Pasta E Fagioli (Olive Garden Copycat) Recipe

I whipped up this Pasta E Fagioli Olive Garden copycat and the result is a ridiculously hearty, veggie-and-beef packed soup that disappears fast.

I’m obsessed with this Pasta E Fagioli Olive Garden copycat because it hits every spot I crave. The crushed tomatoes base is punchy, beans bring the texture I want, and chunks of ground beef make it feel like dinner that refuses to be boring.

It’s not pretty, it’s honest. Italian Soup With Ground Beef that doesn’t pretend to be anything else.

I take big bowls, let the pasta soak up the juices, sprinkle cheese, and go to town. Simple ingredients.

Totally satisfying. You’ll want seconds.

No shame. Just a bowl that means business.

Trust me, you’ll come back again soon.

Ingredients

• Olive oil, the cooking base that adds a warm, fruity mouthfeel.
• Basically, yellow onion gives sweetness and that cozy soup backbone.
• Carrots add subtle sweetness and tiny bites you’ll enjoy.
• Celery brings a fresh, slightly bitter crunch under the mix.
• Garlic packs punchy aroma and savory depth you can smell.
• Ground beef gives hearty protein and a meaty, comforting texture.
• Plus, dried basil adds a sweet, slightly minty Italian note.
• Dried oregano delivers earthy, peppery herbiness without fuss.
• Dried thyme gives woody, slightly floral undertones for balance.
• Bay leaf adds background herbal warmth you won’t always notice.
• Crushed tomatoes make the bright, tangy tomato base you crave.
• Tomato paste boosts thickness and concentrated tomato flavor.
• Beef broth provides savory, meaty liquid so the soup isn’t flat.
• Water keeps it from getting too intense, just simple balance.
• Basically, sugar cuts the acidity and rounds out tomato sharpness.
• Cannellini beans add creamy texture and gentle, nutty protein.
• Ditalini pasta gives tiny, chewy bites that hold up well.
• Plus, salt brings out everything; it’s quietly essential.
• Black pepper adds mild heat and a touch of bite.
• Red pepper flakes, optional, kick it if you like spice.
• Fresh parsley brightens the bowl with green, herby freshness.
• Parmesan cheese finishes with salty, nutty richness and melty comfort.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup water
• 1 tsp sugar
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 3/4 to 1 cup ditalini pasta or small elbow pasta
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes, optional
• 2 tbsp chopped fresh parsley
• 1/2 cup grated Parmesan cheese for serving

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add 1 diced medium yellow onion, 2 diced medium carrots and 2 diced celery stalks; cook, stirring occasionally, until softened about 6 to 8 minutes.

2. Add 3 minced garlic cloves and 1 lb ground beef; break the beef up with a spoon and cook until no longer pink and starting to brown, about 6 minutes. Drain a little fat if the pot seems greasy.

3. Stir in 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 bay leaf and 1/4 tsp red pepper flakes if using; cook for 30 seconds to bloom the spices.

4. Mix in 2 tbsp tomato paste and fry it with the meat and veggies for about a minute to deepen the flavor.

5. Pour in one 28 oz can crushed tomatoes, 4 cups beef broth and 1 cup water; add 1 tsp sugar to balance acidity. Stir well, scrape any browned bits from the bottom, and bring to a simmer.

6. Season with 1/2 tsp salt and 1/2 tsp black pepper now, then reduce heat to maintain a gentle simmer. Let the soup cook, partially covered, for 15 minutes to let flavors meld.

7. Add 2 cans (15 oz each) drained and rinsed cannellini or great northern beans, then stir in 3/4 to 1 cup ditalini or small elbow pasta. Simmer until the pasta is tender, about 8 to 10 minutes, stirring occasionally so pasta doesn’t stick.

8. Taste and adjust seasoning with more salt, pepper or red pepper flakes if needed; remove and discard the bay leaf.

9. Stir in 2 tbsp chopped fresh parsley right before serving to keep it bright.

10. Serve hot with 1/2 cup grated Parmesan cheese on the side for sprinkling; leftover soup thickens as it cools so add a splash of broth or water when reheating if you want it looser.

Equipment Needed

1. Large heavy-bottomed pot with lid
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Slotted spoon or spider for breaking and draining beef
6. Can opener
7. Measuring cups and measuring spoons
8. Fine-mesh colander (for draining and rinsing beans)
9. Ladle and small grater (for serving Parmesan)

FAQ

Pasta E Fagioli (Olive Garden Copycat) Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken for a leaner soup; or use Italian sausage (mild or hot) for more flavor; for a vegetarian option use 1 lb cooked lentils or crumbled tempeh.
• Cannellini beans: use great northern beans, navy beans, or drained chickpeas instead; if canned beans bother you, try 1 1/2 cups cooked dried beans.
• Ditalini pasta: use small elbow macaroni, small shells, or orzo; whole wheat or gluten free versions work too, just watch cooking time because they can get mushy faster.
• Beef broth: use low sodium chicken broth, vegetable broth for a lighter or vegetarian soup, or use 4 cups water plus 1 beef bouillon cube if that’s what you have on hand.

Pro Tips

1. Brown the beef until it gets a little crust and don’t rush it, you’ll get way more flavor that way; if there’s too much grease drain a bit or the soup will taste greasy.
2. Fry the tomato paste with the meat and veggies for at least a minute so it darkens a little, that step really deepens the tomato flavor — sorry, meant to say it makes a huge difference.
3. Add the pasta at the very end and keep an eye on it, pasta keeps absorbing liquid as it sits so undercook it by a minute if you plan to save leftovers.
4. If the soup gets too thick after cooling just thin with hot broth or water and reheat gently, and always finish with fresh parsley and a good sprinkle of Parmesan right before serving for brightness and salt.