Copycat Olive Garden Pasta E Fagioli Recipe

If you’ve ever sat down at an Olive Garden and ordered a warm bowl of pasta e fagioli, you know how comforting and satisfying it is. This hearty Italian soup is packed with ground beef, tender veggies, two types of beans, and perfectly cooked ditalini pasta in a rich, tomato-based broth. It’s like a hug in a bowl, ideal for chilly nights or anytime you’re craving something cozy. Plus, this homemade version tastes just as good as the original—and you don’t even need a reservation!

this RECIPE

A memory of homemade pasta e fagioli

I first tried pasta e fagioli at a family gathering, long before I’d ever heard of Olive Garden’s version. My grandma was a master of rustic Italian dishes, and she’d spend all day simmering soups and sauces that filled the house with irresistible aromas. She’d always call us over when the soup was ready, a steaming pot of goodness filled with chunks of tender vegetables, savory ground beef, and perfectly cooked pasta. That first bite was pure magic—warming, savory, and filling. Now, every time I make this recipe, it takes me back to those cozy family dinners. I love how it brings a taste of tradition into my kitchen, with just a hint of restaurant flair.

The origin story: a classic Italian-American favorite

Pasta e fagioli, which translates to “pasta and beans,” is a traditional Italian dish with humble beginnings. Originally, it was a peasant meal made with inexpensive ingredients like pasta, beans, and vegetables. Each Italian region has its own twist, but the Americanized version gained popularity when Italian immigrants brought the recipe over. Olive Garden’s take on pasta e fagioli adds a bit of ground beef and a flavorful tomato-based broth, turning this once-meatless soup into a heartier meal. It’s now one of the chain’s most popular soups, loved for its cozy, filling nature and satisfying mix of flavors.

Let’s talk ingredients: the stars of the dish

Ground beef

The ground beef in this soup adds a savory, meaty depth that makes it hearty enough for a main course. For a leaner option, you can use ground turkey or chicken. I like to use lean ground beef (around 90/10) so there’s less grease to drain.

Yellow onion, carrots, and celery

This classic trio of aromatics—also known as a mirepoix—is the backbone of the soup’s flavor. The onions add sweetness, the carrots bring a hint of earthiness, and the celery lends a subtle freshness. If you’re missing any of these, you can adjust with what you have on hand, but the combination really shines.

Tomato sauce and diced tomatoes

These tomatoes create a rich, slightly tangy broth. If you prefer a chunkier texture, you can add an extra can of diced tomatoes or even substitute crushed tomatoes for a thicker base.

Beef broth

The beef broth adds depth and complements the ground beef. I’ve tried using chicken or vegetable broth in a pinch, and it works, though beef broth definitely keeps that signature flavor.

Ditalini pasta

Ditalini is perfect for pasta e fagioli because it’s small and holds up well in soup without getting too mushy. If you don’t have ditalini, feel free to swap in another small pasta like elbow macaroni or small shells.

Kidney beans and cannellini beans

Using two types of beans gives the soup a wonderful texture and added protein. Cannellini beans are creamy, while kidney beans hold their shape well. Feel free to substitute with great northern beans or black beans if needed.

Kitchen gear: what you need (and what you can totally skip)

To make this soup, you really don’t need anything too fancy! Here’s what I recommend:

• Large pot or Dutch oven: A big pot is essential to hold all the soup’s ingredients. A Dutch oven works great because it holds heat well and gives everything a nice, even cook.
• Wooden spoon or spatula: For stirring the ground beef and veggies without scratching your pot.
• Sharp knife and cutting board: You’ll need these for dicing the onions, carrots, and celery. A sharp knife makes quick work of it, but you could also use a food processor if you’re short on time.
• Can opener: With several cans of beans, tomatoes, and broth in this recipe, a can opener will be your best friend.

Optional but nice to have: a fine grater for freshly grating Parmesan over the finished soup. Freshly grated cheese really does make a difference!

