Pasta e Fagioli (Olive Garden Copycat)

Pasta e Fagioli is a traditional Italian dish that translates to “pasta and beans.” This hearty soup is known for its rich flavor, rustic texture, and comforting qualities. The Olive Garden version has become a fan favorite, and this copycat recipe delivers the same warm, satisfying experience with wholesome ingredients made from scratch in one pot.

This version combines lean ground beef, tender diced vegetables, two varieties of beans, and ditalini pasta in a savory tomato-based broth enhanced with Italian herbs. It’s a versatile dish that’s equally great for a weeknight dinner, a cozy lunch, or as part of a larger Italian-inspired meal.

Why You’ll Love This Recipe

• Simple and approachable: Uses pantry staples and everyday kitchen tools
• One-pot meal: Minimal cleanup, ideal for busy weeknights
• Hearty and filling: Packed with protein, fiber, and flavor
• Meal-prep friendly: Tastes even better the next day
• Customizable: Easy to adjust for dietary preferences or pantry availability

Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and delivers restaurant-quality results without leaving home.

Preparation Phase

Essential Tools and Equipment

To make this Pasta e Fagioli recipe successfully, the following tools are recommended:

• Large Dutch oven or soup pot: Distributes heat evenly and accommodates all ingredients
• Chef’s knife: For chopping vegetables efficiently
• Cutting board: A stable surface for prepping ingredients
• Wooden spoon or silicone spatula: Ideal for stirring dense soups
• Can opener: For opening beans and tomato cans
• Measuring cups and spoons: To ensure accurate seasoning
• Ladle: For easy serving

Importance of Each Tool

Using a large, heavy-bottomed pot ensures the soup cooks evenly without burning. A sharp knife and a quality cutting board make prepping faster and safer. A wooden spoon helps prevent scratches if you’re using a non-stick or enameled pot. Precise measuring tools help you balance flavors correctly, especially when adjusting seasoning to taste.

Preparation Tips

• Chop vegetables uniformly so they cook at the same rate
• Rinse canned beans to reduce sodium and improve texture
• Use fresh garlic for deeper flavor compared to pre-minced
• Add pasta last to prevent it from overcooking and becoming mushy
• Taste as you go, especially after adding the broth and seasoning

These small steps enhance the texture and overall flavor of your finished dish.

Ingredients List

Here’s a breakdown of the ingredients you’ll need, categorized for clarity.

Protein

• 1 lb lean ground beef

Vegetables and Aromatics

• 2 medium carrots, diced
• 1 large onion, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced or pressed

Canned Ingredients

• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) Great Northern beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed

Liquids

• 1 carton (32 oz) chicken broth

Pasta

• 1 cup ditalini pasta

Herbs and Seasoning

• 1 tablespoon Italian seasoning
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 2 tablespoons fresh basil (optional, for garnish)

Step-by-Step Instructions

1. Brown the Ground Beef
   Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the ground beef and cook for 3 to 5 minutes, breaking it into small pieces as it browns. Remove from the pot, drain excess fat, and set aside.
2. Sauté the Vegetables
   In the same pot, add the diced carrots, onion, celery, and garlic. Sauté for about 4 minutes until the vegetables begin to soften.
3. Add Tomatoes and Meat
   Return the browned beef to the pot. Stir in the diced tomatoes and tomato sauce until well combined.
4. Add Beans and Broth
   Add the drained and rinsed beans along with the chicken broth. Stir to mix evenly. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Add Pasta and Seasoning
   Stir in the ditalini pasta, Italian seasoning, salt, and black pepper. Simmer for another 10 minutes or until the pasta is cooked al dente.
6. Serve
   Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped fresh basil or grated Parmesan cheese if desired. Serve hot.

How to Serve Pasta e Fagioli (Olive Garden Copycat)

Pasta e Fagioli is a rich, hearty dish best served hot, straight from the pot. Its thick consistency and bold flavors make it ideal as a standalone meal, but it also works beautifully when paired with light sides. Whether you’re preparing it for a quiet weeknight dinner or serving a crowd, how you present this dish matters just as much as how you prepare it.

