When cooler days call for comfort, few dishes satisfy quite like a bowl of Olive Garden Pasta e Fagioli. This Italian-inspired soup brims with savory flavors, hearty beans, tender pasta, and a rich tomato broth—a combination that brings warmth and nostalgia to the dinner table. If you’re hoping to recreate the restaurant favorite at home, this from-scratch recipe covers every step so you can enjoy the same magic in your kitchen.
Why Make Pasta e Fagioli at Home?
Pasta e fagioli is more than just soup—it’s comfort in a bowl. Crafted with simple, budget-friendly ingredients, it comes together fast yet feels like a slow-simmered classic. By making your own, you control every element. Adjust the texture of the broth, swap proteins, or make vegetarian swaps as needed. Plus, you won’t find yourself waiting at a crowded restaurant or reaching for takeout menus.
Four great reasons to try this recipe:
- Classic Italian flavor with wholesome ingredients
- Simple one-pot cooking for easy cleanup
- Flexible for dietary needs and leftover-friendly
- Brings the atmosphere of Olive Garden into your home
What Is Pasta e Fagioli?
Pasta e fagioli (“pasta and beans” in Italian) is a rustic dish rooted in Italian cucina povera—simple, nutritious fare made from pantry staples. Soups like this trace back centuries, evolving in countless home kitchens. Olive Garden’s version made it famous in the U.S., delivering a thick, stew-like soup filled with ground beef, ditalini pasta, beans, vegetables, and herbs, simmered in a savory tomato broth.
Key Ingredients
You’ll need a short list of easy-to-find ingredients, each bringing a unique character and depth to the soup. Feel free to make small adjustments depending on what you have at home or personal preferences.
| Ingredient | Function & Notes |
|---|---|
| Ditalini pasta | Adds heartiness and texture; small shells or elbows can substitute. |
| Ground beef (lean) | Offers savory flavor and richness; turkey or sausage also work. |
| Olive oil | For browning meat and sautéing vegetables. |
| Onion, carrot, celery | Called “soffritto,” this trio builds the foundation of the broth. |
| Garlic | Brings aromatic sharpness and balance. |
| Chicken broth | Infuses depth; use low sodium to control salt. |
| Tomato sauce & tomatoes | Lends acidity, sweetness, and color. |
| Parmesan rind | Slowly melts, giving the soup a nutty, umami punch. |
| Red kidney & cannellini beans | Creamy texture, protein, and body; canned or cooked from dry. |
| Dried basil, oregano, thyme | Classic Italian herbs; adjust to taste. |
| Salt & pepper | Rounds out all the other flavors. |
| Fresh basil, Parmesan | For garnish, adds brightness and richness. |
Tip: If you’re missing Parmesan rind, stir in a small handful of grated Parmesan near the end for a similar effect.
Step-by-Step Instructions
By following these steps, you’ll capture the hearty flavor and comforting aroma of authentic Pasta e Fagioli from scratch.
1. Brown the Meat
Heat two tablespoons of olive oil in a large pot over medium-high heat. Add the ground beef. Use a wooden spoon to break it into small crumbles. Cook until browned and no longer pink, about 4–5 minutes. Transfer meat to a plate, leaving a touch of fat behind for flavor.
2. Sauté the Vegetables
To the same pot, add diced onion, carrot, and celery. Cook gently, stirring often, until softened but not browned, about 5–6 minutes. Add minced garlic, dried basil, oregano, and thyme. Sauté for one minute, letting the aromatics release their fragrance.
3. Build the Broth
Return the browned beef to the pot. Stir in chicken broth, tomato sauce, diced tomatoes (with juice), and the Parmesan rind. If you’d like your soup a bit thinner, add a splash of water. Bring everything to a gentle simmer.
4. Add Pasta
Stir in ditalini pasta. Simmer gently for about 10–15 minutes, stirring a few times to prevent sticking, until the pasta is just tender.
Optional: If you plan to have leftovers or wish to freeze your soup, consider cooking the pasta separately and adding to each bowl just before serving. This keeps the pasta from soaking up too much broth and turning soggy.
5. Add Beans
Stir in drained and rinsed red kidney beans and cannellini beans. Let them warm through for 2–3 minutes.
6. Finish and Serve
Remove and discard the Parmesan rind. Taste the soup and adjust salt or pepper if needed. Ladle soup into bowls and top with freshly grated Parmesan and torn basil leaves.
Pair with crusty Italian bread, garlic breadsticks, or a green salad for a classic meal.
Cooking Tips for Authentic Flavor
- Fully brown the beef: Let the meat take on a deep, golden color for a richer soup base.
- Adjust herbs to taste: Italian seasoning blends vary. Start on the low end and add more as the soup cooks.
