Olive Garden Pasta e Fagioli Soup Copycat Recipe

10.16.2016

This Pasta e Fagioli Soup is one of my favorite soups! It’s on heavy rotation at my house because we all love it so much! Especially on cold days.

Copycat Olive Garden Pasta e Fagoli | Cooking Classy

This recipe is a MUST that I don’t want you to miss out on! It is so hearty and filling and I love everything about it.

I love that it has lots of veggies and a good amount of protein from the beef and the beens, I love that it has such a delicious Italian flavor and I also like that it has pasta to keep it filling – which makes it seem like a full on main dish and not just a soup.

MY LATEST VIDEOS
MY LATEST VIDEOS

Want to see how easy this pasta e fagioli recipe is? Watch the video!

After one bite I have the feeling this will be your go-to Pasta e Fagoli soup! And yes, it is actually even better than Olive Garden’s!

Copycat Olive Garden Pasta e Fagoli | Cooking Classy

If you wan to make things legit you can serve this with Copycat Olive Garden Breadsticks.

Yes indeed, it’s a match made in Heaven and basically the ultimate cold weather comfort food. But, if you don’t have time for the breadsticks (like I don’t most of the time) just grab some fresh French bread or crusty sourdough bread at the store.

Copycat Olive Garden Pasta e Fagoli | Cooking Classy

And then to get the whole soup, salad and bread deal, grab a lettuce mix and the Olive Garden Italian Dressing (that they sell in grocery stores) and you’ve got what you’d normally have to go out for in the comfort of your own home.

Which you can eat in your pjs. On your couch. Without doing your hair or your make up. Meaning it was a lazy day and we all need those sometimes.

Copycat Olive Garden Pasta e Fagoli | Cooking Classy

Make this soup soon if you haven’t already, it will easily become a new favorite! Trust me.

Print

Copycat Olive Garden Pasta e Fagioli Soup

4.91 from 55 votes

This Pasta e Fagioli is one of my all time favorite soups and one of my most popular recipes! So hearty and comforting and the flavor is spot on delicious!

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 356 kcal

Ingredients

  • 2 Tbsp olive oil , divided
  • 1 lb lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic , minced (1 Tbsp)
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans low sodium chicken broth or beef broth
  • 1/2 cup water , then more as desired
  • 1 (15 oz) can diced tomatoes
  • 2 tsp 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 dry ditalini pasta
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • Finely shredded Romano or Parmesan cheese , for serving
  • 3 Tbsp minced fresh parsley

Instructions

  1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. 

  2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 

  3. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 

  4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 

  5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 

  6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

  7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 

  8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

  9. *If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.

  10. Recipe Source: Cooking Classy
Nutrition Facts
Copycat Olive Garden Pasta e Fagioli Soup
Amount Per Serving
Calories 356 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 46mg 15%
Sodium 1338mg 56%
Potassium 1106mg 32%
Total Carbohydrates 42g 14%
Dietary Fiber 11g 44%
Sugars 12g
Protein 28g 56%
Vitamin A 88.7%
Vitamin C 37%
Calcium 14.1%
Iron 32%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

267 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

  • 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

    • Beverly: Onion powder is made from 100% onions, and garlic powder is just powdered garlic. That’s like saying you’re allergic to peanuts but you enjoy peanut butter. So it’s not an allergy, it’s an intolerance, or else you just don’t like them. April 4, 2018 at 4:33pm 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

    • LEE: Would love to have the New site to print it.
      I am going to try it next week. THX. November 12, 2016 at 5:24pm Reply

      • Jaclyn: Lee – you can now print with the little printer symbol in the top right corner of the recipe card. Enjoy! :) November 16, 2016 at 11:11am 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

    • Jennifer Brinkman: Have you tried this in the crock pot? I would LOVE suggestions for that! We made this recipe for the first time tonight, and even my picky eaters devoured it. We even made it without the meat and it was still wonderful! January 4, 2017 at 6:46pm 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

      • Susan: So sorry to hear I shouldn’t fix it & freeze it. I try to save small portions for my 89 yr old mother when I’m not home. She wouldn’t mess with adding pasta later. April 2, 2018 at 1:58am 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

    • Stephanie Howard: Did you use beef broth or chicken broth? December 20, 2016 at 7:54am 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

  • Cecilia: Where can u buy parmagian rind. Ive looked cant find it in my regular supermarket June 12, 2016 at 5:45pm Reply

