Pasta e Fagioli is a hearty Italian-inspired soup made with ground beef, tender beans, small pasta, and a rich tomato broth. Inspired by the popular Olive Garden restaurant version, this comforting soup brings together simple ingredients to create a filling, flavorful meal the whole family will love.
The name Pasta e Fagioli means “pasta and beans” in Italian, and those two ingredients are the heart of this classic dish. Ground beef adds savory flavor, while cannellini beans, vegetables, and Italian herbs make every spoonful satisfying.
This easy Pasta e Fagioli recipe is perfect for chilly evenings, busy weeknights, or whenever you want a warm homemade meal without complicated cooking.
Why You’ll Love This Pasta e Fagioli Recipe
- Hearty and satisfying: Ground beef, beans, and pasta make this soup filling enough for a complete meal.
- Inspired by a restaurant favorite: Enjoy the comforting flavors of Olive Garden-style Pasta e Fagioli at home.
- Simple ingredients: Ground beef, canned beans, tomatoes, pasta, and everyday seasonings create a delicious soup.
- Great for meal prep: The soup base can be prepared ahead of time and reheated when needed.
- Easy to customize: Adjust the seasonings, vegetables, broth, and pasta to suit your family’s preferences.
Ingredients for Pasta e Fagioli
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes, with juices
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup dry ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Grated Parmesan cheese, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
How to Make Pasta e Fagioli
Step 1: Brown the Ground Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for approximately 5–7 minutes, breaking it into small crumbles with a wooden spoon.
Continue cooking until the beef is browned and fully cooked. Drain any excess grease, leaving a little in the pot if desired for extra flavor.
Step 2: Cook the Vegetables
Add the diced onion, carrots, and celery to the pot. Cook for approximately 4–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds, stirring constantly so the garlic becomes fragrant without burning.
Step 3: Add the Tomatoes and Broth
Stir in the diced tomatoes, tomato sauce, and beef broth. Add the dried oregano, basil, thyme, salt, and black pepper.
Return the browned ground beef to the pot and stir everything together until well combined.
Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 20–25 minutes, allowing the vegetables to soften and the flavors to blend.
Step 4: Prepare the Ditalini Pasta
While the soup simmers, bring a separate pot of salted water to a boil. Add the ditalini pasta and cook according to the package instructions until just al dente.
Drain the pasta and set it aside.
Cooking the pasta separately helps prevent it from absorbing too much broth and becoming overly soft, especially if you plan to save leftovers.
Step 5: Add the Beans
Stir the drained and rinsed cannellini beans and red kidney beans into the soup. Simmer for another 5 minutes, allowing the beans to heat through and absorb some of the savory tomato broth.
Taste the soup and adjust the salt, pepper, or Italian herbs as needed.
Step 6: Add the Pasta and Serve
Stir the cooked ditalini pasta into the soup just before serving. If the soup is thicker than you prefer, add a little extra beef broth or water until you reach your desired consistency.
Ladle the hot soup into bowls and finish with freshly grated Parmesan cheese and chopped parsley, if desired.
Serve immediately with crusty bread, garlic bread, or a simple green salad for a comforting homemade dinner.
Tips for the Best Pasta e Fagioli
- Brown the beef well: Browning develops a deeper, richer flavor that makes the broth taste more satisfying.
- Cut the vegetables evenly: Small, uniform pieces of carrot, celery, and onion cook evenly and fit nicely on a spoon.
- Cook the pasta separately: This is especially helpful if you expect leftovers because pasta continues absorbing liquid as it sits.
- Rinse the canned beans: Draining and rinsing the beans removes excess canning liquid and helps keep the broth tasting fresh.
- Adjust the consistency: Add extra broth if you prefer a thinner soup, or simmer uncovered briefly if you want it thicker.
- Finish with Parmesan: A little freshly grated Parmesan adds a savory, salty finish that complements the tomato broth.
Variations and Substitutions
Use Different Beans
Cannellini beans and red kidney beans provide the classic combination for an Olive Garden-inspired version. Great Northern beans can replace cannellini beans, and you can use another variety of kidney beans if needed.
Make It Spicier
Add a pinch of red pepper flakes while cooking the vegetables for a gentle kick of heat. Adjust the amount to suit your taste.
Add More Vegetables
You can include chopped zucchini, spinach, or additional carrots for more variety. Add delicate greens such as spinach near the end of cooking so they wilt without becoming overcooked.
