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Easy Copycat Olive Garden Pasta e Fagioli Soup

Close-up of a white bowl filled with hearty pasta fagioli soup, showing ditalini pasta, beans, and vegetables.
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You can make this hearty and comforting Pasta e Fagioli soup at home. This recipe mimics the popular Olive Garden version, featuring tender pasta, beans, vegetables, and a rich, savory tomato broth. It is a perfect weeknight Italian dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage (optional, omit for vegetarian)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 6 cups chicken or vegetable broth
  • 1/2 cup small pasta, like ditalini
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef or sausage, if using, and cook until browned. Drain off any excess fat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes (with their juice), cannellini beans, kidney beans, and broth. Bring the mixture to a simmer.
  5. Add the ditalini pasta to the simmering soup. Cook according to the pasta package directions, usually about 8 to 10 minutes, until the pasta is tender. Stir often to prevent sticking.
  6. Remove the pot from the heat. Stir in the Parmesan cheese until melted into the broth.
  7. Taste the soup and add salt and black pepper as needed.
  8. Serve hot with extra grated Parmesan cheese on top.

Notes

  • For a vegetarian version, skip the ground meat and use vegetable broth. You can add 1 cup of chopped mushrooms with the other vegetables for extra body.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months.
  • Use ditalini pasta for the most authentic texture, but small shells or elbow macaroni work as substitutes.

Nutrition

Find it online: https://frostedfancies.com/easy-pasta-fagioli-recipe-45-minute/