Olive Garden Pasta e Fagioli

Why You’ll Love This Recipe

I love how filling and flavorful this soup is. It’s one of those perfect one-pot meals that checks all the boxes: protein, veggies, pasta, and bold Italian herbs. It’s budget-friendly, feeds a crowd, and reheats beautifully — making it ideal for leftovers or meal prep. Every spoonful is a warm, rich bite that feels like comfort in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

▢ 1 pound lean ground beef
▢ 1 medium onion, chopped
▢ 3 celery sticks, finely chopped
▢ 2 medium carrots, peeled and finely chopped
▢ 4 cloves garlic, minced
▢ 1 (14 oz) can diced tomatoes, with juices
▢ 1 (14 oz) can crushed tomatoes
▢ 1 (14 oz) can red kidney beans, drained
▢ 1 (14 oz) can cannellini or great northern beans, drained
▢ 4 cups chicken broth
▢ ½ tablespoon red wine vinegar
▢ ½ tablespoon sugar (optional, for balance)
▢ ½ teaspoon Italian seasoning
▢ 1 teaspoon dried oregano
▢ 1 teaspoon dried basil
▢ ¼ teaspoon crushed red pepper flakes (optional)
▢ ¾ cup uncooked ditalini pasta
▢ Salt and pepper, to taste

Directions

1. I start by browning the ground beef in a large soup pot or Dutch oven over medium-high heat, breaking it apart as it cooks. I leave the fat in for flavor, but you can drain it if preferred.

2. I add the chopped onion, celery, carrots, and garlic to the pot. I cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.

3. I pour in the diced and crushed tomatoes, both types of beans, chicken broth, red wine vinegar, sugar, and all the dried herbs and spices. I stir everything together and bring it to a boil over high heat.

4. Once boiling, I reduce the heat to low and let the soup simmer with the lid slightly ajar for 15–20 minutes.

5. I stir in the uncooked ditalini pasta and continue simmering for another 15–20 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
   If I’m making this for leftovers, I cook the pasta separately and add it to individual bowls just before serving to keep it from getting mushy.

6. I taste the soup and season it with salt and pepper as needed before serving hot.

Servings and Timing

This recipe makes 6 generous servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• I’ve used ground turkey or Italian sausage in place of beef for a different twist.

• For a vegetarian version, I skip the meat and use vegetable broth.

• Sometimes I stir in a handful of spinach or kale at the end for added greens.

• I swap ditalini with elbow or small shells if that’s what I have on hand.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days. If I’ve added the pasta to the whole pot, I expect it to soak up some liquid — but I just stir in a splash of broth or water when reheating.
To reheat, I warm it gently on the stove over medium heat or microwave individual portions.
This soup also freezes well (without pasta). I freeze the base, then cook pasta fresh when serving.

FAQs

Can I make this soup ahead of time?

Yes, I often make the soup base the day before and either cook the pasta separately or add it just before serving.

What’s the difference between this and minestrone?

While both are Italian-style soups, pasta e fagioli is more bean-forward and typically uses meat, while minestrone includes more vegetables and is usually vegetarian.

Can I use fresh tomatoes instead of canned?

You can, but I prefer canned for convenience and a richer flavor, especially in soups.

Is the sugar necessary?

Not really — I use it to round out the acidity of the tomatoes, but it’s optional.

How do I keep the pasta from getting soggy in leftovers?

I cook the pasta separately and add it just before serving. That way, it stays firm even after reheating.

Conclusion

This Olive Garden Pasta e Fagioli is one of my favorite copycat recipes — it’s warm, hearty, and full of savory depth. I love how simple it is to make, yet it tastes like it simmered all day. Whether I serve it with crusty bread or a fresh salad, it’s always a cozy, satisfying meal that everyone enjoys.