Copycat Olive Garden Pasta e Fagioli Soup
Add Preferred SourceIf you’re looking for a cozy bowl to warm you up on a chilly day, Pasta e Fagioli Soup is just what you need! Better than the Olive Garden original, who can resist a rich, flavorful broth simmered with savory ground beef, fresh veggies, hearty beans, and tender pasta?
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Pasta e Fagioli Soup translates to “pasta and beans soup,” and combined with ground beef, fresh veggies, and plenty of dried herbs, it’s the definition of cozy comfort! This copycat Olive Garden recipe is even better than the original and so easy to whip up right at home.
When I’m craving a super satisfying dish that’s bursting with savory flavor, Italian vegetable soup always hits the spot. The rich taste and hearty texture will have you going back for spoonful after spoonful!
Ingredients:
- Ground beef — I usually buy 80/20.
- Olive oil – Or your favorite cooking oil.
- Carrot – You’ll need 1 large carrot, or a couple of smaller ones. Use fresh, not frozen carrots.
- Celery – A couple of ribs are fine, and use the leaves and all!
- Onion – I cook with yellow/brown cooking onions but you could use any kind of onion in this recipe.
- Bell pepper – I prefer the less sweet flavor from green bell peppers, and I like the pop of green. But reall any bell pepper will work.
- Garlic – Use fresh garlic! Jarlic just doesn’t have enough flavor for this recipe.
- Diced tomatoes – You’ll use the juice and all. I like using fire-roasted tomatoes, but any are fine.
- Kidney beans – 1 can, drained. Kidney beans are the big red beans.
- Cannellini beans – 1 can, drained. These are white beans, sometimes called northern beans.
- Tomato paste – You won’t need a whole can or tube; you can freeze the rest.
- Tomato sauce – Watch that you’re using plain tomato sauce, not flavored marinara or spaghetti sauce.
- Seasonings — Dried basil, dried oregano, dried thyme, and bay leaves.
- Small pasta — Small shells, elbows, ditali, etc.
- Broth — Chicken broth and beef broth. I recommend low sodium for both to control the salt.
- Salt and pepper
How To Make Pasta e Fagioli Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the pasta according to the package directions until just al dente. Drain well and set aside so it does not overcook in the soup.
Brown the ground beef in a large soup pot over medium heat until fully cooked. Use a meat chopper to break it up evenly, then carefully drain off the excess fat.
Drizzle the olive oil into the pot with the beef, then add the carrot, celery, onion, bell pepper, and garlic. Sauté until the vegetables soften and become fragrant, about 5 minutes. A silicone spatula works well for scraping up the flavorful bits from the bottom of the pot.
Stir in the spices and cook for 1 minute to bloom their flavor. Pour in the beef broth, chicken broth, tomato paste, tomato sauce, diced tomatoes, and drained beans. Stir well, cover with a lid, and simmer gently for about 30 minutes so the flavors can develop.
Remove the lid and continue simmering for 10 more minutes to slightly thicken the soup and concentrate the flavor.
Add the cooked pasta to the pot and stir gently to combine. A deep ladle makes this easier without splashing. Taste and season with salt and pepper as needed, then serve hot with shredded Parmesan on top if desired.
Chef Jenn’s Tips
- To save a bit of time, chop the veggies while the meat is cooking.
- Save the aquafaba from the canned beans for your next recipe.
- Want even more flavor? Flex your inner chef and add a hunk of Parmesan cheese rind to the simmering soup.
- Simmering the soup without the lid is essential to concentrate the flavors.
Make It A Meal
This hearty soup with pasta is a satisfying meal on its own. I enjoy it served with some crusty bread and a nice breadstick on the side. For a touch of greens, a light salad is a quick and delicious option.
Storage
Leftover soup should be cooled to room temperature. After that, it can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat on the stove or in the microwave. You can also freeze the soup in an airtight container for up to 3 months. When you’re ready to enjoy, allow it to thaw in the refrigerator overnight.
Copycat Olive Garden Pasta e Fagioli Soup
Ingredients
- 1 cup pasta shells cooked according to package directions
- 1 pound ground beef I usually buy 80/20
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced green bell pepper
- 4 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- ½ teaspoon dried thyme
- 2 cups low or no sodium chicken broth
- 2 cups low or no sodium beef broth
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 30 ounces canned tomato sauce 2 15-ounce cans
- 14.5 ounce canned kidney beans drained and rinsed
- 14.5 ounce canned cannellini beans drained and rinsed
- Salt and pepper to taste
Instructions
- Prepare the pasta according to the package directions then drain it and cool it under cold running water. Set it aside.
- Add and brown the ground beef, then drain off the fat.
- Add the olive oil and the carrot, celery, onion, bell pepper, and garlic and saute until tender, about 8 minutes.
- Add the spices and and cook for an additional minute.
- Add the beef and chicken broth, tomato paste, canned tomato sauce, diced tomatoes, and drained beans then simmer with the lid on for about 30 minutes.
- Remove the lid and simmer for 10 more minutes to concentrate the flavors.
- Add the cooked pasta to the soup and heat through.
- Season with salt and pepper to taste.
- Add shredded parmesan on top if desired before serving.
Notes
Chef Jenn’s Tips
- To save a bit of time, chop the veggies while the meat is cooking.
- Save the aquafaba from the canned beans for your next recipes.
- Want even more flavor? Flex your inner chef and add a hunk of Parmesan cheese rind to the simmering soup.
- Simmering the soup without the lid is essential to concentrate the flavors.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I have a copy cat recipe for pasta e fagioli that I have used for years but it was never ‘quite right’. I made this recipe today and it was exactly right. The only thing I did differently was I used Ditilini pasta and instead of pre-cooking it, I let it in cook in the soup for the last 10 minutes. Very, very good. it’s a keeper.
I love cooking the pasta in the soup too, but I hate how the pasta keeps soaking up all the broth so I usually cook it separately and add it as needed so I can package the rest separately. I’m so glad you loved the recipe, and thanks for coming back to comment! ~Jenn