Olive Garden Pasta e Fagioli Soup

Hearty, cozy, and so satisfying—this Pasta e Fagioli tastes just like the restaurant favorite but even fresher at home.

It’s a one-pot wonder with tender pasta, savory beef, beans, and tomatoes in a rich broth. Easy enough for a weeknight, special enough for Sunday dinner.

this recipe!

Why I Love This Recipe

This soup is the one I lean on when I want comfort without fuss. It brings me back to big bowls at the table, good bread on the side, and that “ahh” first spoonful. I’ve cooked it a dozen ways, and this version nails the balance: savory broth, tender pasta, and just the right amount of veggies and beans.

• Big flavor fast: browned beef + aromatics = instant depth
• Pantry-friendly: canned beans and tomatoes keep it simple
• One pot: minimal cleanup, maximum cozy
• Flexible: easily adjusted for spice, pasta shape, or broth
• Reheats beautifully (pasta on the side keeps it perfect)

Servings & Time

• Servings: 6 bowls
• Total Time: ~45 minutes (Prep 15 minutes, Cook 30 minutes)

What You’ll Need

• 1 tbsp olive oil
• 1 lb ground beef (90/10 or 85/15)
• 1 cup onion, diced (about 1 medium)
• 1 cup carrot, diced (about 2 medium)
• 1 cup celery, diced (about 2 ribs)
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1 bay leaf
• 4 cups beef broth (low-sodium)
• 1 (14.5 oz) can diced tomatoes with juices
• 1 (8 oz) can tomato sauce
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup ditalini pasta (uncooked)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• Optional but amazing: 1 Parmesan rind
• For serving: 1/4 cup freshly grated Parmesan, 2 tbsp chopped fresh parsley

Pro Tips

• Brown the beef well: let it sit to get those flavorful browned bits (fond) before stirring.
• Keep pasta perfect: cook ditalini right in the soup for serving now; for best leftovers, cook pasta separately and add to bowls.
• Mind the salt: canned tomatoes and broth vary—season at the end after tasting.
• Parmesan rind = magic: it melts flavor into the broth without making it cheesy.
• Small, even dice: tiny, even veggie pieces cook fast and feel great in every spoonful.

Tools

• 5–6 qt Dutch oven or heavy pot with lid
• Wooden spoon and ladle
• Chef’s knife and cutting board
• Measuring cups and spoons
• Can opener
• Fine-mesh strainer

Substitutions & Variations

• Meat: swap half the beef for mild Italian sausage, or use ground turkey
• Broth: chicken or vegetable broth works in a pinch
• Pasta: small elbows, small shells, or tubetti in place of ditalini
• Beans: use all kidney or all cannellini if that’s what you have
• Heat: add 1/4 tsp red pepper flakes with the herbs
• Gluten-free: use gluten-free small pasta and confirm broth is GF
• Dairy-free: skip Parmesan rind and topping; add a splash of olive oil for finish

Make Ahead Tips

• Chop veggies up to 2 days ahead; store covered in the fridge.
• Cook the soup without pasta; cool and refrigerate up to 3 days or freeze up to 2 months. Cook pasta fresh and add to bowls when serving.

Recipe & Instructions

Step 1: Prep the Aromatics (Dice & Mince)

Dice 1 cup onion, 1 cup carrot, and 1 cup celery into small, even pieces. Mince 3 cloves garlic. Keep each in its own little pile so you can add them at the right time.

Step 2: Brown the Beef

Heat 1 tbsp olive oil in a Dutch oven over medium-high heat on the stove. Add 1 lb ground beef.

Spread it out and let it brown 3–4 minutes before stirring. Break it into small crumbles and cook until no pink remains, about 6–8 minutes total. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Step 3: Sauté the Veggies

Add the diced onion (1 cup), diced carrot (1 cup), and diced celery (1 cup) to the browned beef. Sauté, stirring, until the onion is translucent and the carrot and celery start to soften, 5–6 minutes. Add the minced garlic (3 cloves) and cook 30 seconds more.

Step 4: Season & Build the Base

Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme, and 1 bay leaf. Pour in 4 cups of beef broth, 1 can diced tomatoes with juices, and 1 can tomato sauce. If using, add 1 Parmesan rind. Scrape the bottom to release browned bits. Bring to a gentle boil, then reduce to a simmer.

Step 5: Add the Beans & Simmer

Stir in drained and rinsed red kidney beans and drained and rinsed cannellini beans.

Simmer gently for 10 minutes to meld flavors. Taste and season with more kosher salt and black pepper as needed (start with 1/2 tsp salt and 1/4 tsp pepper).

Step 6: Cook the Ditalini

Stir in 1 cup uncooked ditalini pasta. Simmer, stirring often so it doesn’t stick, until al dente, about 8–10 minutes. Remove the bay leaf and Parmesan rind.

Final seasoning: taste and add salt and pepper to your liking.

Step 7: Serve

Ladle hot soup into a round bowl. Top each bowl with a little freshly grated Parmesan (about 2 tsp per bowl) and a pinch of chopped fresh parsley (a few sprinkles).

Macros (Per Serving, Approximate)

• Calories: 360
• Protein: 22g
• Carbs: 42g
• Fat: 12g
• Fiber: 8g
  (Nutrition will vary based on brands and exact measurements.)

Why This Recipe Works (Quick Science)

• Browning meat builds Maillard flavors, which make the broth taste richer.
• Tiny, even veggie dice cook fast and release sugars that balance acidity.
• Tomato sauce + diced tomatoes give body and brightness.
• Beans add starch that lightly thickens the soup as it simmers.
• Parmesan rind adds glutamates (umami), boosting savory notes without salt overload.

Common Mistakes

• Overcrowding the pot when browning: leads to steaming, not browning.
• Adding garlic too early: it can burn and taste bitter—30 seconds is perfect.
• Oversalting before simmer: reduce first, season last.
• Overcooking pasta: it will keep softening in hot soup; pull at al dente.
• Skipping the stir while pasta cooks: ditalini can stick to the bottom.

Leftovers & Storage

• Store soup (without pasta) up to 3–4 days in the fridge or 2 months in the freezer.
• If pasta is already in the soup, it’s best within 2 days. Add a splash of broth when reheating.
• Reheat gently on the stove over medium-low heat until hot.

What to Serve With

• Warm garlic bread or buttery breadsticks
• Simple green salad with Italian dressing
• Caprese-style tomato salad
• Roasted broccoli or green beans

FAQ

Can I make it vegetarian?
Yes—skip the beef, use vegetable broth, and add extra beans or chopped mushrooms.

Can I use leftover pasta?
You can. Add it at the very end so it doesn’t overcook.

Too thick?
Stir in more broth or water 1/2 cup at a time until you like the consistency.

Spicy version?
Add 1/4–1/2 tsp red pepper flakes with the herbs or use a pinch of cayenne.

Final Thoughts

This Pasta e Fagioli brings all the cozy vibes in one pot. It’s simple, hearty, and always hits the spot. Give it a try, then drop a comment and tell me how it went or what you swapped—I’d love to hear your spin!