Olive Garden Pasta e Fagioli Soup

Delight in the appetizing flavors of Olive Garden’s famous Pasta e Fagioli soup when you try this easy-to-make recipe. This copycat soup is brimming with ground beef, pasta, beans, carrots, and other wholesome ingredients, making for a nourishing lunch or dinner.

Copycat Olive Garden pasta e fagioli, bread slices, salt, and pepper.


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Homemade 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 Soup, or this Pasta e Fagioli.

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

What makes Olive Garden Pasta E Fagioli so good

With ground beef and two types of beans, this protein-packed soup is a delicious and satisfying way to fuel your body. The rich and savory broth is infused with the heavenly flavors of various aromatic vegetables.

The dish is spiced up with a subtle hint of Tabasco sauce, which gives it a delicious undertone. The perfectly cooked veggies and pasta complement each other well and make the dish even more irresistible!

Why you’ll love this recipe

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

This pasta fagioli 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 on the second day. Since it holds up well in the refrigerator, you can use it as meal prep for lunches during the week. Or, make a batch and freeze it to have a comforting meal available for a rainy day.

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

Ingredients

Here’s a list of what you need for this copycat Olive Garden Pasta e Fagioli recipe:

  • Ground beef
  • Vegetable oil
  • Onion
  • Slivered carrots
  • Celery
  • Canned diced tomatoes
  • Canned or cooked red kidney beans
  • Canned or cooked white kidney beans (cannellini beans)
  • Beef broth
  • Dried oregano
  • Pepper
  • Tabasco sauce
  • Marinara sauce
  • Small shell macaroni
  • Fresh parsley
Ingredients for the Olive Garden Pasta E Fagioli soup.

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, ground chicken, or ground 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.

Copycat Olive Garden pasta e fagioli in a bowl and a spoon next to 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!

How to store the leftovers

You can either refrigerate or freeze this soup, depending on how long you want it to last. Either way, wait for it to fully cool before you transfer it to an airtight container.

The refrigerated soup will last 3-5 days, while it lasts up to 3 months when you freeze it! However, 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. Thaw the soup in the fridge overnight before reheating it.

What is the best way to warm up the soup?

Reheat this soup over medium heat on the stovetop or in the microwave, stirring occasionally, until it is thoroughly heated. If microwaving, cover it with a paper towel and cook it in increments.

A bowl of copycat Olive Garden pasta e fagioli soup.

Do you love Olive Garden? Try these copycat recipes!

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

Copycat Olive Garden pasta e fagioli, bread slices, salt, and pepper.

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 15 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

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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.

Nutrition

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

Comments

  1. lkm9679

    I have been thinking of a recipe my husband adores. He has had oral cancer 3 times and is unable to eat many of his favorite foods anymore. But up until I got this recipe I was going out to buy the soup already made. And it gets more expensive than making it myself. Thank you so much for it. I will treasure this recipe and put with my others I keep in a box in my kitchen.

  2. Denise

    really awesome recipe, even though i put pasta in to cook 🙁 didnt read below)…….
    will make again for church dinner!!!!

  3. sfTX

    In a BIG HURRY? If you have a Braums they carry a “mix”. No meat, you can add if you like, I prefer mine without. If I have the following on hand I throw it in but great without; a small can of tomatoes (i like Italian petite diced but whatever),handful of pasta, and a can of ranch style beans. I don’t measure the water, I like mine thick so i add a couple cups to cook it fast & add more as needed. Couldn’t be easier or faster, & CHEAP too, especially for 1 or 2 or a sudden craving. Perfect to keep on hand for “SOUP and SALAD” or sandwich for unexpected guest.

    DATILINI-Small size bag available at WalMart in Mexican food section (50 cents)
    3-4 other sm size pastas in small size bags – all 50 cents-available, ie; tiny alphabet pasta, tiny shells, tiny macaroni

  4. Nana

    I used V8 juice rather than the pasta sauce. Still a knockout. I made 1/2 recipe and used one 12-0z. can of the juice. Also, I would suggested using the juice (or sauce) for thinning the soup to use for leftover. We prefer serving the noodles (pasta) and pouring an appropriate amount of soup over. Over to mix in at end, though.

