Olive Garden Pasta Fagioli Soup

There’s nothing quite like a warm, hearty bowl of Pasta e Fagioli Soup, especially when it’s inspired by the iconic version served at Olive Garden. This copycat recipe captures all the comforting, savory elements of the original—tender ground beef, soft vegetables, creamy beans, and ditalini pasta, all simmered in a rich tomato broth that’s bursting with Italian flavor.

Perfect for chilly nights or easy weekday dinners, this soup offers both nutrition and nostalgia. It’s not just a meal; it’s comfort in a bowl.

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Why You’ll Love This Pasta e Fagioli Soup

• Restaurant-quality taste without the price or wait.
• Easy to make in one pot for minimal cleanup.
• Packed with protein, fiber, and vegetables.
• Great for meal prep—flavors improve over time.
• Fully customizable based on dietary needs or pantry staples.

Whether you’re serving a crowd or prepping meals for the week, this dish satisfies every time.

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Preparation Phase

Tools and Equipment You’ll Need

• Large soup pot or Dutch oven – ensures even cooking and plenty of space.
• Cutting board and sharp knife – essential for prepping vegetables quickly and safely.
• Wooden spoon – ideal for stirring without damaging your cookware.
• Measuring cups and spoons – keeps ingredient portions accurate.
• Ladle – makes serving the soup easy and mess-free.

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Importance of Each Tool

Using a large, heavy-bottomed pot allows the ingredients to simmer evenly without scorching. A sharp knife ensures precise, consistent cuts, which helps the vegetables cook uniformly. Tools like a ladle and wooden spoon streamline the cooking process, allowing you to stir and serve efficiently.

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Preparation Tips

• Chop vegetables evenly so they cook at the same rate.
• Brown the meat well before adding liquids to enhance the flavor.
• Add garlic after vegetables have softened to avoid burning it.
• Cook pasta al dente to prevent it from becoming mushy.
• Taste and adjust seasoning before serving.

These small steps make a big difference in both flavor and texture.

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Ingredients

Here’s everything you need to recreate Olive Garden Pasta e Fagioli Soup at home:

Protein and Base

• 2 tablespoons olive oil
• 1 lb ground beef (or ½ lb ground beef + ½ lb Italian sausage)

Vegetables

• 1 large onion, diced
• 3 stalks celery, sliced
• 1–2 cups carrots, diced or sliced
• 3 cloves garlic, crushed

Seasonings

• 1½ teaspoons dried basil
• 2 teaspoons dried Italian seasoning
• 1 tablespoon brown sugar
• Pinch of red pepper flakes
• Salt and pepper, to taste

Tomato and Broth Components

• 1 can (15 oz) diced tomatoes
• 3 cans (8 oz each) tomato sauce
• 4 cups beef or chicken broth (or 1 tsp bouillon per cup of water)
• 1 cup additional water (optional for consistency)

Beans and Pasta

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

Optional Garnish

• Chopped parsley
• Freshly grated Parmesan cheese

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Step-by-Step Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Brown the meat (ground beef or beef/sausage combo), breaking it apart with a spoon.
3. Add diced onion, celery, and carrots. Cook for 5 minutes, stirring occasionally.
4. Add garlic and cook for another minute, just until fragrant.
5. Stir in basil, Italian seasoning, brown sugar, and red pepper flakes.
6. Add diced tomatoes, tomato sauce, and broth. Mix well and bring to a gentle boil.
7. Season with salt and pepper to taste.
8. Add drained kidney and cannellini beans.
9. Stir in ditalini pasta and cook until al dente, usually 8–10 minutes.
10. If soup thickens too much, stir in up to 1 cup of water for a thinner consistency.
11. Serve hot, optionally garnished with parsley and Parmesan cheese.

Serving Suggestions

This copycat Olive Garden Pasta e Fagioli Soup is flavorful and satisfying on its own, but a few additions can elevate it even further. Here are practical and delicious ways to serve the soup:

• Top with fresh parsley or basil for a burst of color and herbal aroma.
• Grate fresh Parmesan or Pecorino Romano over the top just before serving for a savory, salty finish.
• Serve with crusty Italian bread or garlic bread to soak up the rich broth.
• Offer crushed red pepper flakes on the side for those who prefer a little heat.
• Include a drizzle of good olive oil for an extra layer of flavor.
• Pair with a small salad, like a Caesar or mixed greens with balsamic dressing, to round out the meal.

This soup also works well as a starter to a larger Italian meal, or as a main dish when served in a generous portion with sides.

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Common Mistakes to Avoid

1. Overcooking the Pasta

The most frequent issue in pasta-based soups is mushy pasta. Because the pasta continues to absorb liquid as the soup sits, always cook it just until al dente and serve promptly. If you’re planning to store leftovers, consider cooking the pasta separately and adding it to each serving as needed.

2. Not Draining the Beans Properly

Bean liquid can dilute and dull the flavor of the broth. Always drain and rinse canned beans before adding them to the soup to keep the texture clean and the flavors bold.

3. Underseasoning the Broth

Since this recipe uses both canned tomatoes and broth, you must taste the soup once it simmers and adjust salt and pepper accordingly. Seasoning is essential to balance acidity, sweetness, and savory depth.

4. Skipping the Meat Browning Process

Rushing the meat step or skipping it entirely results in a lackluster base. Browning the ground beef or sausage helps build the soup’s flavor and gives the broth more body and richness.

