Olive Garden Pasta Fagioli Soup

This Olive Garden Pasta Fagioli Soup is a warm, rustic dish that combines Italian comfort and simplicity in every bite. It’s a one-pot wonder, packed with tender ground beef, soft beans, diced vegetables, and small pasta, all simmered in a rich tomato-based broth. This soup is a copycat of the beloved Olive Garden version, made even better in your own kitchen with fresh ingredients and customizable touches.

Perfect for busy weeknights, meal prepping, or feeding a hungry family, this soup is satisfying, wholesome, and deeply flavorful. Whether you’re a fan of Italian cuisine or just love hearty soups, this version of Olive Garden Pasta Fagioli Soup will quickly become a regular in your meal rotation.

Why You’ll Love This Recipe

• Tastes just like the Olive Garden Pasta Fagioli Soup you know and love
• Easy, affordable ingredients found in any grocery store
• Flexible recipe – easily adapted to vegetarian or gluten-free diets
• One-pot cooking makes clean-up simple
• Ideal for leftovers and freezer meals

This soup isn’t just delicious — it’s comforting and filling without being heavy. Each spoonful delivers tender pasta, savory meat, and rich tomato flavor balanced with herbs and spices. It’s a crowd-pleaser that’s perfect for all seasons.

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Preparation Phase and Tools to Use

Before diving into the recipe, take a moment to gather all your tools and ingredients. A little prep goes a long way in making the cooking process smooth and efficient.

Essential Tools and Equipment

• Large soup pot or Dutch oven
• Sharp chef’s knife
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Can opener
• Cutting board
• Ladle

Why These Tools Matter

• The soup pot gives you enough room to sauté and simmer the full batch without overflow.
• A wooden spoon helps scrape up flavorful bits while stirring the meat and vegetables.
• Measuring tools ensure the perfect balance of spices and liquids.
• A ladle makes it easy to serve without breaking up the pasta or beans.

Preparation Tips

• Dice vegetables uniformly so they cook evenly.
• Use high-quality ground beef or a mix of beef and Italian sausage for a deeper flavor.
• Drain and rinse beans to remove excess sodium and improve texture.
• If using broth from bouillon, dissolve it fully before adding.
• Taste and adjust seasoning before serving, especially if you use low-sodium ingredients.

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Ingredients List

Protein

• 1 lb ground beef, or ½ lb ground beef and ½ lb Italian sausage

Vegetables

• 1 large onion, diced
• 3 stalks celery, sliced
• 1–2 cups carrots, sliced or diced
• 3 cloves garlic, crushed

Seasonings

• 1½ teaspoons dried basil
• 2 teaspoons Italian seasoning
• 1 tablespoon brown sugar
• Pinch of red pepper flakes
• Salt and black pepper, to taste

Tomatoes and Liquids

• 1 can (15 oz) diced tomatoes
• 3 cans (8 oz each) tomato sauce
• 4 cups beef broth or chicken broth
• 1 cup water (optional, for adjusting thickness)

Beans and Pasta

• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) Great Northern or cannellini beans, drained
• 1 cup ditalini pasta

Optional Garnish

• Fresh or dried parsley
• Grated Parmesan cheese

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Step-by-Step Directions

1. Heat olive oil in a large soup pot over medium heat.
2. Add the ground beef (or a mix of beef and sausage). Cook until browned, breaking the meat into crumbles.
3. Stir in the onion, celery, and carrots. Cook for about 5 minutes until vegetables soften.
4. Add crushed garlic and cook for 1 more minute until fragrant.
5. Mix in dried basil, Italian seasoning, brown sugar, and red pepper flakes.
6. Pour in diced tomatoes, tomato sauce, and broth. Stir well and bring to a boil.
7. Season with salt and pepper to taste.
8. Add drained beans and continue to boil gently.
9. Stir in the ditalini pasta and cook until al dente, about 8–10 minutes.
10. If the soup becomes too thick, add up to 1 cup of water to loosen it.
11. Taste and adjust seasoning before serving.
12. Serve hot, garnished with parsley and grated Parmesan cheese, if desired.

