Olive Garden Pasta e Fagioli Soup

I first tasted Pasta e Fagioli at Olive Garden during a snowstorm in December. My family and I had trudged through six inches of snow to get there, and that first spoonful of hearty, steaming soup was like a warm hug from the inside. The rich tomato broth, tender vegetables, and perfectly cooked pasta instantly became my cold-weather comfort food. After years of ordering it at the restaurant, I was determined to recreate this beloved soup at home—and dare I say, this version might just be better than the original!

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Homemade pasta e fagioli soup

This is a wonderful, hearty soup, perfect for a cold day. You could serve it with your favorite salad tossed with Olive Garden Italian Salad Dressing, or a hearty sandwich.

When you go to the olive garden, you have a first important choice: Are you a soup or salad kind of person? Olive Garden serves up four delicious types of soup. You can get the Chicken Gnocchi Soup, Zuppa Toscana, Minestrone Soup, or this Pasta e Fagioli.

All four soups are excellent. This one is hearty and perfect for enjoying with a large crowd.

Equipment Needed

• Large Dutch oven or stock pot (at least 8-quart capacity)
• Sharp knife for chopping vegetables
• Wooden spoon for stirring
• Measuring cups and spoons
• Can opener

Ingredients and Their Purpose

• Ground beef – Provides rich, savory flavor and hearty protein that makes this soup as satisfying as a main course
• Vegetable oil – Used to brown the beef and sauté the vegetables, creating a foundation of flavor
• Onion – Adds aromatic sweetness and depth to the soup base
• Slivered carrots – Contribute natural sweetness, vibrant color, and nutritional value
• Celery – Provides an earthy base flavor and pleasant texture contrast
• Canned diced tomatoes – Adds acidity, umami flavor, and creates part of the soup’s base
• Canned red kidney beans – They offer protein, fiber, and a firm texture that holds up well during cooking
• Canned white kidney beans (cannellini) – Provides a creamy texture and mild flavor that balances the heartier red beans
• Beef broth – Forms the savory liquid base and enhances the meaty flavor profile
• Dried oregano – Contributes classic Italian herbal notes that complement the tomato base
• Black pepper – Adds subtle heat and enhances the other flavors in the soup
• Tabasco sauce – Provides a hint of heat and depth without making the soup spicy
• Marinara sauce – Creates richness, body, and complex tomato flavor in the broth
• Small shell macaroni – Adds satisfying texture and makes the soup more filling
• Fresh parsley – Brightens the flavor and adds a fresh, herbaceous finish

Ingredient Notes and Substitutions

For this soup, we are using canned beans to help reduce cooking time.

You can easily customize this fagioli soup recipe. Here are some ideas:

• Substitute the ground beef with Italian sausage, chicken, or turkey.
• Substitute beef broth with chicken broth.
• Substitute the white kidney beans with Great Northern beans.
• Substitute marinara sauce with tomato sauce.
• Substitute the small shell macaroni with elbow macaroni, ditalini pasta, or other small pasta.
• Substitute dried oregano with Italian seasoning.
• Add a little bacon or pancetta to the meat.
• Add some chopped cloves garlic to the meat after it has browned.
• Add other herbs such as basil and thyme.

How to Make Olive Garden Pasta Fagioli

Making Olive Garden Pasta Fagioli soup is so easy! Here’s how:

1. Cook the beef in the oil in a large pot over medium-high heat, breaking it up as it browns.
2. Add onions, carrots, celery, and tomatoes. Simmer for about 10 minutes.
3. Add white and red beans, beef broth, oregano, pepper, Tabasco, and marinara sauce.
4. Simmer until celery and carrots are tender, about 45 minutes.
5. Add the pasta and simmer until it is cooked.
6. Stir in the parsley before serving.
7. To serve, sprinkle more fresh parsley on top if desired.

CopyKat Tip: Do not add the pasta if you plan on freezing the soup. Pasta does not freeze well. Just cook some pasta to add to the soup when you thaw and reheat it.

What to serve with homemade Pasta Fagiioli

Enjoy this soup with Olive Garden Chicken Marsala or some eggplant parmesan. It also tastes delicious with a simple grilled cheese or panini.

If you want a lighter meal, all you need is a warm dinner roll, breadsticks, Olive Garden Salad, or garlic bread to accompany it!

Do you love Olive Garden? Try these copycat recipes!

• Alfredo Sauce
• Capellini Primavera
• Tortellini al Forno
• Peach Cheesecake

Popular Soup Recipes

• Acorn Squash Soup
• Cream of Celery Soup
• Navy Bean Soup
• Panera Autumn Squash Soup
• Panera Broccoli Cheddar Soup
• She Crab Soup

Be sure to check out more of my hearty soup recipes and the best Olive Garden copycat recipes here on CopyKat.com!

Storage and Reheating Instructions for Leftovers

• Refrigeration: Once cooled, store in airtight containers in the refrigerator for 3-5 days.
• Freezing: This soup freezes beautifully for up to 3 months—but leave out the pasta! Pasta doesn’t freeze well, so either add cooked pasta when reheating or freeze the soup base only.
• Thawing: Thaw frozen soup overnight in the refrigerator.
• Reheating: Warm on the stovetop over medium heat, stirring occasionally until heated. If the soup thickens too much during storage, add a splash of broth when reheating.

Scaling the Recipe

• Smaller batch: This recipe makes about 9 quarts, perfect for large families or meal prep. For a smaller amount, simply cut all ingredients in half.
• For a crowd: The recipe as written serves about 12 people generously. For larger gatherings, increase the ingredients proportionally and use multiple pots if needed.