Pasta Fagioli Soup Olive Garden

Pasta Fagioli Soup Olive Garden — that’s where it all began for me. Hi, I’m Amanda — welcome to my kitchen. I’m 50 years old, and after years of juggling family, work, and the endless rush of life, I found comfort again in simple, nourishing meals. This hearty Italian soup, inspired by Olive Garden’s classic, captures everything I love about home cooking — warmth, balance, and ease. Through my brand, HealthyMealRecipe, I share real-life dishes that make dinnertime feel meaningful again. No fancy tools or pricey ingredients — just good food, made with care, in every kitchen.

Serving Versatility

One of my favorite things about Pasta Fagioli is how versatile it is. You can ladle it over fluffy white rice or quinoa for a hearty dinner, or serve it with a side of crusty bread for dipping into the flavorful broth. For a light lunch, spoon it into a bowl and top it with freshly grated Parmesan and a sprinkle of basil. It’s also delicious ladled into a wrap or served over greens as a warm, comforting salad. However you enjoy it, this Italian classic fits beautifully into any cozy fall meal rotation.

Ingredients (Detailed & Humanized)

1 lb lean ground beef – gives the soup its hearty base and deep, savory flavor without being too heavy.
1 tbsp olive oil – adds richness and helps everything cook evenly while keeping it heart-healthy.
1 small onion, diced – builds that cozy, savory foundation every good soup needs.
2 carrots, chopped – bring a touch of sweetness and color to balance the acidity of the tomatoes.
2 celery stalks, chopped – adds that subtle earthiness and signature Italian soup flavor.
3 garlic cloves, minced – fragrant and warming, the soul of any comforting bowl.
4 cups beef broth – creates a rich, flavorful body that ties all the ingredients together.
1 can (15 oz) diced tomatoes – adds tang, brightness, and texture to the broth.
1 can (15 oz) tomato sauce – thickens the soup and deepens the tomato flavor beautifully.
1 can (15 oz) red kidney beans, drained – hearty, fiber-rich, and satisfying.
1 can (15 oz) great northern beans, drained – adds creamy texture and extra plant-based protein.
1 ½ tsp Italian seasoning – a fragrant blend of oregano, basil, and thyme for that authentic Italian touch.
½ tsp crushed red pepper flakes – gives a gentle warmth without overpowering (optional but lovely).
Salt and freshly ground black pepper – brings out all the flavors and keeps everything balanced.
1 cup ditalini pasta – small, tender pasta that soaks up just the right amount of broth.
Fresh parsley, chopped – bright and fresh, the perfect finishing touch.
Freshly grated Parmesan cheese – adds creamy, salty goodness that melts right into the soup.
Drizzle of extra olive oil – for a glossy, restaurant-style finish and an extra layer of richness.

Directions (Step-by-Step Cooking Guide)

1. Heat olive oil in a large pot over medium heat. When it shimmers, add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
2. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften and the kitchen smells irresistibly savory.
3. Stir in garlic and cook another 30 seconds — just until fragrant. Don’t let it burn; this is where the magic flavor begins.
4. Pour in the beef broth, diced tomatoes, and tomato sauce. Stir to combine, then add Italian seasoning, salt, pepper, and crushed red pepper flakes. Bring to a gentle simmer.
5. Stir in the beans and let everything cook together for about 20 minutes, allowing the flavors to meld and deepen.
6. In a separate pot, cook the ditalini pasta until just al dente. Drain and set aside — this keeps it from soaking up too much broth.
7. Add the cooked pasta to the soup just before serving. Stir gently so everything is beautifully mixed.
8. Taste and adjust seasoning if needed, then serve hot, topped with fresh parsley and a sprinkle of Parmesan.

Why You’ll Love This Recipe

✅ Quick to make: From start to finish, dinner’s ready in under an hour.
✅ Budget-friendly: Pantry staples and simple ingredients make it easy on the wallet.
✅ Cozy, homemade flavor: Tastes just like Olive Garden’s classic but even fresher.
✅ Nutritious and balanced: Packed with protein, fiber, and veggies for a wholesome meal.
✅ Great for meal prep: Stays delicious for days and freezes beautifully.
✅ Family-approved: Loved by kids and adults alike — pure comfort in a bowl.

Cultural or Technique Note

“Pasta e Fagioli” translates to “pasta and beans,” a humble Italian classic born from resourcefulness. In Italy, no two households make it quite the same — some use pancetta, others rely solely on beans and herbs. The beauty of this soup lies in its adaptability and warmth, a dish that celebrates the simplicity of good ingredients cooked with care.

Serving Suggestions

Serve over rice or quinoa for extra heartiness.
Spoon into wraps or sandwiches for a fun lunch twist.
Enjoy over crisp greens for a lighter, high-protein meal.
Pair with roasted veggies for a cozy, complete dinner.

Pro Tips for Success

Use lean beef to keep the broth light but flavorful.
Cook pasta separately to prevent sogginess later.
Let the soup simmer slowly — the longer it rests, the richer the flavor.
Finish with fresh herbs just before serving for brightness.
Store pasta and soup separately if meal-prepping.
A drizzle of olive oil on top before serving adds restaurant-style richness.

Common Mistakes to Avoid

Overcooking the pasta: It’ll soak up too much broth — cook it separately and combine right before serving.
Skipping the browning step: Browning the beef adds a deep, savory flavor that defines the soup.
Not seasoning in layers: Taste and adjust salt and herbs as the soup simmers to build flavor gradually.
Boiling instead of simmering: Gentle simmering keeps the vegetables tender and the broth clear.
Forgetting the fresh garnish: A sprinkle of parsley or Parmesan adds the finishing touch that makes it pop.

Storage & Reheating

This soup keeps beautifully for 3–4 days in the fridge. Store it in an airtight container and reheat gently on the stovetop or in the microwave with a splash of broth or water to keep it from thickening too much. For longer storage, freeze without the pasta for up to 2 months. When ready to enjoy, thaw overnight in the fridge, reheat slowly, and add freshly cooked pasta for the perfect texture.

Frequently Asked Questions (FAQ)

Can I use chicken or turkey instead of beef?
Absolutely! Ground turkey or chicken make wonderful lighter options without sacrificing heartiness.

Can I make this in a slow cooker?
Yes! Brown the meat first, then add everything (except pasta) to your slow cooker and cook on low for 6–8 hours. Add cooked pasta just before serving.

How can I make it dairy-free?
Simply skip the Parmesan or use a dairy-free alternative — the soup is still flavorful and satisfying.

Can I double the recipe for meal prep?
Definitely. This soup freezes and reheats well, so doubling is a smart choice for busy weeks.

How can I make it spicier?
Add a pinch more red pepper flakes or a dash of hot sauce for extra heat.

Closing Paragraph

Cooking isn’t just about the meal — it’s about the small joys that come with it: the aroma filling your home, the first taste of something warm and comforting, the smiles around the table. This Pasta Fagioli Soup Olive Garden copycat brings all those moments together effortlessly. Whether you’re chasing a taste of nostalgia or simply craving a healthy, hearty dinner, this soup promises to deliver comfort in every spoonful.

Final Thoughts

Whenever I make this dish, I’m reminded that simple food really is the most special. It’s about care, not perfection — about creating something that feels like home. I hope this Pasta Fagioli brings that same warmth to your kitchen and heart. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.