- Control your sodium: Using low-sodium broth and canned beans lets you season to your preference.
- Customize your protein: Ground Italian sausage adds spice, while ground turkey makes it lighter. Or, skip the meat for a vegetarian option—just add a touch of smoked paprika for depth.
- No Parmesan rind? Substitute with a small handful of grated Parmesan stirred in near the end.
- Spicy option: Add a pinch of crushed red pepper when sautéing the aromatics for gentle heat.
Substitutions and Variations
- Swap the beans: Use only red kidney beans or cannellini if preferred, or try Great Northern beans.
- Change up pasta: Any small pasta, such as elbows, tubetti, or even small shells, will work.
- Make it vegetarian: Omit ground beef and use vegetable broth. Add extra vegetables—zucchini, spinach, or kale are great.
- Gluten-free: Choose gluten-free pasta and double-check all labels.
Storage and Freezing
To store: Cool soup completely, then refrigerate in an airtight container for 2–3 days if the pasta is in the soup. If storing pasta separately, the soup itself keeps well up to 4 days. Add cooked pasta just before serving.
To freeze: For best results, freeze the soup without pasta. Ladle cooled soup (without pasta) into freezer containers or bags. Freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently. Cook pasta fresh and add to hot soup before serving.
Reheating: Warm soup on the stove over medium heat, stirring gently. If it seems thick, stir in a splash of broth or water.
Olive Garden Pasta e Fagioli Recipe
Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes, with juice
- 1 small Parmesan cheese rind (optional)
- 1 cup dried ditalini pasta (or small shells)
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/2 teaspoon salt (or more, to taste)
- 1/2 teaspoon black pepper
- Fresh basil leaves and grated Parmesan for serving
Instructions
- In a large pot, heat olive oil over medium-high heat. Add ground beef. Cook until browned, breaking up with a spoon, about 4–5 minutes. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5–6 minutes. Stir in garlic, basil, oregano, and thyme. Sauté for 1 minute.
- Return the beef to the pot. Add chicken broth, tomato sauce, diced tomatoes, and Parmesan rind. Stir to combine. Bring to a gentle boil.
- Stir in ditalini pasta. Reduce heat to medium and simmer 10–15 minutes, until pasta is just tender.
- Mix in kidney beans and cannellini beans. Heat through, about 2–3 minutes.
- Remove Parmesan rind. Season with salt and pepper to taste.
- Serve hot, garnished with basil and Parmesan.
Serving Ideas
- Pair with a big green salad, tossed in a bright Italian vinaigrette
- Offer garlic breadsticks or toasted sourdough on the side for dipping
- Top with more cheese, chopped parsley, or a drizzle of olive oil
Bringing the Restaurant Home
Making Olive Garden Pasta e Fagioli at home gives you warmth and satisfaction in every spoonful. This adaptable soup transforms everyday ingredients into something special. Each bowl balances beans and pasta, vegetables and herbs, rich broth and bright garnishes—a truly comforting meal.
Set the table, grab your favorite soup bowls, and savor the cozy spirit of Italy, one bite at a time.
Olive Garden Pasta e Fagioli
This Olive Garden Pasta e Fagioli is a cozy and hearty soup. It features tender beef, beans, and pasta in a rich and flavorful broth. It’s pure comfort in a bowl.
Ingredients
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can Great Northern beans, drained and rinsed
- 3/4 teaspoon dried thyme
- 1 Parmesan rind, optional
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 teaspoon dried basil
- 1 pound lean ground beef or Italian sausage
- 3 medium carrots, peeled and diced
- 1 teaspoon dried oregano
- 1 cup water
- grated Parmesan cheese and fresh basil leaves, for garnish
- 1 tablespoon olive oil
- 3 cups chicken broth
- 2 ribs celery, diced
- 1 cup dry ditalini pasta
- 2 teaspoons granulated sugar
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes
- salt and freshly ground black pepper, to taste
Instructions
- Warm 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned and fully cooked, about 4-5 minutes. Transfer the beef to a plate and set aside.
- In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes.
- Add the minced garlic, dried basil, oregano, and thyme, and cook for an additional 1 minute until fragrant.
- Return the cooked ground beef to the pot. Stir in the chicken broth, tomato sauce, diced tomatoes, water, sugar, ditalini pasta, and Parmesan rind.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring often, until the pasta is tender.
- Stir in the drained and rinsed kidney beans and Great Northern beans. Continue cooking for 2-3 minutes, just until the beans are heated through. Remove and discard the Parmesan rind, then carefully taste and season with salt and pepper.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and basil leaves, if desired. Serve warm with crusty bread, and enjoy!