Go Back
Olive Garden Pasta e Fagioli Recipe
Marigold Voss

Olive Garden Pasta e Fagioli

A rich and hearty Italian-style soup inspired by Olive Garden, made with tender beans, pasta, vegetables, and a flavorful tomato broth. Perfect for a comforting and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 People
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin preferred
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 1 cup Carrots diced
  • 1 cup Celery chopped
  • 1 lb Ground beef optional, can skip for vegetarian
  • 1 can Kidney beans drained and rinsed
  • 1 can White beans cannellini, drained
  • 2 cups Tomato sauce or crushed tomatoes
  • 4 cups Beef broth or vegetable broth
  • 1 tsp Italian seasoning dried mix
  • ½ tsp Black pepper to taste
  • ½ tsp Salt adjust as needed
  • 1 cup Ditalini pasta small pasta
  • 2 tbsp Fresh parsley chopped, for garnish

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cups

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and sauté until softened.
  3. Stir in garlic and cook for 30 seconds.
  4. Add ground beef and cook until browned, breaking it apart.
  5. Pour in tomato sauce and broth and stir well.
  6. Add kidney beans, white beans, Italian seasoning, salt, and black pepper.
  7. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  8. Add ditalini pasta and cook until tender.
  9. Taste and adjust seasoning as needed.
  10. Garnish with fresh parsley and serve hot.

Notes

  • For a vegetarian version, skip the beef and use vegetable broth.
  • You can cook pasta separately to prevent it from becoming too soft.
  • This soup tastes even better the next day.
  • Add chili flakes for a spicy kick.