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Brown the beef: Start by browning the ground beef in a large pot over medium heat. Break it up as it cooks until there’s no pink left. If you’re using lean beef, you might not need to drain it, but if there’s excess grease, go ahead and remove that.
2. Add the veggies: Once the beef is cooked, add the chopped onion, carrots, celery, and minced garlic. Let these cook for about 5 minutes, stirring occasionally. They should start to soften and smell amazing!
3. Pour in the liquids and seasonings: Next, add the tomato sauce, beef broth, diced tomatoes, water, sugar, basil, oregano, and a good pinch of salt and pepper. The sugar helps balance the acidity of the tomatoes, so don’t skip it. Stir everything together, bring the soup to a gentle boil, and then let it simmer for about 5-6 minutes.
4. Cook the pasta: Add the ditalini pasta to the pot and cook for around 10 minutes or until the pasta is al dente. It’ll keep cooking as the soup sits, so don’t let it get too soft.
5. Add the beans: Finally, stir in the drained and rinsed kidney and cannellini beans. Let these heat through for a few minutes. If the soup seems too thick, you can add a bit more water or broth to reach your desired consistency.
6. Check seasoning and serve: Taste the soup and add more salt, pepper, or herbs if needed. Ladle into bowls and top with freshly grated Parmesan for that finishing touch.

Variations and adaptations for any occasion

• Vegetarian version: Omit the ground beef and use vegetable broth instead of beef broth. You can add an extra can of beans or some mushrooms for extra heartiness.
• Gluten-free option: Simply swap the ditalini pasta for your favorite gluten-free pasta. I recommend cooking the gluten-free pasta separately and adding it to each bowl before serving to prevent it from getting mushy.
• Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce for a spicier version. It adds a great contrast to the sweetness of the carrots and the richness of the beef.
• Lower-carb option: If you’re watching carbs, you can skip the pasta altogether or add cauliflower rice for a similar texture without the carbs.

Serving and presentation ideas

To serve, ladle the soup into big bowls and sprinkle with freshly grated Parmesan cheese. Add a drizzle of good olive oil on top for extra richness, or a sprinkle of fresh basil if you have some on hand. Pair it with a slice of crusty bread or garlic bread to soak up the flavorful broth, and you’ve got a restaurant-worthy meal right at home. A side salad with crisp greens and a simple vinaigrette is also a nice touch.

Beverage pairings

For a cozy, hearty soup like this pasta e fagioli, I love pairing it with a warm, soothing beverage like herbal tea. A chamomile or peppermint tea complements the savory notes of the soup without overpowering it. If you prefer something cold, a sparkling water with a hint of lemon or lime is refreshing and balances out the richness of the broth. For a little more indulgence, try a glass of Italian soda—blood orange or pomegranate flavors pair beautifully with the tomato-based soup.

Storage and reheating tips

This soup keeps well in the fridge for up to 4 days. Just let it cool completely before transferring it to an airtight container. When you’re ready to enjoy it again, reheat on the stovetop over medium heat, stirring occasionally. You may need to add a splash of water or broth to thin it out since the pasta will absorb some liquid as it sits. For longer storage, freeze the soup (without the pasta) for up to 3 months. Just add fresh pasta when reheating for the best texture.

Scaling the recipe up or down

This recipe makes a generous pot of soup, but you can easily scale it. If you’re cooking for two, simply halve all the ingredients. For a crowd, double the recipe and use a large stockpot. When scaling up, give the soup a bit more time to come to a boil, and adjust the seasoning to taste—sometimes a pinch more salt or herbs is needed to keep the flavors balanced.

Frequently asked questions

1. Can I make this in a slow cooker?
Yes! Brown the ground beef first, then add everything except the pasta and beans to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta in the last 30 minutes and the beans just before serving.

2. Can I freeze leftovers with the pasta?
I recommend freezing the soup without the pasta. When you’re ready to serve, cook fresh pasta and add it to the reheated soup for the best texture.

3. What other types of pasta work well in this soup?
Small shapes like macaroni, small shells, or even orzo work well. Just keep an eye on the cooking time, as they may vary.

4. How do I make this soup thicker?
If you prefer a thicker soup, add a little less water or let it simmer longer to reduce. You can also mash some of the beans before adding them to create a creamier texture.

5. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes—about 4 medium tomatoes, diced, should replace a 14.5-ounce can. The flavor will be slightly different, but it’s delicious!

Enjoy this recipe, and don’t be afraid to make it your own! Pasta e fagioli is all about comfort, and there’s nothing cozier than a homemade meal with your personal twist.

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