Olive Garden Pasta Fagioli Soup
This hearty and comforting Pasta e Fagioli soup is inspired by Olive Garden’s beloved classic. Loaded with ground beef, beans, vegetables, and pasta, it’s a simple, satisfying Italian-style soup that's perfect for a cozy lunch or dinner.
Servings: 8
Calories: 300kcal
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.