Pasta e Fagioli Soup {Better than Olive Garden’s}

09.13.2018

Pasta e Fagioli Soup is one of my favorite soups! It’s on heavy rotation at my house (especially during those colder months) because we all love it so much! It has incredible flavor and it’s jam packed with goodness making it a soup that’s fit to be the main dish.

Pasta e Fagioli Soup

Pasta e Fagioli

This recipe is a MUST that you can’t miss out on! It’s one of the best comfort foods if you ask me. Hence why this is actually my third time sharing it (I don’t think I’ve ever done that with a recipe, I just really want to make sure you try this one).

I love that it has lots of veggies and a good amount of protein from the beef and the beans, and of course I can’t get enough of that delicious Italian flavor.

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Another great thing about this soup is the addition of pasta (along with the beef and beans) it makes this soup extra filling.

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!

Want to see how easy this Pasta e Fagioli recipe is? Watch the video!

Pasta e Fagioli Soup

Here’s What You Need To Make It

  • Ground beef
  • Olive oil
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Tomato sauce
  • Canned tomatoes
  • Chicken broth
  • Sugar (omit if you want)
  • Dried herbs, oregano, basil, thyme, marjoram
  • Ditalini pasta
  • Canned beans – kidney & great northern beans
  • Parmesan and fresh parsley for serving

Scroll below for full, printable recipe.

I Don’t Have All Those Herbs, is There a Substitute?

If you don’t have all the different dried herbs then you could just try using an Italian seasoning herb blend, it usually has the same herbs as those listed here. If going that route use 1 Tbsp.

Pasta e Fagioli Soup

How to Make Pasta e Fagioli Soup

  • Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally and breaking up beef until cooked through.
  • Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
  • Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
  • Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes.
  • Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
  • 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.
  • Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
  • *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.

A Family Favorite and Reader Favorite Recipe!

Since sharing this soup 6 years ago it has become a reader favorite recipe! And of course a family favorite too – everyone in my family loves this soup.

I love that it uses ingredients I almost always have on hand, it has such a delicious satisfying flavor, it’s so hearty and it’s a dinner we can all agree on. Plus this is easy to make, nothing complicated here.

Try it and please let me know if you love it as much as I do!

Pasta e Fagioli Soup

What Should I Serve with this Soup?

Soup, salad and bread. Sounds like the perfect comfort food combination to me!

Print

Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

4.96 from 70 votes

This Pasta e Fagioli is one of my all time favorite soups and one of my most popular recipes! It's comforting, hearty and absolutely delicious!

Course: Main Course
Cuisine: American
Keyword: bean soup
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 540 kcal
Author: Jaclyn

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
Pasta e Fagioli Soup {Olive Garden Copycat Recipe}
Amount Per Serving
Calories 540 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 49mg 16%
Sodium 718mg 30%
Potassium 1616mg 46%
Total Carbohydrates 70g 23%
Dietary Fiber 13g 52%
Sugars 12g
Protein 35g 70%
Vitamin A 87.5%
Vitamin C 29.1%
Calcium 15%
Iron 44.5%
* Percent Daily Values are based on a 2000 calorie diet.

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303 comments

  • Shelly: I have been making this recope for several years now. It is a wonderful soup and the one my husband will ask for over and over. I never mind the request as it goes together so quickly and as you said I usually have everything on hand. We already have snow in Utah time to make a batch. Yum! Thank you so much for sharing. October 10, 2018 at 3:03pm Reply

  • Tonya: Loved this! Great flavor….hearty and easy to make! Will add this to our favorites! October 7, 2018 at 8:17pm Reply

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