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Copycat Olive Garden Pasta e Fagioli: Hearty Comfort Soup

Close-up of a steaming bowl of pasta e fagioli soup, rich with ground meat, beans, and topped with grated Parmesan cheese.
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Make the comforting, hearty Pasta e Fagioli soup you love from Olive Garden right in your home kitchen. This easy, one-pot recipe uses simple ingredients for a satisfying meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey for a lighter option)
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little warmth)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans (or Great Northern beans), rinsed and drained
  • 4 cups chicken broth (low sodium preferred)
  • 2 cups water
  • 1/2 cup small pasta (like ditalini or small shells)
  • 1/2 cup chopped fresh spinach or kale (optional)
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes (with their juice), kidney beans, cannellini beans, chicken broth, and water. Stir everything together.
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the flavors combine.
  6. Increase the heat to medium-high and bring the soup back to a gentle boil. Add the small pasta and cook according to package directions, usually 8 to 10 minutes, until the pasta is tender. Stir often to prevent sticking.
  7. If using, stir in the fresh spinach or kale during the last 2 minutes of cooking until wilted.
  8. Taste the soup and season generously with salt and black pepper.
  9. Ladle the hot soup into bowls. Serve immediately with grated Parmesan cheese sprinkled on top.

Notes

  • For a vegetarian pasta e fagioli, skip the ground beef and sauté 8 ounces of sliced mushrooms with the vegetables for added depth.
  • If you prefer a thicker soup, mash about 1/4 cup of the cannellini beans against the side of the pot before adding the pasta, or blend a small portion of the soup and stir it back in.
  • Ditalini pasta is traditional, but small elbow macaroni or broken spaghetti work well for this hearty bean and pasta soup.
  • This recipe freezes well; cool completely before storing in airtight containers.

Nutrition

Find it online: https://blissbatter.com/pasta-e-fagioli-copycat-olive-garden-recipe/