Copycat Olive Garden Pasta Fagioli Soup

5 from 9 votes

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This copycat soup is just like the restaurant! Filled with ground beef, beens, and vegetables in a tomato base. Makes 1 gallon of soup.

Make  the classic Copycat Olive Garden Pasta Fagioli Soup at home! It tastes just like the restaurant version!

A bowl of Copycat Olive Garden Pasta Fagioli Soup with Parmesan cheese on top

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!

Large bowl of Copycat Olive Garden Pasta Fagioli Soup with a spoon

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.

A spoon scooping Copycat Olive Garden Pasta Fagioli Soup out of a bowl


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


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
A large bowl of bean, pasta, and beef soup

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.

Copycat Olive Garden Pasta Fagioli Soup in a bowl with cheese

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!

A close up of the finished soup ingredients

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!


What’s the difference between minestrone and pasta fagioli?

Minestrone is typically vegetarian and has more types of vegetables.
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?

Yes, this soup contains ground beef.

Why is pasta cooked separately for soup?

The pasta is best cooked in a separate pot so that the extra starches that come off of the pasta do not affect the quality and consistency of the soup itself.

How long is pasta fagioli good for in the fridge?

This soup can be kept for up to 5 days.
I like to freeze some leftovers in empty mason jars for an easy meal, especially when you are not feeling well!

A large bowl and two serving sized bowls of Copycat Olive Garden Pasta Fagioli Soup surrounded by herbs
Pin image of a bowl of Copycat Olive Garden Pasta Fagioli Soup with title at bottom

More Copycat Olive Garden Recipes

Copycat Olive Garden

Copycat recipes from Olive Garden to enjoy at home!

Copycat Olive Garden Pasta Fagioli Soup

This copycat soup is just like the restaurant! Filled with ground beef, beens, and vegetables in a tomato base. Makes 1 gallon of soup.
5 from 9 votes
Print Pin Rate Save Recipe
Course: Soup
Cuisine: Italian
Keyword: Beef, Copycat, Fall/Thanksgiving
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 522kcal



  • 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.


This soup makes approximately 1 gallon, which is 12 small servings or 6 larger servings.
Olive Garden serves their soup thinner so if you want the same thinner consistency, add an additional 2 cups of stock, give or take, as desired.


Serving: 1serving | Calories: 522kcal | Carbohydrates: 62g | Protein: 32g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 415mg | Potassium: 1313mg | Fiber: 11g | Sugar: 5g | Vitamin A: 5447IU | Vitamin C: 7mg | Calcium: 152mg | Iron: 5mg
By on October 1st, 2020

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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10 thoughts on “Copycat Olive Garden Pasta Fagioli Soup”

    • Hello,
      The share buttons are at the top, bottom, and left side. You can also always copy the URL and paste it in Facebook directly. Enjoy!

  1. 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.


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