This Olive Garden Pasta Fagioli Soup is a rich, comforting, and budget-friendly recipe that mirrors the flavors of the restaurant’s popular dish. Bursting with ground beef, tender beans, hearty vegetables, and ditalini pasta, this soup is a delicious example of rustic Italian-American cuisine. It’s easy to prepare in under an hour and perfect for feeding a hungry family or prepping for a week of lunches.
This recipe balances the savory depth of a slow-simmered stew with the convenience of a one-pot meal. With just the right amount of seasoning and texture, it offers a satisfying bite in every spoonful. Whether you’re cooking for a cozy night in or making a hearty dish for guests, this soup hits the mark.
Why You’ll Love This Pasta Fagioli
- Tastes just like the Olive Garden classic
- One-pot meal that’s easy to cook and clean up
- Ready in under 45 minutes
- Freezer-friendly and perfect for meal prep
- Family-approved comfort food
Preparation Phase and Tools to Use
Before cooking, gather your ingredients and tools. Doing this upfront makes the process quicker and smoother.
Essential Tools and Equipment
- Large soup pot or Dutch oven – Ideal for holding all the ingredients and allowing them to simmer evenly
- Chef’s knife and cutting board – For chopping vegetables with precision
- Wooden spoon or spatula – Useful for stirring without scratching your pot
- Measuring cups and spoons – Ensures accurate seasoning and ingredient proportions
- Ladle – Makes serving the soup easier and less messy
Each of these tools plays a role in preparing this soup efficiently and effectively. A quality soup pot is especially important for building flavor through proper browning and simmering.
Preparation Tips
- Use a mix of ground beef and Italian sausage for extra flavor
- Dice vegetables uniformly to ensure even cooking
- Drain canned beans to control the soup’s consistency
- Adjust seasoning as you go – taste frequently
- If storing leftovers, cook the pasta separately to avoid sogginess
Ingredients List
Organized for easy access during prep and cooking.
Proteins:
- 1 lb ground beef
(Optional: Use ½ lb ground beef + ½ lb Italian sausage for added flavor)
Vegetables and Aromatics:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 stalks celery, sliced
- 1–2 cups carrots, diced or sliced
- 3 cloves garlic, crushed
Seasonings:
- 1½ teaspoons dried basil
- 2 teaspoons Italian seasoning
- 1 tablespoon brown sugar
- Pinch of red pepper flakes
- Salt and black pepper, to taste
Liquids:
- 1 can (15 oz) diced tomatoes
- 3 cans (8 oz each) tomato sauce
- 4 cups beef broth or chicken broth
- 1 cup water (optional, for thinning)
Beans and Pasta:
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) Great Northern or cannellini beans, drained
- 1 cup ditalini pasta
Optional Garnishes:
- Fresh or dried parsley
- Grated Parmesan cheese
Step-by-Step Instructions
- Heat olive oil in a large soup pot over medium heat.
- Brown the ground beef (or beef and sausage mix), breaking it apart until fully cooked.
- Add onion, celery, and carrots. Cook for 5 minutes, stirring occasionally until vegetables begin to soften.
- Stir in crushed garlic and cook for 1 minute until fragrant.
- Add the herbs and spices: basil, Italian seasoning, brown sugar, and red pepper flakes.
- Pour in diced tomatoes, tomato sauce, and broth. Stir well and bring the mixture to a boil.
- Season with salt and pepper to taste.
- Add the drained beans and allow the soup to continue boiling.
- Stir in the ditalini pasta, cooking until al dente (about 8 to 10 minutes).
- Adjust consistency by adding water if the soup thickens too much.
- Serve hot, garnished with parsley and grated Parmesan if desired.
Serving Suggestions for Pasta Fagioli
This Olive Garden Pasta Fagioli Soup is a complete meal on its own, but you can elevate it further with thoughtful presentation and a few complementary additions. Whether serving a weeknight dinner or a casual gathering, these ideas bring out the best in your soup.
- Top with Parmesan: A sprinkle of freshly grated Parmesan adds richness and depth.
- Add a drizzle of olive oil: A swirl of high-quality extra virgin olive oil enhances the savory base.
- Serve with crusty bread: Use Italian bread or garlic toast to scoop up every bite.
- Offer fresh herbs on the side: Chopped parsley or basil adds freshness and color.
- Add crushed red pepper: For spice lovers, a dash of heat customizes each bowl.
