Olive Garden Pasta e Fagioli Soup Copycat Recipe


Pasta e Fagioli (Olive Garden Copycat Recipe) | Cooking Classy

Say hello to soup season and another restaurant copycat recipe you can make at home. Whenever we’d to go to Olive Garden I use to always get the Minestrone soup or once in a while the Zuppa Toscana. A few months ago I finally decided to step out of that comfort zone and try something new, their Pasta e Fagioli Soup. It is hearty and delicious. It is a meal of itself. I don’t love everything at Olive Garden but I always like their soup and their salad (although I wish the salad had better greens in it and it wasn’t so skimpy on the tomatoes and olives. And no I’m not picky =). Anyway I thought this soup would be pretty easy to recreate at home, so yesterday I went and ordered their Pasta e Fagioli Soup and brought it home to make my own and compare. They are nearly exactly the same. I didn’t do the fancy matchstick cut of the carrots but feel free to do so if you’d like.

I just served this as the main dish along with some fresh out of the oven (unbelievably simple to make) Crusty Rustic Bread and some fresh garlic butter. To make the garlic butter I just combine 1 small clove of crushed garlic with 1/4 cup softened butter then season it with salt and fresh ground black pepper. It’s a simple and amazing dinner that everyone will love. Enjoy!

Update 3/7/12 – I added new pictures just because I didn’t like my old ones from a few years ago. Also, I was totally out of tomato sauce, so I substituted tomato paste by adding a 7 oz can of tomato paste to a 2 cup liquid measuring cup, then I added enough water to equal 2 1/4 cups and whisked it to blend. I also upped the garlic one clove and the onion to 1 cup to make up for the flavors those add to tomato sauce. Just thought I’d mention it in case you were out too.

Pasta e Fagioli (Olive Garden Copycat Recipe) | Cooking Classy

Olive Garden Pasta e Fagioli Soup Copycat Recipe

Olive Garden Pasta e Fagioli Soup Copycat Recipe


  • 1 lb lean ground beef or mild Italian sausage (I've tried both and like either)
  • 2 Tbsp extra virgin olive oil, divided
  • 1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
  • 1 cup diced celery (about 3 stalks)
  • 3/4 cup chopped yellow onion (about 1/2 of a large)
  • 1 large clove garlic, finely minced
  • 3 (8 oz) cans tomato sauce
  • 3 - 4 cups beef broth (chicken broth works fine too)
  • 1 cup water
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • Salt and freshly ground black pepper to taste
  • 1 scant cup ditalini pasta, uncooked
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • Romano cheese (I also like it with parmesan), for serving


  • Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
  • Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.
  • Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.
  • Recipe Source: Cooking Classy

Here are the old photos. It’s still the same recipe.




  • Anna Kurzaeva: Looks and sounds very warming and comforting! October 7, 2012 at 1:08am Reply

  • MaryZ: Made this today with sweet italian sausage. Absolutely delicious! Thanks for sharing :) October 7, 2012 at 8:16pm Reply

  • Chung-Ah | Damn Delicious: I love, love, LOVE copycat recipes! And this soup is packed with all kinds of goodness – definitely need to give this a try! October 7, 2012 at 11:30pm Reply

  • Mathieu: Looks yummy and super filling! October 8, 2012 at 6:36am Reply

  • Jaclyn: MaryZ – You’re welcome! I’m so glad you liked this soup! I’m going to have to try the sweet italian sausage next time. Thanks so much for your comment! October 8, 2012 at 9:19am Reply

  • Anonymous: made this today. i’m vegetarian so I substituted the meat for meatless meatballs which I chopped up and also substituted vegetable broth in place of beef broth.

    great recipe. thank you. November 4, 2012 at 8:34pm Reply

  • Anonymous: What are great northern beans? November 4, 2012 at 10:16pm Reply

    • Jaclyn: They are a white bean, you can find them in the canned bean section of the grocery store near the kidney and black beans. November 5, 2012 at 10:47am Reply

