Name: Olive Garden Pasta e Fagioli Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 medium onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 5 cups chicken stock; 29 ounce can tomato sauce; 15.5 ounce can red kidney beans, drained; 15.5 ounce can cannellini beans, drained; 14.5 ounce can diced tomatoes; 1 cup ditalini pasta; 1 tablespoon Italian seasoning; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 bay leaf; Salt and pepper to taste

If you’ve ever craved that comforting, hearty soup from Olive Garden, then you’re in for a treat with this Olive Garden Pasta e Fagioli Recipe. It’s one of those dishes that just warms you from the inside out—packed with tender beans, savory ground beef, and little ditalini pasta swimming in a rich tomato broth. I find it’s perfect for cozy weeknights or when you want something filling but not too complicated.

This recipe manages to hit that nostalgic comfort food spot without feeling heavy or overly rich. What I love is how the flavors meld together after simmering gently—the herbs, the beans, and that subtle sweetness from the tomatoes create this perfect balance. Plus, making this Olive Garden Pasta e Fagioli Recipe at home means you can easily tailor the ingredients to your taste or dietary needs, which is a huge bonus!

Ingredients You’ll Need

Getting the right mix of ingredients together is key to nailing this recipe. Each component plays a role—from the vegetables adding a fresh base to the Italian seasoning providing that classic flavor you expect from this soup.

Ground beef: Adds richness and a touch of hearty texture. I always go for 80/20 for good flavor without too much fat.
Onion: Freshly diced; it builds the soup’s aromatic foundation.
Carrots: Diced, they bring a gentle sweetness and color.
Celery stalks: Adds that subtle crunch and earthiness—don’t skip it!
Garlic cloves: Minced for maximum flavor infusion.
Chicken stock: The liquid backbone—rich but not overpowering. Using a good quality or homemade stock makes a difference.
Tomato sauce: This builds the signature tomato base Olive Garden’s soup is known for.
Red kidney beans: Drained and ready to go, these add body and protein.
Cannellini beans: Another bean variety for creaminess and texture.
Diced tomatoes: Bring in a fresh, slightly chunky tomato element.
Ditalini pasta: The tiny tube pasta that gives the soup its classic bite—you can’t substitute this one!
Italian seasoning: This blend is the star herb mix that ties everything together.
Onion powder & garlic powder: Used alongside fresh veggies to deepen the savory notes.
Bay leaf: For that subtle earthy background flavor, just remember to remove before serving.
Salt and pepper: To taste—season gradually and adjust at the end for the best result.

Variations

I like to keep this Olive Garden Pasta e Fagioli Recipe flexible, depending on what’s in the fridge or my mood. It’s a playground perfect for improvising with flavors and textures.

Vegetarian version: Swap out ground beef for mushrooms or extra beans. I’ve done this when friends visit who avoid meat—it still turns out rich and satisfying.
Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce if you prefer some heat. It wakes up the soup wonderfully.
Fresh herbs: Toss in chopped fresh basil or parsley right at the end for a bright finish. It gives an herbal lift that I adore especially in spring.
Alternative pasta: While I recommend ditalini, orzo works well if that’s what you’ve got, though the texture changes a bit.

How to Make Olive Garden Pasta e Fagioli Recipe

Step 1: Sauté Your Aromatics and Brown the Beef

Start by heating a large pot over medium heat. Add the ground beef and let it brown, breaking it up as it cooks. Once the beef is mostly cooked, toss in the diced onion, carrots, and celery. Sauté until the veggies soften—about 5 minutes. This combo builds the base flavor, and you’ll start to smell that familiar, cozy aroma right away.

Step 2: Add Garlic and Spices

Now add the minced garlic along with the Italian seasoning, onion powder, garlic powder, and bay leaf. Stir everything together for about a minute to toast the spices and release those fragrant oils. Just be careful not to burn the garlic—keep the heat moderate.

