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Olive Garden–Style Pasta e Fagioli Soup

A hearty copycat version of Olive Garden’s Pasta e Fagioli Soup made with ground beef, beans, pasta, and a rich tomato broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 320

Ingredients
  

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

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 ground beef and cook until browned, breaking it up as it cooks.
  3. Stir in onion, carrots, and celery. Cook until softened, about 5–7 minutes.
  4. Add garlic and cook for 30 seconds until fragrant.
  5. Pour in tomato sauce, diced tomatoes, and beef broth. Stir well.
  6. Season with Italian seasoning, basil, oregano, salt, and pepper.
  7. Bring to a boil, then reduce heat and simmer for 20 minutes.
  8. Add beans and pasta. Simmer 10–12 minutes until pasta is tender.
  9. Taste and adjust seasoning. Serve hot with Parmesan and parsley.

Notes

For best leftovers, cook pasta separately and add to individual servings.