  • BulldogBytes1958: I’d like Anonymous’s recipe for meatless meatballs!
    November 27, 2012 at 4:08pm Reply

  • Anonymous:
    Can this recipe be printed? November 27, 2012 at 10:34pm Reply

    • Jaclyn: Yes I know my blog is old school and I need many things updated, so I am in the process of switching over to wordpress and it will have a print friendly button right along with the recipe. For now the best thing to do is copy the recipe and paste it to word, sorry for the hassle but watch for the new site =)! November 27, 2012 at 11:54pm Reply

  • Anonymous: Looks just great. And, when I substitute onion and garlic powders for the real thing, I will really enjoy it! Allergic to onions, and sensitive their cousin, the garlic. It takes me twice as long to eat the soup at Olice Garden, and I still pay for it when I get home. I will make it this week!!! November 28, 2012 at 3:36am Reply

  • Sandy: I love this soup. When I make mine, I add a can of V-8 juice. It just gives it a little more flavor. Fresh herbs are much better if you can get them. I grow my own, so that’s what I use. Great recipe.

    November 28, 2012 at 4:37am Reply

  • Anonymous: Made this, only I only put in 1/4 # of hamburger. Everyone
    loved it & thought it was better than Olive Garden’s soup. December 16, 2012 at 6:53pm Reply

  • Rebekah: Made this last night and my whole family (husband and 5 kids) loved it! We think it’s better than the Olive Garden. :) Oh, I used veggie broth instead of beef and it worked great. January 11, 2013 at 7:41am Reply

    • Jaclyn: I’m so glad you and your family loved this soup Rebekah! Thanks so much for returning to leave a comment! I’ll have to try it with veggie broth sometime, thanks for the tip! January 11, 2013 at 10:47am Reply

  • Carla Montemayor: AMAZING! This soup was incredible. January 15, 2013 at 2:40pm Reply

  • pat: Love that soup at OG….looking forward to trying yours….sounds good, you have gotten good comments too. January 22, 2013 at 9:06am Reply

  • DaisyLover: So glad I made this soup last night. It was delicious! My husband, who has a terminal illness, had been craving the OG soup. He’s had a very poor appetite lately – but he ate two bowls of this wonderful soup! I will definitely be making this again! Thank you for this recipe! February 1, 2013 at 2:45am Reply

    • Jaclyn: Daisylover – I’m so glad your husband was able to enjoy this soup, that makes my day =)! I wish you both the best! Thank you for your kind comment! February 4, 2013 at 7:26pm Reply

  • Barb: 2-3-13 Superbowl Sunday, made this soup today and I can’t stress enough how good it is! My husband loved it and isn’t a soup person. I also made the crusty bread (I had made it before when someone else pinned the recipe). Can’t wait to make it again, I used ground beef but think I’ll use hamburger and the Italian sausage. : ) February 3, 2013 at 3:47pm Reply

    • Jaclyn: So glad you and your husband enjoyed this soup Barb! Thanks so much for your comment! February 4, 2013 at 8:42pm Reply

  • HH: How many servings would you say this makes (assuming it’s an entree size). Thanks! February 23, 2013 at 8:18pm Reply

    • Jaclyn: HH – probably about 4 servings. February 27, 2013 at 10:49am Reply

  • HH: Thanks so much! February 28, 2013 at 1:41pm Reply

    • Jaclyn: You’re very welcome =)! March 1, 2013 at 9:45pm Reply

  • Mom’s Dish: I love this soup. Would love to make it soon :) July 26, 2013 at 11:39pm Reply

  • Bill: The Olive garden pasta e fagioli soup. I made it today and have more than enough for the meal. Can this soup frozen or refrigerated if I do not add the pasta and beans to the stock? It is great and everybit as good and OG. September 9, 2013 at 1:25pm Reply

