Pasta e Fagioli (Olive Garden Copycat)

Pasta e Fagioli (Olive Garden Copycat) is a warm, hearty Italian soup filled with tender pasta, savory ground beef, a medley of vegetables, two types of beans, and a rich tomato-based broth. Inspired by the popular Olive Garden recipe, this home-cooked version brings all the comforting flavors of the restaurant to your own kitchen with fresh ingredients and easy-to-follow steps.

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This dish, whose name translates to “pasta and beans,” is a traditional Italian staple known for its affordability, nutrition, and bold flavor. While the classic recipe is vegetarian, this Olive Garden-style variation includes ground beef, making it a more filling one-pot meal that works beautifully for lunch, dinner, or make-ahead meal prep.

The flavor base is built with aromatics like garlic, onion, celery, and carrot, then layered with canned tomatoes, Italian herbs, and protein-rich beans. Ditalini pasta adds a tender, chewy texture that complements the broth perfectly. The final touch—a garnish of chopped basil or shredded Parmesan—elevates the dish and adds a restaurant-quality finish.

Why This Recipe Works

• Authentic Olive Garden flavor made at home
• Budget-friendly and made from pantry staples
• Easy to prepare in one pot with minimal cleanup
• Perfect for feeding a family or storing for later
• Versatile and easily adaptable for dietary preferences

Whether you’re a seasoned cook or just learning your way around the kitchen, this Pasta e Fagioli (Olive Garden Copycat) is a reliable, crowd-pleasing choice.

Preparation Phase and Tools to Use

Essential Tools

• Large Dutch oven or soup pot
• Wooden spoon or heat-safe spatula
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle for serving
• Can opener

Importance of Each Tool

A Dutch oven or heavy-bottomed soup pot ensures even heating and helps maintain a gentle simmer. A sharp knife and sturdy cutting board are essential for prepping vegetables evenly, while a ladle allows for mess-free serving. Measuring tools ensure accuracy in seasoning and ingredient portions.

Preparation Tips

• Dice vegetables evenly to ensure they cook at the same rate.
• Drain and rinse canned beans thoroughly to reduce sodium and improve flavor.
• Use lean ground beef (90/10 or leaner) to avoid excessive grease.
• Cook the pasta just until al dente, especially if you plan to store leftovers.
• For added flavor, use fire-roasted canned tomatoes or add a Parmesan rind while simmering.

Ingredients

Protein and Oil

• 1 lb lean ground beef
• 1 tablespoon olive oil

Vegetables and Aromatics

• 2 medium carrots, diced
• 1 large onion, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced or pressed

Tomatoes and Broth

• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 carton (32 oz) chicken broth

Beans and Pasta

• 1 can (15 oz) Great Northern beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup ditalini pasta

Seasonings and Garnish

• 1 tablespoon Italian seasoning
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 2 tablespoons fresh basil, chopped (optional for garnish)

Step-by-Step Directions

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook for 3 to 5 minutes, breaking it up as it browns. Remove the beef and drain excess fat. Set aside.
2. In the same pot, add the diced carrots, onion, celery, and garlic. Sauté for about 4 minutes, until the vegetables begin to soften.
3. Return the cooked beef to the pot. Add the diced tomatoes and tomato sauce, stirring well to combine.
4. Add the drained Great Northern and kidney beans, along with the chicken broth. Stir and bring to a gentle simmer. Let simmer for 10 minutes to allow flavors to develop.
5. Add the ditalini pasta, Italian seasoning, salt, and pepper. Continue to simmer for 10 more minutes, or until the pasta is tender.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil or a sprinkle of Parmesan cheese if desired.

This Pasta e Fagioli (Olive Garden Copycat) delivers the warmth and flavor of an Italian kitchen in every bowl. Ideal for weeknights or make-ahead meals, this recipe is sure to become a regular in your dinner rotation.

Serving Suggestions for Pasta e Fagioli (Olive Garden Copycat)

This Pasta e Fagioli (Olive Garden Copycat) is a hearty, stand-alone meal, but thoughtful pairings can elevate the overall dining experience. Whether you’re planning a simple family dinner or hosting guests, serving it with the right sides adds balance and variety to your table.

