Delicious Copycat Olive Garden Pasta e Fagioli

Copycat Olive Garden Pasta e Fagioli is a hearty, comforting soup loaded with lean ground beef, tender vegetables, two kinds of beans, ditalini pasta, and a rich tomato broth. Every spoonful combines savory beef, creamy cannellini beans, kidney beans, and tender pasta for a satisfying Italian-inspired meal.

This Olive Garden Pasta Fagioli Soup is especially convenient for busy weeknights because everything comes together in one pot. The vegetables are softened with the beef, then simmered with tomato sauce, broth, herbs, pasta, and beans until the flavors meld together.

Serve each bowl with grated Parmesan and fresh parsley for a cozy dinner that pairs beautifully with crusty bread or a simple green salad.

Why You’ll Love This Pasta e Fagioli Recipe

There are plenty of reasons to keep this easy Italian soup in your regular dinner rotation:

• One-pot meal: The entire soup is prepared in one large pot.
• Hearty and filling: Ground beef, pasta, and beans make it substantial enough for dinner.
• Simple ingredients: Most of the ingredients are pantry or refrigerator staples.
• Rich tomato flavor: Tomato sauce and petite diced tomatoes create a flavorful broth.
• Family-friendly: The mild herbs and familiar ingredients make it approachable for a family dinner.
• Easy to customize: You can adjust the thickness and seasoning to suit your preference.
• Great for leftovers: The soup can be refrigerated and reheated for another meal.

Ingredients You’ll Need

Ground Beef

Use lean ground beef as the savory base of the soup. Brown it directly in the large pot before adding the vegetables.

Ground beef should be cooked to an internal temperature of 160°F, measured with a food thermometer, according to the USDA’s safe cooking temperature guidance.

Vegetables

Yellow onion, carrots, celery, and garlic create the aromatic foundation of the soup.

Finely chop the onion and dice the carrots and celery into similar-sized pieces so they soften evenly.

Tomato Ingredients

The combination of tomato sauce and petite diced tomatoes gives this soup its rich tomato base.

The tomato sauce creates a smooth broth, while the diced tomatoes add small pieces of tomato throughout the soup.

Beef Broth

Beef broth adds savory depth and provides the liquid needed to cook the pasta.

You can adjust the final consistency with a little extra water if you prefer a brothier soup.

Ditalini Pasta

Ditalini is an excellent choice for this Pasta e Fagioli Recipe because the small pasta shape works particularly well with the beans and diced vegetables.

The pasta cooks directly in the soup, absorbing some of the flavorful tomato and beef broth as it becomes tender.

Beans

This recipe combines dark red kidney beans and cannellini beans.

Kidney beans add color and a firm texture, while cannellini beans provide a softer, creamier bite. Drain and rinse both before adding them to the soup.

Herbs and Seasonings

Dried basil and oregano give the soup its Italian-inspired flavor. A small amount of sugar balances the acidity of the tomatoes, while salt and black pepper finish the seasoning.

Parmesan and Fresh Parsley

Grated or shredded Parmesan adds a savory, nutty finish, while fresh parsley adds freshness and color.

How to Make Copycat Olive Garden Pasta e Fagioli

1. Brown the Ground Beef

Place a large pot over medium heat and add the lean ground beef.

Cook, breaking the beef apart as it browns, until it is almost completely cooked.

For food safety, ground beef should reach 160°F internally when checked with a food thermometer. The USDA food safety guidelines recommend this minimum temperature for ground beef.

2. Cook the Vegetables

Add the chopped yellow onion, diced carrots, and diced celery to the browned beef.

Cook for approximately 6 minutes, stirring occasionally, until the vegetables begin to soften.

This short sauté helps develop flavor before the liquid ingredients are added.

3. Add the Garlic

Stir in the minced garlic and cook for about 1 minute.

The garlic should become fragrant without becoming heavily browned.

4. Make the Tomato Broth

Pour in the tomato sauce, beef broth, water, and petite diced tomatoes.

Add the granulated sugar, dried basil, and dried oregano.

Stir everything together and bring the soup to a boil.

Once boiling, cover the pot and reduce the heat to medium-low. Simmer for about 10 minutes.

5. Cook the Ditalini

Stir the dry ditalini pasta directly into the simmering soup.

Continue cooking for approximately 10 minutes, or until the pasta is al dente.

