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Copycat Olive Garden Pasta E Fagioli Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/copycat-olive-garden-pasta-e-fagioli-recipe/