Craving the warm, savory flavors of Olive Garden’s iconic Pasta e Fagioli? This homemade Pasta e Fagioli (literally “pasta and beans”) brings restaurant-quality flavor straight to your kitchen—rich, rustic, and packed with ground beef, vegetables, tender beans, and tiny pasta in a herbed tomato broth. It’s hearty enough to be a meal on its own and comes together with simple ingredients in under an hour.
This classic Italian-American soup is inspired by a humble peasant dish with deep roots in Italian cuisine, where beans and pasta were pantry staples. Olive Garden made it famous in the U.S. with a thicker, meatier version—and this copycat recipe nails the balance of savory, satisfying, and family-friendly.
Ingredients Overview: Why Each One Matters
This dish is as much about technique as it is about ingredients. Here’s how each component contributes to the flavor and texture:
Ground Beef
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Adds savory richness and heartiness. Use 80/20 ground beef for balance or leaner 90/10 to reduce grease.
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Ground turkey or Italian sausage are excellent substitutes for variation.
Vegetables (Mirepoix)
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A traditional base of onion, carrot, and celery adds sweetness, depth, and body.
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Finely diced for even cooking and to mimic the restaurant texture.
Garlic
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Infuses the broth with that unmistakable aromatic depth.
Tomatoes
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A combo of diced tomatoes and tomato sauce forms the robust tomato broth.
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Tomato paste can be added for extra richness and color.
Beans
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The “fagioli” part of the dish—use cannellini beans (white kidney) and dark red kidney beans, both drained and rinsed.
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These provide protein, fiber, and creamy texture.
Broth
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Beef broth enhances the richness. Use low-sodium to control salt levels.
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Vegetable broth can be used for a lighter taste.
Ditalini Pasta
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A small, tube-shaped pasta that cooks quickly and holds its texture in soup.
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Can be swapped for small shells, elbow macaroni, or orzo.
Herbs & Seasoning
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Basil, oregano, thyme, and bay leaf give this soup a distinct Italian flavor.
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Salt and black pepper to balance, with a dash of crushed red pepper if you want heat.
Olive Oil
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Used to sauté vegetables and adds a fruity, savory base.
Step-by-Step Instructions: How to Make Pasta e Fagioli Like Olive Garden
This one-pot meal is easy to make and comes together quickly.
Step 1: Sauté the Aromatics
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In a large Dutch oven or soup pot, heat 1 tbsp olive oil over medium heat.
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Add:
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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Cook for 5–7 minutes until softened and lightly golden.
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Stir in 3 cloves garlic, minced, and cook 1 minute more.
Step 2: Brown the Beef
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Add 1 lb ground beef and cook until browned, about 6–8 minutes.
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Drain any excess fat for a cleaner broth.
Step 3: Add Tomatoes and Seasonings
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Stir in:
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1 (15 oz) can diced tomatoes
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1 (15 oz) can tomato sauce
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1 tsp dried basil
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1 tsp dried oregano
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½ tsp dried thyme
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1 bay leaf
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Optional: 1 tbsp tomato paste for extra richness
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Cook for 2 minutes to allow flavors to bloom.
Step 4: Add Broth and Beans
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Pour in 4 cups beef broth.
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Add:
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can cannellini beans, drained and rinsed
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Bring everything to a boil, then reduce heat to low and simmer for 15–20 minutes to allow the flavors to meld.
Step 5: Add Pasta
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Stir in 1 cup dry ditalini pasta.
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Simmer uncovered for 8–10 minutes, or until pasta is al dente.
Tip: Stir frequently after adding pasta to prevent sticking.
Step 6: Final Adjustments
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Taste and adjust seasoning with salt and black pepper as needed.
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Remove bay leaf.
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For a thicker soup, simmer a few extra minutes. For a looser broth, add a splash of water or broth.
Tips, Variations & Substitutions
This dish is highly adaptable and forgiving. Here’s how to make it work for you:
Make It Creamier
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Stir in a splash of heavy cream or Parmesan cheese for richness.
Vegetarian Version
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Omit ground meat and use vegetable broth.
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Add more beans or lentils for protein and texture.
Low-Carb Option
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Skip the pasta and use cauliflower rice or zucchini noodles added at the end.
Spice It Up
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Add red pepper flakes or a pinch of cayenne.
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Use hot Italian sausage in place of beef.
Slow Cooker Version
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Brown beef and aromatics first. Transfer to a slow cooker with everything except pasta.
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Stir in cooked pasta right before serving.
Meal Prep Friendly
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Store pasta separately if making ahead—it prevents it from soaking up all the liquid.
Serving Ideas & Occasions
Pasta e Fagioli is filling enough to stand alone, but pairs beautifully with sides for a complete Italian dinner experience.
Serve With:
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Garlic bread or breadsticks (just like Olive Garden!)
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A crisp Caesar or garden salad
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A sprinkle of Parmesan and fresh parsley on top
Perfect For:
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Weeknight dinners
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Soup Sundays
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Cold weather comfort meals
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Make-ahead lunch meal prep
Nutritional & Health Notes
This soup offers balanced nutrition with room for adjustments:
Protein-Rich
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Ground beef and beans provide high-quality protein.
Fiber-Packed
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Beans and vegetables add gut-friendly fiber for fullness and digestion.
Gluten-Free Option
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Use gluten-free ditalini or substitute with rice or quinoa.
Lighten It Up
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Use ground turkey, reduce oil, and go easy on pasta.
Frequently Asked Questions (FAQ)
1. Is Pasta e Fagioli the same as minestrone?
No. While both are Italian soups with vegetables, beans, and pasta, minestrone includes more veggies and no meat, while Pasta e Fagioli focuses on beans and may include ground beef.
2. Can I use canned soup-style beans?
Yes—just rinse and drain them to reduce sodium and improve flavor.
3. How do I store and reheat leftovers?
Store soup and pasta separately in the fridge for up to 4 days. Reheat soup over low heat and add pasta just before serving to prevent sogginess.
4. Can I freeze Pasta e Fagioli?
Yes, but freeze without pasta. Add freshly cooked pasta when reheating for best texture.
5. Can I make this ahead?
Absolutely. The flavors deepen as it sits. Just hold off on adding the pasta until you’re ready to serve.
6. Can I make it without meat?
Yes, omit ground beef and add more beans or chopped mushrooms for texture.
7. What’s the best pasta to use?
Ditalini is traditional, but you can use small shells, orzo, elbow macaroni, or even pastina.