    • Jaclyn: It’s just the dry outer layer on a wedge of parmesan, some of the cheaper versions of parmesan don’t have it on them so look for a brand that does. June 12, 2016 at 9:06pm Reply

  • Glenn Jansen: I bring my own black olives and hot peppers and add to salad makes for a better salad June 13, 2016 at 11:02am Reply

  • S J: This was amazing…..thank you👍 July 29, 2016 at 7:00am Reply

  • Bridgett: Can you use other beans? I am not a big fan of kidney beans. August 9, 2016 at 10:16am Reply

  • mcwoodar: ready to try September 22, 2016 at 11:25am Reply

  • Melina R: Made it tonight with Italian sausage…it was awesome! Will definitely make again. Thank you! September 25, 2016 at 4:20pm Reply

    • Jaclyn: Thanks Melina! September 27, 2016 at 2:33pm Reply

  • Anne: Oh my goodness! This soup rocks! So delicious… and leftovers are even better! One thing though, I add several sprinkles of red hot pepper flakes to give mine that “bite” we’ve noticed in Olive Garden’s version. This is our new staple meal!! Thanks for posting!! Anne October 9, 2016 at 10:17am Reply

    • Jaclyn: Glad you liked it Anne! October 18, 2016 at 11:28am Reply

  • Anne: And I forgot to mention, it IS so much better than OG’s! 👍 October 9, 2016 at 10:21am Reply

  • Sue Jones: I put : Zuppa Toscana (Better than Olive Garden!) in my crockpot this morning – Yummy! October 17, 2016 at 10:40am Reply

  • Paige: This soup looks amazing! I’m definitely going to have to try it this winter!

    Paige October 17, 2016 at 6:32pm Reply

    • Jaclyn: I hope you like it Paige! October 18, 2016 at 10:49am Reply

  • Chris K: Best Pasta e Fagioli soup ever!!! Made with mild chicken sausage and it came out wonderful. October 23, 2016 at 3:45pm Reply

    • Jaclyn: Glad you liked it Chris! October 25, 2016 at 2:48pm Reply

  • Rebeca: Do you know how many servings this yields? October 27, 2016 at 4:45pm Reply

  • Janet: Well I purchased all of the ingredients yesterday, so I’m going to give it a try today. I can’t wait. I’m using ground sirloin, but I will add some fennel seed powder to give it that sausage flavoring. I’ll let you know how it turns out!!! November 11, 2016 at 8:07am Reply

  • Chrystal: I want to make this for a work event. Would it be okay to make the main soup portion in advance the night before, refrigerate, heat in crockpot at work and add the uncooked pasta to crockpot about 30 minutes before serving. November 16, 2016 at 7:06pm Reply

    • Jaclyn: Yes that would be fine but you’ll need to add more liquid (probably about 1.5 cups) to make up for what the pasta absorbs. November 16, 2016 at 10:49pm Reply

  • K: Thank you so much for posting! I’ve been looking for an Olive Garden-ish pasta fagioli recipe for a while, and yours was the first I’ve found that makes sense. I made it tonight and it’s delicious! It’ll definitely be one of my winter staples this year. December 11, 2016 at 5:38pm Reply

    • Jaclyn: I’m so glad you loved it! December 13, 2016 at 2:33pm Reply

    • Stephanie Howard: Does the beef Broth or Chicken broth make a big difference in taste? I’m planning on making it tonight and I really want it to taste like OG!! It has had so many good reviews, what would you recommend as far as broth? December 20, 2016 at 7:57am Reply

  • zapnear: Made this and have to say was absolutely delicious and just like the original. I don’t suppose you also know of the recipe for the olive garden chocolate covered cheesecake? December 17, 2016 at 9:46am Reply

    • Jaclyn: Glad you loved it! I don’t have a copycat recipe for their cheesecake, but do have plenty of other delicious ones! ;) December 20, 2016 at 2:51pm Reply

  • Joy: Loved it! Made vegetarian so used veg stock instead of beef stock. Don’t like celery so upped the carrots a bit. The diced tomatoes I used had added basil garlic and oregano. This was so good. Will make again very soon. Thanks! December 26, 2016 at 1:21pm Reply

    • Jaclyn: Glad it was enjoyed – thanks for commenting Joy! December 30, 2016 at 4:25pm Reply

  • Jc: How much does it make? I need a gallon. December 29, 2016 at 8:08pm Reply

  • TRACY A FRANTZ: Excellent on a cold winter night and loved that it is easy to make plus inexpensive! January 8, 2017 at 1:03am Reply