    • Jaclyn: Yes, I actually froze some of this once and it turned out great. And I had everything in mine and the pasta did absorb some of the soups liquid but it was still delicious. So like you said you could leave out the pasta and add later, I think leaving the beans in is fine though. I’m so glad you liked it as much as Olive Gardens! September 14, 2013 at 9:03pm Reply

  • Menu planning | Linus and Lulu: […] Pasta Fagioli soup this is my favorite, favorite soup at Olive Garden.  I have made this before and it does come out really good.  You can make it in the crockpot too. […] September 30, 2013 at 12:09pm Reply

  • Olive Garden Pasta e Fagioli CopyCat Soup….It’s What’s For Dinner | Mama T Can….: […] that were healthy. Found this one for Olive Garden Pasta e Fagioli soup made from scratch at Cooking Classy. It looked fab and utterly […] November 11, 2013 at 5:26pm Reply

  • Starla: How many does this recipe serve? November 19, 2013 at 1:37pm Reply

    • Jaclyn: I think about 5 servings is what it makes. November 19, 2013 at 1:59pm Reply

  • Susan: This recipe is great. The problem I usually have with Olive Garden is their excessive salting. I made this today with all low sodium ingredients. The only change I made was to add some red pepper flakes as I like a little bit of heat. It was delicious and healthier and lower sodium than Olive Garden November 30, 2013 at 4:28pm Reply

    • Jaclyn: I know what you mean about the excessive salting, so many restaurants these days tend to do that. I’m glad you liked this recipe and I’m a red pepper flake addict :). I carry some in my purse. December 7, 2013 at 10:02pm Reply

  • Cheryl: I’m making all 3 Olive Garden Copy Cats, for a cookie exchange party this week-end. And making the bread too!! It’s Olive Garden Copy Cat Soup and Salad! Have approximately 17-18 people coming. Do you think I need to double each recipe? December 4, 2013 at 11:53am Reply

    • Jaclyn: Yes definitely or maybe even triple. Hope everyone loves them!! December 5, 2013 at 4:22pm Reply

  • Donna: I just made this soup using sage sausage which I purchased from our local farmers market. I am amazed at how delicious this is! Thank you so much for sharing this with everyone! January 12, 2014 at 12:32pm Reply

    • Jaclyn: You’re welcome Donna! I’m so glad you thought this soup was delicious! January 12, 2014 at 8:28pm Reply

  • Week 3! | Gratefully Giving and Growing: […] to Change the World”, and I am really looking forward to that. Also, I made a delicious Pasta e Fagioli soup and the recipe makes a TON of soup! It is safe to say I am hooked on making my own soup […] January 18, 2014 at 1:09pm Reply

  • Weslie: Has anyone made this in a slow cooker? I’m wondering if it would turn out OK… February 10, 2014 at 2:44pm Reply

    • Jaclyn: That should work just fine as long as you brown the beef in a pan first. February 10, 2014 at 8:27pm Reply

  • Pasta e Fagioli (Olive Garden Copycat) – Chew Out Loud: […] Source:  Chew Out Loud, adapted from Cooking Classy  […] April 8, 2014 at 3:18pm Reply

  • Olive Garden’s Pasta E Fagioli | Pocketful of Thyme: […] adapted from Cooking Classy and Family Favorite […] April 20, 2014 at 9:53am Reply

  • Janice: This is delicious!!! I think it makes more than 4 servings though. I think it is almost identical to Olive Gardens. I sometimes drop a parmesan cheese rind in the soup while its cooking and remove it when I am done. Keep your ends and rinds in the freezer so you always have one. Good recipe. April 30, 2014 at 2:35pm Reply

    • Jaclyn: I’m so glad you liked the recipe Janice! May 8, 2014 at 10:24am Reply

  • Michelle: This soup is soooo tasty! I left out the meat because my sister is a vegetarian. I love it! Next time I might throw in some spinach. Thank you for the recipe!!!! May 16, 2014 at 3:55pm Reply

    • Jaclyn: You’re very welcome Michelle! So glad you liked it! May 30, 2014 at 6:25pm Reply

