Allow me to introduce you to one of my favorite soups ever… pasta e fagioli. This Italian classic is loaded with beef, veggies, pasta, and beans — comfort food in a bowl!
Soup goes hand in hand with my childhood. My mom would cook soup almost every day, and if I ever looked in the fridge and didn’t see a big pot of it, I’d be concerned. My love for soup has translated over into my own home now (we have over 50 soup recipes on the site… can you tell I’m obsessed?). As a mom, I love soups because they are filling, nutritionally balanced, and perfect for meal prepping throughout the week.
And now on to this pasta e fagioli recipe! When I was pregnant with Jacob, I craved this soup so badly that we went to Olive Garden almost every week. It is my all-time favorite dish at the restaurant. After spending too much time and money eating out, I finally created this copycat recipe to satisfy my cravings — and you guys, it’s a winner. The flavors are even more amazing, and I know every single ingredient that’s going in. I’m so excited for you to try it!
What Is Pasta e Fagioli Soup?
Pasta e fagioli is a traditional Italian soup literally translating to “pasta and beans.” It was known as a peasant dish because the ingredients were cheap and easily accessible, but it quickly gained popularity when it was introduced to America in the 20th century through the restaurant chain Olive Garden. Today, there are many regional variations of this soup in Italy, but the staples are a tomato-based broth, sautéed veggies, pasta, and beans. I’m sure the Olive Garden version isn’t authentic, but it’s the one that I’m obsessed with!
How To Make Pasta e Fagioli Soup
I love this pasta e fagioli recipe because it’s so quick to make, and there are barely any dishes to wash at the end. My fellow moms get it — we’ll take any minute of free time we can get!
- Cook the beef: In a Dutch oven or large pot over medium heat, cook the ground beef until it is browned, breaking it up. Leave the fat in the pot.
- Sauté the veggies: Add the chopped carrots, onions, celery, and garlic to the same pot and sauté them until softened.
- Add the other ingredients and simmer: Add the diced tomatoes, tomato sauce, beans, chicken broth, and seasonings. Bring the soup to a boil, then reduce the heat to low and simmer for about 10 minutes.
- Cook the pasta: Add the pasta and cook for another 10 minutes, or until it is al dente. Serve the soup warm and enjoy!
Hot tip: Make this soup vegetarian by omitting the ground beef and swapping the chicken broth for vegetable broth.
Ingredient Variations
I’m sure not one to stick perfectly to recipes, so I encourage experimenting (especially with soups — they’re so forgiving!). Try out any of these variations to make a personalized pasta e fagioli.
- Protein: Add in finely diced pancetta or bacon along with the ground beef for even more savory flavor. If you’re not feeling ground beef, swap it for Italian sausage.
- Veggies: Stir in spinach or chopped kale at the end for your daily dose of greens.
- Beans: For a bit more heartiness (and to stick to tradition), swap the Great Northern beans for cannellini beans.
- Pasta: I think ditalini is one of the cutest pasta shapes out there, so it gives me a kick to add it to soups. If you can’t find ditalini, use any small pasta like orzo, elbow macaroni, small shells, acini di pepe, or tubetti.
Tips for the Best Pasta e Fagioli Soup
Now, I may not be Italian by blood, but I definitely feel Italian at heart. Over the many years of making this soup, here are my main takeaways for taking it to the next level.
- Use homemade broth. Store bought chicken broth simply doesn’t compare to the homemade version. It’s easier to make than you think, and the flavors create the perfect base for your soup.
- Sauté the veggies in the beef fat. Speaking of *flavors*, I omit the traditional olive oil in this recipe and take advantage of all the savory goodness in the beef fat instead. If you’re worried about the amount of fat, use lean ground beef (90-95%).
- Elevate the broth (optional). When I’m feeling extra fancy, I sneak in a couple bay leaves and a Parmesan rind when the soup is simmering. To brighten up the flavors, a splash of red wine vinegar does the trick. If you’re craving spice, add a pinch of red pepper flakes.
- Season to taste. As with all soups, the amount of seasoning you add depends on the broth. Start off with a pinch of salt, then adjust accordingly.
- Garnish the soup. A sprinkle of fresh herbs and cheese goes a long way! I love topping the soup with fresh rosemary, parsley, basil, grated Parmesan, or Romano cheese.
Ways To Serve
I could devour bowls of pasta and fagioli soup on its own, but my favorite way to enjoy it is with crusty bread or sourdough bread or another Olive Garden classic- breadsticks! And of course — as all my fellow Olive Garden fans know — there’s no better combo than soup and salad. Dig into an ultimate garden salad or a Caesar salad for a crunchy and refreshing accompaniment.
Storage & Reheating
Honestly, I look forward to leftovers the most when I make pasta e fagioli soup — it stores and reheats so well. Keep in mind that the pasta will continue to absorb liquid over time, so you may need to add more broth when reheating.
- Storage: Store leftover soup for up to three days in a covered pot or an airtight container in the fridge. I don’t recommend freezing the soup, as the texture will change.
- Reheating: Gently reheat the leftovers on the stove or in the microwave until steaming.
More Olive Garden Copycat Recipes
- Breadsticks — Fluffy, chewy, and perfect for dipping
- Minestrone Soup — One of my favorite soups EVER
- One-Pot Zuppa Toscana Soup — Creamy broth with sausage, potatoes, and kale
- Chicken Gnocchi Soup — Comfort food in a bowl (my husband Tim’s favorite)
Recipe
Ingredients
- 1 lb ground beef 90% lean
- 2 medium carrots diced into small cubes
- 1 medium onions finely diced
- 1 stalk celery finely diced
- 4 garlic cloves chopped or minced
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 15 oz canned Great Northern beans drained and rinsed
- 15 oz canned Kidney beans drained and rinsed
- 6 cups chicken broth
- 1/2 tbsp Italian seasoning
- 1 tsp salt adjust to preference
- 1/4 tsp black pepper adjust to preference
- 1 cup Ditalini pasta uncooked
Instructions
- Heat a large pot over medium heat. Add the ground beef and cook until it is just browned, breaking it into small pieces. There's no need to drain the fat.
- Add the diced carrots, onions, celery, and garlic into the pot with the ground beef. Sauté the veggies for about 8 minutes, or until they are softened.
- Pour in the diced tomatoes, tomato sauce, beans, and chicken broth. Add the Italian seasoning, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for about 10 minutes.
- Stir in the pasta and cook for an additional 10 minutes, or until the pasta is al dente.
- Serve the soup warm, garnished with fresh parsley and/or Parmesan cheese if desired.
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