Pasta e Fagioli

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If you’ve ever dined at Olive Garden, you’re probably familiar with their beloved Pasta e Fagioli—a hearty Italian soup that combines the richness of ground beef, the satisfying texture of beans, and the comfort of pasta in a flavorful tomato broth. The great news is that you can recreate this classic dish at home with this simple yet delicious copycat recipe.

In just under an hour, you’ll have a filling, crowd-pleasing soup that’s perfect for chilly days or when you’re craving comfort food. Here’s how to make this flavorful Pasta e Fagioli from scratch!

Ingredients for Pasta e Fagioli

To replicate the authentic taste of Olive Garden’s Pasta e Fagioli, you’ll need the following ingredients:

  • 1 lb lean ground beef – The ground beef adds a hearty, rich base to the soup. You can substitute with ground turkey or sausage if desired.
  • 1 tbsp olive oil – Used for browning the beef and sautéing the vegetables.
  • 2 medium carrots, diced into small cubes – Adds a touch of sweetness and crunch to the soup.
  • 1 large onion, diced into small cubes – Onions form a flavorful base, contributing to the savory taste of the soup.
  • 1 stalk celery, diced into small cubes – Celery adds a subtle, herbaceous flavor that pairs well with the other vegetables.
  • 3 cloves garlic – Garlic enhances the overall flavor with its aromatic, savory taste.
  • 15 oz canned diced tomatoes – Tomatoes are key to creating the rich, tomato-based broth.
  • 15 oz tomato sauce – Tomato sauce adds depth and thickness to the soup, making it more hearty.
  • 32 oz chicken broth – The broth serves as the liquid base for the soup. You can use vegetable broth for a vegetarian version.
  • 15 oz canned Great Northern beans, drained and rinsed – These creamy white beans add texture and protein.
  • 15 oz canned kidney beans, drained and rinsed – Kidney beans offer a firmer texture and complement the Great Northern beans.
  • 1 cup ditalini pasta – This small, tube-shaped pasta is the traditional choice for Pasta e Fagioli, but you can substitute with any small pasta.
  • 1 tbsp Italian seasoning – A blend of herbs like oregano, basil, and thyme that gives the soup its classic Italian flavor.
  • 1 tsp salt – Adjust this to your taste as the soup simmers.
  • 1 tsp black pepper – Adds a bit of spice to balance the flavors.
  • 2 tbsp fresh basil (optional) – Fresh basil brings a pop of brightness and freshness to the final dish.
  • Parmesan cheese (optional) – For a deliciously cheesy finish, sprinkle some Parmesan cheese over the soup before serving.

How to Make Pasta e Fagioli: Step-by-Step Instructions

1. Browning the Ground Beef

Begin by preheating a large pot or Dutch oven over medium heat. Add olive oil and ground beef to the pot. Allow the beef to brown for about 3-5 minutes, breaking it into small pieces as it cooks. Browning the meat helps develop a deep, rich flavor in the soup.

Once the beef is cooked through, remove it from the pot, drain off any excess fat, and set it aside for later.

2. Sautéing the Vegetables

In the same pot, add the diced carrots, onion, celery, and garlic. Sauté the vegetables for about 4 minutes or until they are softened. The vegetables will absorb the leftover flavors from the beef, creating a flavorful base for the soup.

3. Adding the Tomatoes and Beef Back to the Pot

Once the vegetables are tender, add the canned diced tomatoes and tomato sauce to the pot. Stir well to combine the tomatoes with the sautéed vegetables. Then, return the browned beef to the pot and mix it all together. This step allows the tomatoes and beef to meld together, creating a rich, savory broth.

4. Adding the Beans and Chicken Broth

Next, add the Great Northern beans and kidney beans to the pot, followed by the chicken broth. Stir everything together and bring the soup to a simmer. Let the soup cook for about 10 minutes, allowing the beans to heat through and the broth to develop more flavor.

5. Cooking the Pasta and Seasoning the Soup

After the soup has simmered, stir in the ditalini pasta, Italian seasoning, salt, and black pepper. Let the soup continue to simmer for another 10 minutes, or until the pasta is cooked to al dente. Be sure to taste and adjust the seasoning as needed—you may want to add more salt or pepper depending on your preference.

6. Serving the Soup with Basil and Parmesan

Once the pasta is tender, your Pasta e Fagioli is ready to serve! Ladle the soup into bowls and garnish each serving with freshly chopped basil for a burst of freshness. For an added layer of flavor, sprinkle some Parmesan cheese on top. Serve the soup hot with a side of crusty bread for dipping.

Why This Pasta e Fagioli Recipe Stands Out

This Pasta e Fagioli recipe is an excellent Olive Garden copycat because it captures all the key elements of the restaurant version while allowing you to customize it to your liking. Here’s why this dish is a must-try:

1. Hearty and Filling

With the combination of ground beef, two types of beans, and pasta, this soup is incredibly filling. It’s a perfect meal on its own, but it also pairs well with a side salad or garlic bread for a complete Italian-inspired dinner.

2. Easy to Make

Despite its complex flavors, this recipe is simple to make. It comes together in about 40 minutes from start to finish, making it a great option for busy weeknights when you want something comforting and homemade.

3. Packed with Flavor

The blend of tomatoes, garlic, Italian seasoning, and beef creates a deep, rich broth that’s incredibly flavorful. The beans and pasta add texture and heartiness, while the optional fresh basil brings brightness to the dish.

4. Customizable

This Pasta e Fagioli recipe is highly versatile. You can easily adapt it to suit your tastes by using ground turkey, sausage, or even making it vegetarian by omitting the meat and using vegetable broth. You can also add more vegetables like zucchini or spinach for added nutrition.

Storing and Reheating Leftovers

Pasta e Fagioli makes great leftovers, and it stores well for future meals.

1. Refrigerating Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth, as the pasta will absorb some of the liquid while stored.

2. Freezing the Soup

If you plan to freeze the soup, it’s best to do so without the pasta, as pasta tends to become mushy when frozen and reheated. To freeze, portion the soup (without the pasta) into freezer-safe containers and store for up to 3 months. When ready to eat, thaw in the refrigerator overnight, reheat on the stovetop, and cook fresh pasta to add before serving.

Conclusion: The Perfect Copycat Recipe

This Pasta e Fagioli recipe perfectly captures the essence of Olive Garden’s famous soup. It’s hearty, flavorful, and easy to make, making it the ideal comfort food for any occasion. Give this recipe a try, and you’ll soon see why it’s a family favorite.

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