Olive Garden Pasta e Fagioli

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Hearty, comforting, and bursting with Italian flavor, this Olive Garden Pasta e Fagioli is a true classic that brings the essence of a cozy restaurant-style meal right into your home. With its rich tomato base, tender pasta, savory ground beef, and a medley of beans and vegetables, this soup is the definition of cold-weather comfort food.

Whether you’re trying to recreate your favorite dish from Olive Garden or simply looking for a satisfying one-pot dinner, this recipe delivers. It’s thick enough to be a full meal, yet warm and brothy enough to feel like a hug in a bowl. Bonus—it’s incredibly easy to make and perfect for meal prepping or feeding a crowd.

Why You’ll Love This Olive Garden Pasta e Fagioli

This soup is a crowd-pleaser for so many reasons. It brings together simple pantry staples and transforms them into something rich and deeply flavorful. It’s filling without being heavy, it’s budget-friendly, and the leftovers taste even better the next day. Plus, it freezes beautifully, making it a smart choice for busy weeks.

What Kind of Pasta Should I Use?

Traditionally, ditalini pasta is used for Pasta e Fagioli because of its small size and ability to soak up all that savory broth. If you can’t find ditalini, elbow macaroni or small shells are excellent substitutes. Just be sure not to overcook the pasta, especially if you plan to freeze or refrigerate the soup.

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Ingredients for the Olive Garden Pasta e Fagioli

Each ingredient plays an important role in recreating the warm, hearty flavors of the Olive Garden classic.

• Ground beef: Adds rich, savory flavor and protein that makes this soup extra satisfying.
• Yellow onion: Gives a sweet, aromatic base.
• Carrots: Offer a touch of sweetness and color.
• Celery: Balances the sweetness with earthy undertones.
• Garlic: Essential for deep Italian flavor.
• Canned diced tomatoes: Adds body and tang to the broth.
• Tomato sauce: Helps thicken and enrich the soup.
• Beef broth: Forms the flavorful liquid base.
• Dark red kidney beans: Bring hearty texture and substance.
• Cannellini beans: Add creaminess and protein.
• Ditalini pasta: The classic pasta shape for this dish.
• Italian seasoning: A blend of herbs that ties everything together.
• Salt & black pepper: For seasoning and balance.
• Olive oil: Used to sauté the vegetables and deepen the overall taste.

How To Make the Olive Garden Pasta e Fagioli

Step 1: Sauté the Base

In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat, if needed.

Step 2: Add Aromatics

Stir in chopped onions, carrots, and celery. Cook for 5-7 minutes until the vegetables soften. Add minced garlic and cook for another minute.

Step 3: Build the Broth

Pour in diced tomatoes, tomato sauce, and beef broth. Stir in Italian seasoning, salt, and pepper. Let the soup come to a boil, then reduce to a simmer.

Step 4: Add Beans and Simmer

Stir in the drained and rinsed kidney beans and cannellini beans. Simmer uncovered for 20-25 minutes, allowing the flavors to meld.

Step 5: Cook the Pasta Separately

While the soup simmers, cook ditalini pasta in a separate pot according to package directions until al dente. Drain and set aside.

Step 6: Combine and Serve

Add the cooked pasta to the soup just before serving. Stir well and adjust seasoning as needed. Garnish with chopped parsley or grated Parmesan cheese if desired.

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How to Serve and Store Olive Garden Pasta e Fagioli

This recipe makes about 6 to 8 servings, making it ideal for families, meal prep, or serving at gatherings. Serve it hot, straight from the pot with a slice of crusty bread or garlic bread on the side.

To store leftovers, cool the soup completely and refrigerate in an airtight container for up to 4 days. For longer storage, freeze the soup without the pasta for up to 3 months. Reheat gently on the stove and add freshly cooked pasta to maintain the best texture.

What to Serve With Olive Garden Pasta e Fagioli?

Garlic Bread

Perfect for dipping and soaking up every bit of that delicious broth.

Caesar Salad

A crisp Caesar salad balances the warmth of the soup with cool, crunchy greens.

Roasted Vegetables

Roasted zucchini, bell peppers, or broccoli add color and extra nutrition to your meal.

Caprese Skewers

Fresh mozzarella, cherry tomatoes, and basil on skewers offer a light, refreshing bite.

Parmesan Breadsticks

Warm, cheesy breadsticks round out the Olive Garden restaurant vibe beautifully.

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Frequently Asked Questions

Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a leaner alternative that still provides great flavor. You can also use ground chicken or even Italian sausage for a different twist.

Should I cook the pasta in the soup?

It’s better to cook pasta separately to avoid it soaking up too much broth or becoming mushy in leftovers. Add it in just before serving.

Can I make this in a slow cooker?

Yes! Brown the meat and sauté the veggies first, then add everything except the pasta to your slow cooker and cook on low for 6-8 hours. Stir in cooked pasta just before serving.

Is Pasta e Fagioli spicy?

Traditionally, it’s not spicy. However, you can add crushed red pepper flakes or a dash of hot sauce if you like some heat.

How do I thicken the soup?

For a thicker consistency, mash some of the beans before adding them, or simmer the soup longer with the lid off. You can also stir in a tablespoon of tomato paste.

For more Italian comfort food ideas, check out our Homemade Lasagna or cozy Chicken Alfredo Bake recipes.

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