Pasta e Fagioli is a hearty, one-pot soup inspired by Olive Garden. Chock-full of beans, veggies, noodles and lean beef, this classic Italian soup is sure to win you over. Pair it with Soft Dinner Rolls and you have a very satisfying meal.
We love making restaurant favorites at home like Zuppa Toscana soup, Chicken Madeira (a Cheesecake Factory favorite) and of course Philly Cheesesteak.
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Pasta e Fagioli Recipe:
I’m so excited to share my copycat recipe for Olive Garden’s Pasta e Fagioli with you. I believe this recipe tastes better than the restaurant version. You will love this soup!
This hearty soup is the perfect candidate for meal prepping. It only requires one pot to make and it reheats amazingly throughout the week. It is also super filling and healthy.
What is Pasta e Fagioli?
In Italian, “Pasta e Fagioli” translates to “pasta and beans”. This makes a whole lot of sense considering this soup is chock-full of pasta and beans! It is also loaded with aromatic veggies and lean ground beef, making it a whole meal in a bowl. Think of Pasta e Fagioli as an Italian spin on chili!
How to Make Pasta e Fagioli
- In a dutch oven or soup pot, heat up a tablespoon of olive oil at medium heat and brown your beef. Drain excess fat and set aside. Add a bit more olive oil to the pot and stir in garlic, onions, celery and carrots. Cook until tender.
- Add in tomato sauce, canned tomatoes and beef. Stir to combine. Add your beans and chicken stock/broth. Let simmer for 10 minutes.
- Add in pasta and Italian seasoning (dried oregano and thyme will work if you don’t have the spice blend on hand). Cook for 10 more minutes. Season to taste with salt and pepper.
Can I Substitute the Ground Beef?
You can substitute spicy, ground Italian sausage for beef. It will add a nice kick of heat! Also, don’t hesitate to use half beef, half Italian sausage.
Pro Tip: Have a parmesan rind lying around? Don’t let it go to waste and throw it into the soup pot alongside the broth. All the oils and salty-parmesan in the rind will meld with your broth and enhance the flavor. Just make sure you take the rind out before serving.
Storing Pasta e Fagioli
Store soup in an airtight container in the refrigerator. It will keep for up to 5 days. The kicker? This soup tastes better and better as it marinates in the fridge. Yes, that means your leftovers will get tastier as the days go by! To reheat your soup, simply microwave it or bring it to a simmer in a pot over medium-high heat.
Can this Soup Be Frozen?
I wouldn’t recommend freezing Pasta e Fagioli. Generally, freezing soups with pasta is not a good idea. When the noodles defrost, they tend to turn to mush, ruining the texture of your soup.
More Olive Garden Copycat Recipes:
- Creamy Shrimp Pasta – plump shrimp in alfredo sauce
- Zuppa Toscana – Natasha’s take on Olive Garden’s soup.
- Alfredo Sauce – easy and done in 5 minutes! Perfect pasta or pizza sauce.
- Minestrone Soup – classic soup never goes out of style. Serve it as an appetizer or a meal all on its own.
Pasta e Fagioli (Olive Garden Copycat)

Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil
- 2 medium carrots , diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned Kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt, adjust to taste
- 1 tsp black pepper, adjust to taste
- 2 tbsp fresh basil, (optional)
Instructions
- On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
- Remove cooked beef from the pot. Drain of excess fat and set aside.
- In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
- Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
- Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
- Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
- Serve right away with a sprinkle of basil or parmesan cheese.
Nutrition Per Serving
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If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This soup is fantastic! I’ve made it twice now, and it’s excellent! I did change the chicken stock to beef stock. I also add some solid beef soup base ( LB Jamison’s). We cook the pasta separately, and add when we warm a bowl. It’s such a delicious and comforting lunch. A+++++
Do you recommend cooking the pasta separately if you are going to eat it over a few days?
Hi Marie! This soups does well for 3-4days refrigerated, but you can make the pasta separately if you’d like.
Do you mean a whole stalk of celery or just a rib of celery? A whole stalk seems like a lot!
1 stalk celery, diced into small cubes. Feel free to use less if you think it’s too much for your preference.
I love this soup but I also love broth. The pasta soaks up all the broth!
This was absolutely amazing and the best Pasta Fagioli I’ve tasted in my life (I hope Nonna & GiGi aren’t reading this). No joke though, this is absolutely amazing and exactly how I wanted it to taste. The only change I did was I used cannellini beans instead of great northerns and I did 1.25c of Barilla ditalini pasta. Make, sit, and ENJOY
Hi Chris! Thanks for the wonderful feedback. I’m so happy you enjoyed it.
Made this and my family and they loved it. It tasted just like the one we gat at olive garden. Delicious.
Hi Linda! That’s wonderful to hear. So glad your family loved it.
Made it today and it’s to die for. Great for impending snow day. Delish
Hi Natasha
How well does this soup freeze and how long can it last in the freezer. Thanks.
I wouldn’t recommend freezing Pasta e Fagioli. Generally, freezing soups with pasta is not a good idea. When the noodles defrost, they tend to turn to mush, ruining the texture of your soup.
I cook the pasta separate and add to soup when serving. Then I freeze the soup and pasta separate and warm the soup, add the pasta and continue to heat. It works wonderful!
Thank you for sharing that with us.
One of my all time favorite Soups! Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Diane!
This is so simple to make and in my opinion, is better than OG! This household loves it.
Thank you so much, Traci!
Absolutely delicious made this tonight for dinner!
Delicious! I will definitely make this again