Pasta e Fagioli (Olive Garden Copycat)

Pasta e Fagioli is a classic Italian soup that translates to “pasta and beans.” This Olive Garden-inspired version takes that traditional foundation and elevates it with savory ground beef, tender vegetables, a flavorful tomato broth, and a comforting addition of ditalini pasta. It’s a satisfying one-pot meal that balances protein, fiber, and robust Italian seasoning in every bite.

Whether you’re recreating your favorite restaurant soup or trying something new, this hearty recipe delivers flavor and comfort that rivals the original. It’s especially popular during cooler months but equally enjoyable any time of year.

Why You’ll Love This Recipe

• One-pot convenience: Minimal cleanup, maximum flavor.
• Restaurant-style flavor: Authentic taste right at home.
• Hearty and nutritious: Packed with protein, veggies, and beans.
• Meal-prep friendly: Tastes even better the next day.
• Customizable: Easy to make vegetarian or gluten-free.

Preparation Phase and Tools to Use

Essential Tools and Equipment

To ensure efficient preparation and cooking, have the following tools ready:

• Large Dutch oven or soup pot – Ideal for even cooking and heat retention.
• Chef’s knife – For clean, precise cuts of vegetables and herbs.
• Cutting board – Use a sturdy surface to dice all vegetables.
• Wooden spoon or spatula – For stirring and sautéing without scratching the pot.
• Colander – Useful for draining and rinsing beans.
• Ladle – For serving soup easily and neatly.

Importance of Each Tool

A heavy-bottomed pot, like a Dutch oven, prevents uneven cooking and supports long simmering times without burning. A sharp knife allows consistent vegetable sizing, which promotes uniform cooking. A colander ensures beans are properly rinsed, removing excess sodium and starch that can cloud the broth.

Preparation Tips

• Dice vegetables uniformly for even cooking and presentation.
• Rinse beans under cold water to remove canned residue and excess salt.
• Pre-measure ingredients before cooking to streamline the process.
• Use low-sodium broth for better control of seasoning.
• Chop fresh herbs just before serving to preserve their flavor.

Ingredients List

Protein and Vegetables

• 1 lb lean ground beef
• 2 medium carrots, diced
• 1 large onion, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced or pressed

Liquids and Tomatoes

• 1 tablespoon olive oil
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 carton (32 oz) chicken broth

Beans and Pasta

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

Seasonings

• 1 tablespoon Italian seasoning
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 2 tablespoons fresh basil, chopped (optional for garnish)

Step-by-Step Instructions

1. Brown the beef
   In a large Dutch oven over medium heat, add olive oil. Once hot, add the ground beef. Cook for 3 to 5 minutes, breaking it apart with a spatula as it browns.
2. Drain excess fat
   Remove the beef from the pot and drain any rendered fat. Set the beef aside.
3. Sauté vegetables
   In the same pot, add carrots, onion, celery, and garlic. Cook for about 4 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add beef and tomato base
   Return the cooked beef to the pot. Stir in diced tomatoes and tomato sauce. Mix well to combine all ingredients.
5. Incorporate beans and broth
   Add the drained Great Northern beans, kidney beans, and chicken broth. Stir and bring to a light simmer. Cook for 10 minutes to develop depth of flavor.
6. Add pasta and seasonings
   Stir in ditalini pasta, Italian seasoning, salt, and pepper. Simmer uncovered for another 10 minutes, or until the pasta is tender.
7. Garnish and serve
   Serve hot. Garnish with fresh basil or a sprinkle of Parmesan cheese if desired.

Tip: The soup may thicken as it sits. Add extra broth or water when reheating to reach your desired consistency.

Serving Suggestions

A bowl of Pasta e Fagioli (Olive Garden Copycat) is rich and satisfying on its own, but the right accompaniments can turn this comforting soup into a complete dining experience. Here are a few ways to serve it for maximum appeal and taste.

Serve It Hot and Fresh

This soup is best served hot, straight from the stovetop. The flavors are at their peak right after the pasta reaches that perfect al dente texture, and the broth is infused with all the herbs, beef, and vegetables.

Add Finishing Touches

• Garnish with fresh basil for a pop of color and flavor.
• Grated Parmesan cheese adds a salty, nutty finish.
• A drizzle of olive oil provides extra richness and depth.

Make It a Meal

For a full-course feel, pair your soup with sides like a crisp salad or crusty bread. You can also offer it as an appetizer before serving a classic Italian entrée such as lasagna or eggplant Parmesan.

Meal Prep or Leftovers

Divide the soup into airtight containers and store it in the fridge for quick lunches or dinners throughout the week. It reheats beautifully and tastes even better the next day as the flavors continue to meld.

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Common Mistakes to Avoid

Even a straightforward recipe like Pasta e Fagioli (Olive Garden Copycat) can be impacted by a few common pitfalls. Here’s what to watch for, and how to perfect the recipe every time.

Overcooking the Pasta

Ditalini pasta can go from perfectly cooked to mushy very quickly, especially as it continues to absorb liquid after cooking. Always simmer the pasta until just al dente, then remove the pot from heat.

Pro Tip: Cook the pasta separately and stir it into individual servings if you plan to store the soup.

