Copycat Olive Garden Pasta E Fagioli Recipe

If you’re a fan of Olive Garden’s hearty Pasta e Fagioli, you’re in for a treat! This copycat recipe brings all the cozy comfort of the restaurant’s version right into your kitchen, with tender pasta, savory ground beef, and two kinds of beans simmered in a rich tomato broth. It’s the kind of dish that’s perfect for chilly days or when you’re craving something wholesome yet satisfying. Plus, it’s one of those recipes that tastes even better the next day, as all the flavors meld together beautifully.

This is one of those meals that I love to make on a lazy Sunday afternoon when I can let it simmer on the stove while doing little things around the house. The aroma that fills the kitchen is just irresistible! Not to mention, this recipe makes a big batch, so it’s ideal for family dinners or meal-prepping for the week. Once you try this homemade version, you might just find yourself skipping the trip to Olive Garden.

this RECIPE

A little backstory on pasta e fagioli 🍲

“Pasta e fagioli” literally translates to “pasta and beans” in Italian. It’s a classic Italian comfort dish, traditionally made with inexpensive ingredients that were readily available—perfect for stretching a meal to feed a family. Unlike many Italian dishes that are served in fancy restaurants, pasta e fagioli was originally a humble peasant dish, often enjoyed at home rather than in a trattoria. Over the years, it’s gained popularity worldwide, especially for its hearty yet simple flavors. Olive Garden’s version made it even more famous, adding a savory twist with ground beef and a rich tomato base. This recipe keeps those flavors but allows you to adjust the seasoning and make it your own!

Let’s talk ingredients: choosing the best for big flavor

Each ingredient in this pasta e fagioli has a specific role to play, and together, they create a beautifully balanced soup.

• Lean ground beef: The beef adds a meaty, savory depth to the soup. I recommend using lean ground beef to keep things from getting too greasy, but if you want an even lighter version, ground turkey works well too.
• Vegetables (onion, carrots, celery, garlic): These classic aromatics bring so much flavor to the base of the soup. Chop them small so they cook evenly and give each bite a bit of sweetness and earthiness.
• Tomato sauce and diced tomatoes: These provide a rich, tomatoey base for the soup. Look for a high-quality tomato sauce with no added sugar or preservatives for the best flavor.
• Beef broth: Beef broth gives the soup a deep, savory richness. If you’re watching your sodium intake, you can use low-sodium broth and adjust the salt to taste.
• Ditalini pasta: This tiny, tube-shaped pasta is perfect for soups because it’s small and picks up all the flavors in each bite. If you don’t have ditalini, small shells or elbow pasta would work too.
• Kidney and cannellini beans: These beans add creaminess and protein, making the soup more filling. They’re also great for texture—kidney beans are slightly firmer, while cannellini beans are softer. Feel free to use all kidney or all cannellini if you prefer.
• Dried basil and oregano: These dried herbs bring in that classic Italian flavor. If you have fresh basil, sprinkle a bit over the top right before serving for an extra burst of flavor.
• Granulated sugar: Just a touch of sugar balances the acidity of the tomatoes. It’s not enough to make the soup sweet, but it helps round out the flavor.

Essential kitchen tools to make this recipe easy

You don’t need any fancy gadgets for this soup, but having a few key items on hand will make things much easier:

• Large pot: A big, sturdy pot is essential for this recipe, especially since it makes a generous batch. I like to use a heavy-bottomed pot, which distributes heat evenly and prevents anything from burning on the bottom.
• Wooden spoon: Perfect for breaking up the ground beef and stirring the soup. A wooden spoon is gentler on the pot and ideal for soups and stews.
• Sharp knife and cutting board: Chopping the veggies does take a bit of prep work, so make sure you’ve got a sharp knife to speed things along. A good knife will help you get the veggies nice and small, which makes for a better-textured soup.
• Ladle: For serving, especially if you’re planning to divide the soup into storage containers. A ladle makes it easy to get the right balance of pasta, beans, and broth in each bowl.

Step-by-step: making pasta e fagioli like a pro

Ready to dive in? Let’s get cooking!

