Copycat Olive Garden Pasta e Fagioli | Easy, Delicious Soup

Copycat Olive Garden Pasta e Fagioli brings all the cozy Italian-American flavors you crave—right to your kitchen table in under an hour. If you’re anything like me, you’ve probably sat in an Olive Garden booth, soup spoon in hand, thinking, “Can I just take a gallon of this home?” Good news—you absolutely can. And better yet, you don’t have to change out of your sweatpants.

This copycat version of Pasta e Fagioli hits all the right notes: a rich tomato-beef broth, hearty beans, tender pasta, and a touch of Parmesan magic. Whether you’re feeding picky kids, a meat-and-potatoes partner, or just need a comforting bowl of something that won’t take all day—this soup delivers. Trust me, it’s a keeper.

Table of Contents

What is Copycat Olive Garden Pasta e Fagioli?

Copycat Olive Garden Pasta e Fagioli is a hearty Italian-inspired soup made with ground beef, tender ditalini pasta, two kinds of beans, and a flavorful tomato-based broth. It’s basically comfort food in a bowl—meaty, filling, and way more exciting than your standard canned soup. “Pasta e Fagioli” literally means “pasta and beans,” and while that might sound humble, this soup is anything but boring.

The Olive Garden version kicked things up with veggies, spices, and a robust broth—and we’ve nailed that same flavor in this homemade recipe. The best part? You don’t need any fancy ingredients or culinary school tricks. Just a big pot and about 40 minutes. Think of it as the Italian cousin of chili—warm, satisfying, and even better the next day.

Reasons to Try Copycat Olive Garden Pasta e Fagioli

First, it’s budget-friendly. We’re talking pantry staples and ground beef here—not filet mignon. Second, it makes a big batch, so you can feed your family, have seconds, and still stash some for lunch. Third, the flavor is downright addicting. You get that slow-simmered, all-day taste in a fraction of the time. It’s also an awesome way to sneak in veggies—carrots, celery, and beans hide out in the broth and somehow get devoured even by the “no veggies, please” crowd.

And hey, if you’re looking for something easy for meal prep or a cozy Sunday dinner, this recipe checks every box. One pot. 40 minutes. Soup that tastes like you ordered in. Need more inspiration? Check out our cozy One-Pot Chicken Tortellini Soup or Simple Potato Soup for other family-favorite soups!

Ingredients Needed to Make Copycat Olive Garden Pasta e Fagioli

• 1 lb lean ground beef
• 1 yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans beef broth
• ½ cup water
• 1 (14.5 oz) can petite diced tomatoes
• 2 tsp granulated sugar
• 1 tsp dried basil
• 1 tsp dried oregano
• 8 oz dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• Salt and black pepper, to taste
• Grated or shredded Parmesan cheese (for serving)
• Fresh chopped parsley (optional, for garnish)

Instructions to Make Copycat Olive Garden Pasta e Fagioli

Step 1: Brown the Ground Beef

Start by grabbing a large soup pot or Dutch oven—something that gives you enough space to build layers of flavor without bubbling over. Heat it over medium heat, add your ground beef, and break it up with a wooden spoon. You’ll want to cook it until it’s no longer pink, but don’t walk away—keep stirring occasionally so it doesn’t burn or clump. If your beef releases a lot of grease, go ahead and drain it. A lean cut will give you great flavor without that extra step. If you’re new to browning meat properly, our ground beef vegetable soup post shares helpful browning tips you can totally steal.

Step 2: Sauté the Vegetables

Once your beef is mostly cooked, toss in your finely chopped yellow onion, diced carrots, and celery. These three are called mirepoix, and they’re the aromatic backbone of this soup. Let them cook together for about 6 minutes, stirring occasionally, until everything softens and starts to smell like the beginning of something magical. It’s during this time that the soup starts developing that restaurant-quality base—without the restaurant prices.

Step 3: Add Garlic for Depth

After the veggies are soft, add your minced garlic and stir it around for just 1 minute. Garlic burns fast, so keep it moving. This quick sauté lets the garlic release its oils and builds that rich, savory undertone that makes this soup so satisfying. If you’ve ever wondered why restaurant soups have that “oomph,” this step is a big reason. For more garlic-forward recipes, check out our Country French Garlic Soup—another comforting winner.

Step 4: Build the Broth

Here’s where it gets real. Pour in your tomato sauce, beef broth, water, and petite diced tomatoes. Stir it all up with the beef and veggie mixture, and then sprinkle in your dried basil, oregano, and a little sugar. That small amount of sugar cuts the acidity from the tomatoes and brings balance to the whole pot. Give it a solid stir, turn up the heat, and bring the mixture to a boil. Once it’s bubbling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 10 minutes. This step by step simmering process allows the flavors to mingle like old friends catching up over dinner.

