Name: Pasta e Fagioli Soup (Olive Garden Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef; 1 tbsp olive oil; 1 yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 can (14.5 oz) diced tomatoes; 1 can (8 oz) tomato sauce; 4 cups beef broth; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup ditalini pasta; 1 tsp Italian seasoning; Salt and black pepper, to taste; Fresh parsley or grated parmesan (optional, for garnish)

Pasta e Fagioli Soup (Olive Garden Style)

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Pasta e Fagioli Soup is my cozy, hearty take on the classic Italian comfort dish made famous by Olive Garden. It’s loaded with tender pasta, savory ground beef, beans, and vegetables—all simmered in a flavorful tomato broth that warms me from the inside out.

Why You’ll Love This Recipe

I love this recipe because it’s filling, budget-friendly, and tastes even better the next day. It’s like a mashup of chili and minestrone, with all the rich, herby flavors I crave in a one-pot meal. It’s a guaranteed hit whether I’m making it for family dinner or meal-prepping for the week. Pasta e Fagioli Soup (Olive Garden Style)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Olive oil
Yellow onion
Carrot
Celery
Garlic
Canned diced tomatoes
Tomato sauce
Beef broth
Red kidney beans (drained and rinsed)
Cannellini beans (drained and rinsed)
Ditalini pasta
Italian seasoning
Salt and black pepper
Fresh parsley or parmesan (optional, for garnish)

Directions

I heat olive oil in a large pot and cook the ground beef until browned, then drain any excess fat.
I add chopped onions, carrots, and celery and cook until softened, about 5–7 minutes.
I stir in garlic and cook for 30 seconds until fragrant.
I pour in the diced tomatoes, tomato sauce, and beef broth.
I stir in the kidney beans, cannellini beans, and Italian seasoning, then bring everything to a boil.
I reduce the heat and let it simmer for 20 minutes.
While the soup simmers, I cook the pasta separately until al dente, then drain and set it aside.
I add the cooked pasta to the soup just before serving and season with salt and pepper to taste.
I garnish with fresh parsley or a sprinkle of parmesan if I’m in the mood.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I swap the ground beef for Italian sausage or ground turkey. I’ve also added spinach or zucchini to boost the veggie content. For a vegetarian version, I skip the meat and use vegetable broth—it’s still hearty and satisfying.

storage/reheating

I store the soup and pasta separately to keep the noodles from getting soggy. Both go in airtight containers in the fridge for up to 4 days. When reheating, I warm the soup in a pot and stir in the pasta right before serving. It also freezes well—just leave out the pasta and add it fresh when reheating. Pasta e Fagioli Soup (Olive Garden Style)

FAQs

Can I use different pasta shapes?

Yes, I’ve used elbow macaroni, small shells, and orzo when I don’t have ditalini on hand.

How do I keep the pasta from soaking up all the broth?

I cook the pasta separately and add it right before serving to keep it from turning mushy.

Is it spicy?

Not by default, but I sometimes add red pepper flakes or spicy sausage for a little kick.

Can I freeze this soup?

Yes, it freezes beautifully—just freeze it without the pasta, then add fresh-cooked pasta when reheating.

What’s the difference between this and minestrone?

This one is meatier and thicker, with a chili-like consistency, while minestrone usually has more veggies and no meat.

Conclusion

Pasta e Fagioli Soup is one of my favorite cold-weather comfort foods. It’s rich, satisfying, and packed with flavor—and every spoonful reminds me of a cozy night at home or a warm bowl at my favorite restaurant.