Olive Garden Pasta e Fagioli Recipe

If you’ve ever found yourself craving a cozy bowl of Olive Garden Pasta e Fagioli, you’re in for a treat! This homemade copycat brings all the classic flavors right to your kitchen: tender beef, hearty beans, comforting pasta, and a medley of colorful veggies swimming in a perfectly seasoned tomato broth. It’s one of those soups that practically gives you a hug with every spoonful, and I promise, it’s easier to make than you might expect. Skip the takeout and treat your family (or just yourself!) to this soothing one-pot wonder—your favorite restaurant classic with a delicious homemade touch.

Ingredients You’ll Need

One of the best things about Olive Garden Pasta e Fagioli is how every humble ingredient comes together to create something magically comforting. Each component plays a crucial role, from building a savory depth to adding pops of color and essential heartiness.

• Ground beef: Adds rich, meaty flavor and makes the soup satisfying enough to be a main course.
• Onion: Provides delicate sweetness and aromatic backbone as it sautés.
• Carrots: Deliver a bit of sweetness and vibrant color—don’t skip these!
• Celery: Offers crunch and a classic soup flavor base.
• Garlic: Infuses the broth with savory warmth; fresh minced is best.
• Chicken stock: Lends depth and a rich base for the soup to simmer in.
• Tomato sauce: Creates the signature rich, tomato-y broth you expect from Pasta e Fagioli.
• Red kidney beans: Adds texture and plant-based protein—don’t forget to drain them!
• Cannellini beans: Give a creamy, buttery bite that balances the heartier red beans.
• Diced tomatoes: Offer bursts of juicy, fresh tomato flavor in every bite.
• Ditalini pasta: Perfectly bite-sized and classic for this soup; other small pasta shapes work in a pinch.
• Italian seasoning: Brings together all the iconic Italian herbs in one simple step.
• Onion powder: Enhances the onion flavor for that unmistakable Olive Garden touch.
• Garlic powder: Layers in even more savory goodness alongside the fresh garlic.
• Bay leaf: Subtly seasons the broth as it simmers—just remember to remove it before serving.
• Salt and pepper: Simple but vital to round out all the flavors—taste and adjust before serving.

How to Make Olive Garden Pasta e Fagioli

Step 1: Brown the Beef

Start by setting a large pot or Dutch oven over medium heat. Add in your ground beef, breaking it up with a wooden spoon as it cooks. Sauté until the meat is fully browned and no longer pink, then transfer it to a plate lined with paper towels to drain off any excess fat. This step intensely boosts the flavor of your Olive Garden Pasta e Fagioli!

Step 2: Sauté the Vegetables

With just a little of the beef’s fat left in the pot, toss in the diced onions, carrots, celery, and garlic. Stir occasionally and let them cook until the onions turn translucent and the veggies just start to soften, about 5 to 8 minutes. These aromatics lay down the flavor foundation for your soup.

Step 3: Build the Broth

Return the cooked beef to the pot and add the chicken stock, tomato sauce, diced tomatoes, both beans, Italian seasoning, onion powder, garlic powder, bay leaf, and a generous pinch of salt and pepper. Stir everything together. Bring the pot to a gentle simmer, then reduce the heat and let it cook for about 20 minutes, so all those flavors can mingle and deepen—your kitchen will smell incredible!

Step 4: Cook the Pasta

Meanwhile, bring a separate pot of salted water to a boil. Add your ditalini pasta, cooking until just al dente (about 10 to 12 minutes). Drain well, then stir the cooked pasta right into your simmering soup. This keeps the noodles perfectly tender and prevents them from soaking up too much broth right away.

Step 5: Taste and Serve

Fish out the bay leaf and give your Olive Garden Pasta e Fagioli one last taste for seasoning—add another pinch of salt or pepper if needed. Now you’re ready to ladle up big, comforting bowls for everyone at the table!

How to Serve Olive Garden Pasta e Fagioli

Garnishes

The classic finishing touch is a generous shower of freshly grated Parmesan cheese, but you can take it a step further with a sprinkle of chopped fresh parsley or even a drizzle of good olive oil. These little extras add both flavor and a touch of restaurant-worthy flair to your Olive Garden Pasta e Fagioli.

Side Dishes

Nothing pairs better with this soup than warm, crusty bread—think Italian breadsticks or a big hunk of rustic sourdough for dunking. A crisp green salad with a punchy vinaigrette also makes a lovely counterpart, balancing the rich and hearty soup.

Creative Ways to Present

If you’re hosting, serve your Olive Garden Pasta e Fagioli in large mugs with small Italian sandwiches on the side, or ladle it into mini bread bowls for an extra dose of comfort. Scatter a few extra beans or a bit more grated cheese on top for an eye-catching finish that feels special (but is still easy peasy).

Make Ahead and Storage

Storing Leftovers

Leftover Olive Garden Pasta e Fagioli keeps beautifully in the fridge! Let the soup cool to room temperature, then ladle into airtight containers. It will stay fresh for up to 4 days—just know that the pasta may absorb a bit more broth, making it extra thick and cozy.

Freezing

If you want to freeze, it’s smart to store the soup and pasta separately, since noodles can get a tad mushy after reheating. Freeze the broth (with veggies, beef, and beans) in freezer-safe containers for up to 2 months, and just boil some fresh pasta when you’re ready to serve.

Reheating

Warm chilled (or thawed) Olive Garden Pasta e Fagioli gently on the stove over medium heat, adding a splash of water or broth if it’s thickened up. Stir in your cooked pasta just before serving so it keeps the best texture. Microwaving works too, especially for single servings!

FAQs

Can I use a different type of pasta?

Absolutely! While ditalini is traditional for Olive Garden Pasta e Fagioli, any small pasta shape (like elbow macaroni, small shells, or even mini penne) will do the trick—just keep an eye on the cooking time, as different shapes may cook a bit faster or slower.

How can I make this vegetarian?

Skip the beef and swap in extra beans or even a plant-based ground meat substitute. Use vegetable stock instead of chicken stock for a soup that’s still hearty, delicious, and every bit as comforting as the original.

Is this soup spicy?

Olive Garden Pasta e Fagioli is quite mild, but you can easily add some heat if you like! Toss in a pinch of red pepper flakes or a diced jalapeño when sautéing the veggies for a gentle kick.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté the vegetables on the stovetop first, then transfer everything (except the pasta) to your slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4, adding cooked pasta at the very end so it stays firm.

What toppings go well with this soup?

Classic grated Parmesan is a must, but extra toppings like chopped basil, parsley, a drizzle of extra-virgin olive oil, or even crunchy croutons can take your Olive Garden Pasta e Fagioli to the next level.

Final Thoughts

There really is something special about making Olive Garden Pasta e Fagioli at home—it’s comfort food at its absolute best, and your whole kitchen will be filled with irresistible aromas. Don’t be surprised if this recipe becomes a new family staple. Go ahead, grab your pot, and let’s bring a little of that Olive Garden magic to your own dinner table tonight!

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