Step 5: Stir in the Pasta

After the soup has simmered and your kitchen smells like heaven, stir in the dry ditalini pasta. You’ll want to cook it directly in the broth for about 10 minutes—or until it’s al dente. Keep an eye on it, because overcooked pasta can soak up all the broth and get mushy. If you’re meal prepping or making a big batch, you might consider cooking the pasta separately and adding it just before serving to avoid soggy leftovers. For more meal prep-friendly soups, our Slow Cooker Creamy Tomato Basil Chicken is worth bookmarking.

Step 6: Add the Beans and Final Seasoning

When your pasta is nearly done, stir in the drained and rinsed kidney beans and cannellini beans. They add protein, texture, and that signature Pasta e Fagioli heartiness. Taste your soup and add salt and pepper to suit your flavor preferences. If it seems too thick (totally normal, especially if your pasta is absorbent), just splash in a little more water or broth until it’s just right. Stir everything gently so you don’t smash the beans.

Step 7: Serve and Garnish

Ladle the finished soup into big bowls and top with a generous sprinkle of grated or shredded Parmesan cheese. A little fresh chopped parsley adds color and a pop of freshness, but if you don’t have it—no stress. Want to serve it like a pro? Pair it with a simple salad and warm breadsticks, just like they do at Olive Garden. You can even grab inspiration from our cozy Creamy Turkey Vegetable Soup for more weeknight comfort meals your whole family will devour.

Following this step by step guide means you’ll have a hearty, delicious Copycat Olive Garden Pasta e Fagioli on the table in about 40 minutes. From browning to simmering to serving, every step builds flavor and keeps things simple enough for a Tuesday night—but satisfying enough for a weekend dinner party. You’ll find yourself returning to this one again and again.

What to Serve with Copycat Olive Garden Pasta e Fagioli

Let’s be honest: this soup is a full meal. But if you want to go Olive Garden-style, serve it with a crisp green salad and some warm garlic breadsticks. Craving carbs on carbs? Try a slice of crusty Italian bread slathered with butter or a hunk of focaccia. Want to lighten it up? A simple arugula salad with lemon vinaigrette balances the richness perfectly. You could also serve it with a grilled cheese sandwich (yes, seriously) or alongside roasted veggies for a more balanced plate. Want more cozy ideas? You might love our Roasted Tomato Basil Soup or hearty Southwest Turkey Soup too.

Key Tips for Making Copycat Olive Garden Pasta e Fagioli

Don’t overcook the pasta—since it continues to soak up liquid, it can turn mushy if left too long. If you’re planning leftovers, cook the pasta separately and add it in when serving. Want to save time? Use pre-chopped mirepoix from the store. Make it vegetarian by swapping the ground beef for plant-based meat and using veggie broth. For a low-sodium version, go with low-salt broth and no-salt-added canned goods. If your soup gets too thick, just add a splash more broth or water. Lastly, don’t skimp on that Parmesan. It’s not optional—it’s essential.

Storage and Reheating Tips Copycat Olive Garden Pasta e Fagioli

Let leftovers cool completely before storing. Refrigerate in airtight containers for up to 4 days. This soup actually tastes better the next day, as all the flavors really settle in. To freeze, let it cool, portion it into freezer-safe containers (leave some space at the top!), and freeze for up to 3 months. When reheating, you may need to add extra broth or water since the pasta absorbs liquid. Reheat gently on the stove or microwave in 1-minute intervals, stirring in between. Pro tip: store pasta separately if you know you’ll be freezing it.

FAQs

Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken both work great and lighten things up a bit.

Is this soup spicy?
Not as written, but feel free to add red pepper flakes if you like a little heat.

Can I make it in a slow cooker?
Sure can! Brown the meat first, then dump everything (except pasta and beans) into the slow cooker. Cook on low 6–8 hours, stir in pasta and beans during the last 30 minutes.

Is ditalini required?
Nope—any small pasta works. Try elbow macaroni or even orzo in a pinch.

Can I make it gluten-free?
Absolutely. Use your favorite gluten-free pasta and double-check your broth labels.

Final Thoughts

Copycat Olive Garden Pasta e Fagioli is one of those “once you make it, it becomes a staple” kind of recipes. It’s easy, hearty, family-friendly, and tastes like it simmered for hours when it really didn’t. Whether it’s a chilly night, a Sunday meal prep session, or a dinner you just need to throw together fast, this soup checks all the boxes. And if you loved this one, don’t miss our Lentil Turkey Soup or Cheesy Rice and Black Bean Enchilada Soup—perfect for switching things up without straying too far from your cozy comfort zone.

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