Name: Olive Garden Pasta e Fagioli Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 medium onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 5 cups chicken stock; 29 ounce can tomato sauce; 15.5 ounce can red kidney beans, drained; 15.5 ounce can cannellini beans, drained; 14.5 ounce can diced tomatoes; 1 cup ditalini pasta; 1 tablespoon Italian seasoning; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 bay leaf; Salt and pepper to taste

There’s something incredibly comforting about a big bowl of Pasta e Fagioli, and the Olive Garden Pasta e Fagioli Recipe is one of my go-to’s when I’m craving that rich, hearty Italian flavor without spending hours in the kitchen. It’s perfect for chilly evenings or when you need that cozy meal that fills you up without being too heavy. The combination of tender beans, savory broth, and al dente pasta really hits the spot every time.

I love making this recipe because it strikes the perfect balance between being approachable and deeply satisfying. Whether you’re cooking for family, meal prepping for the week, or just want to treat yourself to a classic Italian soup, this Olive Garden Pasta e Fagioli Recipe will not disappoint. Plus, it’s quite forgiving, so you can tweak it a bit and still get fantastic results.

Ingredients You’ll Need

Choosing the right ingredients makes all the difference for this recipe. The blend of ground beef, beans, and vegetables creates a layered flavor that’s hearty and satisfying. I like to grab fresh veggies and quality chicken stock to really bring that authentic taste alive.

Ground beef: I prefer lean ground beef to keep the soup hearty without too much grease.
Onion: Diced onions add a sweet, aromatic base to the soup.
Carrots: These give a subtle sweetness and great texture.
Celery stalks: Essential for that classic Italian soup flavor profile.
Garlic cloves: Minced fresh garlic packs more punch than powder here.
Chicken stock: Using a good-quality or homemade stock makes the broth rich and flavorful.
Tomato sauce: This adds a robust tomato base without overpowering the other ingredients.
Red kidney beans: Rinsed and drained to keep your soup creamy but with a firm bite.
Cannellini beans: They add a lovely creaminess; the near-white color contrasts nicely.
Diced tomatoes: Use canned for convenience—it maintains a fresh tomato flavor.
Ditalini pasta: These small tubes are practically perfect for this soup, catching the broth in every bite.
Italian seasoning: A blend of herbs that ties the flavors together beautifully.
Onion powder: Adds depth alongside fresh onions.
Garlic powder: Boosts the garlic flavor seamlessly.
Bay leaf: Don’t skip this—it infuses subtle earthiness throughout the soup.
Salt and pepper: Adjust to taste to bring all the flavors out.

Variations

I often like to mix things up depending on what’s in season or who I’m feeding. This recipe is super flexible, so feel free to adjust the protein or swap out the pasta. It’s your kitchen, your rules!

Vegetarian: Skip the ground beef and use vegetable stock plus extra beans. I sometimes toss in some mushrooms for that meaty texture—and you’d never miss the meat!
Spicy kick: Add red pepper flakes or a dash of hot sauce for some heat. I do this when I want the soup to warm me up from the inside out on cold days.
Different pasta: Small shells or elbow macaroni work great if you don’t have ditalini on hand. Just make sure to adjust cooking time accordingly.
Slow Cooker Version: Brown the beef first, then toss in everything else. Cook low for 6-8 hours for a deeply melded flavor that makes your friends think you spent all day in the kitchen.

How to Make Olive Garden Pasta e Fagioli Recipe

Step 1: Brown the Beef and Sauté Veggies

Start by heating a large pot over medium-high heat and browning your ground beef. Break it up as you go so it cooks evenly, and drain excess fat if there’s too much. Then toss in your diced onions, carrots, celery, and garlic. Sauté everything until veggies soften and onions turn translucent—this usually takes about 5-7 minutes and sets a savory foundation you’ll love.

Step 2: Add Liquids and Seasonings

Next, pour in the chicken stock, tomato sauce, diced tomatoes, and all your seasonings—Italian seasoning, bay leaf, onion and garlic powder, plus salt and pepper. Give it a good stir to combine everything. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 20 minutes. This slow simmer helps all those flavors marry beautifully.

Step 3: Beans and Pasta Join the Party

Add the drained red kidney beans and cannellini beans to the pot. Stir well and then add the ditalini pasta. Cook for another 10-12 minutes, or until the pasta is tender but still has a slight bite. Be careful not to overcook the pasta—it tends to soak up a lot of liquid, so keep an eye on it and stir occasionally to prevent sticking.

How to Serve Olive Garden Pasta e Fagioli Recipe

A white pot filled with a thick red tomato soup full of small round pasta, pieces of orange carrot, beans, and ground meat. A silver ladle lifts a scoop of the soup, showing its chunky texture with pasta and vegetables clearly visible. In the top left, there are stacked white bowls with three old silver spoons resting inside, next to fresh green parsley. On the top right, pieces of crusty brown bread sit on a white cloth. The scene is set on a white marbled surface with a green cloth napkin on the bottom right. A woman's hand is seen holding some of the bread. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I can’t resist a sprinkle of freshly grated Parmesan cheese on top—it melts perfectly into the hot soup. A few torn basil leaves or chopped fresh parsley add a pop of color and freshness. Sometimes, I drizzle a bit of extra virgin olive oil for that silky finish.

