Copycat Olive Garden Pasta E Fagioli Soup Recipe

Copycat Olive Garden Pasta E Fagioli Soup is so delicious that you won’t believe that it’s not straight from the restaurant! With ground beef, onion, crunchy chopped carrots and celery, tomatoes, kidney beans, cannellini beans, and pasta, all in a tomato and beef broth-based base, this soup is the perfect recipe when you want a warm, comforting Italian dinner.

Copycat Olive Garden Pasta E Fagioli Soup in a white serving bowl with bread and parmesan cheese placed on the side.

It’s officially sweater weather and I can’t think of anything cozier than a warm, comforting Italian soup for dinner! Once I feel the chill in the air, my brain automatically goes to soup, and the pasta e fagioli soup from Olive Garden is definitely one of my favorites! The only problem is, once it gets chilly, I like to be home in my cozy clothes, so I knew that I needed a homemade alternative. This copycat Olive Garden pasta e fagioli soup recipe is simple to make and may even be, dare I say it, better than the one from the restaurant! If you want to be transported to a cozy Italian cafe straight from the comfort of your kitchen, this pasta e fagioli soup recipe is the one for you!

You will love how simple it is to make this cozy pasta e fagioli soup. It does require a lot of ingredients, but that is because it is so hearty and filling. Don’t worry, though, you can prepare most of them in advance so that when you are ready to make this soup, it will be a breeze! To start making this copycat Olive Garden soup, cook your beef, then add the chopped onion, carrots, celery, and garlic. Let these cook for a few minutes. Next, you’ll add in your tomato sauce, beef broth, diced tomatoes, and seasonings. Let this mixture come to a boil, then let it simmer for 10 minutes. Once it has simmered, add in the cannellini and kidney beans. Once the beans are cooked, you can add in your pasta. That’s all that there is to it! Your copycat Olive Garden pasta e fagioli soup is ready to enjoy.

Why You’ll Love This Olive Garden Pasta E Fagioli Soup Recipe

  • This homemade soup tastes just as good (if not better than) the one from Olive Garden!
  • With ground beef, veggies, beans, and pasta, this is a hearty and filling soup!
  • This tasty soup is a cozy, comforting meal, especially on a chilly day.
  • Most of the prep work for this pasta e fagioli soup recipe can be done in advance, so you can quickly make this soup for dinner.
  • This pasta e fagioli soup is packed with Italian flavor.

Ingredients For Your Copycat Olive Garden Pasta E Fagioli Soup Recipe

  • 1 lb. ground beef
  • 1/2 yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 2 tsp. minced garlic
  • 3 8 oz. cans tomato sauce
  • 2 14.5oz. cans low sodium beef broth
  • 1 14.5oz. can petite diced tomatoes
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 15oz. can dark red kidney beans, drained
  • 1 15oz. can Cannellini beans, drained
  • 2 tsp. salt, more or less to taste
  • 1/2 tsp. black pepper
  • 1 cup ditalini pasta
  • parmesan cheese for topping
close up shot of soup olive gardens pasta e fagioli soup on a spoon for eating.

How to Make This Copycat Olive Garden Soup Recipe

Step 1: In a large pot over medium heat, cook ground beef until done. Drain and return to the stove.

Step 2: Once the beef is cooked, add onions, carrots, celery, and garlic. Saute vegetables for 3-4 minutes.

Step 3: Next, Add tomato sauce, beef broth, canned tomatoes, basil, oregano, salt and pepper. Bring this to a boil and let simmer for 10 minutes.

Step 4: While soup is simmering, bring a small pot of water to boil and cook noodles according to the package directions until al-dente.

Step 5: Once soup has simmered, stir in the kidney and cannellini beans and cook until these are heated through. Check the seasoning and add more water if you want a thinner soup.

Step 6: Drain pasta and add to the soup and stir to combine.

Step 7: Top with parmesan cheese and serve immediately. Enjoy!

What to Serve/Pair with Your Copycat Olive Garden Pasta E Fagioli Soup

If you want the true sense of Olive Garden, serve this pasta e fagioli soup with an Italian salad and these Easy Parmesan Breadsticks! They are super simple to make and taste just like the breadsticks from Olive Garden. 

