Comforting Olive Garden Pasta e Fagioli at Home is the perfect way to enjoy a warm, hearty bowl of soup inspired by the beloved classic from Olive Garden. This satisfying soup is filled with tender pasta, savory ground meat, vegetables, beans, and a rich tomato broth that tastes like it simmered all day, even though it is simple enough for a weeknight dinner.
Why You’ll Love This Olive Garden Pasta e Fagioli
This Olive Garden Pasta e Fagioli is everything comfort food should be. It is thick, filling, and packed with familiar Italian-inspired flavors that feel cozy and nourishing. The combination of pasta and beans makes it hearty enough to serve as a full meal, especially when paired with bread or salad.
Another reason to love this recipe is how family-friendly it is. The flavors are mild but rich, making it appealing to both kids and adults. It also reheats beautifully, which makes it ideal for meal prep, leftovers, and make-ahead lunches. Best of all, it uses simple pantry staples that are easy to find at any grocery store.
Ingredients for Olive Garden Pasta e Fagioli
Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Broth and Tomatoes
- 1 can diced tomatoes, 14.5 oz
- 1 can tomato sauce, 15 oz
- 4 cups beef broth
- 1 cup water
Pasta and Beans
- 1 cup ditalini pasta
- 1 can red kidney beans, drained and rinsed
- 1 can great northern beans, drained and rinsed
Seasonings
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1 half teaspoon black pepper
Ingredient Notes and Substitutions
Ground beef creates the classic flavor and richness found in the restaurant version, but ground turkey works very well if you prefer a lighter option. It still provides great texture while reducing fat.
If you want to make this soup vegetarian, replace the meat with cooked lentils or finely chopped mushrooms and use vegetable broth instead of beef broth. The soup will still be hearty and flavorful.
Ditalini pasta is traditional for pasta e fagioli, but small shells or elbow macaroni can be used if needed. If using gluten-free pasta, cook it separately and add it just before serving to prevent it from becoming too soft.
Step-by-Step Instructions
Step 1: Brown the Meat
Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Once fully cooked, carefully drain excess fat to keep the soup from becoming greasy.
Step 2: Cook the Vegetables
Add the onion, carrots, and celery to the pot with the beef. Cook for about 5 minutes, stirring often, until the vegetables begin to soften. Add the garlic and cook for another 30 seconds until fragrant.
Step 3: Build the Broth
Stir in the diced tomatoes, tomato sauce, beef broth, and water. Add Italian seasoning, bay leaf, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to develop.
Step 4: Add Pasta
Add the ditalini pasta to the pot and cook for about 8 to 10 minutes, stirring occasionally, until the pasta is tender but not mushy.
Step 5: Add Beans and Finish
Stir in the kidney beans and great northern beans. Simmer for another 5 minutes until everything is heated through. Remove the bay leaf, taste, and adjust seasoning as needed before serving.
Pro Tips for Success
- Dice the vegetables evenly so they cook at the same rate and give the soup a balanced texture.
- Do not overcook the pasta, as it will continue to soften as the soup sits.
- For thicker soup, reduce the water slightly or simmer uncovered for a few extra minutes.
- Always rinse canned beans to remove excess sodium and improve flavor.
- Let the soup rest for 10 minutes before serving for the best taste.
Flavor Variations
- Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce.
- Extra Veggie: Stir in zucchini or spinach during the last few minutes of cooking.
- Creamy Twist: Add a splash of heavy cream or coconut milk for richness.
- Italian Sausage Style: Replace ground beef with mild Italian turkey sausage.
- Herb Boost: Finish with fresh basil or parsley for brightness.
Serving Suggestions
Serve this Olive Garden Pasta e Fagioli with warm crusty bread, breadsticks, or garlic toast for dipping. A simple green salad with Italian dressing pairs perfectly and balances the richness of the soup.
For a restaurant style meal at home, sprinkle freshly grated Parmesan cheese on top and serve with a glass of sparkling water or iced tea.
Storage and Freezing Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so add a splash of broth or water when reheating.
To freeze, allow the soup to cool completely. Transfer to freezer safe containers and freeze for up to 2 months. For best texture, freeze without pasta and add freshly cooked pasta when reheating.
Comforting Olive Garden Pasta e Fagioli at Home
- Total Time: 50 minutes
- Yield: 6 servings
Description
This comforting Olive Garden Pasta e Fagioli at home is a hearty, family-friendly soup made with tender pasta, beans, vegetables, ground meat, and a rich tomato broth that tastes like it simmered all day.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (15 oz)
- 4 cups beef broth
- 1 cup water
- 1 cup ditalini pasta
- 1 can red kidney beans, drained and rinsed
- 1 can great northern beans, drained and rinsed
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat and brown the ground beef, breaking it up as it cooks.
- Drain excess fat, then add onion, carrots, and celery and cook for 5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in diced tomatoes, tomato sauce, beef broth, water, Italian seasoning, bay leaf, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Add ditalini pasta and cook for 8–10 minutes until tender.
- Stir in kidney beans and great northern beans and simmer for 5 minutes.
- Remove bay leaf, adjust seasoning, and serve warm.
Notes
Do not overcook the pasta, as it will continue to soften while the soup sits. Add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 20 g |
| Carbohydrates | 32 g |
| Fat | 13 g |
| Fiber | 7 g |
| Sodium | 720 mg |
Values are approximate and will vary based on ingredients used.
FAQ About Olive Garden Pasta e Fagioli
Can I make Olive Garden Pasta e Fagioli ahead of time?
Yes, this soup is perfect for making ahead. In fact, the flavors deepen as it sits, making it even better the next day. Just store it properly and reheat gently.
Why does my soup get thick after sitting?
The pasta and beans continue to absorb liquid as the soup rests. Adding extra broth when reheating helps return it to the perfect consistency.
Can I cook this in a slow cooker?
Yes, brown the meat first, then add everything except the pasta and beans to the slow cooker. Cook on low for 6 to 7 hours, add pasta and beans near the end, and cook until tender.
Is this soup kid-friendly?
Absolutely. The flavors are mild, hearty, and familiar, making it a great choice for families. You can always reduce seasoning slightly if needed.
What makes this similar to the restaurant version?
The balance of tomatoes, beans, pasta, and Italian seasoning closely mirrors the classic Olive Garden soup, giving you that familiar comfort at home.
Final Thoughts
Comforting Olive Garden Pasta e Fagioli at Home is a reliable, satisfying recipe that brings warmth and flavor to the table any day of the week. It is easy to prepare, made with wholesome ingredients, and perfect for sharing with family and friends. Once you try it, this soup is sure to become a regular in your meal rotation.