.

What if I don’t have crushed tomatoes?

Use tomato sauce or blend diced tomatoes until smooth.

Is it gluten-free?

Use gluten-free pasta and double-check all canned ingredients.

Comfort in a Bowl

This Olive Garden Pasta e Fagioli recipe proves that restaurant-style soup doesn’t have to be complicated. It’s hearty, flavorful, and easy to make at home. Whether it’s a weeknight dinner or a cozy Sunday meal, this bowl of goodness will fill your kitchen with delicious aromas and your heart with joy.

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Olive Garden Pasta e Fagioli

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• Author: Amanda Hartwellen
• Total Time: 55 minutes
• Yield: 6–8 servings 1x

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Description

Olive Garden Pasta e Fagioli is a restaurant-style Italian soup you can make at home. It’s loaded with savory ground beef, tender pasta, hearty beans, and aromatic herbs simmered in a rich tomato broth. Perfect for a cozy family dinner or meal prep, this copycat recipe tastes just like the classic—maybe even better.

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Ingredients

Scale 1x2x3x

• 1 lb lean ground beef

• 1 medium onion, chopped (5 oz)

• 3 celery sticks, chopped (5 oz)

• 2 carrots, peeled and chopped (5 oz)

• 4 cloves garlic, minced

• 14 oz can diced tomatoes with juice

• 14 oz can crushed tomatoes

• 14 oz can red kidney beans, drained

• 14 oz can cannellini beans, drained

• 4 cups chicken broth

• 1/2 tbsp red wine vinegar

• 1/2 tbsp sugar

• 1/2 tsp Italian seasoning

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/4 tsp crushed red pepper flakes (optional)

• 3/4 cup uncooked ditalini pasta

• Salt & pepper to taste

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Instructions

• In a large pot or Dutch oven, cook ground beef over medium-high heat for 6–8 minutes, breaking it apart until browned. Drain fat if desired.

• Add onion, celery, carrots, and garlic. Cook for 8–10 minutes until softened.

• Stir in diced tomatoes, crushed tomatoes, kidney beans, cannellini beans, chicken broth, vinegar, sugar, and seasonings. Mix well.

• Bring to a boil, then reduce heat to a simmer. Cover loosely and simmer for 15–20 minutes.

• Add ditalini pasta and cook for another 15–20 minutes, stirring occasionally, until pasta is tender.

• Taste and season with salt and pepper. Serve hot with crusty bread or Parmesan.

Notes

For a vegetarian version, skip the beef and use vegetable broth.

To avoid soggy pasta in leftovers, cook pasta separately and add before serving.

Use any small pasta shape if ditalini isn’t available.

Freeze without pasta for best texture; add fresh-cooked pasta after reheating.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup / Main Dish
• Method: Stovetop
• Cuisine: Italian-American