Olive Garden-Style Pasta e Fagioli Soup

Few soups are as comforting, filling, and universally loved as Olive Garden-style Pasta e Fagioli soup. Rich, hearty, and packed with pasta, beans, vegetables, and savory ground beef, this Italian-inspired classic is the kind of meal that warms you from the inside out. If you’ve ever dipped endless breadsticks into a steaming bowl at Olive Garden and wished you could recreate it at home, this recipe is exactly what you need.

Pasta e Fagioli (pronounced pah-stah eh fah-JOH-lee) literally means “pasta and beans,” but this humble name doesn’t begin to describe the depth of flavor in this dish. The broth is tomato-based yet savory and rich, infused with garlic, herbs, and slow-simmered vegetables. The combination of two types of beans adds creaminess and protein, while small pasta shapes make every spoonful satisfying.

This copycat Olive Garden Pasta e Fagioli soup is designed to taste just like the restaurant version—if not better. It’s cozy enough for cold nights, hearty enough to serve as a full meal, and simple enough for weeknight cooking.

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Why You’ll Love This Pasta e Fagioli Soup

• Restaurant-quality flavor at home
• Hearty and filling—perfect as a main dish
• Family-friendly and freezer-friendly
• Budget-friendly ingredients
• Perfect for meal prep and leftovers

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What Makes Olive Garden’s Pasta e Fagioli Special?

Unlike lighter Italian bean soups, Olive Garden’s version includes ground beef for richness and a thicker tomato broth that clings to the pasta and beans. The balance of savory meat, tender vegetables, and herbs creates a soup that feels indulgent yet wholesome.

This recipe mirrors that signature balance while using simple, accessible ingredients you can find in any grocery store.

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Ingredients for Olive Garden-Style Pasta e Fagioli Soup

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 1 cup water
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 cup ditalini pasta
• ¼ teaspoon red pepper flakes (optional)
• Fresh parsley and grated parmesan for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
3. Add diced onion, carrots, and celery. Cook for 5–6 minutes until softened.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add diced tomatoes, tomato sauce, beef broth, and water.
6. Stir in kidney beans and cannellini beans.
7. Season with Italian seasoning, salt, pepper, and red pepper flakes if using.
8. Bring soup to a gentle boil, then reduce heat and simmer for 15 minutes.
9. Add ditalini pasta and simmer an additional 10 minutes, stirring occasionally.
10. Taste and adjust seasoning as needed.
11. Serve hot with parmesan and fresh parsley.

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Pro Tips for the Best Pasta e Fagioli

• Cook pasta separately if you plan to store leftovers (prevents sogginess).
• Use low-sodium broth to control salt levels.
• Simmer gently to avoid mushy vegetables.
• Grate fresh parmesan for maximum flavor.

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Flavor Variations

• Vegetarian: Omit beef and use vegetable broth
• Spicy: Add extra red pepper flakes
• Extra hearty: Use half beef, half Italian sausage
• Creamy twist: Stir in a splash of cream at the end
• Herb-forward: Add fresh basil or rosemary

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Serving Suggestions

Serve this soup with:

• Olive Garden-style breadsticks
• Garlic bread or crusty Italian loaf
• Simple green salad
• Caesar salad
• Roasted vegetables

This soup is filling enough to stand alone but pairs beautifully with classic Italian sides.

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Make-Ahead, Storage & Freezing

• Refrigerate: Store up to 4 days in an airtight container
• Freeze: Freeze without pasta for best texture
• Reheat: Warm gently on the stovetop, adding broth if needed

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Nutritional Benefits

Pasta e Fagioli is packed with:

• Protein from beef and beans
• Fiber for digestion
• Iron and B vitamins
• Comforting carbs for energy

It’s a well-rounded meal that satisfies both hunger and cravings.

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Common Mistakes to Avoid

• Overcooking pasta
• Skipping vegetable sautéing
• Using too much salt early
• Boiling instead of simmering
• Forgetting to stir once pasta is added

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Cultural Background

Pasta e Fagioli originated as a peasant dish in Italy, designed to stretch simple ingredients into a nourishing meal. Olive Garden’s Americanized version adds richness and heartiness while honoring the soul of the original.

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Final Thoughts

This Olive Garden-style Pasta e Fagioli soup is the ultimate comfort food—hearty, cozy, and deeply satisfying. Whether you’re craving restaurant flavors at home or need a dependable crowd-pleasing dinner, this recipe delivers every single time.