If you’ve ever sat in an Olive Garden booth, dipping breadsticks into their rich Pasta e Fagioli Soup, you already know how comforting it is. This homemade version — my Copycat Olive Garden Pasta e Fagioli Soup — brings all that goodness right to your kitchen. It’s loaded with tender ground beef, beans, pasta, and vegetables in a savory tomato broth that tastes just like the restaurant classic, only fresher and even better.
The first time I made this, I was trying to recreate that signature Olive Garden flavor without leaving home. I threw everything in a pot — beef, beans, pasta, and herbs — and let it simmer low and slow. When my family sat down, one spoonful in, my husband said, “This tastes exactly like Olive Garden.” From then on, it became a staple in our kitchen, especially during chilly nights.
Now this Copycat Olive Garden Pasta e Fagioli Soup sits alongside my Hearty Pasta Fagioli Soup and White Lasagna Soup as one of our most-requested soups — all the flavor of dining out, but made simple and cozy at home.
Copycat Olive Garden Pasta e Fagioli Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into small pieces. Drain any excess grease.
- Add onion, carrots, celery, and garlic to the same pot. Sauté for 5 minutes until softened and fragrant.
- Stir in beef broth, tomato sauce, diced tomatoes, and all seasonings. Bring to a gentle simmer and let it cook for 10 minutes to blend the flavors.
- Stir in the beans and pasta. Simmer for another 10 minutes until the pasta is tender and the soup thickens slightly.
- Ladle the soup into bowls, top with grated Parmesan and fresh parsley, and serve warm with crusty bread or dinner rolls.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Copycat Olive Garden Pasta e Fagioli Soup
This soup is hearty, affordable, and easy enough for weeknights while tasting like something from your favorite Italian restaurant. The combination of ground beef, beans, pasta, and tomato broth is rich, filling, and full of texture. It’s one of those one-pot recipes that gets even better the next day.
If you love Italian-inspired comfort dishes like my Creamy Parmesan Pasta Soup or Marry Me Chicken Soup, this one’s going straight to your favorites list.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (or chicken broth)
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup ditalini pasta (or small shells)
- ¼ teaspoon crushed red pepper flakes (optional)
For Garnish:
- Fresh parsley or basil
- Grated Parmesan cheese
If you enjoy hearty soups like my Beef Lombardi Casserole turned into a spoonable form, you’ll love how this one fills you up without feeling heavy.
How to Make Copycat Olive Garden Pasta e Fagioli Soup
Step 1: Brown the Meat
In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into small pieces. Drain any excess grease.
Step 2: Sauté the Vegetables
Add onion, carrots, celery, and garlic to the same pot. Sauté for 5 minutes until softened and fragrant.
Step 3: Add Broth and Tomatoes
Stir in beef broth, tomato sauce, diced tomatoes, and all seasonings. Bring to a gentle simmer and let it cook for 10 minutes to blend the flavors.
Step 4: Add Beans and Pasta
Stir in the beans and pasta. Simmer for another 10 minutes until the pasta is tender and the soup thickens slightly.
Step 5: Serve and Enjoy
Ladle the soup into bowls, top with grated Parmesan and fresh parsley, and serve warm with No-Knead Dutch Oven Bread or Christmas Bread Recipe.
For extra comfort, pair this soup with my Garlic Herb Dinner Rolls — perfect for soaking up the flavorful broth.
Tips for the Best Pasta e Fagioli
- Use small pasta: Ditalini or elbows work best for texture and soak up the broth perfectly.
- Let it rest: Like many soups, it tastes even better the next day as the flavors meld.
- Make it lighter: Substitute ground turkey and vegetable broth for a leaner version.
- Add greens: Stir in a handful of spinach or kale before serving for color and nutrients.
These same tips make my Pioneer Woman Loaded Potato Soup creamy and flavorful every time.
How to Store and Reheat
Storage: Store in the fridge in an airtight container for up to 4 days.
Freezing: Best frozen without the pasta — add freshly cooked pasta when reheating.
Reheating: Warm gently over low heat, adding broth if needed to loosen the texture.
If you like meals that get richer over time, this one’s a lot like my Crockpot Chicken Corn Chowder — it only improves as it sits.
Flavor Variations
- Spicy Version: Use spicy Italian sausage or add extra red pepper flakes.
- Vegetarian Twist: Skip the beef and use vegetable broth with extra beans.
- Creamy Take: Add a splash of heavy cream or Parmesan at the end for richness.
- Tuscan Style: Add chopped spinach and sun-dried tomatoes for depth.
If you like recipes that adapt easily to your taste, this one’s as flexible as my Snow Day Soup — cozy and versatile every time.
Frequently Asked Questions
1. What does Pasta e Fagioli mean?
It means “pasta and beans” in Italian — a traditional, rustic dish made hearty with vegetables and broth.
2. Can I use canned beans?
Yes, canned beans work perfectly and save time.
3. Can I make this in a slow cooker?
Yes! Cook the beef first, then combine everything (except pasta) and cook on LOW for 6 hours. Add pasta 30 minutes before serving.
4. How can I make it thicker?
Mash a few beans or simmer uncovered for an extra 10 minutes.
The Final Bite
This Copycat Olive Garden Pasta e Fagioli Soup has everything you love about the restaurant version — hearty beef, tender pasta, creamy beans, and rich tomato broth — all made in one pot. It’s cozy, satisfying, and packed with that signature Italian comfort flavor.
Serve it with a side of warm bread or salad, and you’ll have a dinner that tastes like dining out, right from your own kitchen.