There’s nothing quite like the comfort of a warm bowl of Olive Garden Pasta e Fagioli on a chilly evening. But here’s the secret: you don’t need to wait for a reservation or pay restaurant prices to enjoy this beloved pasta e fagioli soup. This copycat recipe captures all the warmth, flavor, and heartiness of the restaurant version—and it comes together in your own kitchen in less than an hour.
What makes this Italian bean and pasta soup so special is its perfect balance of textures and flavors. Tender beans, al dente pasta, ground beef, and a savory broth infused with herbs create a dish that feels both comforting and sophisticated. Moreover, this copycat Olive Garden recipe is budget-friendly, family-approved, and genuinely better than takeout because you control every ingredient. It’s the kind of meal that brings people together and leaves them asking for seconds.
Whether you’re craving Italian comfort food, looking for an easy weeknight dinner, or want to impress guests with homemade goodness, this soup delivers authentically. Let’s explore what makes this classic dish so beloved and how to recreate restaurant magic at home.
What is Pasta e Fagioli? 🇮🇹
Before we dive into the recipe, let’s understand this classic dish.
A Traditional Italian Bean and Pasta Soup
Pasta e Fagioli translates literally to “pasta and beans”—a humble yet beloved Italian dish with deep roots in Italian-American cuisine. In fact, this soup represents the essence of rustic Italian cooking: simple ingredients transformed into something greater than the sum of their parts. Furthermore, it’s traditionally made with dried beans, ground meat, vegetables, and pasta in a tomato-based broth.
Why It’s So Beloved
This soup appears on tables from Naples to New York because it satisfies on every level. It’s hearty enough to serve as a main course, yet simple enough for everyday meals. Additionally, it’s economical—using affordable ingredients like beans and pasta—while tasting rich and luxurious. Meanwhile, the combination of textures and flavors keeps each spoonful interesting.
Why You’ll Love This Recipe
This copycat Olive Garden recipe deserves a permanent spot in your rotation.
Budget-Friendly and Economical
First, this soup costs a fraction of restaurant takeout, yet tastes like you spent hours perfecting it. All the ingredients are affordable staples. Moreover, you likely have several of them on hand already. Furthermore, one batch makes multiple servings, making it incredibly cost-effective for feeding a family.
Cozy and Comforting
There’s something deeply satisfying about a steaming bowl of this Italian bean and pasta soup. The warmth, the hearty vegetables, the tender beans, and the flavorful broth combine to create comfort on a spoon. Meanwhile, the aroma filling your kitchen is absolutely intoxicating—your family will gather around wondering what smells so good.
Easy and Approachable
Despite tasting like an authentic Italian dish, this soup is surprisingly simple to make. You don’t need any fancy techniques or hard-to-find ingredients. Furthermore, the step-by-step process is straightforward enough for beginner cooks, yet sophisticated enough for experienced home cooks.
Ingredient Breakdown: The Foundation of Flavor
Let’s explore the essential components that make this soup sing.
The Protein Foundation
You’ll need 1 pound ground beef (or ground Italian sausage for extra flavor). Brown this meat as your first step—it creates the flavorful base for everything else. The ground beef breaks down and distributes throughout the soup, adding savory richness without requiring long cooking times.
The Vegetables and Aromatics
Include 1 medium onion (diced), 3 carrots (diced), 3 celery stalks (diced), and 4 cloves garlic (minced). These vegetables form the soffritto—the classic Italian aromatic base. They provide natural sweetness and depth of flavor. Additionally, include 1 can (14.5 oz) diced tomatoes with their juice and 6 cups beef broth for the savory, flavorful base.
The Star: Beans and Pasta
Use two 15-ounce cans white kidney beans (cannellini beans) or red kidney beans, drained and rinsed. For pasta, use 1 cup small pasta shapes like ditalini or small shells—these sizes cook quickly and distribute evenly throughout the soup. Furthermore, the smaller pasta doesn’t overwhelm the delicate balance of flavors.
The Seasoning and Herbs
Include 2 teaspoons Italian seasoning, 1 teaspoon dried basil, ½ teaspoon red pepper flakes, salt, and pepper to taste. Additionally, add 1 bay leaf during cooking for depth. These seasonings create that authentic Italian flavor profile that makes this soup taste like a restaurant creation.
Step-by-Step Cooking Guide
Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 6-8
Follow this straightforward process for perfect results.
Step 1: Brown the Ground Meat
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Once shimmering, add 1 pound ground beef. Break it apart with a wooden spoon as it cooks, browning for 5-7 minutes until no longer pink. Subsequently, drain any excess fat if needed. This creates a flavorful base for the entire soup.
Step 2: Sauté the Vegetables
Next, add the diced onion, carrots, and celery to the browned meat. Cook for 5-7 minutes, stirring frequently, until the vegetables soften and become fragrant. Moreover, add the minced garlic during the last minute of cooking. This develops the vegetables’ natural sweetness and creates layers of flavor.
Step 3: Add Tomatoes and Broth
Pour in the diced tomatoes with juice and 6 cups beef broth. Add 1 bay leaf, 2 teaspoons Italian seasoning, 1 teaspoon dried basil, and ½ teaspoon red pepper flakes. Stir everything together. Bring to a boil, then reduce heat to medium-low for a gentle simmer.