Best Ways to Serve This Dish

• With fresh bread: A crusty Italian loaf, garlic bread, or soft dinner rolls are perfect for dipping into the savory tomato broth.
• As a starter: Serve smaller portions as an appetizer before a main course like chicken Parmesan or eggplant lasagna.
• For lunch: Pair with a light salad for a balanced, protein-rich midday meal.
• Meal prep option: Divide into containers for convenient lunches or dinners throughout the week.

To highlight the flavor of the soup without overwhelming it, go for sides that are light, fresh, or offer complementary textures.

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Common Mistakes to Avoid

Getting the most out of your Pasta e Fagioli (Olive Garden Copycat) requires attention to detail. Here are common mistakes and how to avoid them for the best results.

Overcooking the Pasta

Adding pasta too early or letting it sit in the soup for too long can lead to a mushy texture. To avoid this:

• Add pasta only in the final 10 minutes of cooking.
• If planning to store the soup, cook pasta separately and add it just before serving.

Not Draining and Rinsing Beans

Failing to rinse canned beans introduces excess sodium and starchy liquid to the soup.

• Always drain and rinse beans under cold water before adding them to the pot.

Using High-Fat Ground Beef

Using beef with too much fat can result in a greasy broth.

• Opt for lean ground beef (at least 90% lean) and drain excess fat after browning.

Skipping the Simmer

Rushing the cooking process prevents flavors from fully developing.

• Let the soup simmer after adding the tomatoes and broth to meld the flavors.

Overseasoning Too Early

Seasoning too early can lead to a salty or overpowering soup, especially if you’re using broth with sodium.

• Taste and adjust seasoning at the end for best control.

Not Cutting Vegetables Evenly

Uneven vegetable sizes lead to inconsistent texture and cooking.

• Aim for uniform dice on carrots, celery, and onions for even tenderness.

How to Perfect the Recipe

Simmer Slowly

Let the soup simmer gently after combining the broth and tomatoes. This allows the flavors to deepen and the aromatics to fully infuse into the broth.

Use a Parmesan Rind

For added depth and umami, drop in a piece of Parmesan rind during the simmering phase and remove before serving. It gives the soup a subtle cheesy finish.

Choose High-Quality Broth

A rich broth makes a difference. Use low-sodium chicken broth or homemade stock for a clean, savory base that lets the ingredients shine.

Add Fresh Herbs at the End

Incorporate fresh basil or parsley just before serving to keep the flavor vibrant and herbaceous.

Try Sausage for a Twist

For a flavor variation, substitute Italian sausage for the ground beef. Choose mild or spicy depending on your taste preferences.

Recommended Side Dishes

To turn your Pasta e Fagioli (Olive Garden Copycat) into a complete Italian-inspired meal, consider pairing it with these flavorful and easy-to-make side dishes.

1. Garlic Bread

Warm, buttery garlic bread is a classic pairing. The crisp edges and soft interior make it ideal for soaking up the tomato broth.

2. Caesar Salad

With its creamy dressing, crunchy croutons, and crisp romaine lettuce, Caesar salad balances the warmth and richness of the soup.

3. Italian Chopped Salad

Loaded with salami, olives, and pepperoncini, this bold salad brings a fresh contrast to the soup’s savory base.

4. Roasted Brussels Sprouts

Oven-roasted sprouts offer a nutty, caramelized flavor that complements the depth of the tomato broth.

5. Caprese Skewers

Mozzarella, cherry tomatoes, and fresh basil on skewers drizzled with balsamic glaze make a light, no-cook side that adds visual appeal and freshness.

6. Grilled Zucchini

Lightly charred zucchini slices add a smoky element to your meal and pair well with the herbaceous notes in the soup.

7. Antipasto Platter

A selection of cured meats, cheeses, marinated vegetables, and olives provides a savory start or side to the meal.

8. Balsamic Roasted Carrots

Sweet and tangy, these roasted carrots enhance the overall flavor profile with natural sugars and acidity.

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Recipe Tips for the Perfect Pasta e Fagioli (Olive Garden Copycat)

Bringing out the best in your Pasta e Fagioli (Olive Garden Copycat) is all about technique, balance, and a few helpful tricks. These expert tips can help ensure consistent results and restaurant-quality flavor every time.

