Olive Garden Pasta E Fagioli Recipe

I made a Pasta E Fagioli Soup Recipe that nails the Olive Garden vibe but with fresher ingredients and a punchy flavor that actually beats the restaurant version, so keep scrolling.

I’m obsessed with Olive Garden’s Pasta Fagioli but this version beats the restaurant because it actually tastes fresh. I love the thick tomato and bean broth and that toothy bite of ditalini, but mostly I crave the punch from garlic cloves, minced and the scatter of freshly grated Parmesan cheese on top.

Pasta E Fagioli Soup Recipe lore brought me here, yet this is not nostalgia, it’s hunger satisfied. It’s chunky, sloppy, full of herbs, and the pasta in soup soaks up every salty, savory drop.

I make it when I want food that refuses to be boring and messy.

Ingredients

• Olive oil: basic fat that browns stuff and adds silkiness.
• Onion: sweet backbone, it’s the flavor base.
• Carrots: little sweetness and a subtle crunch.
• Celery: fresh, green bite that cuts richness.
• Garlic: punchy, savory hit you’ll smell first.
• Ground beef/sausage: hearty protein, adds meaty comfort.
• Tomato paste: concentrated tomato depth, a flavor booster.
• Crushed tomatoes: tomato body and cozy, saucy texture.
• Broth: warming liquid, it’s where everything swims.
• Cannellini beans: creamy, mild texture and extra protein.
• Kidney beans: firmer bite and earthy contrast.
• Pasta: little tubes of carb comfort that soak soup.
• Oregano: herby, slightly bitter note for balance.
• Basil: sweet, fragrant lift that brightens bowls.
• Bay leaf: subtle background herb, you barely notice it.
• Red pepper flakes: basically heat, add as you like.
• Sugar: tames tomato acidity, it’s a tiny trick.
• Salt and pepper: seasonings that actually make it sing.
• Parsley: fresh finish and a pop of green.
• Parmesan: salty, nutty topping that you’ll grate over.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound lean ground beef (or 1/2 lb beef + 1/2 lb mild Italian sausage)
• 3 tablespoons tomato paste
• 1 (28 ounce) can crushed tomatoes
• 4 cups beef broth (or chicken broth for a milder flavor)
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 cup ditalini or small tube pasta, dry (cook in soup or separately)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1/2 teaspoon crushed red pepper flakes (optional, to taste)
• 1 teaspoon sugar (to balance acidity)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish (about 2 tablespoons)
• Freshly grated Parmesan cheese, for serving

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 finely chopped yellow onion, 2 diced carrots and 2 diced celery stalks, cook until softened about 6 to 8 minutes, stirring now and then so nothing sticks.

2. Stir in 3 minced garlic cloves and cook 30 to 60 seconds until fragrant, then add 1 pound lean ground beef (or 1/2 lb beef + 1/2 lb mild Italian sausage). Brown the meat, breaking it up with a spoon, until no pink remains. Drain excess fat if there’s a lot.

3. Push meat and veggies to the side, add 3 tablespoons tomato paste and let it caramelize for 1 to 2 minutes while stirring everything together; this deepens the tomato flavor.

4. Pour in 1 (28 ounce) can crushed tomatoes and 4 cups beef broth (or chicken broth for milder flavor), scraping up any browned bits from the bottom of the pot.

5. Add 1 (15 ounce) can cannellini beans and 1 (15 ounce) can red kidney beans, both drained and rinsed. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf, 1/2 teaspoon crushed red pepper flakes if using, and 1 teaspoon sugar. Season with salt and freshly ground black pepper to taste.

6. Bring soup to a gentle boil, then lower heat and simmer uncovered for 20 minutes to let flavors marry. Give it a taste and adjust seasoning, remove any foam or scum that rises.

7. If cooking pasta in the soup: add 1 cup ditalini or small tube pasta directly to the pot, simmer until pasta is tender about 8 to 10 minutes, stirring occasionally so pasta doesn’t clump. If you prefer firmer pasta or clearer broth, cook pasta separately per package directions and add to bowls when serving.

8. Remove bay leaf, check thickness. If soup is too thick, add a splash more broth or water and simmer a couple minutes. If it tastes a bit sharp, add a tiny pinch more sugar. Final season with salt and pepper.

9. Stir in chopped fresh parsley (about 2 tablespoons) right before serving for brightness. If you want more richness, stir in a drizzle of olive oil.

10. Ladle into bowls, top with freshly grated Parmesan cheese and extra parsley. Leftovers taste even better next day, pasta will soak up liquid so add a little broth when reheating.

Equipment Needed

1. Large, heavy-bottomed pot (6 to 8 quarts)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula (for stirring and breaking up meat)
5. Slotted spoon or fine-mesh strainer (for draining fat and rinsing beans)
6. Can opener
7. Measuring cups and measuring spoons
8. Ladle (for serving)
9. Box grater (for fresh Parmesan)

FAQ

Olive Garden Pasta E Fagioli Recipe Substitutions and Variations

• 1 pound lean ground beef: swap with 1 pound ground turkey or chicken for a leaner soup, or use 1 pound plant based crumbles if you want it vegetarian friendly. They cook about the same time, just season a tad more if using poultry.
• 1 (15 ounce) can cannellini beans: you can use great northern beans or navy beans instead, both have similar texture and mild flavor and won’t change the soup much.
• 4 cups beef broth: replace with 4 cups chicken broth for a milder flavor, or use vegetable broth to keep it fully meatless. If your broth is low salt, add a pinch more salt at the end.
• 1 cup ditalini or small tube pasta: sub small elbow macaroni or orzo if you dont have ditalini. Cook pasta separately and add to bowls to avoid it getting soggy if you plan to store leftovers.

Pro Tips

1. Brown the meat well and scrape the pan: get little brown bits stuck to the bottom when you brown the beef or sausage, then when you add the crushed tomatoes and broth, scrape those up. That is where a lot of the flavor lives, so dont skip it.

2. Caramelize the tomato paste and sweat the veggies: after you push the meat aside, let that tomato paste cook for a minute or two until it darkens a bit, and keep the onion/carrot/celery low and soft before you add garlic. If the veg gets too brown it turns bitter, but a little color on the paste makes the soup taste deeper.

3. Pasta trick to avoid soggy leftovers: either undercook the ditalini by a minute in the pot, or cook it completely separate and add to bowls. Pasta soaks up liquid as it sits, so if you plan on leftovers, keep pasta out until serving or add extra broth when reheating.

4. Boost and balance quickly: toss in a Parmesan rind while simmering for more savory depth, and fix sharp tomato acidity with a tiny pinch of sugar or a splash of cream. Taste as you go; a little salt near the end makes everything pop.