Olive Garden Pasta e Fagioli Soup
This hearty and comforting Pasta e Fagioli soup is inspired by Olive Garden’s beloved classic. It features a savory blend of ground beef, tender vegetables, beans, and pasta in a rich tomato broth. Perfect for a cozy family dinner or a flavorful meal prep option, this Italian-American soup delivers warmth and satisfaction in every bite.
Servings: 8
Calories: 300kcal
Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef or ½ lb ground beef + ½ lb Italian sausage
- 1 large onion diced
- 3 stalks celery sliced
- 1 –2 cups carrots sliced or diced
- 3 cloves garlic crushed
- 1½ teaspoons dried basil
- 2 teaspoons dried Italian seasoning
- 1 tablespoon brown sugar
- Pinch of red pepper flakes
- 1 can 15 oz diced tomatoes
- 3 cans 8 oz each tomato sauce
- 4 cups beef broth or chicken broth or 1 tsp bouillon per cup of water
- 1 cup additional water if needed
- Salt and pepper to taste
- 1 can 15 oz kidney beans, drained (light or dark)
- 1 can 15 oz Great Northern or cannellini beans, drained
- 1 cup ditalini pasta
- Parsley dried or fresh (optional, for garnish)
- Parmesan cheese optional, for serving
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the ground beef (or beef and sausage mix) and cook until browned, breaking it apart with a spoon as it cooks.
- Add the diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally. Add the crushed garlic and cook for another minute.
- Stir in the dried basil, Italian seasoning, brown sugar, and red pepper flakes.
- Add the diced tomatoes, tomato sauce, and broth. Stir well and bring to a boil. Taste and adjust seasoning with salt and pepper.
- Add the drained kidney and cannellini beans. Continue boiling.
- Stir in the ditalini pasta and cook until pasta is al dente, about 8–10 minutes (follow package directions).
- If the soup becomes too thick, add up to 1 cup of water to reach desired consistency.
- Serve hot, garnished with parsley and freshly grated Parmesan cheese, if desired.