Olive Garden Pasta e Fagioli - Hearty Italian Bean and Pasta Soup
This hearty Italian soup combines tender ground beef, mixed beans, and pasta in a rich tomato broth seasoned with Italian herbs. A comforting copycat of Olive Garden's popular soup, it features a medley of vegetables including onions, carrots, and celery that create a satisfying base. The combination of kidney beans and great northern beans adds protein and fiber, while the pasta makes it a complete meal. Perfect for cold days or when you want a restaurant-quality soup at home, this recipe delivers all the familiar flavors in a warming, filling bowl.
Ingredients
- 2 tbsp olive oil
- ½ lb lean ground beef
- 1 ½ cups yellow onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tbsp garlic, minced
- 2 cups canned tomato sauce
- 6 cups low-sodium chicken broth
- 1 cup canned tomatoes, diced
- 2 tsp granulated sugar
- 1 tbsp Italian seasoning
- salt
- freshly ground black pepper
- 1 cup dry short pasta
- 1 ½ cup dark red kidney beans, drained and rinsed
- 1 ½ cup great northern beans, drained and rinsed
- Parmesan cheese, for serving(optional)
- 3 tbsp fresh parsley, minced
Instructions
- 1
Heat olive oil in a large Dutch oven over medium-high heat and cook ground beef, crumbling and stirring occasionally until cooked through
- 2
Drain fat from beef and set aside
- 3
Add onions and garlic to the pot and saute until tender
- 4
Add celery and carrots and saute for 1 minute longer
- 5
Add chicken broth, tomato sauce, canned tomatoes, sugar, Italian herbs, and cooked beef, then season with salt and pepper to taste
- 6
Bring to a boil, then reduce heat to medium-low, cover and simmer until vegetables are soft
- 7
Prepare pasta according to package directions, cooking to al dente
- 8
Add cooked and drained pasta along with kidney beans and great northern beans
- 9
Cook for 1 minute longer
- 10
Stir in parsley and serve warm with grated cheese
Tips
Drain the beef well after cooking to prevent the soup from becoming greasy and maintain a clean broth.
Cook pasta separately and add just before serving to prevent it from becoming mushy during storage.
Thin the soup with additional broth or water if it becomes too thick, especially when reheating leftovers.
Good to Know
Refrigerate for up to 4 days in airtight container. Pasta may absorb liquid, so add broth when reheating.
Can be made 1 day ahead without pasta. Add cooked pasta when reheating to serve.
Serve hot with grated Parmesan cheese and crusty bread on the side.
Common Mistakes
Don't add pasta too early or it will become mushy and absorb all the broth
Drain beef fat thoroughly to avoid greasy soup
Substitutions
FAQ
Can I make this soup vegetarian?
Yes, omit the ground beef and use vegetable broth instead of chicken broth. Add extra beans or diced mushrooms for protein and texture.
How long will this soup keep in the refrigerator?
The soup will keep for up to 4 days refrigerated. The pasta may absorb liquid, so add extra broth when reheating.
Can I freeze pasta e fagioli?
Best to freeze without the pasta as it becomes mushy when thawed. Freeze the soup base for up to 3 months and add fresh cooked pasta when serving.