    • Jaclyn: I’m glad it warmed you up Tracy! January 13, 2017 at 3:18pm Reply

  • Ginny: We loved it, just like Olive Garden. We just need the bread sticks and salad! Thank You for the recipe. January 10, 2017 at 11:59am Reply

    • Jaclyn: Thanks for the great review Ginny! January 13, 2017 at 3:06pm Reply

    • Bonny Spiteri: Bonny:You can get the recipe for the Olive Garden Italian Salad Dressing and Bread Sticks on-line. Just google them. March 17, 2018 at 11:28am Reply

  • none ya: I have worked at olive garden, there isn’t any added sugar in the soups. No marjoram. Only beef broth. January 10, 2017 at 8:39pm Reply

    • Jaclyn: This is just my attempt to mimic it. And I actually went back recently and didn’t like theirs, it tasted like it came from a can or the meet was just gross or something so I wish I would have called this better than Olive Garden soup lol :). January 11, 2017 at 2:20pm Reply

  • Mandy: I’ve made this soup so many times now that i can make it by heart. Everyone is always asking me for the recipe and raving how good it is. I went back to Olive Garden not to long ago and I no longer care for their soup. This one is a million times better. The best Pinterest find yet. January 15, 2017 at 12:58pm Reply

    • Jaclyn: Thanks for the kind words Mandy! I happen to think it is better than OG as well. ;) January 31, 2017 at 11:48am Reply

  • Paula: I used tuscany seasoned pork tenderloin will let you know how it turns out. January 18, 2017 at 5:56pm Reply

  • mary hodges: love this soup, thank u for sharing March 17, 2017 at 3:42pm Reply

  • Sharon Mone: Soup is delicious! Only question I have is the serving size and nutritional information — is this something you can provide? Thank you! March 19, 2017 at 4:08pm Reply

    • Jaclyn: Sorry I don’t have that info. March 19, 2017 at 9:32pm Reply

  • Maurice: How well would this hold up being cooked in a crockpot April 16, 2017 at 9:48pm Reply

  • Maurice: How well would this hold up being cooked in a crockpot April 16, 2017 at 9:49pm Reply

    • Jaclyn: It would be fine as long as you cook the beef and sauté the veggies first. April 16, 2017 at 10:01pm Reply

  • Brandy: Can I use chicken and beef broth? April 18, 2017 at 6:12pm Reply

    • Jaclyn: Yeah that would be fine. April 19, 2017 at 9:38am Reply

  • Sara: I am looking forward to trying this recipe! I started eating gluten free 2 years ago and have not been able to enjoy my favorite soup when I eat at Olive Garden. Now I can try it at home and just add my own brown rice pasta! Yay! I’m excited! June 6, 2017 at 11:58am Reply

  • Cindy: I’m making this recipe and using ground turkey instead of the beef and in place of the celery adding a little finely chopped kale. It looks delicious! June 9, 2017 at 11:09am Reply

    • Jaclyn: I hope you love it Cindy! June 9, 2017 at 11:40am Reply

  • Mandy: This is my go to recipe! Making it again tonight because I have Fall on my mind. It’s fail proof! August 22, 2017 at 5:05pm Reply

    • Jaclyn: Yes! Fall is just around the corner! August 23, 2017 at 11:23am Reply

  • Shawn wilson: My family loves this recipe! I make it at least once a month. I no longer go to Olive Garden but make this at home with fresh bread. One of my favorites on your website. August 26, 2017 at 1:50pm Reply

    • Jaclyn: So glad to hear Shawn! August 31, 2017 at 10:11am Reply

  • pam: Excellent!! Followed the recipe to a T….will be making again….thank you… September 3, 2017 at 6:03pm Reply

    • Jaclyn: I’m so glad you liked it Pam! Thanks for your review! September 3, 2017 at 9:53pm Reply

  • Anna: I haven’t tried to make this yet but it is on the menu for next weeks dish! Before I make it I was wondering how many servings this recipe provides? I’m cooking for more than 4 people so I wasn’t sure if I needed to double the recipe. September 15, 2017 at 10:08am Reply

  • Paul: I have been wanting to make this soup for a while now and I made it today. It was a big hit with the family. We loved it. September 28, 2017 at 3:04pm Reply

    • Jaclyn: So glad you liked it Paul! September 29, 2017 at 10:01am Reply

  • Fred Belli: How can I make this in my crockpot.just add every thing and then cook on low or what? October 7, 2017 at 10:26am Reply

