Name: Olive Garden Pasta e Fagioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 cup diced carrots; 1 cup diced celery; 1 (15-ounce) can red kidney beans, drained and rinsed; 1 (15-ounce) can cannellini beans, drained and rinsed; 1 (28-ounce) can crushed tomatoes; 3 cups beef broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon thyme; Salt and black pepper to taste; 3/4 cup ditalini pasta; Optional: grated Parmesan and chopped parsley for serving

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Olive Garden Pasta e Fagioli a hearty Italian-style soup inspired by the popular Olive Garden dish, this Pasta e Fagioli is a comforting blend of ground beef, tender pasta, two kinds of beans, and aromatic vegetables simmered in a rich tomato broth. It's cozy, filling, and packed with flavor—just the way I like it for a chilly night or when I want to meal prep for the week.

Olive Garden Pasta e Fagioli

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 pound ground beef

1 small onion, diced

2 cloves garlic, minced

1 cup diced carrots

1 cup diced celery

1 (15-ounce) can red kidney beans, drained and rinsed

1 (15-ounce) can cannellini beans, drained and rinsed

1 (28-ounce) can crushed tomatoes

3 cups beef broth

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon thyme

Salt and black pepper to taste

¾ cup ditalini pasta

Optional: grated Parmesan and chopped parsley for serving

Directions

I heat olive oil in a large pot over medium heat. Then I add the ground beef and cook it until browned, breaking it apart with a spoon. Once browned, I drain any excess fat.

Next, I stir in the diced onion, garlic, carrots, and celery. I let them cook for about 5–7 minutes until they start to soften and become fragrant.

Then I add the kidney beans, cannellini beans, crushed tomatoes, beef broth, oregano, basil, thyme, salt, and pepper. I stir everything together until well combined.

I bring the soup to a boil, then reduce the heat and let it simmer for 20–25 minutes so all the flavors can meld.

While the soup simmers, I cook the ditalini pasta in a separate pot according to package directions, then drain it and set it aside.

Just before serving, I stir the cooked pasta into the soup to prevent it from becoming too soft.

I ladle the soup into bowls and top it with grated Parmesan and chopped parsley for a final touch.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 310 kcal per serving

Variations

I sometimes swap ground turkey or Italian sausage for the beef when I want a different flavor.

For a vegetarian version, I leave out the meat and use vegetable broth instead.

If I don’t have ditalini pasta, small shells or elbow macaroni work just as well.

I like adding a pinch of red pepper flakes for a spicy kick.

Sometimes I stir in a handful of spinach or kale at the end for extra greens.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since the pasta can absorb a lot of liquid over time, I keep it separate when storing if I know I’ll have leftovers. To reheat, I simply warm it on the stove or in the microwave, adding a splash of broth or water to thin it out if needed.

FAQs

How do I prevent the pasta from getting mushy?

I always cook the pasta separately and stir it into the soup just before serving. That way, it keeps its texture and doesn’t soak up too much broth.

Can I freeze this soup?

Yes, but I recommend freezing it without the pasta. The beans and broth freeze well, and I just cook fresh pasta when I’m ready to reheat the soup.

Is this recipe spicy?

No, it’s not spicy as written. But if I want some heat, I’ll add a pinch of red pepper flakes or a dash of hot sauce.

Can I make this in a slow cooker?

Yes, I brown the meat and sauté the veggies first, then transfer everything except the pasta into the slow cooker. I cook on low for 6–8 hours or high for 3–4 hours. I add cooked pasta at the end.

What’s the best pasta to use if I can’t find ditalini?

I use small pasta shapes like elbows, small shells, or even orzo if ditalini isn’t available.

Conclusion

This Olive Garden-inspired Pasta e Fagioli is one of my go-to recipes when I want something warm, hearty, and full of flavor. It’s easy to make, budget-friendly, and versatile enough to suit different tastes and dietary needs. Whether I’m cooking for a crowd or making lunch for the week, this soup always hits the spot.

Recipe:

Olive Garden Pasta e Fagioli

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Halal

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Description

A hearty Italian-style soup inspired by Olive Garden, featuring ground beef, beans, pasta, and vegetables simmered in a rich tomato broth. Perfect for chilly nights or weekly meal prep.

Instructions

Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Stir in the diced onion, garlic, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften.
Add kidney beans, cannellini beans, crushed tomatoes, beef broth, oregano, basil, thyme, salt, and pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes to allow flavors to meld.
Meanwhile, cook the ditalini pasta in a separate pot according to package instructions. Drain and set aside.
Just before serving, stir the cooked pasta into the soup to maintain its texture.
Ladle the soup into bowls and top with grated Parmesan and chopped parsley if desired.