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.
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
- Slivered carrots
- Canned diced tomatoes
- Canned or cooked red kidney beans
- Canned or cooked white kidney beans
- Beef broth
- Dried oregano
- 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.
How to Make Olive Garden Pasta Fagioli
- Cook the beef in the oil in a large stockpot, breaking it up as it browns.
- Add onions, carrots, celery, and tomatoes. Simmer for about 10 minutes.
- Add 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 is cooked.
- 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.
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.
Do you love Olive Garden? Try these copycat recipes!
Popular Soup Recipes
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Be sure to check out more of my hearty soup recipes and the best Olive Garden copycat recipes here on CopyKat.com!
Olive Garden Pasta e Fagioli
- 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.
Jennifer M Riolo
By chance did you make this recipe with white vinegar a long time ago?
I do not think that was my recipe with an addition of white vinegar. I could see why this would work. A little acid always brings out the flavor.
When I simmer, both times, should it be covered or uncovered? Thank you
I would put the lid on both times.
I love it
Anyone make this in an Instantpot if so what are the settings? I just bought one and not that familier with it yet
What do I add to the soup because as the soup sits the pasta sucks up the juice
The pasta should not soak up all of the liquid, you may want to add some additional water or perhaps some V8 juice.
Boil your pasta separate, then add it to the soup
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!!
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.
That’s awesome 😉
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!
While I have not made this soup, being gluten sensitive I plan to fix it using my gluten free pasta. Should be fine.
I hope this works out well for you.
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.
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.
Thank you for your comments, I think the recipe is fine. I have canned tomatoes, and then marinara sauce as well. I may have missed something, but I do have two different types of tomatoes in the soup.
There’s only diced tomatoes That I see on the recipe. Yes the marinara sauce but no other tomatoes.
There is a 48 ounce can of diced tomatoes in this recipe.
I can’t wait to try this
I add about 1 lds. of cooked hot italian sausage, cut into bite size pirces.
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.
Great idea, thanks!
Does anyone know how many carbs in a serving
Amount per serving
% 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
Vitamin D 0mcg 0%
Calcium 152mg 12%
Iron 22mg 124%
Potassium 2026mg. 43%
Have you tried to can this soup?
I have not tried to can this soup before.
I have made this soup many times and it is always a hit. I make the pasta using water and then add the pasta to the bowls before serving. Otherwise the pasta that remains in the pan or is stored sucks up most of the liquid and the pasta gets really large and overdone.
Hi, I tried this soup today and it came out superb. Thanks Stephanie for the recipe.
I am so glad it worked out for you.
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.
I typically use barilla.
Question…this filled up my 8 quart pot. How much is a serving?? I put it in the recipe builder on my WW app and needed to know for the correct points. I used 1 1/2 lbs ground turkey breast and 1 lb 93/7 ground beef.