    • Jaclyn: Brown the beef add to crockpot then sauté the veggies for a few mins and add to the crockpot then add everything but the noodles and beans and cook on low maybe 4 – 5 hours. Then add in pasta and beans and cook on high until pasta is tender, maybe 30 mins. October 7, 2017 at 1:15pm Reply

  • Katie: Love it! Super easy to make and turned out great. I’m just hoping it freezes well:-) October 21, 2017 at 6:16pm Reply

    • Jaclyn: Glad you liked it Katie! October 22, 2017 at 11:16am Reply

  • Peggy: I make mine but with hot Italian sausage and ground beef mixture. I like a kettle heat. I also add crushed read pepper. Thanks for letting everyone have your recipe. October 23, 2017 at 7:18am Reply

    • Jaclyn: I’m glad you enjoyed it Peggy! I love adding in some heat, wish my kids loved it too :). October 23, 2017 at 12:03pm Reply

  • S J: I have made soup many times. Make it always as recipe written. Always get great compliments. Thanks for sharing. October 23, 2017 at 12:50pm Reply

  • bobi pixley: Just finished making this and enjoying a bowl right now! Such a hearty and healthy soup.

    I can’t say I know what OG’s soup tastes like but I will say this soup is delicious!

    I found your recipe last night and I had all the ingredients to make it. I added 1 Tablespoon of Penzey’s Pizza spice to my ground beef to turn it into sausage.

    I can see that I’m going to be spending some time today looking for other hidden treasures on your website.

    Thank you for posting this. October 29, 2017 at 2:46pm Reply

    • Jaclyn: I’m so glad you liked this Pasta e Fagioli recipe Bobi! Thanks for your feedback and review! I hope you find more recipes you enjoy here :). October 29, 2017 at 9:27pm Reply

  • Brenda: How many will this recipe serve. Would I double the recipe to serve 20 people October 29, 2017 at 5:24pm Reply

  • Tricia: Excellent recipe! I’ve made it twice in one week! Used a little more meat (half beef, half sweet Italian sausage), skipped the water and added more beef broth. Thank you for creating and sharing! October 30, 2017 at 7:09pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review! October 31, 2017 at 2:23pm Reply

  • Bette: How many will this recipe serve October 31, 2017 at 12:26pm Reply

  • Patricia rhodie: Omg amazing!!!!! November 1, 2017 at 5:09pm Reply

  • Jessica G: This soup is just fantastic! I am so obsessed with it! We love it so much! I have even frozen it and it reheats beautifully. Sometimes I don’t even add the pasta. Thank you so much for posting it! November 6, 2017 at 3:12pm Reply

    • Jaclyn: Thanks for the review! Glad you love it! November 8, 2017 at 11:23am Reply

  • Angie: This soup is really good. I have also added Tortellini with sweet sausage inside to it! Sometimes when I heat up a bowl I add alittle heavy cream to give it a richer taste. You can’t go wrong with this soup. November 7, 2017 at 6:05pm Reply

    • Jaclyn: Thanks Angie! November 8, 2017 at 11:14am Reply

  • Kendra: I made this for the first time tonight and it taste just like The Olive Garden recipe. It was delicious and I will definitely be making this again. November 8, 2017 at 7:33pm Reply

    • Jaclyn: So glad to hear you loved it Kendra! November 10, 2017 at 9:50am Reply

  • Brenda: Awsome I added ground beef too November 14, 2017 at 2:26pm Reply

  • Samuel CiminoGoogle: Great soup but needs parm cheese at serving time November 16, 2017 at 9:43am Reply

  • Kristen: How would I do this same recipe but in the crockpot? November 19, 2017 at 12:13pm Reply

  • L: Hi there,
    What is tomato sauce? I assume you don’t mean spaghetti sauce like Classico?? Here in Canada we can buy passata. Is that what you mean? November 21, 2017 at 5:40am Reply

    • Shadeslove: Passata is fine it’s just a bit richer and thicker than tomatoe sauce. Might need to add a little extra water, so it’s not as thick, bit more in spices. February 11, 2018 at 2:38am Reply

  • eileen scotti: Awesome replica of one of my favorite dishes from Olive Garden. December 2, 2017 at 9:31am Reply

  • Lydia Sugarman: If you don’t want to buy all the separate herbs called for in this recipe, you could easily substitute Herbs de Provence, a classic mixture of herbs that are great in many dishes, especially Mediterranean dishes.

