Olive Garden Copycat Pasta e Fagioli Soup Recipe

If you’re craving a bowl of comfort that tastes like it came straight from your favorite Italian spot, you’re in for a treat. This Olive Garden Copycat Pasta e Fagioli Soup Recipe is my go-to when I want something hearty, flavorful, and just plain cozy. Everything about it feels like a warm hug in a bowl, and once you try making it yourself, you’ll totally see why it’s such a fan-freaking-tastic recipe to have in your arsenal.

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Ingredients You’ll Need

One of the things I love about this Olive Garden Copycat Pasta e Fagioli Soup Recipe is how balanced the ingredients are. The blend of aromatic veggies, herbs, tomatoes, and beans creates that signature taste, and the lean ground beef adds just the right amount of richness without overpowering the soup.

• Olive oil: Using good-quality olive oil makes a difference in sautéing those veggies to bring out their natural sweetness.
• Lean ground beef: This keeps the soup hearty but less greasy; I like to drain the fat after cooking to keep it lighter.
• Yellow onion: Adds a subtle sweetness and depth of flavor when sautéed.
• Carrots: They give a nice natural sweetness and texture contrast.
• Celery: Brings that classic Italian mirepoix flavor base that supports the whole dish.
• Garlic: Fresh garlic is essential here — it makes everything pop.
• Tomato sauce: The backbone for that rich, red soup with a smooth texture.
• Low-sodium chicken broth: Controls the salt level and adds savory notes to the soup.
• Water: Helps to thin the soup to just the right consistency.
• Diced tomatoes: Adds texture and that fresh, vibrant tomato flavor you want.
• Granulated sugar: Balances the acidity from the tomatoes, a small but important trick.
• Dried basil, oregano, thyme, marjoram: The classic Italian herb combo that layers unforgettable flavor.
• Salt and freshly ground black pepper: To season and bring all flavors together.
• Ditalini pasta: Tiny pasta is traditional and perfect for scooping.
• Dark red kidney beans & great northern beans: Adds protein, fiber, and that creamy bean texture that makes this soup so addictive.
• Romano or Parmesan cheese: Freshly shredded for topping — trust me, it makes everything better.
• Fresh parsley: Brightens the finished soup with a pop of color and freshness.

Variations

I love how versatile this Olive Garden Copycat Pasta e Fagioli Soup Recipe is—you can customize it a bunch depending on your mood or dietary needs, and it still comes out delicious every time.

• Vegetarian Version: Swap out the ground beef for mushrooms or lentils for a meatless yet still hearty soup; I’ve done this when friends come over who prefer no meat, and everyone raves about it.
• Spicy Kick: Add red pepper flakes or a splash of hot sauce for that extra heat; I sometimes do this when I’m craving a little fiery flavor.
• Different Beans: Feel free to mix in cannellini or chickpeas instead of the traditional kidney and great northern beans—I like experimenting with whatever I have on hand.
• Gluten-Free: Use gluten-free pasta or skip the pasta and add extra beans and veggies for a hearty, soup-only meal.

How to Make Olive Garden Copycat Pasta e Fagioli Soup Recipe

Step 1: Browning the Beef Perfectly

Start by heating 1 tablespoon of olive oil over medium-high heat in a large pot. When it’s hot, crumble in the ground beef and cook it until it’s browned through, turning the pieces as you go for even cooking. This step is key—you want to build flavor right from the start. Once the beef is ready, drain the excess fat. I learned the hard way that leaving too much fat makes the soup greasy, so don’t skip this! Transfer the beef to a plate and set aside.

Step 2: Sauté the Veggies Until Tender

Using the same pot, heat the remaining tablespoon of olive oil. Toss in the chopped onions, carrots, and celery. Sauté them over medium-high heat until they soften—about 6 minutes should do it. The smell at this point is simply irresistible. Add the minced garlic last and cook for one more minute to release its aroma without burning it. This veggie base is what makes the soup so comforting and full of Italian charm.

Step 3: Build the Soup with Broth and Tomatoes

Now pour in the chicken broth, tomato sauce, water, and diced tomatoes. Add the granulated sugar along with all those fragrant herbs: basil, oregano, thyme, and marjoram. Bring it to a boil then reduce the heat to medium-low. Return the cooked beef back to the pot and season the whole mixture with salt and freshly ground black pepper. Cover with a lid and let everything simmer for 15 to 20 minutes, stirring occasionally so it doesn’t stick. This simmering step is where all those flavors meld together beautifully.

Step 4: Cook the Pasta and Beans Separately

While your soup is simmering, cook the ditalini pasta according to package instructions, aiming for al dente. I always watch the timer carefully because if the pasta gets mushy, it can ruin the soup’s texture. Once cooked, drain and set aside. Give your beans a good rinse and drain too, so they add creaminess without any canned taste.

Step 5: Combine Everything and Finish Off

After the veggies are tender and the soup has simmered, stir in the cooked pasta and drained beans. If the soup feels a little thick, add a splash more broth or water until it reaches your desired consistency. Let it cook for one more minute so everything warms through and the flavors marry. Stir in fresh minced parsley right before serving to add brightness and color. Don’t forget to top your bowl with freshly shredded Romano or Parmesan cheese—that’s the final touch that makes this soup unforgettable.

How to Serve Olive Garden Copycat Pasta e Fagioli Soup Recipe

Garnishes

When I serve this soup, I always add a generous sprinkle of freshly grated Romano or Parmesan cheese right on top. It melts into the warm broth and adds a lovely salty tang. A little extra fresh parsley on top brightens the presentation and adds a fresh note. Some friends swear by a drizzle of good olive oil or even a sprinkle of crushed red pepper for some heat—totally up to your taste!

Side Dishes

Your Olive Garden Copycat Pasta e Fagioli Soup shines on its own, but I love pairing it with warm, crusty bread for dipping—homemade garlic bread or a rustic Italian loaf works perfectly. A simple green salad with light vinaigrette also balances the heartiness of the soup wonderfully.

Creative Ways to Present

For family dinners or casual gatherings, I like serving the pasta e fagioli in large, rustic bowls with a small mound of grated cheese in the center. For a more gourmet vibe, try ladling the soup into clear glass mugs and topping with microgreens or a Parmesan crisp. It always surprises guests how sophisticated and comforting this soup can feel!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it keeps beautifully for up to 4 days. Just remember to add the pasta only when you’re reheating; if left in the soup overnight, it tends to soak up too much liquid and become mushy.

Freezing

This soup freezes well without the pasta, so I usually freeze the soup base and beans in portions. When I’m ready to eat, I thaw it overnight in the fridge and cook fresh pasta to add in at serving time. Freezing the pasta with the soup makes it get a bit soggy after thawing, so that’s the trick I’ve learned.

Reheating

Reheat leftovers gently on the stove over medium heat, adding a splash of broth or water if it’s too thick. If you’ve stored pasta separately, heat the soup first and then stir in pasta just before serving. This keeps that perfect tender-but-not-mushy texture every time.

FAQs

Final Thoughts

I absolutely love how this Olive Garden Copycat Pasta e Fagioli Soup Recipe turns out every time—rich, comforting, and ridiculously easy to make. Whenever I serve it, friends and family ask for seconds, and I know it’s because it tastes just like the restaurant version but with that homemade love baked right in. If you’re looking for a crowd-pleaser that really delivers on flavor and warmth, give this recipe a try. You’ll feel like you’re dining at Olive Garden, all from your own kitchen!

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