Name: Olive Garden Pasta e Fagioli Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 medium onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 5 cups chicken stock; 29 ounce can tomato sauce; 15.5 ounce can red kidney beans, drained; 15.5 ounce can cannellini beans, drained; 14.5 ounce can diced tomatoes; 1 cup ditalini pasta; 1 tablespoon Italian seasoning; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 bay leaf; Salt and pepper to taste

There’s something wonderfully cozy about a big bowl of Pasta e Fagioli, especially when it’s done just right, like the Olive Garden Pasta e Fagioli Recipe. This soup is seriously the ultimate comfort food, blending hearty beans, tender pasta, and a savory tomato broth in a way that feels like a warm hug on a chilly day. Whenever I make this, it reminds me of those easy dinners shared with friends where everyone just relaxes and savors something delicious and homey.

What makes this Olive Garden Pasta e Fagioli Recipe stand out is how simple ingredients come together to create layers of flavor that you might not expect in a quick weeknight soup. Plus, it’s flexible enough to suit busy nights or when you want to impress guests with a homemade Italian classic. Trust me, once you nail this recipe, it’ll be a staple that you reach for again and again, especially when you want something comforting that doesn’t feel heavy.

Ingredients You’ll Need

These ingredients work together effortlessly — fresh veggies, savory beef, and hearty beans create the foundation, while Italian seasoning brings everything to life. When you shop, look for good quality canned tomatoes and beans to really boost the flavor without extra fuss.

Ground beef: I use lean ground beef to keep things from getting too greasy but still get that rich meaty flavor.
Onion: Fresh, diced onion builds that sweet, savory base for the soup.
Carrots: Adds subtle sweetness and texture — fresh is best here.
Celery stalks: For that classic mirepoix flavor, celery is a must to keep the broth aromatic.
Garlic cloves: Always fresh mince to get that punch of flavor without overpowering.
Chicken stock: Use a good quality or homemade stock for depth — it’s the heart of the soup.
Tomato sauce: I prefer plain tomato sauce; it keeps the flavors clean and lets the herbs shine.
Red kidney beans: Drained and rinsed, these add that creamy, earthy feel classic to pasta e fagioli.
Cannellini beans: These white beans are soft and mild, balancing the kidney beans nicely.
Diced tomatoes: I love the texture these bring to the soup, fresh bursts in every spoonful.
Ditalini pasta: The tiny tube pasta holds broth perfectly — make sure not to overcook it!
Italian seasoning: A simple blend of herbs that instantly transports you to Italy.
Onion powder: This amps up the onion flavor, especially since the fresh onion softens during cooking.
Garlic powder: Adds subtle, lasting garlic notes alongside fresh garlic.
Bay leaf: Slow-simmering with the soup boosts the depth and aroma — don’t forget to fish it out before serving!
Salt and pepper: To taste — seasoning is key, so adjust as you go.

Variations

One of the fun parts about the Olive Garden Pasta e Fagioli Recipe is how easy it is to tweak based on what you’ve got or prefer. I often switch up beans or try it with turkey to lighten things up, and honestly, the soup is forgiving enough to handle it all.

Vegetarian Version: Replace ground beef with extra beans or mushrooms, and swap chicken stock for vegetable stock. I’ve done this on busy nights and still got a rich, satisfying soup.
Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce if you like heat. Just a little transforms the bowl into something exciting.
Gluten-Free: Use gluten-free pasta—I’ve found some great ditalini alternatives at the store—and double-check your stock ingredients.
Extra Veggies: Sometimes I toss in zucchini or spinach near the end for a fresh boost and more color.

How to Make Olive Garden Pasta e Fagioli Recipe

Step 1: Sauté the Base

Start by browning the ground beef in a large pot over medium heat. I like to break it up with a wooden spoon so it cooks evenly, about 5-7 minutes until no pink remains. Drain excess fat if you want it lighter, then toss in your diced onion, carrots, and celery. Cook everything together for about 5 minutes until the veggies soften — this combo is where your flavor base begins, so let the aromatics do their magic without rushing.