Use High-Quality Ingredients

Since this is a simple, one-pot dish, each ingredient plays a key role in the final flavor. Opt for quality chicken broth, fresh produce, and a good brand of canned tomatoes to elevate the entire dish.

Cook Pasta Separately for Make-Ahead Meals

If you plan to store leftovers, consider cooking the pasta separately and adding it just before serving. This prevents the pasta from absorbing all the liquid and becoming mushy during storage.

Add Greens for Extra Nutrition

Stir in chopped spinach or kale during the last five minutes of cooking for added nutrients, texture, and color. The greens soften quickly and blend well with the savory broth.

Try a Flavor Boost with Parmesan Rind

Dropping a Parmesan rind into the pot while simmering can add a deep, savory layer of flavor. Remove it before serving for a subtle cheesy richness that does not overpower.

Adjust Seasoning After Simmering

Tomato-based soups often need a final adjustment of salt or herbs after simmering. Taste before serving and add salt, pepper, or a splash of vinegar if needed for brightness.

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Storage and Reheating Instructions

Pasta e Fagioli (Olive Garden Copycat) makes excellent leftovers. With proper storage, the soup stays flavorful and satisfying for days.

Storage Tips

• Refrigerator: Let the soup cool to room temperature. Transfer to airtight containers and store in the refrigerator for up to 5 days.
• Freezer: For best results, freeze the soup without the pasta. Allow to cool completely, then portion into freezer-safe containers. Store for up to 3 months.

Reheating Tips

• Stovetop: Place soup in a saucepan and reheat over medium heat until warmed through. Add a splash of broth or water if the soup has thickened during storage.
• Microwave: Reheat individual servings in a microwave-safe bowl in 1-minute intervals, stirring between each. Cover loosely to prevent splattering.

When reheating frozen soup, thaw it overnight in the refrigerator first for best texture. If pasta was frozen in the soup, expect it to be softer, though still flavorful.

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Frequently Asked Questions (FAQs)

What is the difference between minestrone and pasta e fagioli?

Minestrone typically includes a broader variety of vegetables, often features both beans and pasta, and is sometimes vegetarian. Pasta e Fagioli, especially in the Olive Garden style, is more focused on the combination of beans, pasta, and a heartier base with meat.

Can you freeze pasta e fagioli?

Yes, but it is best to freeze the soup without the pasta. Freezing with pasta can result in a mushy texture once reheated. Prepare and store the pasta separately or add freshly cooked pasta after reheating.

What kind of beans are used in pasta e fagioli?

This recipe uses both Great Northern beans and kidney beans. These provide a balance of texture and color. You can substitute with cannellini beans or pinto beans if needed.

What pasta shape is best for pasta e fagioli?

Ditalini pasta is traditionally used due to its small size and chewy texture. It holds up well in broth and evenly distributes through the soup. Other good options include small shells or elbow macaroni.

How can I make this soup vegetarian?

Simply omit the ground beef and substitute vegetable broth for chicken broth. You can add extra beans or vegetables such as zucchini or spinach to enhance the nutritional value.

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Conclusion

Pasta e Fagioli (Olive Garden Copycat) is the kind of meal that brings comfort, warmth, and satisfaction all in one bowl. It’s an ideal recipe for busy weeknights, lazy weekends, or make-ahead lunches that deliver flavor with every bite.

With a balanced mix of vegetables, protein, beans, and pasta simmered in a rich tomato broth, this dish offers all the appeal of Olive Garden’s version—at a fraction of the cost and with the added benefit of homemade freshness.

By following the tips for preparation, storage, and reheating, you can enjoy this hearty soup now and later. Pair it with your favorite sides or serve it solo—it’s versatile, budget-friendly, and a guaranteed crowd-pleaser.

For more Italian-inspired comfort food ideas, consider exploring one-pot pasta dishes, homemade breadstick recipes, and slow-simmered soups that bring the essence of rustic cuisine right to your kitchen.

Let this Pasta e Fagioli (Olive Garden Copycat) recipe become a staple in your cooking rotation. Whether you’re serving a hungry family or storing meals for the week ahead, it’s the perfect choice for delicious, wholesome eating.