Side Dishes

This soup shines on its own but pairs wonderfully with warm garlic bread or a simple green salad dressed in lemon vinaigrette. For a heartier meal, I like to serve it alongside roasted vegetables or a crusty baguette to soak up all that delicious broth.

Creative Ways to Present

For special occasions, I’ve served the soup in individual mini bread bowls—kids loved it and it felt so festive. You can also dollop a spoonful of pesto in the center for a gourmet twist or sprinkle toasted pine nuts on top for added crunch and flavor.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Pasta e Fagioli in airtight containers in the fridge for up to 4 days. It tastes even better the next day after the flavors have had more time to mingle. Just give it a quick stir before reheating.

Freezing

This soup freezes beautifully, which is a lifesaver on busy weeks. I portion it into freezer-safe containers or bags and freeze for up to 3 months. Just avoid freezing the pasta separately if you can—sometimes it can become mushy after thawing.

Reheating

I reheat leftovers on the stovetop over low heat with a splash of water or broth to loosen the consistency if it thickened too much. This way, the pasta stays nice and tender, and the soup warms evenly. Microwave works in a pinch, but stirring occasionally helps.

FAQs

Can I make the Olive Garden Pasta e Fagioli Recipe vegetarian?

Absolutely! Simply leave out the ground beef and substitute chicken stock with vegetable stock. Add an extra variety of beans or some mushrooms to keep it hearty and delicious. You won’t miss the meat at all with the rich flavors of the herbs and veggies.
What type of pasta works best in this recipe?

Ditalini pasta is traditional here because of its small size and tubular shape, which holds the soup broth nicely. However, you can use small elbow macaroni, small shells, or orzo. Just make sure to adjust cooking times so the pasta stays al dente and doesn’t get mushy.
How long does the Olive Garden Pasta e Fagioli Recipe take to make?

From start to finish, it takes about 45 minutes: 10 minutes browning and sautéing, 20 minutes simmering, and another 10-12 minutes for pasta to cook. It’s a fairly quick weeknight meal that feels like you spent hours on it!
Can I prepare this soup in a slow cooker?

Yes! Brown the beef and sauté veggies first, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add pasta towards the end to prevent it from overcooking, or cook pasta separately and add when serving.
How do I prevent the pasta from getting mushy when making Olive Garden Pasta e Fagioli Recipe?

Keep an eye on the pasta cooking time and remove the pot from heat as soon as the pasta is al dente. Stir gently and serve immediately, or cook pasta separately and add to individual bowls when serving. Also, store leftover pasta and soup separately if you plan to keep leftovers for more than a day.

Final Thoughts

Honestly, the Olive Garden Pasta e Fagioli Recipe holds a little spot in my heart—it’s one of those soups that feels like a big warm hug on a plate. Making it has become a bit of a ritual for me whenever I want comfort food that’s both satisfying and nourishing. I hope you enjoy making it just as much as I have, and that it becomes your new favorite easy dinner or lunch. Give it a try, and don’t hesitate to make it your own—after all, that’s what cooking is all about!

Olive Garden Pasta e Fagioli Recipe

★★★★★ 4.9 from 62 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian

Print Recipe

Description

This Olive Garden Pasta e Fagioli recipe is a hearty Italian-inspired soup featuring ground beef, a medley of beans, diced vegetables, and ditalini pasta simmered in a rich tomato and chicken broth base. Perfect for a comforting meal, this homemade version captures the classic flavors with simple ingredients and seasonings.

Ingredients

Scale

Meat and Vegetables

1 pound ground beef
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 garlic cloves, minced

Liquids and Canned Goods

5 cups chicken stock
29 ounce can tomato sauce
15.5 ounce can red kidney beans, drained
15.5 ounce can cannellini beans, drained
14.5 ounce can diced tomatoes

Pasta and Seasoning

1 cup ditalini pasta
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
Salt and pepper to taste

Instructions

Brown the beef: In a large pot or Dutch oven over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spoon. This helps build the soup’s savory base.
Add vegetables: Stir in diced onions, carrots, celery, and minced garlic. Cook together until the vegetables are softened and fragrant, about 5-7 minutes.
Combine liquids and beans: Pour in the chicken stock, tomato sauce, diced tomatoes, and add the drained red kidney and cannellini beans to the pot.
Season the soup: Add Italian seasoning, onion powder, garlic powder, bay leaf, salt, and pepper. Stir well to incorporate all the flavors evenly.
Simmer the soup: Bring the soup to a boil, then lower the heat and simmer gently for about 25 minutes. This allows the flavors to meld thoroughly.
Add pasta: Pour in the ditalini pasta and cook until tender, about 10-12 minutes, stirring occasionally to prevent sticking.
Final season and serve: Remove the bay leaf, taste the soup and adjust salt and pepper if needed. Serve hot, optionally with grated Parmesan cheese and crusty bread.

Notes

You can substitute ground turkey or sausage for the beef for variation.
Use low-sodium chicken stock to control salt content.
Ditalini pasta is traditional but you can use other small pasta shapes like elbow macaroni or small shells.
For a vegetarian version, omit ground beef and use vegetable stock instead.
This soup freezes well; store in airtight containers for up to 3 months.

Keywords: Olive Garden, Pasta e Fagioli, Italian soup, ground beef soup, bean soup, tomato soup, comfort food