How to Serve Olive Garden Pasta Fagioli Soup

This hearty soup is best served fresh and hot, straight from the pot. However, a few small additions can enhance its appeal:

• Use warmed soup bowls to retain heat longer.
• Ladle the soup generously, ensuring every bowl includes meat, beans, pasta, and vegetables.
• Top with freshly grated Parmesan cheese for added richness.
• Sprinkle with chopped fresh parsley or basil for a fresh, herbaceous finish.
• Drizzle with a touch of high-quality olive oil or add a pinch of crushed red pepper for heat.

Serve the soup as a main course with a rustic Italian bread or alongside a light salad. It also works well in a multi-course Italian meal, paired with antipasti or pasta dishes.

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Common Mistakes to Avoid

Even simple soups like this one can go wrong without proper attention. Here are several pitfalls to avoid when preparing Olive Garden Pasta Fagioli Soup, along with tips to get it right every time.

1. Overcooking the Pasta

Adding pasta too early or letting the soup simmer for too long after cooking can cause the ditalini to overcook and become mushy. Always cook pasta until just al dente and serve the soup soon after. If you’re planning to store the soup, consider cooking the pasta separately and adding it when reheating.

2. Using Unbalanced Seasoning

Failing to adjust the seasoning before serving is a common mistake. Always taste the soup after simmering and again after adding pasta. Salt, pepper, and Italian herbs may need adjusting depending on your broth or tomato sauce.

3. Not Browning the Meat Properly

Browning the ground beef or sausage builds deep flavor. Avoid skipping this step or rushing it. Allow the meat to caramelize slightly before adding vegetables.

4. Forgetting to Drain the Beans

Canned beans are convenient, but always drain and rinse them to remove excess sodium and starch. This step ensures a cleaner flavor and prevents a gritty texture.

5. Making the Soup Too Thick

As the soup sits, pasta absorbs more broth. If it becomes too thick, thin it with broth or water when reheating. For best results, store pasta separately if making ahead.

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Best Side Dishes to Serve with Pasta Fagioli Soup

The richness of this soup pairs beautifully with light, crunchy, or tangy sides that complement its robust flavors. Below are eight well-suited sides that balance the meal and give your table an authentic Italian feel.

1. Garlic Breadsticks

A classic pairing, these soft and buttery breadsticks are perfect for dipping into the tomato-rich broth. Sprinkle with garlic powder, parsley, and Parmesan for added flavor.

2. Caesar Salad

Crisp romaine lettuce, creamy dressing, crunchy croutons, and sharp Parmesan offer a cool, refreshing contrast to the warm soup.

3. Caprese Salad

Fresh tomatoes, mozzarella, and basil drizzled with balsamic reduction bring acidity and lightness to balance the soup’s hearty texture.

4. Bruschetta

Toasted baguette slices topped with herbed tomato mixture offer crunch and brightness, enhancing the soup’s depth without overpowering it.

5. Grilled Cheese Sandwich

Although not traditionally Italian, this comforting American classic pairs perfectly with tomato-based soups and is ideal for kids and casual meals.

6. Antipasto Platter

Serve a small platter of olives, cured meats, artichoke hearts, and marinated vegetables for variety. It’s a great way to start the meal or serve as a side.

7. Zucchini Fritters

Lightly pan-fried and seasoned with garlic and herbs, zucchini fritters are a great vegetable-based side that complements the soup’s flavor profile.

8. Roasted Brussels Sprouts

Oven-roasted Brussels sprouts with a slight char add a bitter, earthy bite that contrasts nicely with the soup’s sweet tomato base.

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Perfecting the Full Meal

Pairing Olive Garden Pasta Fagioli Soup with any of these side dishes creates a complete and memorable meal. Whether you’re hosting a dinner party or preparing a family meal, thoughtful sides turn this simple soup into a well-rounded dining experience.

To finish, offer a light Italian dessert like panna cotta or lemon sorbet for a sweet and refreshing end to the meal. In the next section, we’ll cover essential storage tips, recipe variations, frequently asked questions, and helpful tips to get the most out of your Pasta Fagioli leftovers.

