Olive Garden Pasta e Fagioli is a hearty, comforting soup that blends tender pasta, creamy beans, fresh vegetables, and a flavorful tomato broth. It’s a classic Italian dish that feels like a warm hug in a bowl, perfect for chilly days or when you want something filling but not too heavy.
I love making this soup because it’s so simple to prepare but tastes like you’ve spent hours perfecting it. The combination of pasta and beans gives it a nice texture, while the garlic, onion, and herbs add just the right amount of zest. I usually add a sprinkle of Parmesan cheese on top, which brings everything together beautifully.
One of my favorite ways to enjoy Pasta e Fagioli is with a slice of crusty bread to dip into the broth. It makes for such a cozy meal, especially when shared with family or friends. Every time I make it, it reminds me of those casual dinners where everyone gathers around the table, ready to slow down and enjoy good food and great company.
Key Ingredients & Substitutions
Ground beef or Italian sausage: Using one of these adds hearty flavor and richness. For a lighter dish, swap with ground turkey or go veggie with plant-based meat alternatives.
Beans (kidney and cannellini): These give the soup creaminess and protein. If you don’t have both, use just one type or substitute with chickpeas or white beans.
Ditalini pasta: Small pasta works best so it blends with the soup. Elbow macaroni or small shells are great swaps if you can’t find ditalini.
Herbs (oregano, basil, thyme): These dry herbs give classic Italian aroma. Fresh herbs add brightness if available—just add them at the end to keep flavor fresh.
How Do You Get the Perfect Flavor and Texture in Pasta e Fagioli?
Sautéing the vegetables and meat is key to building rich flavor. Cook the beef or sausage first until browned, then soften veggies in the same pot. This adds depth to the broth.
- Don’t rush softening the veggies; 5 minutes lets their sweetness come out.
- Add herbs along with liquids for a well-rounded taste.
- Simmer the soup uncovered so flavors meld and the broth thickens slightly.
- Cook pasta al dente last to avoid mushiness; add it near the end of cooking.
Adjust salt and pepper at the end to get the seasoning just right. A sprinkle of Parmesan on top adds a nice finishing touch.
Equipment You’ll Need
- Large soup pot – I prefer this because it holds lots of ingredients and heats evenly.
- Wooden spoon or ladle – makes stirring and serving easy, and gentle on the pot.
- Measuring cups and spoons – for precise seasoning and liquids.
- Knife and cutting board – for chopping vegetables and herbs.
- Can opener – to easily open the beans and tomatoes.
Flavor Variations & Add-Ins
- Swap ground beef with turkey or sausage for a different flavor profile.
- Use different beans like chickpeas or black beans if you prefer a twist.
- Add chopped spinach or kale at the end for extra greens and nutrients.
- Sprinkle with crushed red pepper flakes or oregano for extra spice and aroma.
Olive Garden Pasta e Fagioli
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1/2 pound ground beef or Italian sausage
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups beef broth
- 1 1/2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 3/4 cup ditalini pasta (or small elbow macaroni)
- Freshly grated Parmesan cheese, for garnish
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This pasta e fagioli recipe takes about 10 minutes of prep time and 35 minutes to cook, so you can have a warm, delicious soup ready in under an hour. Most time is spent simmering for flavors to come together and cooking pasta just right.
Step-by-Step Instructions:
1. Brown the Meat:
Heat the olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon until browned and fully cooked, about 6-8 minutes. Drain any extra fat if needed.
2. Cook Vegetables:
Add the chopped onion, celery, and carrots to the pot. Sauté everything together until the vegetables soften, about 5 minutes. Then stir in the minced garlic and cook for another minute until you smell the garlic aroma.
3. Add Liquids and Beans:
Pour in the diced tomatoes (including juice), kidney beans, cannellini beans, beef broth, and water. Stir to mix everything well.
4. Season and Simmer:
Sprinkle in the oregano, dried basil, thyme, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer uncovered for 20 minutes. This helps all the flavors blend nicely.
5. Cook Pasta and Finish Soup:
Add the ditalini pasta and cook until tender, about 10-12 minutes. Taste the soup and add more salt or pepper if you want.
6. Serve:
Dish the soup into bowls. Top with freshly grated Parmesan cheese and chopped parsley. Serve warm with crusty bread for dipping.
Can I Use Frozen Ground Meat for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. This ensures even browning and helps avoid excess moisture in the soup.
Can I Make Pasta e Fagioli Ahead of Time?
Absolutely! The flavors often improve after sitting overnight. Store the soup in an airtight container in the fridge for up to 3 days. When reheating, you might need to add a splash of water or broth to loosen it up.
How Can I Make This Soup Vegetarian?
Simply omit the ground meat and use vegetable broth instead of beef broth. You can add extra beans or vegetables like zucchini or spinach to increase heartiness.
What’s the Best Way to Store Leftovers?
Keep any leftovers in a sealed container in the refrigerator for up to three days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.