5. Using Low-Quality Broth

The broth serves as the base for the entire soup, so using a weak or overly salty store-bought version will diminish the final product. Opt for a high-quality low-sodium broth or make your own for the best results.

6. Adding All the Water at Once

The soup may thicken as it cooks, especially after the pasta is added. It’s better to start with less liquid and add more toward the end to reach your desired consistency.

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Perfect Side Dish Pairings

This soup pairs beautifully with a wide range of sides. Whether you’re building a full Italian meal or just want a few extras on the table, here are eight standout options:

1. Garlic Knots

Soft, buttery, and packed with garlic flavor. Perfect for dipping into the soup’s tomato broth.

2. Caesar Salad

Crisp romaine, tangy dressing, and Parmesan cheese bring brightness and crunch to contrast the warm, hearty soup.

3. Focaccia Bread

Thick, olive oil-rich bread with rosemary is a classic Italian pairing. Toasted or fresh, it’s ideal for soaking up the soup.

4. Bruschetta

Toasted bread with fresh tomatoes, garlic, and basil offers a cool and vibrant contrast to the warm soup.

5. Antipasto Platter

A combination of olives, marinated vegetables, salami, and cheese brings variety and texture alongside the soup.

6. Caprese Skewers

Tomato, mozzarella, and basil on a skewer offer a fresh and simple bite to complement the rich soup base.

7. Italian Roasted Vegetables

Zucchini, bell peppers, and eggplant roasted with olive oil and herbs add a healthy and flavorful side option.

8. Balsamic Glazed Green Beans

Green beans sautéed and finished with a touch of balsamic vinegar provide a tangy, crisp contrast to the soup.

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When to Serve It

This soup is perfect for:

• Cozy winter dinners
• Meal prepping on Sundays
• Family gatherings or potlucks
• A quick weeknight meal with minimal cleanup

Its versatility means it can be the centerpiece of a weeknight dinner or just one part of a more elaborate meal. Either way, it delivers full flavor and comfort every time.

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Expert Tips for the Best Results

Small adjustments can make a big difference in flavor, consistency, and overall experience. Here are practical tips to improve your soup:

• Cook the pasta separately if storing leftovers. This prevents the pasta from becoming soggy and overcooked as it sits in the broth.
• Use fresh herbs when possible. Fresh parsley or basil added at the end brightens the flavor.
• Add a Parmesan rind to the pot while simmering. It infuses the broth with a deep, savory richness.
• Use a mix of beef and Italian sausage for more complexity in flavor. The sausage adds spice and richness.
• Simmer longer for deeper flavor. If you have the time, allowing the soup to cook low and slow for 45 minutes enhances every component.

These techniques help you take this comforting dish from good to exceptional.

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Storage Instructions

Proper storage ensures your Pasta e Fagioli Soup tastes just as good the next day—or even better.

In the Refrigerator

• Let the soup cool completely before storing.
• Transfer it to an airtight container.
• Store for up to 4 days.
• If the pasta is already mixed in, the soup may thicken. Add a little water or broth when reheating to loosen it.

In the Freezer

• For best results, freeze without pasta to avoid mushiness.
• Cool the soup and place it in freezer-safe containers or bags.
• Label with the date and freeze for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

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Reheating Instructions

Reheating properly maintains the soup’s texture and flavor:

Stovetop

• Pour the soup into a saucepan or pot.
• Heat on medium, stirring occasionally until warmed through.
• If frozen, allow it to thaw first for even heating.
• Add freshly cooked pasta just before serving.

Microwave

• Use a microwave-safe bowl.
• Cover loosely to prevent splatter.
• Heat in 60-second intervals, stirring between each, until hot.
• Add water or broth if needed to thin the soup.

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Frequently Asked Questions

Is Pasta e Fagioli the same as minestrone?

No. While both are Italian soups with vegetables and beans, Pasta e Fagioli traditionally includes pasta and often meat, whereas minestrone is more vegetable-focused and sometimes includes rice or other grains.

Can I make this soup vegetarian?

Yes. Omit the meat and use vegetable broth. Increase the amount of beans or add extra vegetables such as zucchini, mushrooms, or spinach for more substance.

What type of pasta works best?

Ditalini pasta is the classic choice, but other small shapes like elbow macaroni or small shells also work well.

Can I use dried beans instead of canned?

Yes. Cook them fully before adding to the soup. Soaked and cooked dried beans offer a firmer texture and can be more economical, but they do require additional preparation time.

Why does my soup thicken overnight?

Pasta absorbs broth as it sits, especially in the refrigerator. To fix this, add more broth or water when reheating.

Is this soup gluten-free?

It can be. Use gluten-free pasta and confirm that your broth and other packaged ingredients are certified gluten-free.

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Final Thoughts

Olive Garden Pasta e Fagioli Soup is a timeless dish that brings warmth, comfort, and rich Italian-American flavor to any dinner table. With a balance of hearty ingredients and simple preparation, this recipe is ideal for both beginner cooks and seasoned home chefs. The beauty of this soup lies in its adaptability—you can customize it based on your preferences, dietary needs, or whatever ingredients you have on hand.

Serve it fresh, store it for later, or freeze a batch for a future cozy night in. However you enjoy it, this soup delivers deep satisfaction in every bite.

Now that you have the full process, from prep to pairing to storing, you’re ready to recreate this restaurant-style favorite with confidence. Enjoy making it your own, and don’t forget to come back and explore more comforting Italian-inspired recipes.