Olive Garden Pasta e Fagioli: rich, hearty, and full of flavor

Introduction

Warm, hearty, and full of Italian comfort, this Olive Garden–style Pasta e Fagioli Soup is the perfect cozy meal for chilly days. Loaded with tender beef, vegetables, beans, pasta, and rich tomato broth, this tried-and-tested recipe brings restaurant flavor right to your kitchen. It’s simple, satisfying, and even better the next day!

Ingredients

1 lb ground beef
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, chopped
2 garlic cloves, minced
5 cups chicken stock
29 oz tomato sauce
15.5 oz red kidney beans, drained and rinsed
15.5 oz cannellini beans, drained and rinsed
14.5 oz diced tomatoes
1 cup ditalini pasta
1 tbsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1 bay leaf
Salt and black pepper, to taste

Instructions

Cook the beef: In a large pot over medium heat, brown the ground beef until no longer pink. Drain excess fat.
Add veggies: Stir in onion, carrots, celery, and garlic. Cook for 5–6 minutes until softened and fragrant.
Build the broth: Add chicken stock, tomato sauce, diced tomatoes, both beans, and seasonings (Italian seasoning, onion powder, garlic powder, bay leaf, salt, and pepper).
Simmer: Bring to a boil, then reduce heat and simmer for 20–25 minutes to allow flavors to blend.
Cook the pasta: Meanwhile, cook ditalini pasta separately according to package directions. Drain and set aside.
Combine: Stir the cooked pasta into the soup just before serving.
Serve: Garnish with grated Parmesan and fresh parsley if desired. Serve with warm breadsticks for the full Olive Garden experience!

Tips & Variations

Substitute ground turkey or Italian sausage for a lighter or spicier version.
For a thicker soup, mash a few beans before adding the pasta.
This soup freezes beautifully, just keep the pasta separate until reheating.
Add a handful of fresh spinach or kale for extra nutrition.