Pasta e Fagioli (Olive Garden Copycat)

This Pasta e Fagioli recipe is a hearty Italian soup made with ground beef, beans, vegetables, pasta, and rich tomato broth. A warm, comforting dish that’s perfect for family dinners, meal prep, or recreating your favorite Olive Garden classic at home.

Ingredients

• 1 lb lean ground beef
• 1 tablespoon olive oil
• 2 medium carrots, diced into small cubes
• 1 large onion, diced into small cubes
• 1 stalk celery, diced into small cubes
• 3 garlic cloves, minced or pressed
• 15 oz canned diced tomatoes
• 15 oz tomato sauce
• 32 oz chicken broth
• 15 oz canned Great Northern beans, drained and rinsed
• 15 oz canned kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tablespoon Italian seasoning
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 2 tablespoons fresh basil (optional)

Instructions

1. Cook the beef – Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook for 3–5 minutes, breaking it into small pieces as it browns. Remove from the pot, drain any excess fat, and set aside.
2. Sauté the vegetables – In the same pot, add carrots, onion, celery, and garlic. Cook for about 4 minutes, stirring often, until softened.
3. Build the base – Stir in the diced tomatoes, tomato sauce, and the cooked beef. Mix until well combined.
4. Add beans and broth – Add the Great Northern beans, kidney beans, and chicken broth. Simmer for 10 minutes to allow the flavors to meld.
5. Cook the pasta – Add the ditalini pasta, Italian seasoning, salt, and pepper. Simmer for another 10 minutes, or until pasta is tender.
6. Finish and serve – Sprinkle with fresh basil or grated Parmesan before serving.

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Why You’ll Love This Recipe

• Hearty and comforting with rich flavors.
• A restaurant-style soup you can make at home.
• Family-friendly, budget-friendly, and filling.
• Perfect for meal prep—flavors deepen as it sits.

Tips

• Don’t overcook pasta: It will continue to soften in the hot soup, so cook until just al dente.
• Use quality broth: A rich chicken or vegetable broth makes a huge difference in flavor.
• Make ahead: Cook the soup without pasta and add it fresh before serving to avoid sogginess.
• Brown the beef well: Extra browning adds more depth of flavor.

Variations and Substitutions

• Protein swap: Use Italian sausage, ground turkey, or a mix of beef and pork.
• Vegetarian option: Skip the meat and use vegetable broth instead.
• Different pasta: Small shells, elbow macaroni, or orecchiette also work well.
• Spicy version: Add red pepper flakes or use spicy Italian sausage.

FAQs

Can I freeze Pasta e Fagioli?
Yes, but freeze it without the pasta. Add freshly cooked pasta when reheating to maintain texture.

How long does it keep in the fridge?
Up to 4 days in an airtight container. The flavors improve after a day.

Can I make this in a slow cooker?
Yes—brown the meat first, then add all ingredients (except pasta) to the slow cooker. Cook on low for 6–8 hours, add pasta at the end.

Serving Suggestions

• Serve with crusty bread or garlic bread for dipping.
• Pair with a fresh green salad for a balanced meal.
• Top with Parmesan cheese or fresh herbs for extra flavor.
• Make it part of an Italian-inspired dinner with antipasto and bruschetta.