Serving this soup in warm bowls helps keep it hot longer, while offering toppings on the side allows guests to personalize their portions.
Common Mistakes to Avoid and How to Perfect It
Even the best recipes can fall flat without careful attention to detail. Here’s how to avoid common pitfalls and ensure your pasta e fagioli comes out just right every time.
1. Overcooking the Pasta
Problem: Adding the pasta too early can lead to mushy, overcooked noodles.
Solution: Add pasta only when the soup is at a steady boil and time it according to the package directions—typically 8 to 10 minutes. For meal prep, cook pasta separately and add it to each serving.
2. Skipping the Browning Step
Problem: Not browning the meat properly leaves the soup lacking in flavor.
Solution: Take time to brown the ground beef thoroughly. This builds a deep, savory base that defines the entire dish.
3. Underseasoning
Problem: The soup turns out bland or flat.
Solution: Taste at each stage and adjust salt, pepper, and herbs accordingly. Remember, canned tomatoes and broth vary in salt content.
4. Using Too Much Liquid
Problem: The soup becomes thin and watery.
Solution: Add only enough broth to cover ingredients comfortably. If the soup thickens too much after adding pasta, use water or extra broth to adjust.
5. Not Draining the Beans
Problem: Excess bean liquid waters down the soup and affects the taste.
Solution: Drain and rinse beans to eliminate starchy liquid and excess sodium.
6. Skipping Aromatics
Problem: The soup lacks dimension.
Solution: Do not omit garlic, onions, and celery. These aromatics are essential to building traditional flavor.
Side Dish Recommendations
Pairing this hearty soup with the right side dish turns it into a satisfying, well-rounded meal. Here are eight excellent choices that complement the rustic Italian flavors.
1. Garlic Breadsticks
Soft, buttery, and packed with garlic flavor, these are a classic companion to any Italian soup. Serve them warm for dipping.
2. Caesar Salad
A crisp Caesar salad provides freshness and contrast. The creamy dressing pairs well with the tangy tomato broth.
3. Caprese Salad
Sliced fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze adds a light, elegant starter to the meal.
4. Bruschetta
Toasted bread topped with diced tomatoes, garlic, and olive oil is simple and flavorful. A great textural contrast to soup.
5. Roasted Broccoli
Oven-roasted broccoli with olive oil and garlic offers a healthy, earthy side dish that’s quick to make.
6. Mozzarella Sticks
Crispy on the outside, gooey on the inside, mozzarella sticks bring cheesy indulgence and are a favorite among kids and adults alike.
7. Antipasto Platter
Combine olives, salami, artichokes, marinated mushrooms, and cheese for a classic Italian appetizer spread.
8. Stuffed Mushrooms
Baked mushrooms filled with breadcrumbs, cheese, and herbs offer a savory bite that pairs wonderfully with the soup’s rich base.
Each of these side dishes enhances the experience of eating Olive Garden Pasta Fagioli Soup. Depending on the occasion—family dinner, holiday lunch, or casual gathering—mix and match to create a balanced and satisfying Italian-inspired meal.
In the final section, we’ll cover helpful tips for storing and reheating your soup, answers to frequently asked questions, and a summary to wrap it all up.
Recipe Tips for Best Results
Making Olive Garden Pasta Fagioli Soup at home is straightforward, but a few expert tips will help you take it from good to great. These small details improve flavor, texture, and the overall cooking experience.
- Cook pasta separately if storing: Pasta continues to absorb liquid as it sits. For leftovers or meal prep, boil pasta separately and add it to each bowl when serving.
- Use both beef and sausage for depth: A mix of ground beef and Italian sausage adds layers of flavor that mimic the restaurant version more closely.
- Taste and adjust seasoning: Every broth and canned tomato brand is different. Taste the soup before serving and adjust salt, pepper, or spices as needed.
- Use quality broth: Homemade or low-sodium store-bought broth enhances flavor without overpowering the dish with salt.
- Don’t skip the sugar: A small amount of brown sugar balances the acidity of the tomatoes without making the soup sweet.
- Add fresh herbs at the end: Sprinkle in chopped parsley or basil before serving to add a pop of freshness and color.
These strategies ensure that every bowl is flavorful, balanced, and satisfying.
Storage and Reheating Instructions
This soup is excellent for leftovers and meal prep. It freezes well and tastes even better the next day as the flavors continue to develop.
Refrigerator Storage
- How to store: Let the soup cool completely before transferring it to airtight containers.
