If you’ve ever curled up with a bowl of Olive Garden Pasta e Fagioli, you know just how soul-satisfying this hearty Italian bean soup can be. With savory ground beef, tender veggies, hearty beans, and perfectly chewy ditalini pasta, it’s everything we love about a cozy pasta soup recipe—and now, you can recreate that restaurant magic at home.

Why You’ll Love This Copycat Olive Garden Soup

This soup is rich, rustic, and so full of flavor it tastes like it’s been simmering all day—even though it comes together in under an hour. It’s loaded with protein and veggies, perfect for meal prepping, and a guaranteed crowd-pleaser. Pair it with crusty bread and a green salad, and you’ve got a classic Italian dinner.

Ingredients You’ll Need

1 lb lean ground beef
1 medium onion, chopped
3 celery stalks, finely chopped
2 medium carrots, finely chopped
4 garlic cloves, minced
1 can diced tomatoes with juices (14 oz)
1 can crushed tomatoes (14 oz)
1 can red kidney beans, drained
1 can cannellini or great northern beans, drained
4 cups chicken broth
1/2 tbsp red wine vinegar
1/2 tbsp sugar
1/2 tsp Italian seasoning
1 tsp dried oregano
1 tsp dried basil
1/4 tsp crushed red pepper flakes (optional)
3/4 cup uncooked ditalini pasta
Salt and pepper to taste

How to Make Olive Garden Pasta e Fagioli

In a large soup pot, cook the ground beef over medium-high heat until browned. Break it up with a spoon.
Add onion, celery, carrots, and garlic. Cook for 8–10 minutes until softened.
Stir in diced and crushed tomatoes, beans, broth, vinegar, sugar, and seasonings (hold the pasta, salt, and pepper for now). Bring to a boil.
Lower heat and simmer partially covered for 15–20 minutes.
Add uncooked ditalini and continue simmering for 15–20 minutes more until pasta is tender.
Season with salt and pepper to taste. Serve hot with a sprinkle of Parmesan and fresh herbs if desired.

Tips for the Best Pasta Soup Recipe

Stir often after adding pasta to keep it from sticking to the bottom.
Swap in ground turkey or Italian sausage if you’d like.
Want a vegetarian version? Use veggie broth and skip the meat.
For thicker soup, reduce broth slightly or simmer uncovered near the end.

How This Italian Bean Soup Became a Favorite

I first made this Pasta e Fagioli copycat on a chilly weekend when I was craving something filling but didn’t want to spend hours in the kitchen. It turned out even better than expected—rich, hearty, and so satisfying. Now it’s one of our go-to weeknight dinners, and there are never any leftovers.

What to Serve with Pasta e Fagioli

Garlic bread or focaccia for dunking
A crisp Caesar or Italian chopped salad
A glass of Chianti or sparkling water with lemon

Storing & Reheating Tips

This soup stores beautifully in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. The pasta will absorb some broth—just add a splash of water or more stock to loosen it up. It also freezes well (minus the pasta) for up to 2 months.

FAQs

Can I use a different pasta?

Sure—small shells, elbow macaroni, or orzo all work.

Can I make it ahead?

Yes! It actually tastes better the next day.

What does “Pasta e Fagioli” mean?

It translates to “pasta and beans”—a humble dish with big flavor.

Can I make this gluten-free?

Use a gluten-free pasta and double-check your broth.

One Bowl, Endless Comfort

Warm, hearty, and incredibly flavorful, this Olive Garden Pasta e Fagioli is the kind of comfort food that turns any night into a cozy Italian feast. Whether it’s your first time making it or your fiftieth, this soup never disappoints.

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