Step 2: Add Garlic and Seasonings

Once your veggies look tender, stir in the minced garlic, Italian seasoning, onion powder, garlic powder, and bay leaf. Cook for about a minute more until the garlic is fragrant — don’t let it brown or burn, or it will taste bitter. This step layers in those classic Italian herb flavors that really make this soup sing.

Step 3: Build the Broth

Pour in the chicken stock, tomato sauce, diced tomatoes, and drained beans. Give everything a good stir, then bring to a gentle boil. Reduce the heat and let it simmer uncovered for 20-25 minutes so the flavors meld. Be sure to season with salt and pepper here—taste as you go because the flavors deepen during simmering.

Step 4: Cook the Pasta

Add the ditalini pasta about 10 minutes before you want to serve, stirring occasionally to prevent clumping. Keep an eye on it as cooking times can vary — you want the pasta tender but still firm to the bite (al dente). Overcooked pasta can get mushy, so it’s worth testing it early and often.

How to Serve Olive Garden Pasta e Fagioli Recipe

A white pot filled with thick tomato soup showing small pasta rings, red kidney beans, small carrot cubes, and ground meat in a rich red broth, a silver ladle lifting a scoop of the soup. Beside the pot, there is a white basket with slices of crusty bread wrapped in a white cloth. In the top left, three stacked white bowls with silver spoons lay on a white marbled surface, accompanied by fresh green parsley. A green cloth napkin and a wine glass with red liquid are in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my bowl with freshly grated Parmesan and a sprinkle of chopped fresh parsley for color and brightness. Sometimes, a drizzle of good olive oil or a twist of black pepper finishes it off beautifully — these simple touches make each bite special.

Side Dishes

Garlic bread or a crusty baguette works perfectly here — it’s great for dipping into the rich broth. On cooler nights, I like to pair it with a light green salad drizzled with lemon vinaigrette to balance the heartiness.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls — it feels extra indulgent and hand-held, which is always a crowd-pleaser. You could also ladle it into rustic ceramic bowls with an herb sprig on top to make a simple dish look festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3-4 days. The flavors actually improve overnight, but the pasta tends to soak up broth, so you might want to loosen the soup with a splash of stock or water when reheating.

Freezing

This Olive Garden Pasta e Fagioli Recipe freezes well — just leave out the pasta if you plan to freeze, add it when reheating. I portion it out into freezer-safe containers and it keeps for about 2-3 months, so you have a ready-to-go meal whenever you need a comforting fix.

Reheating

Reheat the soup gently on the stove over medium-low heat, adding extra broth if needed to prevent it from thickening too much. If you froze it without pasta, cook the pasta fresh, then combine before serving for the best texture.

FAQs

Can I make the Olive Garden Pasta e Fagioli Recipe vegetarian?

Absolutely! Swap out the ground beef for mushrooms or extra beans and use vegetable stock instead of chicken stock. The soup stays just as hearty and flavorful, and it’s a fantastic option if you want to keep it meat-free.
What type of pasta works best in this soup?

Ditalini pasta is traditional because its small tube shape holds the broth well, but you can also use small elbow macaroni, or even broken spaghetti in a pinch. Just aim for a pasta that cooks quickly and doesn’t overpower the beans.
Can I prepare this soup in a slow cooker?

Yes! Brown the beef and sauté veggies first, then add everything except pasta to the slow cooker. Cook on low 6-8 hours or high 3-4 hours, adding cooked pasta just before serving to keep it from getting mushy.
How do I prevent the pasta from getting mushy?

Add the pasta late in the cooking process, about 10 minutes before serving, and watch it closely while it cooks. Alternatively, cook the pasta separately and stir it in just before serving for perfect texture.
Is it better to use canned or fresh tomatoes?

I use canned diced tomatoes here for their consistent texture and flavor, but if you have really ripe fresh tomatoes, you can peel and dice them as a fresh alternative. Just remember that canned tomatoes help keep a smooth, unified broth.

Final Thoughts

Honestly, this Olive Garden Pasta e Fagioli Recipe is one of those dishes that’s both comforting and surprisingly simple to make at home. It’s a recipe I turn to when I want a taste of classic Italian hospitality without leaving my kitchen. I hope you enjoy making it as much as I do — and that it becomes your go-to when you crave a warm, hearty bowl of soup that’s packed with flavor and heart.