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:

Hello everyone! Natalya here from Momsdish. 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.
Natasha's Kitchen Cookbook

Pasta e Fagioli (Olive Garden Copycat)

4.99 from 254 votes
Author: Natalya Drozhzhin
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

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

 

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Recipe Rating




Comments

  • Carolyn
    March 29, 2024

    This is the second time I am using this recipe my husband and I both love it. And my stepson that eats nothing loves it too.

    Reply

  • James DiBurro
    March 12, 2024

    Tremendous! Entire family loved the recipe. Very easy to make. We doubled the ground beef portion. Thank you for sharing this recipe!!

    Reply

    • Natasha's Kitchen
      March 12, 2024

      It’s my pleasure, James! Great to hear that your family loved this recipe!

      Reply

  • Michelle Skill
    March 8, 2024

    OH MY GOODNESS! So delicious! I made a few tweaks based on what I had on hand. I shredded the veggies in the food processor and added a zucchini. This was a super simple recipe that was so very easy to prepare.

    Reply

  • Kathy
    February 29, 2024

    I have made your recipe many times We love it. It’s one of my husband’s favorite!! Mine too. Thanks for sharing a great recipe. I do use the spicy Italian sausage it’s amazing.

    Reply

    • NatashasKitchen.com
      February 29, 2024

      I’m so glad to hear that, Kathy!

      Reply

  • Mary
    February 16, 2024

    Hi! Is there any reason why I can’t put this in the crockpot? Thanks!!

    Reply

    • NatashasKitchen.com
      February 16, 2024

      Hi Mary! I haven’t personally tested this recipe in a slow cooker to advise. I think it could work. You’d have to experiment with it. One of my readers reported good results doing this in a slow cooker, browning the meat first and then adding it all to a slow cooker.

      Reply

  • Greg
    January 31, 2024

    Hi Natasha. This recipe is absolutely amazing! Every recipe I’ve tried has been amazing! You’ve become a trusted source…Now I always come here first for recipes. Never disappointed!

    Reply

    • NatashasKitchen.com
      January 31, 2024

      Thank you so much, Greg! I’m so glad to best that you’re enjoying them!

      Reply

  • Stephanie
    January 27, 2024

    I don’t have a comment, making tomorrow. You say a cup of pasta. Is that a cup of dry or cooked. Can’t wait to make it tomorrow😁

    Reply

    • NatashasKitchen.com
      January 27, 2024

      Hi Stephanie! See step 6 in the recipe. You add
      It dry, and it will cook for about 10 mins. I hope you love the soup!

      Reply

      • Stephanie
        January 28, 2024

        What I am asking is the pasta amount. Is a cup of dry pasta the same amt as a cup of cooked?

        Reply

        • NatashasKitchen.com
          January 29, 2024

          No, they are not. Pasta expands when it boils. I measured 1 cup dry for this recipe.

          Reply

  • Helen
    January 22, 2024

    Made this tonight and it was delicious! Thank you for sharing the recipe.

    Reply

    • NatashasKitchen.com
      January 22, 2024

      You’re very welcome, Helen!

      Reply

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