Olive Garden Pasta e Fagioli Soup Copycat Recipe

10.05.2012

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

Ingredients

  • 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

Directions

  • 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
http://www.cookingclassy.com/2012/10/olive-garden-pasta-e-fagioli-soup-copycat-recipe/

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

olive+garden+pasta+e+fagioli+copy1

olive+garden+pasta+e+fagioli

48 comments

  • 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

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