  • Whitney: My husband, who doesn’t usually cook, is currently cooking this as I read the directions to him from the living room. He wanted to make us a nice dinner and it smells delicious! August 2, 2014 at 5:52pm Reply

    • Jaclyn: I need to get my husband to make me this! Great idea! Thanks Whitney! August 25, 2014 at 3:11pm Reply

  • alex: Can you freeze this? September 2, 2014 at 1:15pm Reply

    • Jaclyn: I wouldn’t recommend it with this soup. September 2, 2014 at 8:16pm Reply

    • Ellen Hertel: Yes! Just don’t add the pasta before freezing. We made a large batch and froze half. It was easy to cook up some noodles as the soup was thawing. So, so delicious. We added more beef stock too. January 19, 2016 at 10:33pm Reply

  • Olive Garden Pasta e Fagioli – Recipe Diaries: […] Recipe adapted from Cooking Classy 3.2.2708 […] September 9, 2014 at 5:28am Reply

  • Jessica: I have this simmering right now and it smells amazing! I used 1/2 water and 1/2 broth (working with leftovers), and deglazed the veggies with 1/2 c red wine. Next time I’ll break from the Olive Garden version a bit more and try with boneless beef short ribs! Thanks for the recipe :) October 12, 2014 at 8:14pm Reply

  • Pasta e Fagioli Soup (Olive Garden copycat): […] copycat recipe comes from one of my my favorite blogs, Cooking Classy.  Jaclyn, the blogger, has other copycat Olive Garden recipes that I want to try such their […] October 15, 2014 at 5:00am Reply

  • marilyn: turned out excellent November 7, 2014 at 4:33pm Reply

    • Jaclyn: I’m so glad it turned out great for you Marilyn! Thanks for leaving a comment! November 10, 2014 at 8:33pm Reply

  • Megan: Any way of doing this dish in a slow cooker? November 10, 2014 at 11:09pm Reply

    • Jaclyn: Yes definitely, I’d just cook the beef first then wait until the end to add the beans. December 8, 2014 at 9:48pm Reply

  • jeanne: It is more delicious than Olive Garden. It was easy and so nutritious! November 22, 2014 at 3:02pm Reply

  • Laura: Can I use another pasta in place of the ditalini? I am not sure grocers have it where I live. December 19, 2014 at 10:42am Reply

    • Jaclyn: Yes any other small pasta will work. December 19, 2014 at 3:48pm Reply

  • Alexis: I love this recipe! Was very tasty and easy to make! Olive Garden has competition now! Thanks for sharing! January 7, 2015 at 1:11pm Reply

  • Antica Trattoria: Loved this recipe and so did the whole family. Tastes just like OG. Thanks for sharing! January 15, 2015 at 2:56am Reply

  • Josephine: Thank you for sharing with me your ingredients, I love you soup verymuch February 4, 2015 at 2:45pm Reply

  • Marny CA: It took me a long time to realize that SOUP is my comfort food.

    I should have know but never put a ‘name’ to the feelings about soup.

    At 8 years old my tonsils were removed – my mom made homemade ice cream but that hurt and I cried that soup was what I wanted.

    I’ve not been an ice cream lover – but hot soup is the best!! March 3, 2015 at 12:22am Reply

  • Lynne Bauereiss: I made this soup tonight for the second time and it is just really, really good. The only change I made was to add a can of Rotel mild tomatoes in place of the diced tomatoes. I used mild Italian sausage and it was really delicious. Thank you so much for the recipe! March 18, 2015 at 8:59pm Reply

  • Niki Curlis: i just made this exactly how written and it tastes great! September 21, 2015 at 12:31pm Reply

  • Suzanne: I have made this soup before and it is really good! Above you mentioned not freezing the soup, but I did since it is much more than we need and it turned out fine. I am making this again tonight for friends – the weather here just begs for a hearty soup! October 1, 2015 at 10:11am Reply

