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Bowl of pasta e fagioli topped with Parmesan cheese and parsley, with ground beef, beans, pasta, vegetables, and tomatoes in a rich broth.

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
Cook Time 45 minutes
Total Time 1 hour
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.