Olive Garden Pasta e Fagioli Soup Copycat Recipe


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.


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.


Copycat Olive Garden Pasta e Fagioli Soup

4.92 from 58 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!

Course: Main Course
Cuisine: American
Keyword: bean soup, pasta soup
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 356 kcal
Author: Jaclyn


  • 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


  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.




  • Stacey: Thanks so much for sharing your wonderful recipe for my husband’s favorite soup. I followed the recipe, using 3 cans of Campbell’s beef broth and one can of salsa-style diced tomatoes with jalapenos to add a little kick. I did not add water. I basically pulverized the celery and carrots since I like the flavor but not the texture. I’ll be making this often. So good! July 15, 2018 at 2:17pm Reply

    • Jaclyn: Thanks for the great feedback! Glad you enjoyed the recipe! July 16, 2018 at 12:40pm Reply

  • Erica S: The only thing I did different was I did not add water. I used 6 cups of chicken broth in total. I followed the recipe other wise. I boiled the pasta and added it to each bowl individually as I served so the pasta would not absorb all the broth. I was able to freeze half the batch for next month. This soup was such a hit I was asked to put it into our regular menu rotation. We loved it! July 3, 2018 at 10:00pm Reply

    • Jaclyn: Glad to hear it will be a regular for you Erica! Thanks for the 5 star review! July 5, 2018 at 9:47am Reply

  • Hippie chick: Every time I make an Olive Garden soup they are delicious… This is no exception! June 22, 2018 at 4:50pm Reply

  • Tom C.: Question. Will the soup maintain its flavor if it’s frozen in individual servings? Thank you. May 26, 2018 at 7:53pm Reply

    • Jaclyn: Yes it freezes well but I’d keep the noodles separate. June 9, 2018 at 12:40pm 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

  • 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

  • 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

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