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.
Ingredients
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1 lb lean ground beef
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1 medium onion, chopped (5 oz)
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3 celery sticks, chopped (5 oz)
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2 carrots, peeled and chopped (5 oz)
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4 cloves garlic, minced
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14 oz can diced tomatoes with juice
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14 oz can crushed tomatoes
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14 oz can red kidney beans, drained
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14 oz can cannellini beans, drained
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4 cups chicken broth
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1/2 tbsp red wine vinegar
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1/2 tbsp sugar
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1/2 tsp Italian seasoning
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1 tsp dried oregano
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1 tsp dried basil
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1/4 tsp crushed red pepper flakes (optional)
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3/4 cup uncooked ditalini pasta
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Salt & pepper to taste
Instructions
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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.
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Add onion, celery, carrots, and garlic. Cook for 8–10 minutes until softened.
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Stir in diced tomatoes, crushed tomatoes, kidney beans, cannellini beans, chicken broth, vinegar, sugar, and seasonings. Mix well.
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Bring to a boil, then reduce heat to a simmer. Cover loosely and simmer for 15–20 minutes.
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Add ditalini pasta and cook for another 15–20 minutes, stirring occasionally, until pasta is tender.
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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