Pro Recipe Tips and Customizations

Making this recipe once is easy. Mastering it means learning how to tweak and adapt it to suit your needs, preferences, and pantry.

Use a Meat Blend

While ground beef alone creates a hearty base, combining it with Italian sausage deepens the flavor and gives the soup an extra savory edge. For a leaner option, ground turkey or chicken can be substituted.

Try Homemade Broth

If you have time, use homemade beef or chicken broth. It intensifies the flavor and gives you more control over salt and seasonings.

Cook Pasta Separately for Storage

Pasta tends to absorb broth over time, making leftovers overly thick. Cook and store pasta separately if you’re meal-prepping or planning to freeze portions. Add the pasta just before reheating and serving.

Spice It Up

For a spicier version of Olive Garden Pasta Fagioli Soup, increase the red pepper flakes or stir in a spoonful of Calabrian chili paste.

Make It Vegetarian

To create a meatless version, omit the meat entirely and use vegetable broth. For more protein, consider adding plant-based sausage or lentils. The beans and pasta will still provide plenty of texture and richness.

Use What You Have

This soup is flexible. Don’t have ditalini? Use small shells, elbows, or orzo. No cannellini beans? Replace with chickpeas or navy beans. It’s easy to make this recipe work with what’s already in your kitchen.

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Storage and Reheating Instructions

Proper storage keeps your soup fresh and flavorful for days, and even weeks if frozen. Follow these storage best practices to maintain quality and taste.

Refrigeration

• Allow soup to cool to room temperature before storing.
• Store in airtight containers in the refrigerator.
• Lasts up to 4 days.
• Store pasta separately if possible to avoid over-softening.

Freezing

• For best results, freeze the soup without pasta.
• Transfer to freezer-safe containers or zip-top bags, leaving space for expansion.
• Label with date and contents.
• Freeze for up to 3 months.

Reheating

• For refrigerated soup: Reheat on the stovetop over medium heat until hot. Stir occasionally and add broth or water if needed to thin the soup.
• For frozen soup: Thaw overnight in the refrigerator or use the defrost setting on your microwave. Reheat gently on the stove.
• Always reheat pasta separately or add cooked pasta once the soup is hot.

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Frequently Asked Questions (FAQs)

Can I make this soup in a slow cooker?

Yes. Brown the meat and sauté the vegetables first, then transfer everything (except pasta) to a slow cooker. Cook on low for 6 to 7 hours. Add cooked pasta before serving.

What’s the best pasta for Pasta Fagioli?

Ditalini is the classic choice because it’s small and holds up well in soup. Small shells or elbow macaroni are good substitutes.

Can I use dry beans instead of canned?

You can, but it requires soaking and cooking them ahead of time. Use about ½ cup of dry beans per can, and cook until tender before adding to the soup.

How do I thicken the soup if it’s too watery?

Let it simmer uncovered for a few minutes to reduce the liquid. The pasta and beans also help thicken it as they cook.

Can I make this soup dairy-free?

Yes. Just omit the Parmesan cheese garnish. The soup itself contains no dairy unless cheese or cream is added as a topping.

Is this soup gluten-free?

The soup is not gluten-free unless you use gluten-free pasta and check that your broth and other ingredients are certified gluten-free.

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Conclusion

Olive Garden Pasta Fagioli Soup is a reliable, filling, and flavorful dish that brings together the best of Italian-American cooking. With its combination of protein, vegetables, beans, and pasta, it’s the kind of meal that satisfies on every level. Whether you’re recreating your favorite restaurant flavors or exploring a hearty homemade dinner, this soup delivers every time.

By following the tips in this guide, you’ll ensure that your version is every bit as delicious as the original, with the added benefit of being made from scratch. From weekday dinners to make-ahead freezer meals, this soup has all the qualities of a long-term kitchen staple.

If you’re looking for more Italian-inspired recipes or other copycat favorites, check out our collection of comforting soups and easy one-pot meals for more inspiration.

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