Pasta Fagioli Soup Recipe (Olive Garden Copycat)
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This Pasta Fagioli Recipe makes a rich and hearty Italian pasta soup that tastes just like the Pasta e Fagioli from Olive Garden. Though there’s plenty for the whole family, even a small bowl will warm you right up and stick to your bones when the nights are extra chilly!
With the perfect balance of ingredients and flavors, it’s no wonder that Pasta e Fagioli is an Olive Garden favorite!
Make sure to make a large pot of this classic Italian soup because it’s going to be a new family favorite.
The small pasta shape gives the perfect texture to this hearty soup while filling my belly with flavor.
I try to keep as many of the pantry staples on hand as possible to make this traditional Italian soup when the craving strikes. My entire family never misses this when it’s for dinner!
The first time that you make this pasta dish, you’ll be hooked on how it’s the perfect meal. This just might be the best Pasta Figioli Soup recipe out there – it’s the perfect classic Italian dish!
Pasta Fagioli Recipe
“Pasta e fagioli” translates to “pasta and beans,” and this copycat Olive Garden pasta fagioli recipe has plenty of both!
Ground beef, veggies, white and red beans, and plenty of Italian seasonings simmer together in a rich tomato broth.
Then, freshly cooked ditalini is added right at the end to make this dish even more filling.
Craving more homemade versions of your favorite Olive Garden soups?
I’ve got stovetop and Instant Pot versions of their Zuppa Toscana, as well as a creamy chicken and gnocchi and chicken parmigiana.
Add a big bowl of salad and some breadsticks and you’ll never need takeout again!
Ingredient Notes and Substitutions
- Ground beef – This pasta fagioli recipe would be equally as delicious with ground sausage, ground turkey, or chicken!
- Tomatoes – San Marzano canned tomatoes are less acidic than other varieties, or you can simply stir in a teaspoon of granulated sugar if the soup is too acidic.
For a little spice, try diced tomatoes with jalapenos or chiles. - Beans – Using the liquid from the cans adds plenty of flavor, but it can also add a lot of sodium!
If you’re concerned about salt content, give the beans a rinse and increase the amount of stock and tomato sauce instead. - Pasta – Ditalini is a short, round noodle shaped like a tube.
While it’s the classic choice for a traditional Italian pasta fagioli recipe, orzo or macaroni will work in a pinch. - Beef stock – You can substitute chicken stock or even water if you prefer. The beef stock just adds a really nice richness to the soup.
Even though I think that this is already the perfect ultimate comfort food, it’s a great recipe to add new flavors to.
Use as many simple ingredients as you want, but I think that adding Italian sausage, red pepper flakes, fresh herbs, and a variety of beans like navy beans, white kidney beans, red kidney beans, and white beans are all great for this Italian soup recipe.
You can also add some fresh vegetables if you want to pair with the cooked pasta and savory broth of this flavorful soup.
Make this the best Pasta Fagioli Soup recipe to feed your tastebuds! You can’t go wrong with whatever you decide to mix and match!
How To Make Olive Garden Pasta Fagioli at Home
- Brown the meat and vegetables first.
Start with the ground beef and drain off any excess fat — this keeps homemade Olive Garden pasta fagioli from being too greasy.
Then, add the onion, celery, and garlic. Scrape up any browned bits as they cook for extra flavor.
Once softened, stir in all of the remaining ingredients except for the noodles.
- Cook the pasta separately.
This allows you to add just the right amount and ensures the noodles don’t become too soggy.
Follow the package directions and be sure to salt the water for flavor. Then, drain the noodles well and stir them into the soup just before serving.
- Don’t forget the garnish!
Sprinkle some chopped herbs like parsley or basil over the top or grate a little bit of fresh Parmesan or Romano if you’d like!
Storing and Reheating Pasta Fagioli from Olive Garden
Store leftovers in the refrigerator for up to 4 days and reheat on the stove until warmed through.
I wouldn’t recommend freezing Olive Garden Pasta Fagioli once everything is combined.
Soups with pasta don’t tend to hold up well once they’ve been thawed and reheated.
However, you can freeze the soup base for up to 3 months and add freshly cooked ditalini just before serving.
Olive Garden Pasta Fagioli Recipe FAQ
While the two are very similar, minestrone contains a wide variety of vegetables while the pasta e fagioli at Olive Garden features more beans and noodles.
It also has a much thicker texture, almost like stew, and a stronger tomato flavor.
