Name: Olive Garden Pasta e Fagioli Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef or Italian sausage; 1 medium onion, finely diced; 3 medium carrots, peeled and diced; 2 ribs celery, diced; 3 cloves garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 3/4 teaspoon dried thyme; 3 cups chicken broth; 2 (15 ounce) cans tomato sauce; 1 (15 ounce) can diced tomatoes; 1 cup water; 2 teaspoons granulated sugar; 1 cup dry ditalini pasta; 1 Parmesan rind, optional; 1 (15 ounce) can red kidney beans, drained and rinsed; 1 (15 ounce) can Great Northern beans, drained and rinsed; salt and freshly ground black pepper, to taste; grated Parmesan cheese; fresh basil leaves

Jump to Recipe

Olive Garden Pasta e Fagioli is a soul-warming Italian soup that’s packed with tender pasta, beans, beef, and a rich tomato broth. Inspired by the classic restaurant favorite, this recipe will fill your home with irresistible aromas while delivering all the cozy, comforting flavors you crave. It’s a dish I turn to any time I want to warm up a chilly day, serve a crowd, or simply treat myself to something hearty yet wholesome.

Ingredients You’ll Need

Olive Garden Pasta e Fagioli Recipe - Recipe Image

Ingredients You’ll Need

What makes Olive Garden Pasta e Fagioli so magical isn’t complicated techniques, but a medley of simple, honest ingredients working together. Each item adds something special, building flavor, texture, color, or just that extra touch that makes every bite memorable.

Olive oil: Sautéing in olive oil infuses the soup with classic Italian richness right from the start.
Lean ground beef or Italian sausage: Adds savory heartiness; sausage brings a subtle spice, while beef keeps it traditional.
Onion: Builds a foundation of sweet, aromatic depth in the broth.
Carrots: Contribute vibrant color and a gentle sweetness that balances the tomatoes.
Celery: Adds crunch and a mild earthy note, enhancing the soup’s base.
Garlic: Packs every spoonful with robust, comforting flavor.
Dried basil, oregano, and thyme: This herb trio brings that signature Italian warmth and lingering fragrance.
Chicken broth: Forms the backbone of the broth, making every ingredient shine.
Tomato sauce and diced tomatoes: Double up for a tangy, hearty, robust tomato profile.
Water: Ensures just the right consistency so it’s perfectly spoonable.
Granulated sugar: Just enough to mellow out the acidity of the tomatoes.
Ditalini pasta: Cute, chewy pasta tubes that soak up the delicious broth without overpowering the soup.
Parmesan rind (optional): Simmering with a rind infuses extra umami, so don’t skip it if you have one!
Red kidney beans and Great Northern beans: These two beans offer hearty texture and beautiful color contrast.
Salt and freshly ground black pepper: Essential for seasoning to perfection.
Grated Parmesan cheese and fresh basil leaves (for garnish): The finishing touch for richness and a pop of freshness.

How to Make Olive Garden Pasta e Fagioli

Step 1: Brown the Meat

Start by warming olive oil in a large Dutch oven or stockpot over medium heat. Add the ground beef or sausage and cook, stirring and breaking it up into crumbles, until it’s nicely browned and fully cooked through. This first step unlocks deep, savory flavors that make Olive Garden Pasta e Fagioli truly satisfying. Once browned, transfer the meat to a plate and set it aside while you build the soup base.

Step 2: Sauté the Vegetables

Keeping all those tasty browned bits in the pot, toss in the diced onion, carrots, and celery. Sauté everything together for about 5-6 minutes, stirring every so often, until the vegetables soften and begin to appear a little golden. These veggies will give the soup both heartiness and subtle sweetness, creating a flavorful canvas for the other ingredients.

Step 3: Add Garlic & Herbs

Next goes in the garlic, along with dried basil, oregano, and thyme. Stir for just one minute longer. You’ll notice the wonderful aromas come alive—this is when Olive Garden Pasta e Fagioli starts smelling like the real deal! The herbs and garlic infuse the oil and vegetables with all those classic Italian notes.

Step 4: Build the Broth

Return the browned meat to the pot, then pour in the chicken broth, tomato sauce, and diced tomatoes. Add the water, sugar, ditalini pasta, and if you have it, the Parmesan rind. Stir everything together. The mix of liquids and tomatoes will make a flavorful soup base, and the pasta will soak up all the delicious essences while cooking.

Step 5: Simmer Until the Pasta’s Tender

Bring everything to a gentle boil, then immediately reduce the heat to low and let the soup simmer. Stir occasionally and allow it to gently bubble for 10-15 minutes, until the ditalini pasta becomes tender but still has a gentle bite. This step ties it all together—the pasta cooks, the flavors mingle, and the soup develops its signature heartiness.

Step 6: Add the Beans

Stir in the drained and rinsed kidney beans and Great Northern beans. Let them heat through for 2-3 minutes. This final addition brings creamy, satisfying texture and makes Olive Garden Pasta e Fagioli feel complete. If you used a Parmesan rind, scoop it out now, then season the soup to taste with salt and freshly ground black pepper.

