Make the classic Copycat Olive Garden Pasta Fagioli Soup at home! It tastes just like the restaurant version!
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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.
The Pasta e Fagioli soup is a very American twist on an Italian classic.
The name translates to “pasta and beans” which is exactly the focus of this 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 restaurant, then add an additional 2 cups (or more) of stock or water to the soup.
I am a big fan of trying to recreate restaurant dishes that you love at home.
Not only is it cheaper, but much more convenient and comfortable.
This Copycat Olive Garden Pasta Fagioli Soup 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!
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.
One of my other favorite things to add to this pasta fagioli soup 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.
Weird, but yummy.
You can shake up this copycat recipe with what you have on hand, like different beans or even sausage.
But this version here is JUST like the restaurant, and a great way to dine in at home!
- 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)
- 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.
- 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.
- Add the beef stock, tomato sauce, and beans to the pot.
- 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.
- 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.