If you love the hearty, comforting soups served at Olive Garden, this homemade Pasta e Fagioli is a recipe worth adding to your dinner rotation. Packed with savory ground beef, tender ditalini pasta, creamy cannellini beans, vegetables, and a rich tomato broth, this classic Italian-inspired soup is filling, flavorful, and easy to make at home.
Pasta e Fagioli translates to “pasta and beans,” and this beloved dish combines simple pantry ingredients into a satisfying one-pot meal. Serve it with crusty bread, garlic bread, or a fresh green salad for a cozy family dinner.
Why You’ll Love This Pasta e Fagioli Recipe
- Hearty and satisfying: Ground beef, beans, and pasta make every bowl filling.
- Rich Italian-inspired flavor: Tomatoes, garlic, onion, and Italian seasonings create a delicious broth.
- Easy to make: Simple ingredients and straightforward steps make this soup perfect for weeknight meals.
- Family-friendly: The familiar flavors appeal to both adults and children.
- Great for leftovers: The soup can be refrigerated and enjoyed again for lunch or dinner.
Ingredients for Pasta e Fagioli
Ground Beef
One pound of ground beef adds savory flavor and protein. Lean ground beef works well because it produces less excess grease.
Cannellini Beans
One can of cannellini beans provides a creamy texture and hearty flavor. Drain and rinse the beans before adding them to the soup. Great Northern beans or kidney beans can also be used.
Ditalini Pasta
One cup of ditalini pasta gives the soup its signature appearance. These small tube-shaped pasta pieces are ideal because they fit easily on a spoon.
Onion
A chopped onion adds sweetness and depth to the broth.
Carrots and Celery
Diced carrots and celery contribute texture, flavor, and a traditional soup base.
Garlic
Fresh minced garlic gives the soup a delicious aroma and savory Italian-inspired flavor.
Crushed Tomatoes and Tomato Sauce
Crushed tomatoes and tomato sauce create the rich, tomato-based broth that makes Pasta e Fagioli so comforting.
Beef Broth
Beef broth adds depth and helps bring all the ingredients together. Use low-sodium broth if you prefer more control over the saltiness.
Italian Seasoning
Italian seasoning, dried oregano, and a little black pepper add warmth and familiar Mediterranean flavor.
Olive Oil
A small amount of olive oil helps soften the vegetables and brown the beef.
Ingredients
- 1 pound lean ground beef
- 1 can cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 4 cups beef broth, plus more as needed
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 tablespoon chopped fresh parsley, optional
- Grated Parmesan cheese, for serving
How to Make Olive Garden Copycat Pasta e Fagioli
Step 1: Brown the Ground Beef
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon.
Continue cooking until the beef is browned and no longer pink. Drain excess grease if necessary.
Step 2: Cook the Vegetables
Add the chopped onion, diced carrots, and celery to the pot. Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant.
Step 3: Add the Tomatoes and Broth
Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well, scraping up any flavorful browned bits from the bottom of the pot.
Add the Italian seasoning, dried oregano, salt, and black pepper. Bring the mixture to a gentle boil.
Step 4: Simmer the Soup
Reduce the heat to low and let the soup simmer uncovered for about 15–20 minutes. This allows the vegetables to become tender and the flavors to blend.
Stir occasionally to prevent ingredients from sticking to the bottom of the pot.
Step 5: Add the Beans
Stir in the drained cannellini beans and kidney beans. Simmer for another 5 minutes so the beans warm through and absorb some of the tomato broth’s flavor.
Step 6: Cook the Ditalini Pasta
Add the ditalini pasta directly to the simmering soup. Cook according to the package directions, usually about 8–10 minutes, until the pasta is tender but still slightly firm.
Stir frequently, as small pasta can settle at the bottom of the pot. If the soup becomes too thick, add a little extra broth or hot water.
Step 7: Taste and Serve
Taste the soup and adjust the salt, pepper, or Italian seasoning as needed. Remove the pot from the heat and stir in the chopped parsley, if using.
Ladle the hot Pasta e Fagioli into bowls and finish with freshly grated Parmesan cheese. Serve immediately with crusty bread or garlic bread.
Tips for the Best Pasta e Fagioli
Cook the beef thoroughly. Brown the ground beef well to develop a deeper, richer flavor.
Dice the vegetables evenly. Small, uniform pieces cook more consistently and make the soup easier to eat.
Avoid overcooking the pasta. Ditalini continues to soften as it sits in hot broth. Cook it just until tender for the best texture.
Add extra broth when needed. Pasta absorbs liquid as it cooks, so keep additional broth nearby if you prefer a thinner soup.
Season gradually. Broth and canned tomatoes can contain varying amounts of salt. Taste the soup near the end of cooking before adding more.
Finish with Parmesan. Freshly grated Parmesan adds a savory, slightly nutty finish that complements the tomato broth.
Variations and Substitutions
Use Different Beans
Cannellini and kidney beans provide a classic combination, but Great Northern beans or navy beans are good alternatives. You can use whichever beans you already have in your pantry.