Cooking time can vary depending on the pasta brand, so begin checking the pasta toward the end of the recommended cooking time.

6. Add the Beans

Drain and rinse the kidney beans and cannellini beans.

Stir both types of beans into the soup along with salt and black pepper.

If the soup is thicker than you prefer, add a little more water and stir well.

Continue cooking until the beans are heated through.

7. Finish with Parmesan and Parsley

Ladle the hot soup into bowls.

Top each serving with grated or shredded Parmesan cheese and freshly chopped parsley.

Serve immediately.

Tips for the Best Olive Garden Pasta Fagioli Soup

Don’t Overcook the Pasta

The pasta continues absorbing liquid after it is cooked, especially while the soup cools and during refrigeration.

Cooking the ditalini just until al dente helps maintain a better texture.

Dice the Vegetables Evenly

Cut the carrots and celery into similar-sized pieces so they cook at roughly the same rate.

Small, evenly diced vegetables also make it easier to get a little of everything in each spoonful.

Adjust the Soup Consistency

Pasta e Fagioli can be served relatively brothy or somewhat thick.

If the soup becomes too thick, stir in a little water or broth. Remember that the pasta will continue absorbing liquid as the soup sits.

Taste Before Adding Extra Salt

Beef broth and canned ingredients can vary in sodium content.

Taste the soup after adding the beans, then add salt gradually along with black pepper.

Add Parmesan Just Before Serving

Freshly grated or shredded Parmesan adds a salty, nutty flavor that complements the tomato broth and beans.

Fresh parsley provides a bright contrast to the rich soup.

What to Serve with Pasta e Fagioli

This Copycat Olive Garden Pasta e Fagioli is filling enough to serve as a complete dinner, but a few simple sides can turn it into a larger Italian-inspired meal.

Crusty Italian bread or garlic bread is a natural pairing because it can be used to soak up the flavorful tomato broth.

A simple green salad also works well because its fresh, crisp texture contrasts with the hearty soup.

For another pasta recipe with a creamy tomato-forward flavor, try this easy creamy Italian tomato feta pasta recipe.

If you’re planning an Italian-inspired dinner with another rich pasta dish, this creamy lobster Alfredo pasta is another option to consider.

How to Store Pasta e Fagioli

Let leftover soup cool appropriately and transfer it to shallow airtight containers.

The USDA recommends refrigerating perishable foods promptly and using most cooked leftovers within 3 to 4 days. The USDA’s leftovers and food safety guidelines provide detailed recommendations for cooling and storing leftovers.

Because ditalini pasta absorbs broth over time, the soup will usually become thicker in the refrigerator.

When reheating, add a small splash of water or broth to restore a more soup-like consistency.

How to Reheat

For individual servings, reheat the soup gently on the stovetop or in the microwave.

Add a little water or broth if needed and stir occasionally.

According to the USDA, leftovers should be reheated to 165°F. For soups and sauces, the USDA also recommends reheating until they reach a rolling boil. See the USDA’s reheating guidance for leftovers.

Can You Freeze Pasta e Fagioli?

Yes, Pasta e Fagioli can be frozen, although the texture of the pasta may become softer after thawing and reheating.

For the best texture, freeze the soup in airtight freezer-safe containers.

If you know you plan to freeze the soup, you can also cook the pasta separately and add it when serving. This helps prevent the pasta from becoming overly soft during storage.

The USDA notes that cooked leftovers can generally be frozen for several months, although quality can decline over time. Their leftover storage recommendations provide additional guidance.

Frequently Asked Questions

What does Pasta e Fagioli mean?

Pasta e Fagioli means “pasta and beans.” The dish traditionally combines pasta and beans with vegetables and a flavorful broth.

What pasta should I use for Pasta e Fagioli?

Ditalini is an excellent choice because its small size works well with beans and vegetables. Other small pasta shapes can also work, although cooking times may vary.

Can I use only one type of bean?

Yes. Although this recipe uses both kidney beans and cannellini beans, you can use one type if necessary. Using both provides a combination of color, texture, and flavor.

Why is my Pasta e Fagioli too thick?

The pasta absorbs liquid as it cooks and continues absorbing broth while the soup sits. Stir in a little water or broth to loosen it.

How long does Pasta e Fagioli last in the refrigerator?

Properly refrigerated leftovers should generally be used within 3 to 4 days, following USDA food-safety recommendations.