What’s a comfort meal without dessert, right? You can never go wrong with Chocolate Chip Cookies for dessert in my house. These pair deliciously with the pasta e fagioli soup.

close up shot of a ladle full of pasta e fagioli soup

Popular Substitutions & Additions

To keep this soup similar to the Olive Garden Pasta e Fagioli Soup, I use ditalini pasta, but you can use a pasta of your choice! You can even opt for a gluten free pasta.

Italian seasoned diced tomatoes can be used in place of regular diced tomatoes.

Ground turkey can be used in place of ground beef.

Storage & Leftovers

If you have any leftover pasta e fagioli soup, store it in the fridge in a sealed container. It will remain fresh for up to 3 days, but keep in mind that the pasta may soak up some of the liquid. If it soaks up too much, you can add in a little beef broth before reheating. Reheat individual portions in the microwave, or a larger batch on the stovetop.

Copycat Olive Garden Pasta e Fagioli Soup Recipe FAQs

Can I use Great Northern Beans instead of cannellini beans in this pasta e fagioli soup?

Sure! Great northern beans can be used in place of the cannellini beans in this soup.

Can this copycat Olive Garden soup be put into the freezer?

Yes, you can easily freeze this soup. Once it has completely cooled, place it into an air-tight, freezer safe container. It can stay in the freezer for up to 6 weeks. Thaw it completely in the fridge before reheating.

How can I add a little spice to this Italian soup?

To add a little spice to this pasta e fagioli soup, you can add in a little crushed red pepper.

olive garden pasta e fagioli soup in a large pot with a serving spoon placed inside.

Other Great Soup Recipes You’ll Love

Don’t Forget To Come Back And Let Me Know How Your Copycat Olive Garden Pasta E Fagioli Soup Recipe Turned Out!

Copycat Olive Garden Pasta E Fagioli Soup in a white serving bowl with bread and parmesan cheese placed on the side.

Copycat Olive Garden Pasta E Fagioli Soup

April King

Copycat Olive Garden Pasta E Fagioli Soup is so delicious that you won’t believe that it’s not straight from the restaurant! With ground beef, onion, crunchy chopped carrots and celery, tomatoes, kidney beans, cannellini beans, and pasta, all in a tomato and beef broth-based base, this soup is the perfect recipe when you want a warm, comforting Italian dinner.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Course Dinner

Cuisine Italian

  • 1 lb. ground beef
  • 1/2 yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 2 tsp. minced garlic
  • 3 8oz. cans tomato sauce
  • 2 14.5oz. cans low sodium beef broth
  • 1 14.5oz. can petite diced tomatoes
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 15oz. can dark red kidney beans, drained
  • 1 15oz. can Canelli beans, drained
  • 2 tsp. salt, more or less to taste
  • 1/2 tsp. black pepper
  • 1 cup ditalini pasta
  • parmesan cheese for topping
  • In a large pot over medium heat, cook ground beef until done. Drain and return to the stove.

  • Once the beef is cooked, add onions, carrots, celery, and garlic. Saute vegetables for 3-4 minutes.

  • Next, Add tomato sauce, beef broth, canned tomatoes, basil, oregano, salt and pepper. Bring this to a boil and let simmer for 10 minutes.

  • While soup is simmering, bring a small pot of water to boil and cook noodles according to the package directions until al-dente.

  • Once soup has simmered, stir in the kidney and cannellini beans and cook until these are heated through. Check the seasoning and add more water if you want a thinner soup.

  • Drain pasta and add to the soup and stir to combine.

  • Top with parmesan cheese and serve immediately. Enjoy!

Keyword Olive Garden Pasta E Fagioli Soup

April King

Hi I’m April! I’ve been married to my husband, Brent for 17 years, and we have 3 kids who keeps us on our toes. I love to create easy, simple, yet delicious family friendly recipes. If I’m not in the kitchen you can find me in the carpool lane, dance recitals, sitting on the football field, or chasing our busy toddler.

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