1. Brown the ground beef: Start by heating your large pot over medium heat. Add the ground beef and cook until it’s fully browned, breaking it up with your spoon as it cooks. You want no pink left—this takes about 5 minutes. (If there’s a lot of grease, you can drain it, but with lean beef, there shouldn’t be too much.)
2. Add the aromatics: Toss in the diced onions, carrots, celery, and minced garlic. Stir everything together, letting the veggies soften and release their flavors, about 5 minutes. This step is key for building a deep flavor base, so don’t rush it.
3. Pour in the tomatoes and broth: Add the tomato sauce, beef broth, diced tomatoes, and a half cup of water. Stir in the basil, oregano, sugar, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-6 minutes to allow the flavors to meld.
4. Cook the pasta: Stir in the ditalini pasta and let it cook in the soup for about 10 minutes. Keep an eye on it—you want the pasta to be tender but not mushy. If the soup gets too thick as the pasta cooks, just add a splash of water to thin it out a bit.
5. Add the beans: Finally, stir in the kidney and cannellini beans. Let them heat through for a few minutes, tasting and adjusting the seasoning as needed. I like to add a little more salt and pepper at this stage, but it’s totally up to your taste!
6. Serve and enjoy: Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese. If you’re a fan of a little kick, a sprinkle of crushed red pepper flakes on top is delicious too.

Variations and adaptations to try

This recipe is already pretty flexible, but here are some ideas to make it even more adaptable:

• Vegetarian version: Simply leave out the ground beef and use vegetable broth instead of beef broth. You could add a few extra vegetables (like zucchini or spinach) for added bulk and flavor.
• Gluten-free option: Swap the ditalini pasta for a gluten-free pasta. Just be sure to check the cooking time, as gluten-free pasta can cook faster and might turn mushy if left too long.
• Spicy twist: Add a dash of crushed red pepper flakes or a splash of hot sauce if you like your soup with a little heat.
• Herby upgrade: Stir in a handful of fresh spinach or chopped kale in the last few minutes of cooking. Fresh herbs like parsley or basil on top also add a nice touch.
• Kid-friendly: If your kids prefer smaller bites, use a mini pasta shape or even alphabet noodles. Sometimes I puree half the vegetables to make a smoother soup, which kids seem to love!

Serving suggestions for a cozy meal

This pasta e fagioli is fantastic on its own, but if you’re looking to make it a full Italian-inspired dinner, serve it alongside warm, crusty bread (like a rustic baguette or sourdough) for dipping. A simple green salad with a tangy vinaigrette is a refreshing contrast to the richness of the soup. And, of course, don’t forget a generous sprinkle of Parmesan cheese right before serving!

For a beautiful presentation, garnish each bowl with a small drizzle of olive oil, a few extra fresh basil leaves, and some cracked black pepper. It gives the soup a “restaurant” look that’s perfect for impressing guests.

Beverage pairings

For a drink that complements this hearty soup, you can’t go wrong with a sparkling Italian soda—especially a blood orange or lemon flavor, which adds a bright, citrusy contrast. A chilled glass of sparkling water with a slice of lemon is also refreshing, especially if you’re serving this soup as part of a larger meal.

Another great option is iced tea with a hint of lemon or mint. If you’re making this on a cold winter day, serve it with a hot beverage like herbal tea or a rich, spiced chai. The warmth of the tea and the spices pair beautifully with the savory notes of the soup.

Storing and reheating leftovers

This soup stores beautifully, and the flavors only get better as it sits. Once cooled, store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, you may notice the pasta has absorbed some of the liquid, so add a little more water or broth to thin it out as needed.

To reheat, simply warm the soup on the stovetop over medium heat until hot, stirring occasionally. You can also reheat individual portions in the microwave. This soup also freezes well! Just leave out the pasta if you’re planning to freeze it, as pasta can get mushy. Add freshly cooked pasta when you’re ready to serve.

Scaling the recipe for different serving sizes

This recipe makes about 6-8 servings, which is great for a family meal or meal prep. If you’re cooking for a smaller crowd, you can easily halve the recipe. If you’re feeding a crowd, doubling it works too—just make sure you have a pot big enough to hold everything!

When scaling, keep an eye on the pasta; sometimes, in larger batches, it takes a bit longer to cook through. And remember to adjust seasoning to taste, especially the salt.

FAQs

1. Can I make this in a slow cooker?
Yes! Brown the beef first, then transfer it to your slow cooker with the veggies, tomatoes, broth, and spices. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta and beans about 30 minutes before serving.

2. Can I use a different type of pasta?
Absolutely! Small pasta shapes like mini shells or elbows work great too. Just adjust the cooking time based on the type of pasta you use.

3. How can I make this recipe vegetarian?
Simply omit the ground beef and use vegetable broth instead of beef broth. The soup will still be hearty and flavorful.

4. Can I freeze pasta e fagioli?
Yes, but for best results, leave out the pasta before freezing. When you’re ready to serve, thaw the soup, cook fresh pasta, and stir it in.

5. What other beans can I use?
You can use all kidney beans or all cannellini beans if you prefer. Black beans or chickpeas would also work for a different twist!

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