Substitute the Ground Beef
Ground turkey or Italian sausage can be used instead of ground beef. Turkey creates a lighter variation, while Italian sausage adds extra seasoning and a richer flavor.
Make It Thicker or More Brothy
For a thicker, stew-like soup, simmer the soup base a little longer or use slightly less broth. For a lighter, brothier soup, add extra beef broth before serving.
Make It Gluten-Free
Use your favorite gluten-free small pasta and check that the broth, tomato sauce, and seasonings are labeled gluten-free.
What to Serve with Pasta e Fagioli
Pasta e Fagioli is hearty enough to serve as a main dish, but a few simple sides can make dinner feel extra special.
- Garlic bread for dipping into the tomato broth
- Crusty Italian bread or breadsticks
- A fresh garden salad with Italian dressing
- Roasted vegetables
- Parmesan-topped garlic toast
For a restaurant-style meal at home, serve the soup with warm breadsticks and a crisp salad.
How to Store and Reheat Pasta e Fagioli
Refrigerator: Allow the soup to cool slightly and refrigerate it in an airtight container within two hours of cooking. Use within 3–4 days.
Freezer: Freeze the soup base without the pasta for the best texture. Store it in freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the soup in a saucepan over medium-low heat, stirring occasionally until hot throughout. Add a splash of broth or water if it has thickened in the refrigerator.
Leftover pasta tip: If you expect leftovers, store the cooked pasta separately and add it to individual bowls when serving. This keeps the pasta from becoming mushy and preserves more of the broth.
Frequently Asked Questions
What does Pasta e Fagioli mean?
Pasta e Fagioli is Italian for “pasta and beans.” It is a traditional Italian dish with many regional variations, commonly made with pasta, beans, vegetables, and a flavorful broth.
Is Pasta e Fagioli the same as Olive Garden’s soup?
This recipe is an Olive Garden-inspired copycat version. It recreates the restaurant-style combination of ground beef, beans, small pasta, tomatoes, and seasoned broth, but it is not the restaurant’s official recipe.
Can I make Pasta e Fagioli ahead of time?
Yes. Prepare the soup base with the beef, vegetables, tomatoes, broth, and beans ahead of time. Refrigerate it and cook the pasta separately. When you’re ready to eat, reheat the soup and add freshly cooked pasta.
Why did my Pasta e Fagioli become too thick?
Pasta absorbs liquid as it cooks and rests. Add more broth or water when reheating to restore the consistency you prefer. Cooking the pasta separately also helps prevent this problem.
Can I make Pasta e Fagioli without beef?
Yes. Omit the ground beef and use vegetable broth for a vegetarian variation. You can add extra beans or vegetables to make the soup more filling.
What pasta works best for Pasta e Fagioli?
Ditalini is an excellent choice because the small tube-shaped pasta works well with the beans and vegetables. Small macaroni or another short pasta can also be used.
Pasta e Fagioli Recipe Card
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 50–55 minutes
Servings: 6–8
Category: Soup, Main Course
Cuisine: Italian-Inspired
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup dry ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Parmesan cheese and fresh parsley, optional
Instructions
- Heat the olive oil in a large pot over medium-high heat. Brown the ground beef for 5–7 minutes, breaking it into small pieces. Drain excess grease.
- Add the onion, carrots, and celery. Cook for 4–6 minutes until beginning to soften.
- Stir in the garlic and cook for 30–60 seconds.
- Add the diced tomatoes, tomato sauce, beef broth, oregano, basil, thyme, salt, and black pepper. Return the beef to the pot.
- Bring to a gentle boil, reduce the heat, and simmer for 20–25 minutes.
- Meanwhile, cook the ditalini pasta separately according to package directions until al dente. Drain.
- Add the cannellini beans and kidney beans to the soup. Simmer for another 5 minutes.
- Stir in the cooked pasta just before serving. Add extra broth if needed.
- Serve hot with Parmesan cheese and fresh parsley, if desired.
Final Thoughts
Pasta e Fagioli is a comforting, flavorful soup that turns everyday ingredients into a satisfying family meal. With tender ground beef, creamy beans, small pasta, and a rich tomato broth, this Olive Garden-inspired recipe is perfect for cozy evenings and easy weeknight dinners.
Make a pot for your family, serve it with warm garlic bread, and keep the pasta separate if you want leftovers that taste just as delicious the next day.