Step 3: Pour in Liquids and Beans

Next up, pour in the chicken stock, tomato sauce, diced tomatoes, and drained beans. Give it a good stir to combine. This is where the soup really starts to come alive with flavor. Bring it up to a gentle boil, then reduce to a simmer.

Step 4: Simmer and Add Pasta

Let the soup simmer uncovered for 20-25 minutes so all those flavors mingle. Then, add the ditalini pasta and cook until tender—usually about 10 minutes. The timing is key here: don’t overcook the pasta or it will get mushy. Keep an eye on it and taste frequently.

Step 5: Final Seasoning and Serve

Remove the bay leaf and give the soup a final taste. Add salt and pepper as needed. If it tastes a little flat, a splash of good olive oil or a sprinkle of Parmesan cheese can brighten it right up. That’s it—ready to ladle into bowls!

How to Serve Olive Garden Pasta e Fagioli Recipe

A white pot filled with a thick, red tomato soup, rich with small round pasta pieces, kidney beans, diced orange carrots, and ground meat chunks. A silver ladle lifts a portion of the soup, showing its chunky and hearty texture filled with many small ingredients. Surrounding the pot are stacked white bowls with three silver spoons inside, fresh green herbs on a white marbled surface, and a white cloth-lined basket holding uneven slices of brown crusty bread. A woman's hand partially holds a toaster in the bottom right corner. The whole scene rests on a white marbled background with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with freshly grated Parmesan and a sprinkle of chopped fresh parsley or basil. It adds a pop of color and a nice cheesy nuttiness that complements the soup’s richness. If I’m feeling fancy, a drizzle of extra virgin olive oil goes on last—it adds that extra layer of flavor I love.

Side Dishes

I love pairing this soup with something crunchy—like a simple green salad with vinaigrette or garlic bread. Olive Garden’s own breadsticks would be the gold standard if you want to replicate the full experience. The contrast of texture really completes the meal.

Creative Ways to Present

For little gatherings, I like to serve the soup in mini herb bowls or wide mugs for an inviting look. You can also layer a bit of Parmesan at the bottom before ladling in soup, then top with fresh herbs—makes it look restaurant-worthy without the fuss. Trust me, friends notice those small touches!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it keeps nicely for up to 4 days. The flavors actually deepen overnight, so if you want to prep a day ahead, you’re in luck. Just keep the pasta slightly undercooked if you plan to reheat so it doesn’t get mushy.

Freezing

I personally freeze this soup without the pasta—just to avoid the texture turning too soft after thawing. When ready to eat, I reheat the soup base and cook fresh ditalini separately, then combine. It makes a big batch prep super convenient.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup feels too thick, just add a splash of broth or water to loosen it up. Freshly cooked pasta stirred in at this point will taste just as good as the first serving!

FAQs

Can I make this Olive Garden Pasta e Fagioli Recipe vegetarian?

Absolutely! Just skip the ground beef and add extra beans or mushrooms for a hearty texture. Using vegetable broth instead of chicken stock will keep it fully vegetarian and tasty.
What type of pasta works best in Pasta e Fagioli?

Ditalini pasta is traditional here because its small, tubular shape holds the broth nicely. But orzo or small elbow macaroni can also work if you can’t find ditalini.
How long can I store leftover Pasta e Fagioli?

Refrigerated leftovers usually last about 4 days. For longer storage, freeze the soup without pasta and add fresh pasta when reheating to keep the best texture.
Can I use canned beans straight from the can?

Yes, just be sure to drain and rinse them well to reduce sodium and any canned flavor that might affect the soup’s taste.
Do I need to soak the beans before cooking?

Nope! This recipe uses canned beans, which come fully cooked and ready to add straight to the soup.

Final Thoughts

Honestly, this Olive Garden Pasta e Fagioli Recipe has become one of my go-to dishes for those moments I want something familiar, comforting, and easy to pull together. It’s the kind of soup that feels like a warm hug in a bowl and always satisfies. Give it a try—you’ll be surprised how simple ingredients come together to create such a delicious and nourishing meal. And hey, once you’ve made it a few times, it’s easy to tweak and make your own cozy classic.