    We already have so much refined sugar in our diets that lurks in the most unlikely places, this recipe is fine without the added sugar. That’s something that dates from earlier times before the food companies started sneaking sugar into their products to make them more appealing and addictive. Many canned items, including tomatoes, tomato sauce, even beans can have added sugar! December 4, 2017 at 11:52am Reply

    • S Bond: I find it very ironic that your name is SUGARMAN!!! Lol 😂 February 1, 2018 at 2:49am Reply

    • Shadeslove: True about the sugar. It’s mainly used to cut the acidity of the tomatoes. I find in Italian recipes, substituting a bay leaf for sugar gives you the reduction in acidity that is needed without having to use sugar.

      Don’t know how many times I’ve been accused of putting sugar in my spaghetti sauce. For people to find out its a bay leaf. Works wonders try it some day. February 11, 2018 at 2:33am Reply

      • Wanda: Yes i totally agree, I use bay leaves in many recipes. Also a squeeze of fresh lime juice takes away the acidity.
        I add some celery and kale.
        Great recipe February 27, 2018 at 7:08pm Reply

  • Lisa: This is a great soup! I used mild Italian sausage, adds lovely flavor. Goes together easily. Hubby says it’s better than Olive Garden-I agree😊 December 4, 2017 at 8:03pm Reply

    • Jaclyn: Thanks Lisa! December 5, 2017 at 10:30am Reply

  • Angela: Just made a double batch of this used a pound of beef and a pound of sausage. I used 3times the seasoning and added crushed red pepper- it is delicious! December 7, 2017 at 4:23pm Reply

    • Jaclyn: Thanks for your feedback Angela! December 7, 2017 at 5:00pm Reply

  • Kristina: This soup is seriously amazing! Me and my husband eat it all every time I make it. I think I could eat this every week. Thanks for the great recipe! December 22, 2017 at 2:29pm Reply

    • Jaclyn: You’re welcome! So glad you loved it Kristina! December 22, 2017 at 3:50pm Reply

  • brittany matthews: Amazing! I put spicy Italian sausage instead of beef and 1/2tsp rosemary instead 1tsp of oregano. Amazing! My daughter couldnt wait to try it. Thanks so much! December 28, 2017 at 3:49pm Reply

    • Jaclyn: You’re very welcome! Thanks for visiting my site and thanks for your review Brittany! December 28, 2017 at 6:37pm Reply

  • Geriann: I made this last night in my Aroma Rice Cooker, which is a knock-off of Instant Pot. Cooked the meat and veggies on the saute/simmer in pot then added the other ingredients as called for in the recipe. I had never made a soup in the Aroma and didn’t know how the settings worked, I was worried it was going to take forever to get the soup to a boil, but set timer for 20 minutes and it was rolling. I think you could actually save the time of cooking the pasta separately and add it to the pot directly and the pasta would get cooked. My husband loved it and went back for more! January 3, 2018 at 4:22pm Reply

    • Jaclyn: I love my Instant Pot! Thanks for letting me know it works! January 4, 2018 at 1:01pm Reply

  • Sara: I love this soup. I’ve made it several times. I usually only have ground beef and kidney beans on hand, sometimes add other veg like corn or green beans just to use things up, but the base I stick to faithfully. It will freeze really well, but as you say, add the pasta when serving or you’ll end up with mush. I once made the mistake of trying to cook the pasta in the soup… don’t do that! lol January 5, 2018 at 4:26pm Reply

  • Tab: Can’t wait to try soup recipe. I love the OG recipe, except last time it was too salty. I crave hearty soups in the winter! No more salads till Summer. January 7, 2018 at 9:30pm Reply

  • Chattycat: Excellent! We like it better than Olive Garden January 9, 2018 at 8:30am Reply

  • Catherine: Just a quick question before I make this soup for the first time… Could you cook the pasta in the soup mixture instead of cooking it separate? I cook my noodles for chicken noodle soup in with the broth. However, I’ve never used the pasta you suggest before. Just curious… January 9, 2018 at 8:34am Reply

    • Shadeslove: You can it’s what I do when I pretty much know there won’t be much left overs. February 11, 2018 at 2:25am Reply

  • Michelle Randazzo: My Sicilian husband loves this!! Fantastic recipe!!! MADE a triple recipe. Because everyone wants it and i am the only cook! January 9, 2018 at 6:06pm Reply