Step 7: Serve It Up

Ladle the piping hot soup into bowls and shower with grated Parmesan cheese and fresh basil leaves. With a side of crusty bread, you’re set! Nothing beats diving into a homemade bowl of Olive Garden Pasta e Fagioli, especially knowing every spoonful was built from scratch.

How to Serve Olive Garden Pasta e Fagioli

Garnishes

Garnishing your Olive Garden Pasta e Fagioli takes it from delicious to dazzling. Try a generous sprinkle of freshly grated Parmesan cheese for that savory, melty finish, and a handful of torn basil leaves for a vibrant pop of color and freshness right before serving. A quick drizzle of quality olive oil over each bowl makes every bite a little more luxurious.

Side Dishes

This soup pairs beautifully with a range of accompaniments. Warm, crusty Italian bread or soft breadsticks are ideal for dunking and soaking up every last drop. For a restaurant-style meal, serve alongside a simple Caesar salad or an antipasto platter filled with marinated veggies and olives.

Creative Ways to Present

Olive Garden Pasta e Fagioli is just as impressive in a rustic crock as it is in elegant soup bowls. For special occasions, serve it in mini bread bowls or offer individual ramekins as part of an appetizer spread. If you’re making it for a cozy gathering, keep the soup warming in a slow cooker and let guests serve themselves, adjusting their own garnishes at a toppings bar.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), Olive Garden Pasta e Fagioli keeps well in the refrigerator. Simply transfer cooled soup to an airtight container and store for up to four days. The flavors will meld and deepen, making tomorrow’s lunch even tastier!

Freezing

This soup is wonderfully freezer friendly. Ladle fully cooled Olive Garden Pasta e Fagioli into freezer-safe containers or zip bags (leave a little room for expansion) and freeze for up to three months. For the best results, consider leaving out the pasta and adding freshly cooked ditalini when reheating, as pasta can soften in the freezer.

Reheating

Warm leftovers gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to restore its perfect consistency. Individual portions can also be microwaved—just make sure to stir halfway through for even heating. Top each bowl with a fresh grating of Parmesan for the full effect.

FAQs

Is Olive Garden Pasta e Fagioli spicy?

Traditionally, this soup isn’t spicy at all—it’s rich, herby, and beautifully balanced. If you choose Italian sausage over ground beef and the sausage is spicy, you’ll get a little heat, but feel free to use mild sausage to keep it family-friendly.

Can I make Olive Garden Pasta e Fagioli vegetarian?

Absolutely! Simply omit the ground meat and swap the chicken broth for vegetable broth. You’ll still get loads of flavor from the beans, herbs, and tomatoes. Consider adding extra veggies or plant-based crumbles for more substance.

What’s the best pasta shape for this recipe?

Ditalini is traditional and perfect for Olive Garden Pasta e Fagioli—it’s sturdy, easy to eat with a spoon, and holds up well in broth. If you can’t find ditalini, try small shells or elbow macaroni as a handy substitute.

How do I prevent the pasta from getting mushy?

If you plan to have leftovers, you can cook the pasta separately and add it to each bowl when serving. Or, slightly undercook it if adding directly to the soup, since it will continue to soften as it sits.

Can I double the recipe for a crowd?

Definitely! Olive Garden Pasta e Fagioli is a party favorite. Just use a large enough pot and adjust spices and salt to taste. It’s perfect for meal prep or serving at family gatherings, potlucks, or game day get-togethers.

Final Thoughts

If you’re ready to bring those classic restaurant flavors to your own kitchen, there’s truly nothing cozier or more rewarding than a steaming bowl of Olive Garden Pasta e Fagioli. Share it with friends, serve it on a busy weeknight, or save it for a rainy day—either way, it’s a soup worth savoring. Give it a try and let it become your new favorite, too!

Olive Garden Pasta e Fagioli Recipe

★★★★★

4.7 from 16 reviews

Author: Ella
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty and comforting Olive Garden Pasta e Fagioli soup recipe that is filled with ground beef, beans, vegetables, and pasta in a flavorful tomato broth. This copycat version of the popular restaurant soup is easy to make at home and perfect for a cozy dinner.

Instructions

Warm the Olive Oil and Cook the Beef: In a large stockpot, heat olive oil and cook the ground beef until browned. Set aside.
Cook the Vegetables: In the same pot, sauté onion, carrots, and celery until softened.
Add Seasonings: Stir in garlic, basil, oregano, and thyme until fragrant.
Combine Ingredients: Return beef to the pot, add broth, tomato sauce, diced tomatoes, water, sugar, pasta, and Parmesan rind.
Simmer: Bring to a boil, then simmer until pasta is tender.
Add Beans: Stir in kidney beans and Great Northern beans, cook until heated through.
Season and Serve: Remove Parmesan rind, season with salt and pepper. Serve garnished with Parmesan and basil.

Notes

You can add more broth or water if you prefer a soupier consistency.
For a vegetarian version, omit the ground beef or sausage and use vegetable broth.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian