Olive Garden Pasta Fagioli Soup Copycat Recipe (Pasta Fazool)

Olive Garden Pasta Fagioli Soup (pronounced pasta fazool) is a warm, satisfying soup you can make at home in about 30 minutes. Tender ditalini pasta, cannellini and kidney beans, diced tomatoes, and a mix of aromatic vegetables simmer together in a savory broth for a true comfort-food bowl. This easy, family-friendly recipe delivers rich flavor with simple ingredients you likely already have on hand.

Why this Olive Garden Pasta e Fagioli Soup Recipe is a Keeper

This version of pasta e fagioli stays close to the flavors you expect from a classic Italian-American soup while remaining simple to prepare. It’s a great weekday meal, easy to customize, and full of wholesome ingredients. Key reasons to try this recipe:

• Simple ingredients: Ground beef (or sausage), common pantry beans, canned tomatoes, ditalini pasta, and basic seasonings make this an accessible recipe for busy cooks.
• Flexible: Swap the meat for turkey or omit it for a vegetarian version. Use any small pasta shape you prefer or leave it out if you want a brothy bean soup.
• Nutrient-dense: Beans and vegetables provide fiber, protein, and vitamins, making this a balanced, filling meal.

How Can I Make the Soup Thicker or Thinner?

If you want a thicker soup, let it simmer uncovered a little longer so some liquid reduces and flavors concentrate. To thin the soup, stir in additional broth until you reach the consistency you prefer.

Recipe for Pasta Fagioli Soup — Ingredient Notes

• Ground beef: Use regular ground beef or swap for Italian sausage for more savory depth.
• Seasoning: An all-purpose seasoning blend and Italian seasoning bring classic flavor—use salt and pepper if you don’t have blends on hand.
• Ditalini: Small tube pasta like ditalini works best, but any small pasta shape is fine. Cook pasta separately and add to bowls just before ladling the soup.
• Vegetables: Onion, carrots, celery, and garlic form the aromatic base.
• Tomatoes: Canned diced tomatoes create a rich, slightly tangy base for the broth.
• Beans: Cannellini and kidney beans add texture and protein; other white beans or borlotti can be substituted.

See the recipe card below for exact ingredient amounts and full instructions.

How to Make this Copycat Recipe for Pasta Fagioli

The name “pasta e fagioli” literally means “pasta and beans.” This hearty soup is easy to scale and serves about 8 bowls. Below are the basic steps; follow the recipe card for exact measurements.

1. Brown the Meat and Cook the Pasta

In a large pot or Dutch oven, season and brown the ground meat over medium-high heat. Remove the cooked meat and drain excess fat, leaving about one tablespoon in the pot. Cook the pasta separately until al dente, drain, and set aside so it doesn’t absorb too much broth.

2. Add the Vegetables

Sauté onion, carrots, and celery in the reserved fat until softened (about 5–8 minutes). Stir in garlic, Italian seasoning, and crushed red pepper and cook for about 1 minute until fragrant.

3. Simmer the Soup and Serve

Return the cooked meat to the pot, then add diced tomatoes, drained beans (with a bit of their liquid if you like), and chicken broth. Add a bay leaf, cover, and simmer for about 20 minutes to let flavors combine. Taste and adjust seasoning with salt and pepper. Place about 1 cup of cooked ditalini into each serving bowl, ladle the hot soup over the pasta, and finish with grated Parmesan.

Variations and Substitutions

• Pasta: Any small pasta will work—elbow, small shells, or orrechiette are good alternatives.
• Slow cooker: This recipe can be adapted for a slow cooker by browning meat and sautéing vegetables first, then combining all ingredients and cooking on low until flavors meld. Add cooked pasta when serving.
• Vegetarian: Substitute vegetable broth and omit the meat; add extra beans or chopped greens like spinach or kale.
• Chicken or turkey: Ground chicken or turkey are lighter alternatives to beef or pork sausage.

Recipe FAQs

Recipe Card — Olive Garden Pasta Fagioli Soup (Pasta Fazool)

Prep time: 15 minutes • Cook time: 30 minutes • Total time: 45 minutes • Servings: 8

Ingredients

• 1 ½ pounds ground beef
• 2 teaspoons all-purpose seasoning, divided
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 carrots, diced
• 3 stalks celery, diced
• 1 tablespoon Italian seasoning
• 1 bay leaf
• ½ teaspoon crushed red pepper
• 15 ounces cannellini beans (canned)
• 15 ounces kidney beans (canned)
• 14.5 ounces diced tomatoes
• 4 cups chicken broth
• ¼ teaspoon salt and pepper, or to taste
• 1 pound ditalini pasta, cooked

Instructions

1. In a large Dutch oven, season and brown the ground beef over medium-high heat until cooked through. Remove the meat and drain excess fat, leaving about 1 tablespoon in the pot.
2. Add the onion, carrots, and celery to the pot. Season with part of the all-purpose seasoning and cook 5–8 minutes until softened.
3. Add the garlic, Italian seasoning, crushed red pepper, and bay leaf; cook 1 minute until fragrant.
4. Return the browned meat to the pot. Stir in diced tomatoes, both cans of beans (with a little of their liquid if desired), and chicken broth.
5. Cover and simmer for 20 minutes to blend flavors. Taste and adjust salt and pepper as needed.
6. Place about 1 cup of cooked ditalini into each serving bowl and ladle the hot soup over the pasta. Top with grated Parmesan cheese and serve warm.

Notes

• This recipe can be doubled to feed a crowd and freezes well for future meals.
• For a vegetarian version, substitute vegetable broth and omit meat; add leafy greens like spinach or kale near the end of cooking.
• Try adding different vegetables—zucchini, green beans, or bell peppers work nicely.

Nutrition (estimated per serving)

• Calories: 576 kcal
• Carbohydrates: 70 g
• Protein: 33 g
• Fat: 19 g
• Fiber: 10 g

This recipe is an adapted, home-cook friendly version inspired by classic pasta e fagioli preparations. It’s written to be approachable and easy to reproduce in a typical kitchen. Enjoy this comforting soup with crusty bread or a simple salad for a complete meal.