Step 4: Simmer and Combine
Let the soup simmer for 10-15 minutes to allow flavors to meld. Meanwhile, the longer it simmers, the more complex the flavor becomes. Furthermore, the vegetables continue softening and releasing their essence into the broth.
Step 5: Add Beans and Pasta
Next, add the drained and rinsed beans and 1 cup of small pasta. Stir well to distribute everything evenly. Cook for 8-10 minutes, stirring occasionally, until the pasta reaches al dente (tender but still with a slight firmness). The pasta absorbs the flavorful broth while maintaining its texture.
Step 6: Season and Serve
Finally, taste and adjust seasoning with salt and pepper. Remove the bay leaf. Ladle into bowls and serve immediately with crusty bread, fresh Parmesan, and a drizzle of olive oil. The soup is best enjoyed hot and fresh from the pot.
Variations to Make It Your Own
The basic recipe is perfect, but simple changes create exciting versions.
Vegetarian Version
Omit the ground meat and use 2 tablespoons olive oil to sauté the vegetables. Add 1-2 cups spinach or kale during the last 5 minutes of cooking for extra nutrition and earthiness. Furthermore, use vegetable broth instead of beef broth. This version is hearty and satisfying for vegetarians and meat-eaters alike.
Spicy Italian Version
For heat lovers, increase red pepper flakes to 1 teaspoon and add ¼ teaspoon cayenne. Additionally, use Italian sausage instead of regular ground beef. Furthermore, add fresh red pepper slices for extra kick. This variation brings serious flavor and warmth.
Slow Cooker Method
Brown the meat and vegetables on the stovetop as directed, then transfer everything to a slow cooker. Add all remaining ingredients except the pasta. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta during the last 15 minutes of cooking. This approach makes the soup incredibly convenient for busy days.
Serving Suggestions: Complete the Experience
These pairings transform this soup into a complete meal.
- Garlic Bread: Serve alongside warm, buttered garlic bread for the full Italian restaurant experience. The bread soaks up every delicious drop of broth.
- Fresh Salad: Balance the hearty soup with a crisp green salad dressed in light vinaigrette. The fresh greens provide refreshing contrast.
- Crusty Bread: Italian or French bread works beautifully for dipping and soaking up the flavorful broth.
- Parmesan Cheese: Top each bowl with fresh grated Parmesan. The salty cheese adds richness and complexity to every spoonful.
- Olive Oil Drizzle: Finish with a quality extra virgin olive oil drizzle for authentic Italian flair and enhanced flavor.
Storage and Reheating Tips
This soup keeps beautifully and actually improves over time.
Refrigerator Storage
Cool the soup completely, then transfer to airtight containers. It keeps for 4-5 days in the refrigerator. The flavors actually deepen and meld beautifully, making day-three soup taste even better than day one.
Freezing for Future Meals
This soup freezes beautifully for up to three months. Cool completely before freezing in portions. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop. Additionally, you can reheat directly from frozen over medium heat for about 20-25 minutes, stirring occasionally.
Pro Tip: Undercook the Pasta
When freezing, slightly undercook the pasta so it doesn’t become mushy upon reheating. This ensures perfect texture when you reheat the soup later.
Frequently Asked Questions
Can I make Pasta e Fagioli vegetarian?
Absolutely! Omit the ground meat and use 2 tablespoons olive oil to sauté the vegetables instead. Add extra beans or lentils for protein. Furthermore, use vegetable broth and add spinach, kale, or mushrooms for depth. The soup remains hearty and flavorful.
What type of pasta works best?
Small pasta shapes work best—ditalini, small shells, or elbow macaroni are ideal. These cook quickly and distribute evenly. Furthermore, they don’t overpower the soup. Avoid large pasta shapes, which can make the soup feel unbalanced.
Can I freeze this soup?
Definitely! This soup freezes beautifully for up to three months. Cool completely before freezing in portions. Thaw overnight in the refrigerator before reheating. For best results, slightly undercook the pasta before freezing.
What’s the difference between minestrone and Pasta e Fagioli?
While similar, minestrone typically includes more vegetables and variety. Pasta e Fagioli focuses on beans and pasta as the stars. Additionally, minestrone often includes rice or different pasta shapes. Both are delicious Italian soups with slightly different emphasis.
Can I make this in an Instant Pot or slow cooker?
Yes to both! For Instant Pot: sauté vegetables on sauté mode, add broth and beans, pressure cook 8 minutes, then add pasta and simmer until tender. For slow cooker: cook on low 6-8 hours with all ingredients except pasta, then add pasta the last 15 minutes.
Final Thoughts: Restaurant Quality at Home
This copycat Olive Garden Pasta e Fagioli proves that restaurant-quality comfort food belongs in your home kitchen. With its hearty beans, tender pasta, flavorful broth, and authentic Italian seasonings, it delivers everything you love about the restaurant version—without the reservation wait or the price tag.
Whether you’re craving Italian comfort, looking for an economical family dinner, or want to meal prep for busy week, this soup delivers consistently. Moreover, it’s the kind of recipe you’ll return to again and again. Start making this soup this week and experience why it’s beloved in restaurants and home kitchens alike.
Warm, hearty, and full of authentic Italian flavor—that’s what this pasta e fagioli soup brings to your table. Make it tonight and skip the takeout.
Ready to recreate restaurant magic at home? Make this copycat Pasta e Fagioli this week and discover why it’s become a beloved classic in kitchens everywhere!