Pasta e Fagioli (Olive Garden Copycat Recipe)

hearty • tomato-rich • Olive Garden-style

A hearty Olive Garden-style Pasta e Fagioli soup with ground beef, tender vegetables, beans, ditalini pasta, and a rich tomato-beef broth. It’s cozy, filling, and perfect with Parmesan and warm bread.

This is the kind of soup that feels like a full dinner in one bowl, especially on a cold night when you want something simple but satisfying.

Lasagna Soup is a good next bowl when you want the same tomato-and-pasta comfort with more of a cheesy dinner feel.

Italian Wedding Soup keeps the Italian comfort angle but takes it in a lighter, brothy direction.

Why This Recipe Works

This soup builds flavor in layers. The beef is browned first, then onion, carrots, celery, garlic, and tomato paste are cooked in the same pot to create a savory base before the broth goes in.

Diced tomatoes and tomato sauce give the soup its rich tomato flavor, while kidney beans, cannellini beans, and ditalini pasta make it hearty without turning it into a stew. A splash of red wine vinegar at the end brightens the broth and keeps the soup from tasting flat.

It’s familiar, cozy, and inspired by the restaurant-style version, but with better control over the salt and texture.

Ingredients & Notes

• Ground Beef: Use lean ground beef. Drain excess grease if needed so the soup stays rich but not oily.
• Vegetables: Onion, carrots, and celery create the classic soup base. Dice them small so they soften evenly.
• Tomato Base: Tomato paste, diced tomatoes, and tomato sauce give the broth depth and body.
• Broth: Low-sodium beef broth works best so you can adjust the salt at the end.
• Beans: Kidney beans and cannellini beans give this soup its classic Pasta e Fagioli texture. Great northern beans can be used instead of cannellini.
• Pasta: Ditalini is the classic choice. If you expect leftovers, cook it separately and add it to each bowl.
• Red Wine Vinegar: A small splash at the end brightens the tomato broth.

Equipment

• Large soup pot or Dutch oven
• Can opener
• Chef’s knife and cutting board

How to Make Pasta e Fagioli

1. Brown the ground beef in a large soup pot, breaking it apart as it cooks. Drain excess grease if needed.
2. Add onion, carrots, and celery. Cook until the vegetables begin to soften.
3. Stir in garlic and tomato paste. Cook for 1 minute, until the tomato paste darkens slightly and smells rich.
4. Add diced tomatoes, tomato sauce, beef broth, water, beans, seasonings, Worcestershire sauce, salt, and pepper.
5. Bring to a boil, then reduce the heat and simmer until the vegetables are tender and the broth has deepened.
6. Stir in ditalini pasta and cook until tender, stirring often.
7. Turn off the heat and stir in red wine vinegar. Taste and adjust seasoning.
8. Serve hot with Parmesan, parsley, and crusty bread.

Texture & Flavor Tips

• Cook the tomato paste briefly before adding the broth for deeper flavor.
• Stir often after adding the pasta so it does not stick to the bottom of the pot.
• For leftovers, cook the pasta separately and add it to individual bowls.
• Add extra broth when reheating if the soup thickens.

Substitutions & Variations

• Use mild Italian sausage instead of ground beef for a slightly bolder flavor.
• Use ground turkey for a lighter version.
• Swap cannellini beans for great northern beans.
• Add zucchini during the last 10 minutes of simmering.
• Use small shells or elbow macaroni if you do not have ditalini.

Storage & Reheating

• Refrigerator: Store up to 4 days in an airtight container.
• Freezer: Freeze without the pasta for best texture.
• Reheating: Warm gently on the stovetop or in the microwave. Add broth as needed because the pasta will continue to absorb liquid.

FAQs

Can I make this ahead?
Yes. The soup base tastes even better the next day. For best texture, store the pasta separately.

Can I freeze Pasta e Fagioli?
Yes, but it freezes best without the pasta. Add freshly cooked pasta when serving.

What pasta is best for Pasta e Fagioli?
Ditalini is the classic choice, but small shells or elbow macaroni also work.

Recipe

Pasta e Fagioli (Olive Garden Copycat Recipe)

This Pasta e Fagioli is a hearty Olive Garden copycat recipe made with ground beef, tender pasta, beans, vegetables, and tomatoes in a rich, savory broth. It’s cozy, filling, and easy to make at home for a comforting one-pot dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Soup

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil if needed
• 1 pound lean ground beef
• 1 medium yellow onion diced
• 2 medium carrots peeled and finely diced
• 2 celery stalks finely diced
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 1 15-ounce can diced tomatoes, with juices
• 1 15-ounce can tomato sauce
• 4 cups low-sodium beef broth
• 1 cup water plus more as needed
• 1 15-ounce can red kidney beans, drained and rinsed
• 1 15-ounce can cannellini beans or great northern beans, drained and rinsed
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes optional
• 1 teaspoon Worcestershire sauce
• 1 cup ditalini pasta
• 1 to 2 teaspoons red wine vinegar
• Salt and black pepper to taste
• For serving: grated Parmesan chopped parsley, and crusty bread

Method

 

1. Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. If the pot looks dry, add the olive oil. If there is more than 1 to 2 tablespoons of grease in the pot, drain the excess.
2. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and coats the beef and vegetables.
4. Stir in the diced tomatoes, tomato sauce, beef broth, water, kidney beans, cannellini beans, Italian seasoning, oregano, basil, crushed red pepper flakes, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. Bring the soup to a boil, then reduce the heat to medium-low. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the broth has deepened in flavor.
6. Stir in the ditalini pasta and simmer for 10 to 12 minutes, or until the pasta is tender. Stir often so the pasta does not stick to the bottom of the pot.
7. Turn off the heat and stir in 1 teaspoon red wine vinegar. Taste and add more vinegar, salt, or pepper as needed.
8. Serve hot with Parmesan, parsley, and crusty bread.

Notes

• For the best leftover texture, keep the pasta separate until serving.
• Add extra broth if the soup gets too thick after resting.
• A Parmesan rind can be simmered in the broth for extra savory depth.
• Start with less salt and adjust at the end, especially if serving with Parmesan.