    • Jaclyn: What a compliment! Thanks Michelle! January 17, 2018 at 11:18am Reply

  • Terri: I don’t know if it’s the tomatoes I use or just what but at first the recipe was too sweet. I ended up adding more oregano, salt and pepper of course, garlic and a splash of EVOO. The flavor ended up being perfect! And thank you for mentioning to keep the pasta separate. This soup is amazing! January 11, 2018 at 4:50pm Reply

    • Jaclyn: Thanks for your feedback! January 17, 2018 at 12:14pm Reply

  • Jerilyn Lowery: Loved this soup. It is better than the OG. I substituted Honeysuckle White Sweet Italian Sausage. I agree with you that the pasta swells up. The next time I make it, I will probably reduce the pasta to 1/2 cup. Looking forward to trying more of your recipes. January 12, 2018 at 12:04pm Reply

    • Jaclyn: Thanks for your feedback Jerilyn – I hope you love the other recipes you try. ;) January 17, 2018 at 12:18pm Reply

  • Linda Daniels: I doubled this recipe and canned it. I added zucchini and kale from the garden and left out the macaroni, but added it later after I opened up the jar. I got a good review from the family. Thank you for the recipe. January 12, 2018 at 10:12pm Reply

    • Jaclyn: Thanks Linda! January 17, 2018 at 12:20pm Reply

  • sandra: I made this soup today and stupidly used mild sausage instead of ground beef. I followed the recipe exactly and I don’t like the taste of this and now I have a giant pot of soup just for myself.
    Even though the sausage was mild, it has something in it I don’t like and I should have remembered that I don’t like it.
    I’ll say this, the soup doesn’t taste like Olive Garden’s pasta Fagioli and it’s what I get every time I go there.
    Yuck. January 14, 2018 at 2:00pm Reply

    • Bonny: It is too bad you used the wrong meat and it made the soup taste bad for you. I really think you should make it using ground beef and see if it is better for you. Also three stars when it was your mistake. That is unfair to Jaclyn, and misleading to others who may hesitate to try it now. I used ground beef and my entire family loved this soup and can’t wait for me to make it again soon. March 17, 2018 at 11:50am Reply

  • Karen: My Italian husband gave this two thumbs up. I used mild Italian sausage and the flavor was amazing. I followed the recipe exactly as written. Would not change anything. Since it’s just the two of us, I did as people suggested and did not add the pasta to the soup. I’ll be freezing some to enjoy another day. I would definitely make this for family when they visit. Thank you so much Jaclyn. January 14, 2018 at 5:13pm Reply

    • Jaclyn: Thanks for your feedback Karen! January 17, 2018 at 12:55pm Reply

  • Christy: Can this be done in the pressure cooker??? January 15, 2018 at 4:13pm Reply

  • Karen S: This recipe was fantastic. Used sweet Italian sausage and all cannellina beans and my husband and I loved it. This is definitely a keeper. I will be making this many times. January 19, 2018 at 3:05pm Reply

  • Pam: This soup is AMAZING!!! I made it today Football Championships! I used sweet sausage! I didn’t change a thing! Thanks!! January 21, 2018 at 4:00pm Reply

    • Jaclyn: Glad you enjoyed it as is! Thanks for your feedback and review Pam! January 21, 2018 at 6:30pm Reply

  • Patty: I’m new to cooking soups and a little nervous but I’m trying this today! Question: the beans will only be cooked 1 minute? I ask because I don’t want to mess this up, thank you! Also, in the pic, is that chopped basil or parsley sprinkled over the final product? Thanks! January 23, 2018 at 8:08am Reply

  • John: I’ve made this soup several times. Try using spicy Italian sausage and instead of the ditalini pasta I use cheese filled tortellini. Simply cook the tortellini separately then place a few of them in your bowl and ladle the soup in over the top of them. January 28, 2018 at 4:25am Reply

    • Jaclyn: Sounds wonderful! January 30, 2018 at 1:17pm Reply

  • Janae: Love it!! It turned out awesome! So yummy =D January 29, 2018 at 4:34pm Reply

    • Jaclyn: So glad to hear it Janae! January 30, 2018 at 1:58pm Reply

  • Gino: Excellent soup. As good or better than Olive Garden’s January 29, 2018 at 7:45pm Reply

    • Jaclyn: Thanks Gino! January 30, 2018 at 2:10pm Reply

  • Norma: Jaclyn–excellent soup–when we go to OG my spouse always orders this soup–I’m more the gnocchi soup which I plan on making next–this was so good and really so easy to make as long as you had all the spices and vegetables cut and ready January 30, 2018 at 11:15pm Reply

    • Jaclyn: Thanks for the review! February 5, 2018 at 12:15pm Reply

  • Joanne V: Can this be made in the Instant Pot? February 6, 2018 at 12:32pm Reply

    • Jaclyn: Yes definitely! Brown the beef and saute veggies before pressure cooking, (pressure cook maybe 10 minutes) once finished pressure cooking add the pasta and beans at the end on saute setting. February 19, 2018 at 11:04am Reply

  • Shadeslove: Made with a few changes.

