Olive Garden Pasta e Fagioli Soup

Olive Garden Pasta e Fagioli soup is filled with ground beef, pasta, beans, carrots, and so much more. Olive Garden Pasta e Fagioli is easy to make and makes a perfect dish to bring to work for lunch, or even for a light dinner.

a bowl of homemade Olive Garden Pasta e Fagioli soup

This is a wonderful hearty soup and perfect for a cold day. You could serve this with your favorite salad tossed with Olive Garden Italian Salad Dressing. A hearty sandwich also goes well with this soup.

When you go to the Olive Garden you have a first important choice to make – are you a soup or salad kind of person. Olive Garden serves up four delicious kinds of soup. You can get the Chicken Gnocchi Soup, Zuppa Toscana, Minestrone, or this Pasta e Fagioli.

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


Here’s a list of what you need:

  • Ground beef
  • Vegetable oil
  • Onion
  • Slivered carrots
  • Celery
  • Canned diced tomatoes
  • Canned or cooked red kidney beans
  • Canned or cooked white kidney beans
  • Beef broth
  • Dried oregano
  • Pepper
  • Tabasco sauce
  • Marinara sauce
  • Small shell macaroni or other small pasta
  • Fresh parsley

For this soup, we are using canned beans to help cut down on the cooking time.

Ingredients for the Olive Garden Pasta E Fagioli soup.

How to Make Olive Garden Pasta Fagioli

  1. Cook the beef in the oil in a large stockpot, breaking it up as it browns.
  2. Add onions, carrots, celery, and tomatoes. Simmer for about 10 minutes.
  3. Add 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.

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.

overhead view of a bowl of homemade Olive Garden Pasta e Fagioli soup

This soup abounds with different types of beans, pasta, fresh onions, fresh celery, and fresh carrots. You will be surprised at how easy you can put this soup together.

This recipe makes a very large amount of soup, about 9 quarts. It’s perfect for a large crowd. You can cut the recipe in half for a smaller amount.

This is one of those recipes that tastes even better the second day.

You are bound to fall in love with this version of the Olive Garden Pasta e Fagioli when you make it at home.

homemade Olive Garden Pasta e Fagioli soup in a bowl and a spoon

Do you love Olive Garden? Try these copycat recipes!

Popular Soup Recipes

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

a bowl of homemade Olive Garden Pasta e Fagioli soup

Olive Garden Pasta e Fagioli

It's time to break out your Dutch oven and prepare a hearty bowl of soup with tomatoes, kidney beans, pasta, and fresh vegetables.
5 from 10 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: Italian
Keyword: Olive Garden Recipes, Pasta e Fagioli, Soup Recipes
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16
Calories: 329kcal


  • 2 pounds ground beef
  • 1 tablespoon vegetable oil
  • 12 ounces chopped onion
  • 14 ounces slivered carrots
  • 14 ounces diced celery
  • 48 ounces canned diced tomatoes
  • 2 cups cooked, drained red kidney beans
  • 2 cups cooked, drained white kidney beans
  • 2 3/4 quarts beef broth
  • 1 tablespoon dried oregano
  • 2 1/2 teaspoons pepper
  • 1 1/2 teaspoons Tabasco sauce
  • 48 ounces marinara sauce
  • 8 ounces small shell macaroni (or other small dried pasta shape)
  • 5 teaspoons chopped fresh parsley


  • Cook the beef in the oil in a large stockpot, breaking it up until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
  • Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it’s cooked. 
  • Stir in the parsley before serving.



This makes 9 quarts of soup. Just cut the recipe in half for smaller family needs!
If you want to freeze this soup, don’t add the pasta. Cooked pasta doesn’t freeze very well. You can always cook some fresh pasta and stir it in when you are ready to serve.


Calories: 329kcal | Carbohydrates: 33g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 1261mg | Potassium: 1055mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4005IU | Vitamin C: 17.7mg | Calcium: 103mg | Iron: 4.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Aimee

    5 stars
    I have been making this recipe for a very long time, and I must make it about 3-5 times a year. I have never had to half the recipe because it always goes so fast. It is absolutely the best Pasta E Fagioli soup recipe out there. Whenever I serve it I get so many compliments on it. I recommend you make this soup, once you do it will become a family favorite and your go-to soup recipe. It is simply delicious!!

  2. Melba

    5 stars
    I made this recipe my husband said it was better than the restraints. It made so much I shared it with my neighbors and froze some too.

  3. Angela Blain

    5 stars
    This is so delicious. I make it regularly and it is so good as leftovers! Just make some toasty garlic bread to go with it. Yum!

  4. Carol

    While I have not made this soup, being gluten sensitive I plan to fix it using my gluten free pasta. Should be fine.

  5. Aimee

    5 stars
    I have been making this soup for a few years now and it is always a huge crowd pleaser. I have been asked to make this soup to bring places, and I have been asked for the recipe on countless occasions. I follow the recipe pretty closely, but the added tips sound like a great way to change it up a bit.

  6. Georgiann

    This recipe sounds wonderful and I look forward to making it. Did you perhaps make a typo error? I notice you have tomatoes twice in this recipe. I hope to try it soon. Sounds like quite a bit.

  7. Deonia

    Looks like this recipe has been posted for a while, but, I’ve been making it for a few years with a few added attractions. I always use a couple of cubes of Knorr’s Tomato/Chicken bullion and one of the Beef bullion when I cook the pasta it makes the soup taste heartier. For me pasta cooked in water only makes for really bland pasta.

    • NOLA

      Nutrition Facts
      Servings: 10
      Amount per serving
      Calories 582
      % Daily Value*
      Total Fat 13.3g 17%
      Saturated Fat 4g 20%
      Cholesterol 84mg 28%
      Sodium 1750mg 76%
      Total Carbohydrate 67.8 25%
      Dietary Fiber 13.6g 49%
      Total Sugars 22g
      Protein 46.7g
      Vitamin D 0mcg 0%
      Calcium 152mg 12%
      Iron 22mg 124%
      Potassium 2026mg. 43%

  8. Kate

    What brand of marinara sauce do you prefer for this recipe? I know some are already spiced. Not sure if they would alter the taste.

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