  • Danielle Twigg: Love this receipe! Tastes just like the real thing! October 6, 2015 at 2:30pm Reply

  • Kim: Jaclyn, I made this soup last night for dinner and it was delicious! I substituted the 3 cans of tomato sauce for 1 Jar of the Kirkland Signature Marinara sauce puchased at Costco. I put everthing I my pressure cooker on Hi setting for 5 minutes and it was yummy! The pasta was just a little soft so next time, I’m going to add it after the rest of the soup is done. I served it with an Italian tossed salad and homemade breadsticks. We will definitely be having this soup again! Thanks for sharing your recipe. October 7, 2015 at 8:43am Reply

  • samuel zanghi: really wanted to try this receipt but no good if you can.t print it ..I tried several other soups on your site but no printing October 24, 2015 at 12:51pm Reply

    • Jaclyn: Some web browser settings interfere with the print feature. Try a different browser, i.e. Chrome, Firefox etc. Doesn’t matter which one as long as it is different from the one you are currently using. Good luck! October 27, 2015 at 11:39pm Reply

  • Kerry: This was delicious. I didn’t drain and rinse the beans, just dumped them in, liquids and all, and used 3 different types of tomato sauce to add some more flavor and rinsed those cans with water to have some more broth. Fantastic recipe. Thank you! November 19, 2015 at 12:29pm Reply

  • Nick: Pastafazool is the easiest thing to make. Onions/garlic in a little olive oil. Add and brown some sweet or hot Italian sausage in your oil. Oregano/basil/garlic powder/salt/pepper. Then tomato sauce and some water. (No, I’m not stating any amounts as it depends on how much you’re making. You should be able to eyeball the amounts.) Bring to temp then simmer for about an hour. Taste for reseseasoning. Then add your cannellini beans and simmer about another 1/2 hour. No such thing as a “quick 15 minute pastafazool”. Cook ditalini pasta on the side then add shortly before serving. And NO, there are NO carrots or celery in pastafazool. January 5, 2016 at 1:22pm Reply

  • Nick: Quick Addendum: Rinse your cannellini beans before adding. January 5, 2016 at 1:27pm Reply

  • Bryson Johnson: Seems like a lot of tomato’s I tried it the tomato’s mask the flavor of a lot of other ingredients in the soups I love the soup though at OG. Maybe I used the wrong type of tomato in the soup? January 7, 2016 at 10:47pm Reply

  • Mandy: I made this last night and took some to work today for a few of my co-workers. Everyone was asking me for the recipe after only a few bites. Pasta Fagioli is my fav soup at Olive Garden and I can honestly say I like this one better. It’s perfection! January 19, 2016 at 6:06pm Reply

  • Amanda N: I have a recipe just like this (except for the sugar and majoram) and we love it! I’ve never tried it with sausage, only beef. Glad to hear it works with sausage, I might have to try it! January 21, 2016 at 7:29am Reply

  • Krom: I am prepping tonight to make in crickpot tomorrow. Juat browned and drained hot sausage and followed the rest of the recipe. Will cook pasta and put in bowls before ladeling out soup so we can freeze leftovers. Wish me luck!! Thanks for the recipe! February 28, 2016 at 4:56pm Reply

    • KRom: Wanted to give you an update in case people are interested in how it turns out in a crockpot. Total success! I am away from 7am to 6pm, so I set it for 6 hours on low then it goes to warm. Once home, I put it on high while pasta boiled. Once done, drained and put a scoop of hot pasta in bowl and then hot soup on top. Was delicious. March 1, 2016 at 1:19pm Reply

  • Jeanine: It looks so good! How many servings are in this recipe? March 2, 2016 at 12:51pm Reply

  • Joanne: Jeanine this looks delicious. I will make this soon. I just have one question. Can you substitute tomato juice for the sauce? Thanks. May 2, 2016 at 9:39am Reply

Add your comment:

Copyright 2016 Cooking Classy
Design by cre8d