I love making this hearty Olive Garden–style Pasta e Fagioli because it feels comforting, filling, and familiar, just like the soup I order at the restaurant. I enjoy how the rich tomato broth, tender vegetables, beans, pasta, and savory beef all come together in one cozy bowl that works perfectly for family dinners or meal prep.
Why You’ll Love This Recipe
I like this recipe because it is simple to make, budget-friendly, and incredibly satisfying. I can cook everything in one pot, which keeps cleanup easy. I also appreciate how well it feeds a crowd and how the flavors get even better the next day, making leftovers something I actually look forward to.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
5 cups chicken stock
1 can tomato sauce
1 can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white or cannellini beans, drained and rinsed
1 cup ditalini pasta
1 tablespoon Italian seasoning
1 bay leaf
Salt and pepper to taste
Directions
I start by browning the ground beef in a large pot over medium heat until fully cooked, then I drain any excess grease. I add the diced onion, carrots, and celery and cook them for a few minutes until they soften. I stir in the garlic and let it cook briefly until fragrant.
I pour in the chicken stock, tomato sauce, and diced tomatoes, then add the beans, Italian seasoning, bay leaf, salt, and pepper. I let everything simmer so the flavors can blend together. Once the soup is simmering nicely, I stir in the ditalini pasta and cook until the pasta is tender. Before serving, I remove the bay leaf and adjust the seasoning if needed.
Servings And Timing
I usually get about 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
I sometimes swap ground beef for ground turkey if I want a lighter version. I also like adding extra vegetables such as zucchini or spinach for more color and nutrition. When I want a spicier soup, I sprinkle in a pinch of red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup on the stovetop or in the microwave, adding a little extra stock or water if the pasta has absorbed too much liquid.
FAQs
Can I Make This Soup Ahead Of Time?
I often make it a day in advance because the flavors deepen overnight and taste even better the next day.
Does The Pasta Get Mushy?
I find that the pasta can soften over time, so if I plan for leftovers, I sometimes cook the pasta separately and add it when serving.
Can I Freeze Pasta E Fagioli?
I freeze it without the pasta for best results, then add freshly cooked pasta when reheating.
What Beans Work Best For This Recipe?
I like using a mix of kidney beans and cannellini beans, but any white or red beans work well.
Can I Make This Vegetarian?
I leave out the ground beef and use vegetable stock instead of chicken stock when I want a vegetarian version.
Conclusion
I enjoy making this Olive Garden Pasta e Fagioli at home because it brings restaurant-style comfort right to my kitchen. It is filling, flavorful, and easy enough for weeknights while still feeling special enough to share with family and friends.
A hearty and comforting Olive Garden–style Pasta e Fagioli soup made with ground beef, vegetables, beans, pasta, and a rich tomato broth—all in one pot and perfect for cozy meals.
Ingredients
1 lb ground beef
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
5 cups chicken stock
1 can tomato sauce
1 can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white or cannellini beans, drained and rinsed
1 cup ditalini pasta
1 tablespoon Italian seasoning
1 bay leaf
Salt and pepper to taste
Instructions
In a large pot, brown the ground beef over medium heat until cooked through. Drain excess grease.
Add diced onion, carrots, and celery. Sauté for 4–5 minutes until vegetables begin to soften.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in chicken stock, tomato sauce, and diced tomatoes. Stir to combine.
Add the drained beans, Italian seasoning, bay leaf, salt, and pepper. Bring the soup to a simmer.
Once simmering, add the ditalini pasta and cook until pasta is tender, about 10–12 minutes.
Remove bay leaf and adjust seasoning if needed before serving.
Notes
Use ground turkey for a lighter version of the soup.
Add extra vegetables like zucchini or spinach for added nutrition.
For spiciness, include red pepper flakes to taste.
If planning leftovers, cook pasta separately and add when serving to avoid mushiness.
Freeze the soup without pasta and add fresh pasta when reheating.
