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Copycat Olive Garden Pasta e Fagioli Soup

Close-up of a rich bowl of pasta e fagioli topped generously with grated Parmesan cheese.
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Make this hearty, comforting Pasta e Fagioli soup at home. This recipe mimics the popular Olive Garden version, featuring ground beef, beans, and pasta in a rich tomato broth, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 6 cups beef broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 1/2 cup water
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
  2. Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes.
  3. Stir in garlic, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Add diced tomatoes (with juice) and tomato paste. Stir well to combine with the meat and vegetables.
  5. Pour in the beef broth. Bring the mixture to a simmer.
  6. Add the rinsed and drained cannellini beans and kidney beans. Reduce heat to low, cover, and simmer for 15 minutes to let flavors combine.
  7. Increase heat to medium-low. Stir in the small pasta and water. Cook uncovered according to pasta package directions, usually 8 to 10 minutes, until the pasta is tender. Stir often to prevent sticking.
  8. Taste the soup and season with salt and pepper as needed.
  9. Serve hot, topped with grated Parmesan cheese.

Notes

  • For a vegetarian option, omit the ground beef and substitute with 1 cup of finely chopped mushrooms or an extra can of beans.
  • This soup is excellent for meal prep; the flavor deepens overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve this hearty bean and pasta soup with crusty bread for dipping.

Nutrition

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