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.

Pasta e Fagioli Soup in a pot with serving spoon

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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!

Ingredients for soup with ditalini pasta, ground beef, beans, tomatoes and broth

How to Make Pasta e Fagioli

  1. 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. 
  2. Add in tomato sauce, canned tomatoes and beef. Stir to combine. Add your beans and chicken stock/broth. Let simmer for 10 minutes.
  3. 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. 

Step by step tutorial how to make pasta e fagioli by browning meat, adding vegetables, followed by tomatoes then seasoning.

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. 

Pasta e fagioli with ground beef in soup pot garnished with basil

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.

Pasta e fagioli in small dish with spoon, ready to be covered and stored.

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)

4.99 from 266 votes
pasta e fagioli in soup pot with serving spoon garnished with basil
Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients 

Servings: 12 servings
  • 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

204.7kcal Calories26.01g Carbs17.33g Protein4.1g Fat1.27g Saturated Fat23.44mg Cholesterol487.45mg Sodium726.41mg Potassium6.81g Fiber3.6g Sugar1918.02IU Vitamin A8.17mg Vitamin C70.56mg Calcium3.85mg Iron
Nutrition Facts
Pasta e Fagioli (Olive Garden Copycat)
Amount per Serving
Calories
204.7
% Daily Value*
Fat
 
4.1
g
6
%
Saturated Fat
 
1.27
g
8
%
Cholesterol
 
23.44
mg
8
%
Sodium
 
487.45
mg
21
%
Potassium
 
726.41
mg
21
%
Carbohydrates
 
26.01
g
9
%
Fiber
 
6.81
g
28
%
Sugar
 
3.6
g
4
%
Protein
 
17.33
g
35
%
Vitamin A
 
1918.02
IU
38
%
Vitamin C
 
8.17
mg
10
%
Calcium
 
70.56
mg
7
%
Iron
 
3.85
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: pasta e fagioli
Skill Level: Easy
Cost to Make: $$
Calories: 204.7
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

4.99 from 266 votes (169 ratings without comment)

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Recipe Rating




Comments

  • Rachelle
    February 2, 2025

    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+++++

    Reply

  • Marie
    February 1, 2025

    Do you recommend cooking the pasta separately if you are going to eat it over a few days?

    Reply

    • NatashasKitchen.com
      February 1, 2025

      Hi Marie! This soups does well for 3-4days refrigerated, but you can make the pasta separately if you’d like.

      Reply

  • Joann Kenney
    January 29, 2025

    Do you mean a whole stalk of celery or just a rib of celery? A whole stalk seems like a lot!

    Reply

    • Natasha's Kitchen
      January 29, 2025

      1 stalk celery, diced into small cubes. Feel free to use less if you think it’s too much for your preference.

      Reply

  • Rosanne
    January 20, 2025

    I love this soup but I also love broth. The pasta soaks up all the broth!

    Reply

  • Chef Chris
    January 13, 2025

    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

    Reply

    • NatashasKitchen.com
      January 13, 2025

      Hi Chris! Thanks for the wonderful feedback. I’m so happy you enjoyed it.

      Reply

  • Linda
    January 12, 2025

    Made this and my family and they loved it. It tasted just like the one we gat at olive garden. Delicious.

    Reply

    • NatashasKitchen.com
      January 12, 2025

      Hi Linda! That’s wonderful to hear. So glad your family loved it.

      Reply

  • Pauline
    January 10, 2025

    Made it today and it’s to die for. Great for impending snow day. Delish

    Reply

  • Janet
    January 8, 2025

    Hi Natasha
    How well does this soup freeze and how long can it last in the freezer. Thanks.

    Reply

    • Natasha's Kitchen
      January 9, 2025

      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.

      Reply

      • Kaye D Suzuki
        January 11, 2025

        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!

        Reply

        • NatashasKitchen.com
          January 11, 2025

          Thank you for sharing that with us.

          Reply

  • Diane Horeftis
    January 8, 2025

    One of my all time favorite Soups! Thank you so much!

    Reply

    • Natashas Kitchen
      January 8, 2025

      You’re welcome! I’m so happy you enjoyed it, Diane!

      Reply

  • Traci
    January 4, 2025

    This is so simple to make and in my opinion, is better than OG! This household loves it.

    Reply

    • NatashasKitchen.com
      January 4, 2025

      Thank you so much, Traci!

      Reply

  • Nellie Polley
    December 17, 2024

    Absolutely delicious made this tonight for dinner!

    Reply

  • Michelle
    December 8, 2024

    Delicious! I will definitely make this again

    Reply

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