Make the classic Copycat Olive Garden Pasta Fagioli Soup at home! It tastes just like the restaurant version!
Table of Contents
Why You Will Love This Recipe
Olive Garden is known for a few items, and one of those is the soups they make.
And I love soups, especially in the fall and winter, because they are the ultimate perfect comfort food. This is one of my favorite soups and a hearty soup for cold weather that the whole family will love.
The Pasta e Fagioli soup, also called Pasta Fazool, is a very American twist on an Italian classic and an Olive Garden favorite.
The name translates to “pasta and beans” which is exactly the focus of this Italian style soup! A hearty dish lean ground beef, tender pasta, creamy beans, and vegetables in a savory broth tomato base.
I am a big fan of trying to recreate restaurant chain dishes that you love at home. Not only is it cheaper, but much more convenient and comfortable.
We have a lot of Copycat Olive Garden recipes that you can try, including another one of their very popular soups, the Zuppa Toascana Soup!
This Copycat Olive Garden Pasta Fagioli Soup has ground beef in it, but it is not the primary focus.
I personally think there is just enough beef in it to keep a focus on the beans, pasta, and vegetables.
The classic restaurant version of this soup is quite thinner than this recipe.
If you want it thin, like the Olive Garden version, then add an additional 2 cups (or more) of stock or water to the soup.
Ingredients
Full quantities and recipe details can be found in the recipe card at the bottom of the post.
Here are the ingredients you need to make this Olive Garden Soup:
- Ground Beef
- Yellow Onion
- Carrots
- Celery
- Dried Oregano
- Black Pepper
- Beef Broth or Stock – you can also use chicken broth
- Tomato Sauce
- Red Kidney Beans
- Great Northern Beans – or cannellini beans
- Ditalini Pasta
Equipment
This is the list of equipment you need for this Olive Garden pasta e fagioli recipe:
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Large Pot
- Large Spoon
Instruction Overview
Cook the lean ground beef in a large stock pot or Dutch oven over medium heat until cooked through.
Add the vegetables and spices and cook until they soften.
Add the beef stock, tomato sauce, and beans and simmer for at least 30 minutes for the flavors to develop.
Meanwhile, cook pasta in a separate pot until al dente.
Add the cooked pasta to the soup when ready to serve! Garnish with fresh parsley if desired.
Modifications and Substitutions
One of my other favorite things to add to this copycat recipe may sound strange, but someone I know got me hooked on it.
Add croutons to the soup, before cheese so they can soak up some broth, and if you are feeling adventurous, just a little bit of steak sauce. This has become a family favorite way of eating it!
Weird, but yummy.
Swap out ground turkey or ground sausage if desired for the beef!
Use red pepper flakes to add some heat if desired!
Kim’s Tips
Olive Garden is known for the freshly ground Parmesan cheese, so you KNOW I am loading that on this soup! It brings some extra salt and flavor.
This Olive Garden recipe makes around a gallon of soup.
This equates to around 12 servings of what you would get in the restaurant, or 6 larger servings.
It freezes incredibly well, too! I love making big batches of food and freezing some for those nights that you just can’t cook. Pint mason jars are my friend.
The pasta gets a little soggy in leftovers and frozen, but still very good. You could also just cook fresh pasta and add it each time you eat it instead of having it stored in the soup itself.
If your leftover soup is a little thick, which is very normal, just add a little splash of water when reheating. And it will loosen right back up!
FAQs
What’s the difference between minestrone and pasta fagioli?
Pasta Fagioli has ground beef and fewer vegetables with more focus on beans. The soup is also a little heartier and thicker.
Does pasta fagioli contain meat?
Why is pasta cooked separately for soup?
How long is pasta fagioli good for in the fridge?
I like to freeze some leftovers in empty mason jars for an easy meal, especially when you are not feeling well!
More Copycat Olive Garden Recipes
Copycat Olive Garden
Copycat recipes from Olive Garden to enjoy at home!
Copycat Olive Garden Steak Gorgonzola Alfredo
This Copycat Olive Garden Steak Gorgonzola Alfredo is one of the most popular recipes on the site every year! Now discontinued, make this favorite recipe at home.
Copycat Olive Garden Capellini Pomodoro
A fresh, vegan pasta recipe, this Copycat Olive Garden Capellini Pomodoro is packed with fresh tomatoes and basil.
Copycat Olive Garden Zuppa Toscana
The popular Copycat Olive Garden Zuppa Toscana soup is made with sausage, potatoes, cream, and kale.
Copycat Olive Garden Fettuccine Alfredo
The favorite Copycat Olive Garden Fettuccine Alfredo sauce recipe is maybe even better than the restaurant!
Copycat Olive Garden Tuscan Breeze Vodka Cocktail
The popular Copycat Olive Garden Tuscan Breeze Vodka Cocktail recipe is perfect for summer, packed with tropical flavors of orange, pineapple, and banana.
Copycat Olive Garden Chicken Scampi
This Copycat Olive Garden Chicken Scampi tastes JUST like the restaurant version! Tossed with a butter garlic sauce, peppers, and lightly breaded chicken.
Copycat Olive Garden Pasta Fagioli Soup
Ingredients
- 1 pound ground beef
- 1 1/2 cups diced yellow onion (approximately 6 ounces)
- 1 1/2 cups shredded carrots (approximately 2 large carrots)
- 3 stalks celery diced (approximately 1 1/2 cups)
- 2 teaspoons dried oregano
- 1 1/2 teaspoons black pepper
- 4 cups beef stock (or broth)
- 56 ounces tomato sauce (two 28 ounce cans)
- 1 can kidney beans drained and rinsed
- 2 cans great northern beans drained and rinsed
- 1 cup ditalini pasta (measured uncooked) (or another small shape)
Instructions
- Heat a large stock pot or dutch oven over medium heat.
- Add the ground beef and cook, breaking it up, until no longer pink, approximately 5 minutes.1 pound ground beef
- Add the onions, carrots, celery, oregano, and black pepper to the beef. Stir and cook until the onions are soft and translucent, approximately 5 minutes.1 1/2 cups diced yellow onion, 1 1/2 cups shredded carrots, 3 stalks celery, 2 teaspoons dried oregano, 1 1/2 teaspoons black pepper
- Add the beef stock, tomato sauce, and beans to the pot.4 cups beef stock, 56 ounces tomato sauce, 1 can kidney beans, 2 cans great northern beans
- Simmer for 30 minutes over low heat.
- While simmering, cook the pasta to al dente per package directions in a separate pot of boiling water.1 cup ditalini pasta
- When ready to serve, drain the pasta and add to the soup. Stir to combine and season to taste with salt and pepper. Serve with freshly grated Parmesan cheese if desired.
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Such an easy recipe…and a great change from chili for game day! So perfect for weekly meal prep too.
OMG Yum! I’ve actually never been to Olive Garden, but now I guess I don’t have to – this looks amazing and thank you for the instructions on how to freeze. I love prepping once and having extras.
Tomatoes are missing from the ingredients list.
Thank you so much for catching that, Tim! So sorry it was missing, I have added it into the ingredient list.
Tastes delicious
This recipe is fantastic also freezes well!
I made this so yummy!
I worked at Olive Garden for years and this looks and tastes really close! Easy recipe too, i made mine in a small Dutch Oven.