A bowl of homemade Olive Garden Pasta E Fagioli soup and a loaf of bread.
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5 from 1 vote

Olive Garden Pasta E Fagioli

Make this amazing Olive Garden Pasta E Fagioli at home. 
Course Soup
Cuisine Italian
Keyword Olive Garden Recipes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 329kcal
Author Stephanie Manley


  • 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. You can find more Olive Garden Recipes at CopyKat.com, the web's most popular destination for copycat restaurant recipes. 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 up 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
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