    No oil and I use 93/7 ground beef.
    Left out sugar, used a bay leaf while vegetables were cooking. Take out before serving.
    Used beef bullion with water instead of buying broth, can do the same with chicken buillion. Then left out the added salt, since bullion has a higher salt content.

    Was delicious next time I think I’ll double the recipe to share with friends.

    I should, make a site or blog to share some of my recipes. February 11, 2018 at 2:20am Reply

    • Jaclyn: Thanks for the feedback, glad you loved it! February 12, 2018 at 10:12am Reply

  • Allison: The soup was wonderful. Thank you so much for sharing this recipe. I modified it for vegetarians. I skipped the meat and used vegetable broth. I did not add sugar. At the end, I added about 2 cups of kale. It was exactly what I was craving. February 14, 2018 at 12:12pm Reply

    • Jaclyn: Great tips! I’m so glad you liked it Allison! February 16, 2018 at 10:56am Reply

  • Lori VL: I made this a couple weeks ago and it was amazing. My husband and daughter said it was better than the original. I don’t normally eat leftovers and we froze this in quart bags and I ate all but one bowl. Thanks for an amazing recipe. I will keep making this for sure! February 18, 2018 at 2:09pm Reply

    • Jaclyn: I’m glad your family enjoyed this Pasta e Fagioli Soup Lori! Thanks for taking the time to leave feedback! February 18, 2018 at 7:01pm Reply

  • Lainey: Which meat do they use in Olive Garden recipe , I want to make it and it sounds so good , thank you for recipe , Lainey February 18, 2018 at 2:25pm Reply

    • Jaclyn: I believe it’s ground beef. Hope you enjoy! February 19, 2018 at 10:58am Reply

      • Lainey: Thank you , It looks delicious can’t wait to make it 😋 February 21, 2018 at 8:58am Reply

  • Denise Pelphrey: Loved it, best one I found February 19, 2018 at 5:14pm Reply

  • Denise Pelphrey: Awesome! Delish! Best one I’ve had February 19, 2018 at 5:15pm Reply

    • Denise Pelphrey: I used ground turkey instead of beef!! February 19, 2018 at 5:16pm Reply

  • Anita Byrne: This turned out great! I never had it at Olive Garden but have had it in other Italian places. I did not add pasta to soup but only because my pot wasn’t large enough! We added it separately. I used ground beef but next time I’ll use Italian sausage. It is very filling too! I have a lot left over so I know I have some good lunches ahead! February 22, 2018 at 6:15pm Reply

    • Jaclyn: So glad you liked it Anita! February 22, 2018 at 6:17pm Reply

  • Madonna: Made this soup for my co-workers. Everyone loved it, huge hit. Snowy day used what I had in the pantry, substituted Jimmy Dean sausage and added red pepper flakes, was delicious February 24, 2018 at 6:44pm Reply

  • Todd: Perfect Clone of Pasta Fagioli!! I’ve made this recipe several times now. Only change I’ve made is to reduce the ‘Thyme’ to 1/2 tsp and use only chicken stock for the added liquids. My family love this recipe. My choice on meat is mild Italian sausage. March 1, 2018 at 5:18pm Reply

    • Jaclyn: So glad you love it – thanks for the review! March 2, 2018 at 2:14pm Reply

  • Cindy: I love Olive Garden Pasta Fagioli soup and this was absolutely it! Thanks. March 2, 2018 at 1:56pm Reply

    • Jaclyn: So glad you liked it! March 3, 2018 at 11:07am Reply

  • CINDY: BTW the only change I made was to use zucchini in place of celery as I didn’t have any. March 2, 2018 at 2:02pm Reply

  • Lori Denney: We love this! Making it again, and again! Even better the second day!
    Thank you (my friend ) Brenda for telling me about this recipe!
    Love it! March 9, 2018 at 7:57am Reply

    • Jaclyn: Yes this is one of the few things I love just as much the next day. Thanks for your review Lori! March 10, 2018 at 5:12pm Reply

