Go Back

Olive Garden–Style Pasta e Fagioli Soup

A hearty Italian-inspired soup made with pasta, beans, vegetables, and savory tomato broth, just like the Olive Garden classic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 cup yellow onion diced
  • 0.75 cup carrots diced
  • 0.75 cup celery diced
  • 3 cloves garlic minced
  • 1 lb ground beef
  • 1 tbsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.25 tsp red pepper flakes optional
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes
  • 4 cups beef broth
  • 15 oz kidney beans drained and rinsed
  • 15 oz Great Northern beans drained and rinsed
  • 1 cup ditalini pasta
  • 1 tsp salt to taste
  • 0.5 tsp black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; cook until softened.
  3. Stir in garlic and cook briefly until fragrant.
  4. Add ground beef and cook until browned.
  5. Season with Italian seasoning, basil, oregano, and red pepper flakes.
  6. Add tomato sauce, diced tomatoes, and beef broth.
  7. Stir in beans and bring to a simmer.
  8. Add pasta and cook until tender.
  9. Season with salt and pepper and rest before serving.

Notes

For best texture, cook pasta just until al dente and serve immediately.