Yes. this pasta fagioli Olive Garden recipe contains ground beef. It adds plenty of protein and flavor, plus it helps make the soup extra hearty.
Other versions may use a different variety of ground meat, and some include bacon or pancetta.
For a vegetarian version of this pasta fagioli recipe, substitute chopped mushrooms or simply omit the meat altogether.
Sure! The steps are the same, but you’ll combine everything in the slow cooker instead of on the stove.
I still recommend browning the meat and veggies first. You can do this ahead of time, so all you have to do is set it and forget it!
Cook on High for 3-4 hours or on Low for 6-7 hours, and stir in the cooked ditalini just before serving.
Don’t forget to top with a bit of fresh parsley to really bring out the flavor.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Olive Garden Copycat Recipes
Pasta Fagioli Soup Recipe (Olive Garden Copycat)
Ingredients
- 1 pound ground beef
- 1 cup diced yellow onion
- 1 cup diced celery
- 2 teaspoons minced garlic
- 2 tablespoons olive oil, optional
- 1 cup matchstick carrots
- 3 medium tomatoes, diced or 1- 15 oz. can of diced tomatoes (including the juices)
- 15 ounce can white beans, undrained
- 15 ounce can red kidney beans, undrained
- 15 ounce can tomato sauce
- 2 cups beef broth
- 1 tablespoon dried Italian seasoning
- 1 cup ditalini pasta, cooked (cook and drain separately)
- Parsley, basil, oregano, and/or thyme for garnish, if desired
Instructions
- In a large stockpot or Dutch oven, brown the ground beef until no pink remains.
- Add onion, celery, and minced garlic to the pot and continue cooking over medium heat until onions are soft. (If there is not enough fat in the pan from cooking the ground beef, add 1-2 tablespoons of olive oil to aid in sauteeing the vegetables.)
- Drain the meat and vegetables of any excess fat.
- Add the carrots, beans, tomatoes, tomato sauce, beef broth, and Italian seasoning to the mixture and bring to a simmer over medium heat. Simmer, stirring occasionally, for 15-20 minutes.
- Meanwhile, cook the pasta in a pot of salted water until al dente. Drain and set aside.
- Once the soup has simmered at least 15 minutes, remove from heat and stir in the cooked pasta.
- Serve with fresh herbs for garnish.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2021, updated and republished December 2024
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This soup was simple and easy, but SO tasty! I love Olive Garden’s Pasta Fagioli and this was such a great remake of that soup. Hearty, delicious, but not too heavy. Yum!
With all the other Christmas Eve goodies, my pasta fagiolo soup was the favorite by far! I had to let you know that now my whole family has the recipe and it will be a holiday staple. Thank you, and thanks to Olive Garden!
Hi Barbara,
We are so happy you and your family enjoyed it! Have a great day!
TSRI Team Member,
Holli
This is the best homemade soup recipe we have.
so flavorful and rich, without a lot of fat and calories.
Highly recommend
I’m anxious to try this! Looks yummy & filling.
Could I use some browned crumbled Italian sausage along with the ground beef?
Thanks!
We had the soup tonight for dinner. It was great!! One of the tips was to skip the juice from the beans because of high sodium content. I would recommend using low sodium Cannellini beans and red kidney beans. Also use no salt diced tomatoes and tomato sauce. I think it also allows the full flavor of the tomatoes to come through.
Easy recipe to follow. I got adventurous and added extra seasonings and some leftover cooked Chayote squash. Definitely a yummy comfort food for those cold winter nights.
Was just wondering what kind of white beans you used for the recipe, there are so many to choose from.
Delicious!! I used ground chicken and small amount of past to keep it lower carb, fabulous!! Thank you, better than OG for sure!
I use a jar of spicy v8 instead of tomato sauce and beef stock. Makes it a bit spicer .
How long do you cook the pasta when added to the slow cooker? high
or low?
Hi Donna!
It should be added, mixed then served, no additional cooking. I Hope this helps!
TSRI Team Member,
Devlyn
amazing recipe so yummy and easy. donna and chad’s recipes are the best!
Hi Penelope!!
We’re so glad you enjoy our recipes.
TSRI Team Member,
Devlyn
This was my first time making Pasta Fagioli, and it turned out to be restaurant-quality. Thanks, Donna!
Hi Benjamin!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
I don’t normally leave reviews, but Donna’s Pasta Fagioli was too good not to! I added some extra garlic for a punch of flavor, and it turned out amazing. Thanks, Donna!
Hi Wyatt!
Very glad that you enjoyed!
TSRI Team Member,
Devlyn