Olive Garden Pasta e Fagioli Soup

Name: Olive Garden Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 lb ground beef or turkey; 1 can (28 oz) diced tomatoes; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) white beans, drained; 4 cups chicken or vegetable broth; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp black pepper; 1 cup ditalini pasta; Salt to taste; Fresh parsley for garnish

Author: Tessa

Published: May 25, 2025

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There’s something magical about Olive Garden’s Pasta e Fagioli – that rich, hearty Italian soup packed with tender pasta, creamy beans, and savory ground beef (or turkey, if you prefer!). I’ve been making my version at home for years, ever since my cousin worked at the restaurant and spilled the beans (pun intended) about their secret. This isn’t just soup – it’s a warm hug in a bowl, perfect for chilly nights or when you need serious comfort food fast. What I love most is how simple ingredients transform into something extraordinary with just one pot and about 40 minutes of your time. Trust me, once you try this Olive Garden Pasta e Fagioli, you’ll understand why it’s been my go-to recipe for family dinners and potlucks alike!

Why You’ll Love This Olive Garden Pasta e Fagioli

This soup is pure comfort in a bowl, and here’s why it’s become a staple in my kitchen:

Weeknight hero: Ready in 40 minutes flat – I make it when I need something hearty fast
Budget-friendly magic: Uses pantry staples and cheap cuts of meat (beef or turkey both work great)
Flavor bomb: The combo of beans, tomatoes, and herbs creates this incredible savory depth
Meal prep dream: Tastes even better the next day, and freezes beautifully (just hold the pasta if freezing)

Seriously, this soup has saved me on more busy nights than I can count – it’s that good and that easy!

Olive Garden Pasta e Fagioli - detail 1

Ingredients for Olive Garden Pasta e Fagioli

Here’s what you’ll need to make this soul-warming soup (I always double-check my pantry before starting!):

1 tbsp olive oil (my go-to for sautéing)
1 medium onion, diced (yellow works best)
2 carrots, diced (about 1 cup)
2 celery stalks, diced
3 garlic cloves, minced (more if you’re a garlic lover like me!)
1 lb ground beef or turkey (I’ve used both with great results)
1 can (28 oz) diced tomatoes (don’t drain – that liquid is gold)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) white beans, drained and rinsed
4 cups chicken or vegetable broth (low-sodium lets you control salt)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp black pepper (freshly cracked if you have it)
1 cup ditalini pasta (or small shells in a pinch)
Salt to taste (I add this at the end)
Fresh parsley for garnish (makes it pretty!)

Ingredient Notes & Substitutions

No kidney beans? Use all white beans – I’ve done this when my pantry was bare! For extra richness, I sometimes add a spoonful of tomato paste with the veggies. Vegetarian? Skip the meat and use veggie broth – it’s still deliciously hearty. If you’re out of fresh garlic, 1/4 tsp garlic powder per clove works (but fresh is better!). And don’t stress about the pasta shape – any small variety will do!

How to Make Olive Garden Pasta e Fagioli

Okay, let’s get cooking! I’ve made this soup so many times I could do it in my sleep, but here are the simple steps to perfection:

Start with the base: Heat olive oil in your biggest pot over medium heat. Add onions, carrots, and celery – we want them soft but not browned, about 5 minutes. When the onions turn translucent, toss in the garlic and stir for just 30 seconds until fragrant (smelling amazing yet?).
Brown the meat: Crumble in your ground beef or turkey, breaking it up with a wooden spoon. Cook until no pink remains, about 5-7 minutes. I like to drain just a bit of fat if using beef, but leave a little for flavor!
Build the soup: Now dump in those diced tomatoes (juice and all), both types of beans, broth, and all your herbs and pepper. Give it a good stir and bring to a lively simmer – not a rolling boil!
The magic happens: Let everything bubble away uncovered for 15 minutes. This is when the flavors really get to know each other. You’ll see the liquid reduce slightly and the veggies soften perfectly.
Pasta time: Stir in the ditalini and cook for 8-10 minutes until al dente (check a piece – it should have just a tiny bite). The pasta will keep cooking in the hot soup, so don’t overdo it!
Final touches: Taste and add salt if needed (I usually add about 1/2 tsp). Ladle into bowls and top with fresh parsley. Grab some crusty bread – you’re done!

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Pro Tips for Perfect Olive Garden Pasta e Fagioli

Here are my hard-earned secrets for soup success:

Undercook pasta by 1 minute if storing leftovers – it’ll be perfect when reheated instead of mushy
Double the batch and freeze half before adding pasta for instant meals later
For richer flavor, let the soup sit 10 minutes off heat before serving – the flavors marry beautifully

Serving Suggestions for Olive Garden Pasta e Fagioli

Nothing beats tearing into warm, crusty bread with this soup – I always grab a baguette or make garlic toast while the soup simmers. For a light meal, pair it with a simple green salad dressed with lemon and olive oil. The classic finish? A generous sprinkle of fresh parsley – it adds color and a bright flavor that cuts through the richness. Sometimes I’ll even grate a little Parmesan on top if I’m feeling fancy!

Storing and Reheating Olive Garden Pasta e Fagioli

This soup keeps like a dream! Store leftovers in the fridge for up to 3 days – the flavors actually get better overnight. For freezing (my meal prep secret!), leave out the pasta and freeze the base for up to 2 months. When ready to eat, thaw overnight in the fridge, then reheat on the stove while cooking fresh pasta separately. That way, your noodles stay perfectly al dente. Pro tip: Add a splash of broth when reheating if it seems too thick – I learned that the hard way after my first batch turned into stew!

Olive Garden Pasta e Fagioli Nutritional Info

Here’s the good stuff (remember, these are estimates and might change based on your exact ingredients): Each hearty bowl has about 320 calories, 18g protein, and 40g carbs with a solid 8g fiber. It’s surprisingly balanced for such a comforting dish – my kind of win-win!

Common Questions About Olive Garden Pasta e Fagioli

Over the years, I’ve gotten tons of questions about this soup – here are the ones that pop up most often:

Can I use different beans? Absolutely! I’ve made this with chickpeas, black beans, even lentils in a pinch. Just keep the total amount about the same (two 15-oz cans). The kidney beans give that classic Olive Garden color though!

How to make it vegetarian? Easy-peasy – skip the meat and use vegetable broth. Sometimes I’ll add extra beans or even mushrooms for heartiness. It’s still packed with protein!

What if I don’t have ditalini? Any small pasta works! I’ve used elbow macaroni, small shells, even broken spaghetti when desperate. Just adjust cooking time based on package directions.

Can I make it in a slow cooker? You bet! Brown the meat first, then dump everything except pasta in the crockpot. Cook on low 6-8 hours, add pasta last 30 minutes. Perfect for busy days!

Final Thoughts

There you have it – my tried-and-true Olive Garden Pasta e Fagioli that never fails to impress! Give it a whirl this week and let me know how your family likes it. Nothing makes me happier than hearing when my recipes become someone else’s new favorite!