  • Lisa: I made this exactly as printed and WOW! Wonderful recipe! I will be making this often. I will add the pasta separate from the soup as it did get really soggy, like you said. But so glad I tried it! Thanks!! March 9, 2018 at 5:29pm Reply

    • Jaclyn: So glad you liked it Lisa! I’m glad I’m not the only picky one about soggy noodles :). March 10, 2018 at 5:10pm Reply

  • Laurie Sizemore: Finally making this!!! I’m Italian and grew up with my Nonna making this!!! I use both sweet Italian sausage and beef in mine, though. Can’t wait for dinner tonight!!!! March 10, 2018 at 11:55am Reply

    • Jaclyn: I hope everyone loves it Laurie! I make this soup on a regular basis, it’s one of our favorites! March 10, 2018 at 5:08pm Reply

  • Chrissy Glasgow: I made this tonight!!! My granddaughter who is 2 1/2 said it was delicious!!! Definitely a keeper!!! I love making soups. Thank you for the recipe. I’m looking forward to seeing more your your recipes. March 14, 2018 at 4:57pm Reply

    • Jaclyn: We just ate this tonight as well! So glad you liked it! March 15, 2018 at 10:03pm Reply

  • Patricia: This has become my favorite soup recipe. It tastes so fresh. I followed the recipe but did add a little more water as recipe mentioned. I used 3/4 cup water. If you like soup you have to try this it seems better than what you get at the restaurant. I am so happy you posted this recipe. March 19, 2018 at 3:39am Reply

    • Jaclyn: Thanks for leaving a review! March 23, 2018 at 4:49pm Reply

  • Jolie: This was very tasty. Next time I’ll cook the carrots, onion, and celery mixture longer as they were still crunchy. Still, awesome flavor. Thanks! March 22, 2018 at 9:37am Reply

    • Jaclyn: So glad you liked it – thanks for leaving a review! March 23, 2018 at 4:16pm Reply

  • Scott Winterrowd: You do not list parsley or it’s quantity as an ingredient yet in the instructions it calls for adding it at the end March 24, 2018 at 8:12pm Reply

  • Diana: We love this soup. I make it with Italian sausage. March 25, 2018 at 1:02pm Reply

    • Jaclyn: I’m so glad you enjoy it! :) March 27, 2018 at 2:11pm Reply

  • Bev Allen: Havnt made it yet,but if you want to cut the sodium,just use low sodium tomatoes,and beans and all the other canned ingredients,and dont add any salt March 25, 2018 at 1:44pm Reply

  • lorraine m zephir: it was great. I made a few changes. I used fresh diced tomato as opposed to canned. I omitted the celery since my family doesn’t like it. I used less ground beef but added the meat from 6 bacon slices (cut fat out). And I used both parm and asiago cheese. March 30, 2018 at 1:17pm Reply

    • Jaclyn: Thanks for leaving a review! Glad you enjoyed it! March 30, 2018 at 5:23pm Reply

    • Jaclyn: Can’t go wrong with bacon :)! March 31, 2018 at 11:01am Reply

  • Scott outtrim: Absolutely delicious, I ground some Angus steak as opposed to ground beef, I don’t like ground beef, I added a little hot sauce, I think that’s all I deviated from the original recipe and it is so delicious. thank you so much
    Bonappetit April 15, 2018 at 5:08pm Reply

    • Jaclyn: I’m so glad you like it Scott! April 16, 2018 at 4:26pm Reply

  • Kelly: Do you think it would be possible to just add the dry pasta to the soup and let it cook rather than cooking it first separately? Trying to avoid more dishes haha. April 15, 2018 at 9:55pm Reply

  • Kathy: This soup was amazing! Didn’t think the recipe would feed 5 people, so I doubled it. Um… way too much, but we had leftovers for days. Can the soup freeze well if there are cooked noodles in it? April 21, 2018 at 10:32am Reply

  • Lisa: Wonderful recipe! …except the 104% per serving / daily intake of sodium. Yikes! I’m assuming the nutritional listings come from the canned ingredients being used. I easily substituted with fresh, frozen and canned versions of the no salt variety. Also, not sure why the recipe calls to add sugar. Unnecessary, It sweetens nicely from the sugars of the carrots. Always happy bellies in my Daycare when we make this! April 25, 2018 at 6:15pm Reply

    • Jaclyn: Hi Lisa – There was an error on the nutrition card. Thanks for the catch! I have updated it and it reduced the sodium by half. Great idea to substitute as well! Hope you’ll give it a better rating with this new info! April 26, 2018 at 10:58am Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d