Here are a few tips for serving this soup in a way that enhances its flavors and appeal:

• Serve in deep bowls to retain heat and accommodate the chunky texture
• Garnish with fresh chopped basil or parsley to add brightness and color
• Sprinkle grated Parmesan or Pecorino Romano cheese on top for a savory finish
• Drizzle a little high-quality extra virgin olive oil for added richness
• Offer crushed red pepper flakes on the side for those who like heat
• Pair with crusty artisan bread or breadsticks for dipping

If serving as part of a multi-course meal, this soup works well as an appetizer or first course before a lighter entrée like grilled chicken or roasted vegetables.

Common Mistakes to Avoid

Even a simple, rustic soup like Pasta e Fagioli can fall short if a few key steps are overlooked. Here are some of the most common errors home cooks make—and how to avoid them.

1. Overcooking the Pasta

Adding the pasta too early causes it to become mushy. Always add pasta toward the end and simmer until just tender. If making the soup ahead of time, consider cooking the pasta separately and adding it before serving.

2. Skipping the Sauté

Sautéing the aromatics—especially onion, garlic, celery, and carrot—builds a foundation of flavor. Skipping this step or rushing through it can leave the soup tasting flat.

3. Underseasoning the Broth

Beans and pasta can absorb salt, which can mute flavors. Season incrementally and taste frequently, especially after adding broth or tomatoes.

4. Using Bland Broth

The broth is the backbone of this soup. A high-quality chicken or vegetable broth makes a noticeable difference. Opt for low-sodium versions so you have better control over salt levels.

5. Not Rinsing the Beans

Canned beans are convenient but often packed in starchy liquid with added sodium. Always drain and rinse beans to remove excess salt and improve texture.

6. Choosing the Wrong Pasta

Small pasta like ditalini holds up well in soups and offers a balanced texture. Larger shapes can overwhelm the other ingredients and disrupt the consistency.

7. Letting the Soup Boil

Boiling the soup aggressively can lead to overcooked vegetables and broken pasta. A gentle simmer ensures the ingredients retain their structure and flavor.

8. Not Letting It Rest

Like many soups and stews, Pasta e Fagioli tastes better after it sits for a few minutes post-cooking. Allowing the soup to rest helps the flavors meld.

Recommended Side Dishes

To elevate your Pasta e Fagioli meal, consider these carefully selected side dishes that pair perfectly in both flavor and texture. These options range from light and fresh to rich and savory, offering a balanced dining experience.

1. Garlic Bread

Crunchy, buttery, and aromatic, garlic bread is a classic pairing for Italian soups. Use a French baguette or Italian loaf, toasted with garlic butter and parsley.

2. Caesar Salad

With its creamy dressing, crisp romaine lettuce, and crunchy croutons, Caesar salad offers a refreshing contrast to the richness of the soup.

3. Caprese Salad

This simple salad of fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze adds brightness to the meal.

4. Bruschetta

Toasted bread topped with diced tomatoes, garlic, basil, and olive oil makes a flavorful and texturally pleasing starter.

5. Roasted Vegetables

A tray of oven-roasted zucchini, bell peppers, or asparagus adds a healthy and colorful component to your meal.

6. Antipasto Skewers

Stack salami, cheese cubes, olives, and cherry tomatoes on skewers for a quick and visually appealing appetizer.

7. Polenta Fries

These crispy golden fries made from cooked polenta add a creative and satisfying crunch on the side.

8. Arugula Salad with Lemon Vinaigrette

A peppery arugula salad dressed with a light lemon vinaigrette brings a refreshing bite that cuts through the soup’s richness.

Each of these side options complements the savory, hearty nature of Pasta e Fagioli while adding diversity in flavor, texture, and presentation. Choose one or two based on your meal’s theme or seasonality.

Expert Recipe Tips for the Best Pasta e Fagioli

Making a great bowl of Pasta e Fagioli comes down to more than just following a recipe. Small adjustments and thoughtful preparation can elevate this Olive Garden copycat to restaurant-quality comfort food. Here are some essential tips to keep in mind.

