Olive Garden Pasta e Fagioli

Bowl of pasta e fagioli soup with beans, pasta, beef, and veggies in tomato broth.

3.67 from 3 votes

This Olive Garden Pasta e Fagioli copycat is a hearty, flavorful soup packed with beef, beans, pasta, and vegetables. Hearty comfort food is perfect for cozy meals at home!

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Soup

Cuisine: American, Italian

Servings: servings

Calories: 490kcal

Author: Jennifer Fishkind

Ingredients

1 pound ground beef
1 medium onion diced
2 medium carrots diced
2 celery stocks, diced
2 garlic cloves minced
5 cup 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

Instructions

Add the ground beef to a large pot over medium heat. Using a wooden spoon, break it into bite-sized pieces and continue to cook until browned. Transfer the meat to a plate lined with paper towels.
1 pound ground beef
Stir in the onion, carrots, celery, and garlic into the pot. Cook until the onions soften, about 5 to 8 minutes. Mix in the garlic and cook for an additional minute.
1 medium onion, 2 medium carrots, 2 celery, 2 garlic cloves
Add in the ground beef, chicken stock, tomato sauce, diced tomatoes, kidney beans, cannellini beans, Italian seasoning, onion powder, garlic powder, bay leaf, salt, and pepper. Bring the mixture up to a simmer. Reduce the heat to low and allow it to continue to cook for 20 minutes.
5 cup chicken stock, 29 ounce can tomato sauce, 15.5 ounce can red kidney beans, 15.5 ounce can cannellini beans, 14.5 ounce can diced tomatoes, 1 tablespoon Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 bay leaf, Salt and pepper
Bring a medium pot of water to a boil, add the pasta, and cook for 10 to 12 minutes until al dente. Stir the pasta into the soup.
1 cup ditalini pasta

Notes

Storage :

To Store: Olive Garden Pasta e Fagioli should be stored in an airtight container in the refrigerator for 3-4 days.
To Freeze: Place leftovers in a freezer-safe airtight container, leaving room at the top for the liquid to expand as it freezes. Freeze for 2-3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Single servings can be reheated in the microwave in 45-60 increments until thoroughly warmed. If reheating all leftovers, heat on the stovetop on medium to low, stirring frequently, until heated. You may need to add some chicken stock to thin the soup back out.

Tips:

Omit the meat and add more veggies like spinach or kale. Add spinach just before serving as it wilts quickly. Kale can be added with the pasta for a bit more cooking time, becoming tender as it cooks.
For a creamier soup, you can add a leftover parmesan rind while cooking for extra flavor, blend ½ cup of beans and stir them back in, or mix in ½ cup of heavy cream (tempering it with some broth first to prevent curdling).
You add more meat or even double the amount, but keep in mind that you may need to additional broth as well to account for it.
Make the soup ahead of time so the flavors can meld together and the pasta soaks up the soup broth. Just remember to account for storage time in the fridge.

Nutrition