Substitute the Ground Beef
Ground turkey or ground chicken can be used for a lighter variation. Italian sausage also works well if you prefer a more robust, savory flavor.
Make It Vegetarian
Leave out the ground beef and use vegetable broth instead of beef broth. Add extra beans or chopped mushrooms for additional substance.
Add More Vegetables
Diced zucchini, spinach, or chopped kale can be added for extra vegetables. Stir delicate greens in during the final few minutes of cooking.
Adjust the Thickness
For a thicker soup, allow it to simmer a little longer before adding the pasta. For a brothier consistency, add extra beef broth.
Make It Spicier
Add a pinch of red pepper flakes while cooking the garlic for a gentle kick of heat.
What to Serve with Pasta e Fagioli
Pasta e Fagioli is a complete and satisfying meal, but it pairs beautifully with a few simple sides.
- Garlic bread for dipping into the rich tomato broth
- Crusty Italian bread for soaking up every last spoonful
- A crisp green salad with Italian dressing
- Roasted vegetables for a simple side dish
- Parmesan cheese and fresh parsley for a classic finishing touch
For a restaurant-inspired dinner at home, serve the soup with warm breadsticks and a fresh salad.
How to Store Leftover Pasta e Fagioli
Allow the soup to cool slightly before transferring it to airtight containers. Refrigerate within two hours of cooking and enjoy within 3–4 days.
The pasta will continue absorbing broth during storage, so the soup may become thicker overnight. Add a splash of broth or water when reheating to restore the desired consistency.
Reheat individual portions in the microwave, stirring occasionally, or warm the soup in a saucepan over medium-low heat until steaming hot.
Can You Freeze Pasta e Fagioli?
Yes, Pasta e Fagioli can be frozen, although the pasta may become softer after thawing.
For the best texture, freeze the soup without the pasta. Allow the soup base to cool, transfer it to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat until hot, and cook fresh ditalini separately before combining.
If freezing soup that already contains pasta, leave a little extra room in the container for expansion and expect a softer texture when reheated.
Frequently Asked Questions
What does Pasta e Fagioli mean?
Pasta e Fagioli is Italian for “pasta and beans.” It is a traditional, rustic soup made with pasta, beans, vegetables, and broth or tomatoes. Recipes vary from region to region and from household to household.
Is Pasta e Fagioli the same as minestrone?
No. Both are Italian-inspired soups, but Pasta e Fagioli traditionally emphasizes pasta and beans, while minestrone often features a wider variety of vegetables. Ingredients and preparation can overlap.
Can I make Pasta e Fagioli ahead of time?
Yes. The soup base can be prepared a day ahead and refrigerated. For the best texture, cook the pasta separately and add it just before serving.
Can I use a different type of pasta?
Yes. Small pasta shapes such as small shells, elbow macaroni, or small tubes work well. Adjust the cooking time according to the package directions.
Why did my soup become too thick?
Pasta absorbs liquid as it cooks and continues absorbing broth while the soup sits. Stir in additional broth or water until the soup reaches your preferred consistency.
Can I make this soup in a slow cooker?
Yes. Brown the ground beef first, then transfer it to a slow cooker with the vegetables, tomatoes, broth, seasonings, and beans. Cook on LOW for about 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender. Add the pasta during the final 20–30 minutes and cook until tender, checking it frequently.
How can I make the soup taste more like a restaurant version?
Build flavor by browning the beef, sautéing the vegetables, and allowing the broth to simmer. Finish with freshly grated Parmesan and serve with warm bread. The exact flavor will depend on the ingredients and seasonings you use.
Pasta e Fagioli Recipe Card
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 6
Category: Soup
Cuisine: Italian-inspired
Ingredients
- 1 pound lean ground beef
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 4 cups beef broth, plus more as needed
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Chopped fresh parsley, optional
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Brown the ground beef for 6–8 minutes, breaking it into small pieces. Drain excess grease if needed.
- Add the onion, carrots, and celery. Cook for 5–7 minutes until beginning to soften.
- Stir in the garlic and cook for 30–60 seconds.
- Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, oregano, salt, and black pepper. Bring to a gentle boil.
- Reduce the heat and simmer for 15–20 minutes.
- Stir in the cannellini beans and kidney beans. Simmer for another 5 minutes.
- Add the ditalini pasta and cook according to the package directions, usually 8–10 minutes, until tender.
- Add extra broth if needed, taste, and adjust the seasoning.
- Garnish with parsley and Parmesan cheese. Serve hot.
Final Thoughts
This Olive Garden-inspired Pasta e Fagioli brings together ground beef, tender pasta, creamy beans, and a rich tomato broth in one comforting pot. It’s an easy way to enjoy a hearty Italian-style meal at home without complicated ingredients or techniques.
Make it for a cozy weeknight dinner, serve it alongside warm garlic bread, or prepare the soup base ahead for an easy meal later in the week. Once you try this homemade version, it may become a regular favorite at your family table.