  5. RuthPeters

    This recipe makes enough to feed an army! Wow…..this will be a great dinner. Thanks! I weighed everything precisely. The celery is more than a full stock, the onion is actually one and a half onions chopped finely, and the carrots were in a ten ounce bag already slivered. Plenty of vegetables.

  6. Bella

    Excellent soup. I made the full recipe and it’s more like for a serving of 20…. Way too much! Half the recipe for sure!

  7. Lois Palmer

    I hate to ask dumb questions but how many onions, carrots, and celery stalks do you use to make those ounces? Or do you just guess at it? I love Olive Garden’s Pasta E. Fagioli but I don’t remember white kidney beans in it. This version has good reviews and I can’t wait to try it.

  8. Al Ack

    Not even close.Add a tbsp of chili powder and one tbsp of cumin along with changing the oregano to italion seasoning and then you start to get closer… Everybody, the original has Cumin in it!!!!!!!!!!!!!!!!!!!!!!!!

      • Sandy

        I’ve been using this recipe for a few years now, although I can’t find the exact oz measurements you use on tomatoes and beef stock, I’ve figured it out close enough and I think it’s very close to OG……no, no cumin…….

  9. Hyperion

    http://restaurant.food.com/recipe/olive-garden-pasta-e-fagioli-soup-in-a-crock-pot-copycat-31717 this is the link to a crock pot recipe! ^_^

  10. Al Ack

    I know for a fact that the Olive garden version has red chili pepper flakes ground up (Not Tabasco) and cumin in the recipe. Having experimented myself to duplicate the recipe, this one is a far cry from the real thing

  11. Hrking

    This recipe has become one of my all time favorites, not many recipes make it to my all-time favorite list. I love trying new recipes, but this recipe comes out every year. Make it with Olive Garden’s Salad and it’s a perfect meal to take to a family gathering or just enjoy with friends. I have mixed up the pasta by using macaroni and mini shells in regular and wheat varieties. So long as you don’t throw the smaller pasta in too soon, it’s a nice change. I have not been brave enough to try the tri-colored pasta, but soon I’ll run out of the pasta and try it. If you haven’t tried this recipe, try it!

    You can half the recipe, but I love tossing the soup into the freezer in smaller quantities. Thaw the soup before microwaving, the pasta will become mush if you don’t.

  12. Hrking

    This recipe has become one of my all time favorites, not many recipes make it to my all-time favorite list. I love trying new recipes, but this recipe comes out every year. Make it with Olive Garden’s Salad and it’s a perfect meal to take to a family gathering or just enjoy with friends. I have mixed up the pasta by using macaroni and mini shells in regular and wheat varieties. So long as you don’t throw the smaller pasta in too soon, it’s a nice change. I have not been brave enough to try the tri-colored pasta, but soon I’ll run out of the pasta and try it. If you haven’t tried this recipe, try it!

    You can half the recipe, but I love tossing the soup into the freezer in smaller quantities. Thaw the soup before microwaving, the pasta will become mush if you don’t.

  13. C000159

    I have made this soup many, many times and I found that if you use just plain diced tomatoes that doesn’t already have seasoning, the soup turns out pretty bland. I also use spaghetti instead of marinara sauce. Spaghetti sauce also needs to have spices in it. Personally, I think this recipe is better then the real Olive Garden soup. But that’s just my opinion. 😉

    • NanMae

      I used spaghetti sauce as well (Prego) and always use Delmonte Original Stewed Tomatoes, so much more flavor and ingredients……

  14. WendyM

    Just made a batch today!!!! Best soup ever. Sometimes I put a little browned ground pork in it and a just a tad more hot sauce its perfect 🙂

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