Olive Garden Pasta e Fagioli Soup is a beloved dish, renowned for its incredible depth of flavor, featuring tender beans, savory ground beef, and perfectly cooked pasta, all swimming in a warm, comforting broth. This copycat recipe brings that authentic Olive Garden experience right to your kitchen, offering a hearty and delicious meal perfect for any occasion.

Looking for more Olive Garden favorites? Don’t miss my other popular copycat recipes like the refreshing Olive Garden Salad or the rich and creamy Zuppa Toscana Soup.

The Ultimate Olive Garden Pasta e Fagioli Soup Copycat Recipe

Pasta e Fagioli, which translates directly to “pasta and beans” in Italian, is a classic rustic dish that has captured hearts globally. In the United States, it’s often affectionately pronounced as “pasta fasul” or the more accurate Italian pronunciation, “pah-sta eh fazh-e-ohl-eh.” While rooted in traditional Italian cuisine, Olive Garden’s rendition has a distinct profile that this recipe aims to recreate.

This version, while drawing inspiration from traditional Italian methods, specifically targets the beloved Olive Garden taste. It’s a wonderfully hearty and incredibly flavorful soup, brimming with small pasta, a delightful mix of beans, succulent ground beef, a symphony of Italian spices, and a rich, robust tomato base. Finished with a sprinkle of grated Parmesan cheese, it transforms into an irresistibly warm and comforting meal, perfect for chilly evenings or a satisfying family dinner.

Why Make This Homemade Pasta e Fagioli?

Recreating your favorite restaurant dishes at home offers numerous benefits, and Olive Garden’s Pasta e Fagioli is no exception. This copycat recipe allows you to control the quality of your ingredients, ensuring fresh, wholesome components in every spoonful. You can adjust the seasoning to your exact preference, perhaps adding a little more spice or a touch less salt. It’s also incredibly cost-effective, allowing you to enjoy this beloved soup multiple times for the price of one restaurant visit. Plus, there’s an immense satisfaction that comes from preparing such a flavorful and comforting meal from scratch for your family and friends. This recipe is designed to be straightforward and accessible, making it an ideal choice for both seasoned home cooks and culinary beginners.

Essential Ingredients for Your Olive Garden Pasta e Fagioli Soup

The magic of this soup lies in its simple yet powerful combination of ingredients. Each component plays a crucial role in building the rich, layered flavors that make this soup so irresistible. Here’s a closer look at what you’ll need and why it matters:

• Carrots, Celery, Onion, Garlic: These form the aromatic foundation, known as soffritto in Italian cuisine. Dicing them small ensures they cook evenly and release their sweet, savory flavors into the broth, creating a robust base for the soup.
• Olive Oil and Ground Beef: A good quality olive oil adds a touch of richness and helps sauté the vegetables. We recommend using lean ground beef (like 93/7) to minimize excess grease, keeping the soup hearty without being overly fatty. You can easily substitute with ground turkey or Italian sausage for a different flavor profile.
• Dried Herbs (Oregano, Basil, Italian Seasoning, Thyme): These dried herbs are the soul of Italian cooking, infusing the soup with classic, warm, and earthy notes. Feel free to adjust the quantities to suit your personal taste preferences, adding more if you love a pronounced herbaceous aroma.
• Tomatoes, Tomato Paste, Marinara Sauce: This trio provides the backbone of the soup’s rich, savory tomato base. Fire-roasted diced tomatoes add a smoky depth that regular diced tomatoes can’t replicate. Tomato paste is essential for thickening the soup and concentrating the tomato flavor. Lastly, a quality marinara sauce (see tip below!) significantly boosts the overall savoriness and body of the soup.
• Beans (Kidney and Cannellini Beans): These legumes are indispensable for Pasta e Fagioli, contributing to its hearty texture and nutritional value. Kidney beans offer a firm texture and earthy flavor, while cannellini beans (or great northern beans) provide a creamier consistency. Feel free to use your favorite variety or a mix of what you have on hand.
• Beef Broth, Bouillon Cube, Bay Leaf: The liquid base brings everything together. Start with the recommended amount of beef broth and adjust to your preferred thickness – some prefer a thicker stew-like consistency, while others like it a bit lighter. A large beef bouillon cube crumbled into the soup amplifies the rich, meaty flavor, adding an extra layer of umami. Remember to remove the bay leaf before serving.
• Red Wine Vinegar: This might seem like an unusual addition, but a small amount stirred in at the very end works wonders! It brightens all the flavors, cutting through the richness and adding a delightful tang that truly elevates the soup.
• Ditalini Pasta: These small, tube-shaped pasta pieces are traditional for Pasta e Fagioli. The crucial tip here is to cook the ditalini separately and add it to individual bowls or just before serving if consuming immediately. This prevents the pasta from absorbing too much liquid and becoming soggy, maintaining its perfect texture.

