Pasta Fagioli Soup (Olive Garden Copycat)

Introduction

 As an executive chef who’s spent time perfecting rustic Italian soups, I can honestly say: Pasta Fagioli is the soul of Italian kitchens. This Olive Garden-style version delivers that same rich, hearty comfort—with tender beans, savory beef, and al dente pasta—all in one satisfying bowl.

Why This Recipe Works

Ingredients for Recipe

1 lb ground beef: Choose lean for less grease, or swap with Italian sausage for more flavor
1 tablespoon olive oil: Helps sauté veggies and layer in flavor
1 medium onion, diced: Sweetens the base as it cooks
2 carrots, chopped: Classic mirepoix ingredient; adds natural sweetness
2 celery stalks, chopped: Adds subtle bitterness and crunch
3 cloves garlic, minced: Sauté gently to avoid bitterness
1 can (15 oz) red kidney beans, drained and rinsed: Adds hearty texture
1 can (15 oz) cannellini or great northern beans, drained and rinsed: Creamy bean contrast
1 can (28 oz) crushed tomatoes: Provides the soup’s rich base
1 can (15 oz) tomato sauce: Smoothes the texture
1 teaspoon dried oregano: Traditional Italian seasoning
1 teaspoon dried basil: Adds aromatic flavor
½ teaspoon thyme: Optional, but elevates the flavor depth
Salt and black pepper to taste: Season gradually
3½ cups beef broth or chicken broth: Adds savory richness
1 cup ditalini or small elbow pasta: Short pasta is ideal for hearty spoonfuls
Fresh parsley or parmesan (optional): Garnish for added freshness and richness

Step-by-Step Instructions

1. Sauté the aromatics: Heat olive oil in a large pot. Add onion, carrots, and celery. Cook 5–6 minutes until soft.
2. Brown the beef: Add ground beef. Break it apart and cook until browned. Drain excess fat for a lighter soup.
3. Add seasonings & tomatoes: Stir in garlic, oregano, basil, thyme, salt, and pepper. Add crushed tomatoes and tomato sauce. Let it simmer for 5 minutes to develop flavor.
4. Add broth & beans: Pour in broth and add both kinds of beans. Bring to a gentle boil, then reduce to a simmer for 15 minutes.
5. Cook the pasta separately: Boil pasta in a separate pot until al dente. Drain and set aside.
6. Assemble & serve: Stir cooked pasta into the soup just before serving. Garnish with parsley and parmesan if desired.

Chef’s Insight: Don’t let the garlic brown too much—just until fragrant, then stir in immediately.

Pro Tips & Common Mistakes to Avoid

Cook pasta separately to avoid mushy texture

Always brown the meat properly for deep flavor

Use low-sodium broth to control salt

 Don’t skip draining the beans—excess liquid can ruin the soup’s consistency

Avoid overcooking the veggies—keep them slightly firm for texture

Serving, Nutrition, Storage, Reheating & Freezing Guide

This soup serves beautifully with crusty garlic bread or a side Caesar salad. Each serving is around 350–400 calories, depending on add-ons. Refrigerate leftovers for up to 4 days. Reheat over medium heat, adding broth if needed. Freeze without pasta to maintain the best texture—just add fresh pasta when reheating.

This Pasta Fagioli Soup isn’t just a copycat—it’s a chef-approved upgrade that brings the warmth of an Italian kitchen to your table. It’s hearty, versatile, and downright addictive. Try it once, and you’ll crave it every season.