1. Use Fresh Aromatics

Fresh garlic, onion, and celery provide the soup’s base flavor. Avoid pre-minced garlic or frozen vegetables if possible. The fresher the aromatics, the more vibrant the broth will taste.

2. Cook Pasta Separately for Meal Prep

If you’re making the soup ahead or planning for leftovers, consider cooking the pasta separately and storing it apart from the soup. This prevents the pasta from becoming overly soft or bloated as it sits in the broth.

3. Add Leafy Greens

For a nutritional boost, stir in spinach or kale during the last few minutes of cooking. The greens will wilt quickly and complement the richness of the broth.

4. Enhance the Broth

Add a Parmesan rind during simmering for extra depth. You can also stir in a spoonful of pesto or a splash of balsamic vinegar to enhance flavor complexity.

5. Adjust Thickness as Needed

If the soup thickens too much as it sits, simply add a bit more broth or water to reach your desired consistency when reheating.

6. Season Gradually

Taste your soup at each stage, especially after adding broth, beans, and pasta. Beans and pasta absorb salt, so you may need to adjust seasoning before serving.

7. Make It Vegetarian or Vegan

Substitute ground beef with plant-based meat alternatives, lentils, or omit the protein entirely. Use vegetable broth instead of chicken broth for a fully plant-based version.

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Storage and Reheating Instructions

Pasta e Fagioli is an excellent make-ahead meal. It stores well and tastes even better the next day as the flavors deepen.

Refrigeration

Allow the soup to cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days. If stored with pasta, you may need to add a bit of broth or water when reheating.

Freezing

To freeze, portion the soup into freezer-safe containers, leaving space for expansion. Avoid adding pasta before freezing; instead, add freshly cooked pasta when reheating. Frozen soup will keep well for up to 3 months.

Reheating

Reheat soup on the stovetop over medium heat, stirring occasionally. Add extra broth to loosen the texture if needed. Microwave reheating is also effective for individual servings; use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between.

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Frequently Asked Questions (FAQs)

What is the difference between Pasta e Fagioli and minestrone?

While both are Italian soups with vegetables and pasta, minestrone typically includes a wider variety of vegetables and may not include meat. Pasta e Fagioli focuses more on beans, pasta, and often a meat base, with a thicker, more stew-like consistency.

Can I make this soup vegetarian?

Yes. Use vegetable broth instead of chicken broth and omit the ground beef. You can substitute plant-based ground meat or add extra beans for protein.

What kind of pasta works best?

Ditalini is the traditional choice due to its small size and quick cooking time. Other suitable options include elbow macaroni, small shells, or orzo.

Is this recipe freezer-friendly?

Yes, but it’s best to freeze without the pasta. Add freshly cooked pasta after thawing and reheating for the best texture.

How can I make the soup spicier?

To add heat, stir in crushed red pepper flakes, diced jalapeño, or a few dashes of hot sauce. Add heat during cooking or serve with optional spice at the table.

Can I use ground turkey instead of ground beef?

Absolutely. Ground turkey or even Italian sausage makes a great protein substitute while keeping the soup flavorful and hearty.

What’s the best way to serve leftovers?

Reheat gently on the stovetop and serve with a splash of extra broth if it has thickened. A fresh topping of Parmesan and a side of bread make leftovers feel like a new meal.

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Final Thoughts

This Pasta e Fagioli Olive Garden copycat recipe captures everything people love about the original restaurant version—rich broth, satisfying texture, and bold Italian flavor—while giving you control over the ingredients and quality. It’s a recipe that fits into busy lifestyles without compromising taste, and its versatility makes it ideal for a variety of dietary needs.

Whether you’re cooking for a crowd or preparing a week’s worth of lunches, this hearty soup is a reliable favorite. Serve it with a crusty piece of bread, a fresh salad, or enjoy it all on its own. With a little planning, you’ll have a flavorful, nourishing meal ready in under an hour—and even better leftovers the next day.