Few dishes capture the essence of comfort quite like Olive Garden’s Pasta e Fagioli. This rustic Italian soup, with its hearty mix of pasta, beans, ground beef, and a fragrant tomato broth, is a beloved menu staple that warms both body and soul.
The name “pasta e fagioli” translates simply to “pasta and beans,” but the dish is so much more—a symphony of textures and flavors that feels like a hug in a bowl.
Picture this: it’s February 22, 2025, a crisp Saturday perfect for staying in. The idea of recreating this Olive Garden favorite at home feels just right.
With a handful of everyday ingredients and a little time, you can fill your kitchen with the irresistible aroma of garlic, herbs, and simmering tomatoes. Whether you’re cooking for family, friends, or just yourself, this recipe delivers satisfaction in every spoonful.
The Charm of Pasta e Fagioli
Pasta e Fagioli has humble origins in Italian peasant cooking. Born from necessity, it combines affordable staples into something nourishing and delicious. At Olive Garden, it gets a hearty twist with ground beef, making it a filling companion to their iconic breadsticks and salad.
What makes it so special? It’s the balance—the chewy ditalini pasta, creamy beans, savory beef, and tangy broth all working together. This recipe mirrors that magic while adding a homemade touch that feels personal and comforting.
Why Make It at Home?
Sure, you could head to Olive Garden, but there’s something rewarding about crafting this soup yourself. It’s a one-pot meal, meaning less cleanup and more time to enjoy. Plus, you control the ingredients—tweak the spice, adjust the thickness, or make it your own.
On a chilly day, the process itself is soothing—chopping veggies, browning beef, watching the pot bubble. It’s a small act of love, whether for yourself or those you share it with.
Ingredients: What You’ll Need
Here’s what you’ll need to serve 6-8 generous bowls. Most of these are pantry staples, making it an easy recipe to pull together:
- 1 tablespoon olive oil – For sautéing and a hint of richness.
- 1 pound lean ground beef – The hearty backbone; swap for turkey or sausage if you like.
- 1 medium yellow onion, diced – About 1 cup, for sweetness.
- 2 medium carrots, peeled and diced – Adds color and a subtle sweet note.
- 2 celery stalks, diced – For crunch and flavor depth.
- 3 garlic cloves, minced – Essential for that Italian flair.
- 1 (15-ounce) can tomato sauce – The base of the tangy broth.
- 1 (15-ounce) can diced tomatoes, undrained – For texture and freshness.
- 1 (15-ounce) can red kidney beans, drained and rinsed – A classic choice.
- 1 (15-ounce) can Great Northern or cannellini beans, drained and rinsed – Creamy and mild.
- 4 cups low-sodium beef broth – Keeps it savory without too much salt.
- 1 teaspoon granulated sugar – Optional, to balance acidity.
- 1 teaspoon dried oregano – Warm, Italian herbaceousness.
- 1 teaspoon dried basil – Aromatic and earthy.
- ½ teaspoon dried thyme – Subtle and grounding.
- ¼ teaspoon red pepper flakes – Optional, for a slight kick.
- Salt and black pepper, to taste – To enhance everything.
- 1 cup ditalini pasta – Tiny tubes that define the dish; elbow macaroni works too.
- 2 tablespoons fresh parsley, chopped – For a fresh finish.
- Grated Parmesan cheese – For serving, because cheese is magic.
Feel free to adapt—use what you have or tweak to your taste.
Equipment Needed
- Large pot
- Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Spatula
- Measuring cups
- Measuring spoons
Step-by-Step: How to Make It
This soup comes together in about 45 minutes, with most of that being hands-off simmer time. Here’s how:
Step 1: Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it up as it cooks. Brown it for 5-7 minutes until no pink remains. Drain excess fat if needed, then set the beef aside.
Step 2: Cook the Veggies
In the same pot, add the onion, carrots, and celery. Sauté for 5-6 minutes until softened and fragrant. Stir in the garlic and cook for 30 seconds—don’t let it burn.
Step 3: Build the Broth
Return the beef to the pot. Add the tomato sauce, diced tomatoes, both beans, beef broth, sugar, oregano, basil, thyme, and red pepper flakes. Stir well. Bring to a gentle boil, then lower the heat, cover, and simmer for 20 minutes.
Step 4: Add the Pasta
Stir in the ditalini pasta and simmer, uncovered, for 10-12 minutes until al dente. Stir occasionally to prevent sticking. The pasta’s starch thickens the soup slightly—perfect for that Olive Garden texture.
Step 5: Finish It Up
Taste and adjust with salt and pepper. Stir in the parsley for freshness. Ladle into bowls, top with Parmesan, and serve hot with bread or salad.
Tips for the Best Soup
- Pasta Trick for Leftovers: Cook the pasta separately if you’re saving some. It’ll soak up broth and get mushy otherwise. Store separately in the fridge for up to 4 days.
- Freezing: Freeze without pasta for up to 3 months. Cool it completely, then store in airtight containers. Add fresh pasta when reheating.
- Thickness: Love it brothy? Add more broth. Prefer it stew-like? Stick to the recipe.
- Customize: Try Italian sausage for spice or skip the meat for a veggie version with mushrooms.
Why This Recipe Works
This Pasta e Fagioli nails the Olive Garden vibe but feels homemade. The beef brings heft, the beans add creaminess, and the pasta makes it a meal. The herb-infused tomato broth ties it all together with bold, cozy flavor.
I’ve made it dozens of times—my family can’t get enough. It’s familiar yet special, budget-friendly yet impressive. It’s a dish that invites seconds (and thirds).
A Recipe Worth Sharing
Every spoonful of this soup feels like a memory in the making. It’s the kind of meal that turns a quiet afternoon into something warm and meaningful. On this February day in 2025, as I savor the first bite, I’m reminded why I love cooking—it’s about comfort, connection, and a little bit of joy.
Conclusion
This Olive Garden Pasta e Fagioli recipe is more than a copycat—it’s a celebration of simple ingredients transformed into something extraordinary. It’s easy, forgiving, and endlessly comforting, perfect for a cozy night in or a gathering with loved ones. So grab your pot and give it a try. You won’t just make soup—you’ll make a moment. Buon appetito!
FAQs
Can I make this soup vegetarian?
Yes! Skip the beef and use vegetable broth instead of beef broth. Add mushrooms or extra beans for heartiness.
What if I don’t have ditalini pasta?
No worries—use elbow macaroni, small shells, or even orzo. Any small pasta works great.
How do I store leftovers?
Store the soup (without pasta) in the fridge for up to 4 days. Cook pasta fresh when reheating to avoid mushiness.
Can I freeze this recipe?
Absolutely. Freeze the soup (minus the pasta) for up to 3 months. Thaw, reheat, and add freshly cooked pasta.
How can I make it spicier?
Add more red pepper flakes or use spicy Italian sausage instead of ground beef for a kick.