- Shelf life: Store in the refrigerator for up to 4 days.
- Pasta tip: If the pasta is in the soup, you may notice it continues to absorb liquid. Add a splash of broth or water when reheating to restore the consistency.
Freezer Storage
- How to freeze: Cool the soup and transfer to freezer-safe containers or zip-top bags. Leave space at the top for expansion.
- Freezer life: Freeze for up to 3 months.
- Reheat instructions: Thaw in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through. Add fresh pasta to avoid a mushy texture.
Reheating
- Stovetop: Reheat in a pot over medium heat. Stir occasionally and add broth or water as needed.
- Microwave: Heat in a microwave-safe bowl, loosely covered. Stir halfway through to distribute heat evenly.
Proper storage keeps this soup convenient and flavorful long after the initial meal.
Frequently Asked Questions (FAQs)
Can I use different types of pasta?
Yes, ditalini is traditional, but other small pasta like elbow macaroni, small shells, or orzo work well. Stick with short shapes for the best texture and consistency.
Is this soup spicy?
It has a mild kick from red pepper flakes, but you can adjust the spice level to your preference. Omit the flakes for a mild version or add extra for more heat.
Can I make this vegetarian?
Absolutely. Omit the meat and use vegetable broth instead of beef or chicken broth. Double up on beans for extra protein and richness.
Can I make it in a slow cooker?
Yes. Brown the meat and aromatics first, then transfer everything except the pasta to a slow cooker. Cook on low for 6 to 8 hours. Add cooked pasta just before serving.
How do I keep the pasta from becoming mushy?
Cook the pasta separately and add it to each serving when ready to eat. This prevents it from absorbing too much liquid during storage.
Is it gluten-free?
Not as written, but it can easily be made gluten-free by using gluten-free pasta and ensuring your broth is gluten-free as well.
These answers cover the most common concerns and make it easier to adapt the recipe to suit your needs.
Conclusion
This Olive Garden Pasta Fagioli Soup is a comforting, hearty dish that brings the familiar flavors of the restaurant into your home kitchen. Whether you’re preparing a weeknight meal, feeding a crowd, or freezing portions for later, this recipe offers versatility, bold flavor, and easy preparation.
Its perfect balance of protein, fiber, and vegetables makes it a complete meal in one pot. With a few practical tips, thoughtful sides, and proper storage, this soup can become a regular part of your dinner rotation.
If you’re looking for more Italian-style comfort food or Olive Garden-inspired recipes, check out our related dishes below.
Related Recipes
- Homemade Zuppa Toscana Copycat
- Italian Wedding Soup
- Classic Minestrone Soup
- How to Make Garlic Breadsticks
For more ideas and meal inspiration, visit our main recipe index or explore our Italian-American category.
Olive Garden Pasta Fagioli Soup
Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef or ½ lb ground beef + ½ lb Italian sausage
- 1 large onion diced
- 3 stalks celery sliced
- 1 –2 cups carrots sliced or diced
- 3 cloves garlic crushed
- 1½ teaspoons dried basil
- 2 teaspoons dried Italian seasoning
- 1 tablespoon brown sugar
- Pinch of red pepper flakes
- 1 can 15 oz diced tomatoes
- 3 cans 8 oz each tomato sauce
- 4 cups beef broth or chicken broth or 1 tsp bouillon per cup of water
- 1 cup additional water if needed
- Salt and pepper to taste
- 1 can 15 oz kidney beans, drained (light or dark)
- 1 can 15 oz Great Northern or cannellini beans, drained
- 1 cup ditalini pasta
- Parsley dried or fresh (optional, for garnish)
- Parmesan cheese optional, for serving
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add the ground beef (or beef and sausage mix) and cook until browned, breaking it apart as it cooks.
- Add the diced onion, celery, and carrots. Cook for 5 minutes, stirring occasionally. Add crushed garlic and cook for 1 more minute.
- Stir in the dried basil, Italian seasoning, brown sugar, and red pepper flakes.
- Add the diced tomatoes, tomato sauce, and broth. Stir well and bring to a boil. Taste and season with salt and pepper.
- Add the drained beans and continue boiling.
- Once boiling, stir in the ditalini pasta and cook until pasta is al dente, according to package directions (usually 8–10 minutes).
- If soup thickens too much, add up to 1 cup additional water to reach your desired consistency.
- Serve hot, garnished with parsley and freshly grated Parmesan cheese if desired.
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