Not Draining the Fat

After browning the beef, draining the excess fat is crucial. Leaving it in can result in an oily, overly rich broth that masks the fresh flavor of the vegetables and tomatoes.

Skipping the Bean Rinse

Always rinse canned beans under cold water before adding them to the soup. This step removes excess sodium and starch that can cloud your broth and alter the soup’s texture.

Overseasoning Too Early

The broth and canned ingredients already contain salt. Always taste the soup after it has simmered for a few minutes before adding more seasoning. It’s easier to add salt than to fix an overly salty dish.

Using a Small Pot

This recipe yields a large batch. A pot that’s too small can lead to boiling over or uneven cooking. Choose a Dutch oven or large soup pot with at least a 6-quart capacity.

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Recommended Side Dishes

To enhance your Pasta e Fagioli (Olive Garden Copycat) experience, consider serving it alongside one or more of the following side dishes. Each complements the soup’s hearty, Italian flavors.

1. Garlic Bread

Crisp on the outside and soft on the inside, garlic bread is the ideal pairing for soaking up every bit of flavorful broth.

2. Caesar Salad

The tangy dressing and crunch of romaine lettuce offer a refreshing contrast to the warm, savory soup.

3. Caprese Salad

Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze add a cool, bright balance.

4. Antipasto Platter

Include marinated olives, cured meats, cheeses, and roasted peppers for a traditional Italian starter.

5. Bruschetta

Toasted baguette slices topped with tomatoes, garlic, and basil add crunch and freshness to your meal.

6. Roasted Vegetables

Oven-roasted zucchini, bell peppers, and eggplant seasoned with Italian herbs add both nutrition and flavor.

7. Stuffed Mushrooms

Filled with breadcrumbs, garlic, and cheese, these bite-sized appetizers are a savory complement to the soup.

8. Spinach and Ricotta Rolls

Light and cheesy with a hint of garlic, these baked rolls bring a delicious creamy element to your soup course.

Expert Cooking Tips

• Simmer for flavor
  Letting the soup simmer for at least 10 minutes before adding pasta allows the flavors to deepen and meld.
• Add pasta last
  Ditalini cooks quickly. Add it toward the end of the cooking time to avoid overcooking.
• Watch your seasoning
  Taste the soup after it simmers and adjust salt and pepper as needed. Remember that canned ingredients can add unexpected sodium.
• Boost the broth
  If the soup tastes flat, a splash of balsamic vinegar or a pinch of sugar can brighten the tomato base.
• Customize with protein
  Swap ground beef with ground turkey, chicken, or Italian sausage for a variation on the original.
• Vegetarian version
  Skip the meat and use vegetable broth for a satisfying meatless version.

Storage Instructions

Pasta e Fagioli (Olive Garden Copycat) stores well, making it ideal for meal prep or leftovers.

Refrigeration

• Let the soup cool to room temperature before transferring to containers.
• Store in an airtight container in the refrigerator for up to 5 days.
• For best results, store the pasta separately to prevent it from absorbing too much broth and becoming mushy.

Freezing

• Freeze in freezer-safe containers or resealable bags for up to 3 months.
• Label with the date and portion size.
• To prevent mushy pasta, freeze the soup without pasta and cook it fresh when reheating.

Reheating Instructions

Stovetop

• Pour the soup into a saucepan and warm over medium heat.
• Stir occasionally and add broth or water if it has thickened during storage.

Microwave

• Transfer a portion to a microwave-safe bowl.
• Heat in 1-minute intervals, stirring between each, until hot throughout.
• Add liquid if needed to loosen the consistency.

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Frequently Asked Questions (FAQs)

Is Pasta e Fagioli (Olive Garden Copycat) healthy?
Yes, this soup is high in protein and fiber thanks to the beans, lean beef, and vegetables. You can make it even healthier by using whole wheat pasta or low-sodium broth.

Can I make this soup vegetarian?
Absolutely. Omit the ground beef and use vegetable broth. The beans and vegetables offer plenty of flavor and texture.

What type of pasta is best for this soup?
Ditalini is the traditional choice, but you can substitute elbow macaroni, small shells, or orzo if needed.

Can I make it in a slow cooker?
Yes. Brown the beef first, then combine all ingredients except the pasta in a slow cooker. Cook on low for 6 to 8 hours. Add the pasta during the last 30 minutes of cooking.

How do I thicken the soup if it’s too brothy?
Let it simmer uncovered to reduce the liquid, or mash a few beans into the broth to create a thicker texture.

Is this soup gluten-free?
It can be. Use gluten-free pasta and confirm your broth is certified gluten-free.

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Conclusion

Pasta e Fagioli (Olive Garden Copycat) brings the warmth of an Italian kitchen right to your home. With its blend of ground beef, beans, pasta, and herbs simmered in a rich tomato broth, this recipe delivers the same comforting flavors you love from the restaurant—made even better in your own kitchen.

This soup is not only delicious but also incredibly versatile. Whether you’re serving it for a weeknight family dinner, packing it for lunch, or freezing it for later, it’s a reliable go-to recipe that you’ll make again and again.

Make a big batch, pair it with a simple side, and enjoy a bowl of homemade comfort food that’s both hearty and nourishing. This Pasta e Fagioli (Olive Garden Copycat) proves that with just a few ingredients and one pot, you can create something truly satisfying.