Olive Garden Pasta e Fagioli Soup Recipe

Love Olive Garden’s Pasta e Fagioli soup? This hearty, comforting Italian soup is packed with beans, ground beef, vegetables, and pasta in a rich tomato broth. With this easy copycat recipe, you can enjoy the classic restaurant favorite at home anytime!

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can great northern beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup ditalini pasta
• 1/2 cup grated Parmesan cheese (for garnish)
• Fresh parsley (for garnish)

How to Make Olive Garden Pasta e Fagioli Soup

Instructions

1. Cook the Beef: In a large pot over medium heat, cook the ground beef until browned. Drain excess grease.
2. Sauté the Vegetables: Add the diced onion, carrots, celery, and garlic to the pot. Cook for about 5 minutes until the vegetables soften.
3. Add Broth & Tomatoes: Pour in the beef broth, tomato sauce, and diced tomatoes. Stir well.
4. Season the Soup: Add oregano, basil, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add Beans & Pasta: Stir in the kidney beans, great northern beans, and ditalini pasta. Simmer for another 10-15 minutes until the pasta is tender.
6. Serve & Enjoy: Ladle the soup into bowls and garnish with Parmesan cheese and fresh parsley.

Notes

• Meat Substitute: Swap ground beef for ground turkey or sausage for a different flavor.
• Vegetarian Version: Use vegetable broth and omit the beef for a meat-free version.
• Pasta Tips: If storing leftovers, cook pasta separately and add it to individual servings to prevent it from soaking up too much broth.
• Spice it Up: Add red pepper flakes for a bit of heat.

Tips for the Recipe

• Use fresh vegetables for the best flavor and texture.
• Let the soup simmer longer for deeper, richer flavors.
• Add extra broth if the soup thickens too much over time.

FAQ

Can I make this soup in a slow cooker?

Yes! Brown the beef first, then add all ingredients (except pasta) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cooked pasta before serving.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or microwave.

Can I freeze Pasta e Fagioli soup?

Yes! Freeze without the pasta, then add freshly cooked pasta when reheating.

Nutrition Facts (Per Serving)

• Calories: 320
• Protein: 18g
• Fat: 10g
• Carbs: 40g
• Fiber: 8g
• Sugar: 6g

Conclusion

Now you can enjoy Olive Garden’s famous Pasta e Fagioli soup right at home! This easy, hearty recipe is perfect for a cozy meal. Try it today and let us know how it turns out. Don’t forget to share this recipe with friends and family!