Mastering the Recipe: How To Make Olive Garden Pasta e Fagioli Soup

Creating this satisfying soup is a straightforward process, broken down into simple, manageable steps. Follow these instructions to bring the taste of Olive Garden to your table:

1. Prepare Your Vegetables: Begin by precisely dicing your carrots, celery, and onion. Mince the garlic cloves finely. Consistent sizing ensures even cooking and optimal flavor release.
2. Sauté Veggies and Brown the Beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced carrots, celery, and onion, cooking them, stirring frequently, for about 3 minutes until they begin to soften. Increase the heat to high, then add the lean ground beef, minced garlic, salt, and black pepper (approximately 1/2 teaspoon of salt and 3/4 teaspoon of pepper, or to your taste). Let the beef cook undisturbed for about 30 seconds to allow for a good sear, then crumble it with a spoon and continue cooking until it’s thoroughly browned, which should take about 5–8 minutes. Drain any excess grease from the pot to keep the soup from being too oily.
3. Add Seasonings and Liquids for Simmering: Once the beef is browned, reduce the heat to low. Stir in all the remaining ingredients, except for the ditalini pasta and red wine vinegar. Make sure to crumble the large beef bouillon cube directly into the soup for even distribution and intense flavor. Start with 2 cups of beef broth; you can always add more later if you prefer a thinner consistency. Stir everything together thoroughly, ensuring all ingredients are well combined.
4. Simmer to Perfection: Add the bay leaf to the pot. Cover the pot and let the soup simmer gently for at least 30 minutes, stirring occasionally to prevent anything from sticking to the bottom and to allow the flavors to meld beautifully. The longer it simmers, the more developed the flavors will become.
5. Cook the Ditalini Pasta Separately: Approximately 20 minutes before your soup is ready, bring a separate pot with about 8 cups of water to a rolling boil. Add 2 teaspoons of salt to the boiling water, then introduce the ditalini pasta. Cook the pasta for 1 minute less than the package directions specify to ensure it remains al dente and doesn’t get mushy. Drain the pasta thoroughly and toss it with 1 teaspoon of red wine vinegar. This tiny splash of vinegar helps prevent the pasta from sticking and adds a subtle brightness. Set the cooked pasta aside.
6. Final Assembly and Serving: If you plan to eat all the soup immediately, stir the cooked ditalini pasta directly into the large pot of soup. However, if you anticipate having leftovers, it’s best to add the pasta to individual serving bowls just before ladling the soup over it. This prevents the pasta from absorbing too much liquid and becoming soggy during storage. Stir the remaining 2 teaspoons of red wine vinegar into the main soup pot. Taste the soup and adjust any seasonings (salt, pepper, or herbs) as needed. Ladle the hot soup into bowls and garnish generously with freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired. Serve immediately and enjoy!

