Pasta Fagioli Recipe
This hearty Pasta e Fagioli Soup {Olive Garden Copycat Recipe} is packed with robust Italian flavors and nourishing ingredients in every comforting spoonful.
Loaded with vegetables, beans, and pasta, it’s the ultimate one-pot meal perfect for cozy nights or easy weeknight dinners.
The Heart of the Dish: Key Ingredients in This Pasta e Fagioli Soup
- Lean ground beef – Brings hearty richness and meaty depth, just like the restaurant version.
- Ditalini pasta – Small, tube-shaped pasta adds body without overpowering the soup’s texture.
- Kidney and great northern beans – A classic duo offering creaminess and plant-based protein.
- Tomato sauce and diced tomatoes – Deliver a rich, tangy tomato base that anchors the soup.
- Carrots, celery, and onion – The aromatic trio that builds layers of savory depth.
- Garlic – Adds a fragrant punch essential to any true Italian dish.
- Dried herbs (basil, oregano, thyme, marjoram) – Infuse the broth with warmth and earthy complexity.
- Parmesan or Romano cheese – A final flourish of salty, nutty richness that ties it all together.
How to Make Pasta e Fagioli Soup – A Comforting Classic
Start by browning the beef until cooked through, then set it aside. Sauté the aromatic vegetables in olive oil until tender.
Add garlic and cook briefly, then stir in tomatoes, broth, herbs, and the reserved beef. Let the soup simmer until the vegetables are soft.
Meanwhile, boil the pasta separately until al dente. Stir it into the soup with the beans, then finish with parsley and a generous sprinkle of cheese.
Recipe Tips & Delicious Variations to Try
For best texture, add pasta just before serving—especially if you plan to store leftovers. This prevents sogginess and keeps the broth balanced.
To lighten things up, substitute ground turkey or chicken for beef. For a vegetarian version, skip the meat entirely and swap chicken broth for vegetable stock.
Craving extra greens? Stir in a handful of baby spinach or kale during the final few minutes of simmering for added nutrition and color.
Savvy Storage: Keeping Your Soup Fresh
Store leftover Pasta e Fagioli in airtight containers, but keep the pasta separate when possible. Refrigerate for up to 4 days.
To freeze, omit the pasta and add fresh when reheating. Thaw overnight in the fridge and warm on the stove over medium heat, adding extra broth as needed.
For single servings, microwave gently, stirring halfway through, and top with a fresh grating of Parmesan to revive that restaurant-style flair.
Pasta Fagioli Recipe
Ingredients
- 1 15 oz can dark red kidney beans, drained and rinsed
- 1/2 cup water with more as needed
- 1 lb lean ground beef
- 1 15 oz can great northern beans, drained and rinsed
- 3 cloves garlic minced (approximately 1 tablespoon)
- 1 1/2 cups chopped yellow onion
- 2 tsp granulated sugar
- 1 cup dry ditalini pasta
- 1 cup diced celery around 3 stalks
- 2 Tbsp olive oil divided
- Salt and freshly ground black pepper
- 1 tsp dried oregano
- 1 15 oz can diced tomatoes
- 1 cup diced carrots roughly 2 medium
- 3 Tbsp minced fresh parsley
- 3 8 oz cans tomato sauce
- 1 1/2 tsp dried basil
- 2 14.5 oz cans low-sodium chicken broth
- Finely shredded Romano or Parmesan cheese for garnish
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
Instructions
- Warm 1 tablespoon of the olive oil in a large stockpot set over medium-high heat, then add the ground beef. Brown the meat, breaking it up as it cooks, until fully done. Drain excess fat and remove the beef from the pot, setting it aside. Pour in the remaining tablespoon of olive oil into the same pot, add the onion, celery, and carrots, and sauté over medium-high heat until tender, about 6 minutes. Stir in the minced garlic and cook for 1 minute more. Introduce the chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the reserved beef. Season generously with salt and freshly ground black pepper. Raise the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and allow to cook for 15 to 20 minutes, stirring now and then, until vegetables soften. Meanwhile, cook the ditalini pasta separately according to the package directions until al dente. Drain thoroughly. Add the pasta, along with the kidney and great northern beans, to the soup base. If needed, incorporate additional broth or water to achieve desired consistency. Let simmer for an additional minute. Finish by stirring in the fresh parsley, and serve hot, garnished with grated Romano or Parmesan cheese.
