Copycat Olive Garden Pasta E Fagioli Recipe

Introduction

Pasta e Fagioli is a comforting Italian soup that combines hearty beans, tender pasta, and rich beef broth into one satisfying dish. This Copycat Olive Garden version brings restaurant flavors straight to your kitchen with simple ingredients and easy steps. Perfect for cozy dinners, it’s a timeless classic everyone will enjoy.

Ingredients

• 1 pound ground beef
• 1 medium-sized onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can diced tomatoes, with juice
• 4 cups beef broth
• 1 cup small shell pasta (or ditalini)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 bunch fresh parsley, chopped (for garnish)
• Grated Parmesan cheese, optional for serving

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess grease if necessary.
2. Step 2: Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for about 5-7 minutes until the vegetables are tender.
3. Step 3: Stir in the Italian seasoning, salt, and black pepper. Cook for another minute to release the flavors.
4. Step 4: Add the canned kidney beans, cannellini beans, diced tomatoes with their juice, and beef broth. Bring the mixture to a boil.
5. Step 5: Reduce heat and let it simmer for about 20-25 minutes to allow the flavors to meld together.
6. Step 6: In the last 10 minutes of cooking, add the small shell pasta to the pot and cook until al dente, following the package instructions.
7. Step 7: Taste the soup and adjust seasoning if needed. Remove from heat.
8. Step 8: Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.

Tips & Variations

• Use ditalini pasta for a more authentic texture, or substitute with small elbow macaroni if needed.
• For a vegetarian version, omit the beef and use vegetable broth. Add extra beans or mushrooms for more protein and texture.
• Fresh herbs like basil or oregano can be added for additional flavor.
• Leftover soup thickens as it cools; add a bit of broth or water when reheating to reach desired consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. This soup can also be frozen for up to 2 months—thaw overnight in the refrigerator before reheating. If pasta absorbs too much liquid after freezing, add extra broth when warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, brown the beef and sauté the vegetables first as directed, then transfer everything to the slow cooker. Add beans, tomatoes, broth, and seasoning, and cook on low for 6-8 hours. Add pasta during the last 30 minutes to prevent overcooking.

What if I don’t have Italian seasoning?

You can make a simple blend using equal parts dried basil, oregano, rosemary, and thyme. This combination will provide a similar herby flavor to Italian seasoning.

Copycat Olive Garden Pasta E Fagioli Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

This Copycat Olive Garden Pasta E Fagioli recipe captures the comforting and hearty flavors of the classic Italian soup. Combining ground beef, beans, vegetables, pasta, and a rich broth, it’s perfect for a warm, satisfying meal anytime you crave authentic Italian flavors at home.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat and Vegetables

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

Beans and Canned Goods

• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can diced tomatoes, with juice

Liquids and Pasta

• 4 cups beef broth
• 1 cup small shell pasta (or ditalini)

Seasonings and Garnish

• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 bunch fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess grease if necessary to keep the soup from being greasy.
2. Sauté Vegetables: Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Add Seasonings: Stir in the Italian seasoning, salt, and black pepper. Cook for another minute to help release their flavors into the mixture.
4. Add Beans, Tomatoes, and Broth: Pour in the kidney beans, cannellini beans, diced tomatoes with juice, and beef broth. Stir to combine and bring the mixture to a boil over medium-high heat.
5. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20-25 minutes so the flavors meld and deepen.
6. Cook the Pasta: About 10 minutes before the soup is done, add the small shell pasta to the pot and cook until al dente, following the package instructions.
7. Adjust Seasoning: Taste the soup and add more salt or pepper as needed to suit your preference. Remove the pot from heat.
8. Serve: Ladle the hot pasta e fagioli into bowls. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese if desired. Serve immediately for a warm, comforting meal.

Notes

• Use small shell pasta or ditalini as these shapes hold the soup well and give an authentic texture.
• Drain and rinse the canned beans to reduce excess sodium and improve the flavor.
• Feel free to substitute ground turkey or chicken for a lighter protein option.
• For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
• Add the pasta only in the last 10 minutes of cooking to prevent it from becoming too mushy.

Keywords: Pasta E Fagioli, Olive Garden Copycat, Italian Soup, Hearty Soup, Bean Soup, Comfort Food