Delicious Variations to Explore

One of the joys of homemade cooking is the flexibility to customize your dishes. This Pasta e Fagioli recipe is incredibly versatile, allowing for numerous delicious variations:

• Meat Options: While ground beef is classic for the Olive Garden version, feel free to swap it out for spicy or mild Italian sausage. The fennel notes in Italian sausage add a fantastic extra layer of flavor. You could also use ground turkey or a mix of meats.
• Make it Vegetarian: Easily transform this into a hearty vegetarian meal by omitting the ground beef entirely. Instead, add an extra can (or two!) of your favorite beans (like chickpeas or great northern beans) and switch to vegetable broth. You might also want to add a mushroom or plant-based protein for more texture.
• Pasta Alternatives: Ditalini pasta is traditional, but if you don’t have it on hand, or prefer something different, small pasta shapes like orzo, elbow macaroni, or even small shells work beautifully. Just remember to cook them separately to maintain texture.
• Boost Your Greens: For an added nutritional punch and vibrant color, stir in a handful of fresh spinach, chopped kale, or Swiss chard during the last 5-10 minutes of simmering. Cook until the greens are just wilted and tender.

Storage and Reheating Best Practices

Proper storage is key to enjoying your homemade Pasta e Fagioli for days to come. This soup makes excellent leftovers, but a few tips will ensure it stays delicious:

Always allow the soup to cool completely before transferring it to airtight containers. Store the soup separately from the cooked pasta in the refrigerator for up to 4–5 days. If you’re planning to freeze the soup for longer storage, it’s crucial to omit the pasta entirely from the main batch. The soup base freezes beautifully for up to 3 months. When you’re ready to enjoy the frozen soup, thaw it in the refrigerator overnight, then reheat it gently on the stovetop. If it has thickened too much, you can always add a splash of beef broth or water to achieve your desired consistency. For both refrigerated and frozen soup, cook a fresh batch of ditalini pasta right before serving and stir it into individual bowls.

What To Pair with Your Hearty Pasta e Fagioli

This rich and satisfying soup is practically a meal in itself, but a few carefully chosen accompaniments can elevate your dining experience, creating a complete and balanced spread reminiscent of a true Italian feast:

Frequently Asked Questions (FAQs)

Can I make this Pasta e Fagioli vegetarian?

Absolutely! To make this soup vegetarian, simply omit the ground beef and use vegetable broth instead of beef broth. You can compensate for the richness by adding an extra can of beans (like chickpeas or another variety of white beans) or by incorporating some chopped mushrooms for an umami boost.

What if I don’t have ditalini pasta?

No problem! While ditalini is traditional, any small pasta shape will work beautifully. Good alternatives include orzo, small elbow macaroni, tiny shells, or even broken spaghetti pieces. Just remember to cook it separately and add it right before serving.

How can I make the soup spicier?

If you enjoy a bit of heat, there are a few ways to spice up your Pasta e Fagioli. You can add a pinch or two of red pepper flakes along with the other dried herbs, or use hot Italian sausage instead of ground beef. A dash of your favorite hot sauce stirred into individual bowls also works wonders.

Can I make this soup in a slow cooker?

Yes, you can! Here are the simplified slow cooker directions:

1. In a pan over medium-high heat, brown the ground beef with the onions, carrots, and celery. Drain any excess grease.
2. Transfer the browned mixture to your slow cooker. Add all remaining ingredients except the pasta and red wine vinegar. Start with 2 cups of beef broth. Stir well to combine.
3. Cover and cook on high for 3–5 hours or on low for 5–7 hours, until vegetables are tender and flavors have melded.
4. About 20 minutes before the soup is done, cook 3/4 cup ditalini pasta in a separate pot of salted boiling water according to package directions, cooking 1 minute less than specified. Drain and toss with 1 teaspoon of red wine vinegar.
5. If serving the entire batch immediately, stir the cooked pasta into the slow cooker. If you plan to have leftovers, add pasta to individual serving bowls to prevent it from getting mushy. Stir the remaining 2 teaspoons of red wine vinegar into the slow cooker. Taste and adjust seasonings as needed. Serve hot, garnished with Parmesan and parsley if desired.

A Heartwarming Meal Awaits

This Olive Garden Pasta e Fagioli Soup copycat recipe offers more than just a meal; it’s an experience. The blend of rich flavors, hearty ingredients, and comforting warmth makes it an ideal dish for family dinners, cozy gatherings, or simply a treat for yourself on a cool day. With easy-to-follow steps and plenty of tips for customization, you can now enjoy this beloved restaurant classic right from your own kitchen. Gather your ingredients, get cooking, and prepare to savor every spoonful of this deeply satisfying soup!

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