Olive Garden–Style Pasta e Fagioli Soup: A Hearty Italian Comfort Classic
Olive Garden–style Pasta e Fagioli soup is one of those recipes that instantly brings comfort with every spoonful. Thick, hearty, and loaded with pasta, beans, vegetables, and savory beef, this Italian-inspired soup is a complete meal in a bowl. It’s rustic yet refined, simple yet deeply flavorful—and when made at home, it’s even better than the restaurant version.
Pasta e Fagioli (pronounced pah-stah eh fah-JOL-ee) literally translates to “pasta and beans,” but that translation barely scratches the surface of what makes this soup special. In true Italian fashion, humble ingredients are transformed into something deeply satisfying through slow simmering and thoughtful seasoning.
This Olive Garden–style version captures the familiar flavor people love: a rich tomato-based broth, tender pasta, creamy beans, and a savory backbone of ground beef and herbs. It’s the kind of soup that fills the kitchen with warmth and the table with happy silence.
Why This Soup Is So Popular
Pasta e Fagioli has remained one of Olive Garden’s most requested soups for decades—and for good reason. It’s hearty without being heavy, comforting without being bland, and filling without requiring sides.
Home cooks love this recipe because:
- It’s a one-pot meal
- It feeds a crowd affordably
- It reheats beautifully
- It’s customizable and forgiving
- It tastes even better the next day
Whether you’re serving it for dinner, meal-prepping for the week, or warming up on a cold evening, this soup always delivers.
What Makes Olive Garden’s Version Unique
Unlike traditional Italian pasta e fagioli—which often skips meat—Olive Garden’s version includes ground beef for extra richness. It also leans more heavily into a tomato-forward broth and uses small pasta that soaks up flavor without overpowering the soup.
This copycat recipe balances all those elements while keeping the texture thick and spoon-coating, just like the restaurant version.
Ingredients You’ll Need
- Ground beef
- Onion
- Carrots
- Celery
- Garlic
- Diced tomatoes
- Tomato sauce
- Beef broth
- Great Northern beans
- Kidney beans
- Small pasta (ditalini works best)
- Italian seasoning
- Salt and black pepper
- Olive oil
- Fresh parsley and Parmesan for garnish
Each ingredient plays a role, and together they create layers of flavor that build as the soup simmers.
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Add onion, carrots, and celery to the pot. Cook for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes, tomato sauce, and beef broth.
- Stir in Italian seasoning, salt, and black pepper.
- Bring soup to a gentle boil, then reduce heat and simmer for 20 minutes.
- Add drained beans and uncooked pasta.
- Simmer for an additional 10–12 minutes, until pasta is tender.
- Taste and adjust seasoning. Serve hot with Parmesan and parsley.
Olive Garden–Style Pasta e Fagioli Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned. Drain excess fat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook until fragrant.
- Add tomatoes, tomato sauce, broth, and seasonings.
- Simmer for 20 minutes.
- Add beans and pasta and simmer until pasta is tender.
- Adjust seasoning and serve hot.
Notes
Choosing the Right Pasta
Small pasta shapes work best for this soup. Ditalini is traditional and closest to the Olive Garden version, but other options include:
- Small shells
- Elbow macaroni
- Orzo
Avoid large or long pasta, which can overwhelm the soup and absorb too much broth.
Texture Matters: How Thick Should It Be?
Pasta e Fagioli should be hearty and thick, but still spoonable. The pasta naturally absorbs liquid as it cooks, which thickens the soup. If it becomes too thick, simply add a splash of broth when reheating.
Flavor Tips for Restaurant-Quality Results
- Brown the beef well for deeper flavor
- Use low-sodium broth to control salt
- Simmer gently—don’t rush
- Add pasta near the end to avoid mushiness
- Finish with fresh Parmesan for umami depth
Variations You’ll Love
Vegetarian Pasta e Fagioli
Skip the beef and use vegetable broth.
Spicy Version
Add red pepper flakes or hot Italian sausage.
Creamy Twist
Stir in a splash of cream at the end for richness.
Slow Cooker Method
Cook everything except pasta on LOW for 6–7 hours. Add pasta during the last 30 minutes.
What to Serve With Pasta e Fagioli
This soup pairs perfectly with:
- Garlic bread
- Breadsticks
- Simple green salad
- Grated Parmesan
- Olive oil and cracked pepper
It’s filling enough to stand alone, but sides make it feel like a restaurant experience.
Storage & Reheating
- Refrigerate for up to 4 days
- Freeze without pasta for best texture
- Reheat gently and add broth if needed
Nutritional Benefits
Thanks to beans, vegetables, and protein, pasta e fagioli is:
- High in fiber
- Rich in protein
- Balanced in carbs and fats
- Naturally satisfying
It’s comfort food that actually nourishes.
Fun Cultural Note
Pasta e Fagioli is considered cucina povera—Italian “poor kitchen” cooking—where simple, affordable ingredients are used to create nourishing meals. That humble origin is exactly why it remains so beloved today.
Final Thoughts
This Olive Garden–style Pasta e Fagioli soup delivers everything you want from a comfort classic: warmth, heartiness, and bold Italian flavor. It’s easy, crowd-pleasing, and endlessly adaptable.
Once you make it at home, you may never need to order it out again.
