Tuesday, December 28, 2021

Olive Garden Pasta Fagioli

Olive Garden Pasta Fagioli copycat is rich, hearty, and makes plenty for the whole family. Warm yourself up with a bowl of this soup tonight!

With the perfect balance of ingredients and flavors, it’s no wonder that this is one of the most popular Olive Garden soups!

Ground beef, veggies, white and red beans, and plenty of Italian seasonings simmer together in a rich tomato broth. Freshly cooked ditalini is added right at the end to make this dish even more filling.

This fagiloli soup recipe is so incredibly simple, it’s sure to become a part of your regular rotation!

Craving more homemade versions of your favorite Olive Garden soups? I’ve got stovetop and Instant Pot versions of their Zuppa Toscana, as well as a creamy chicken and gnocchi recipe.

Add a big bowl of salad and some breadsticks and you’ll never need takeout again!

olive garden pasta fagioli on a spoon over a potful

How To Make Olive Garden Pasta Fagioli

Start by browning the meat. Add in the base of vegetables and saute until softened. Drain off any excess fat, then stir in all of the remaining ingredients except for the noodles.

While that simmers, boil the ditalini in salted water according to package directions. Then, drain and stir into the soup just before serving.

Sprinkle some chopped herbs like parsley or basil over the top or grate a little bit of fresh Parmesan or Romano if you’d like!

olive garden soups ingredients

Ingredient Notes and Substitutions
  • Ground beef - This dish would be equally as delicious with ground sausage, turkey, or chicken!
  • Tomatoes - San Marzano canned tomatoes are less acidic than other varieties, or you can stire in a teaspoon of granulated sugar if the fagioli soup is too acidic. For a little spice, try diced tomatoes with jalapenos or chiles.
  • Beans - Using the liquid from the cans adds plenty of flavor, but it can also add a lot of sodium! If you’re concerned about salt content, give the beans a rinse and increase the amount of stock and tomato sauce instead.
  • Pasta - Ditalini is a short, round noodle shaped like a tube. While it’s the classic choice, orzo or macaroni will work in a pinch. Whatever you choose, cook the pasta separately! It allows you to add just the right amount and ensures the noodles don’t become too soggy.
  • Beef stock - You can substitute chicken stock or even water if you prefer. The beef stock just adds a really nice richness to the soup.
fagioli soup in a dutch oven

Kitchen Tools You Will Need
olive garden soups pasta added

FAQ - Common Recipe Questions

Can I freeze leftovers?

I wouldn’t recommend it once everything is combined. Soups with pasta don’t tend to hold up well once they’ve been thawed and reheated.

However, you can freeze the fagioli soup base for up to 3 months and add freshly cooked ditalini just before serving.

Or, store leftovers in the refrigerator for up to 4 days and reheat on the stove until warmed through.

What’s the difference between Olive Garden pasta fagioli and minestrone?

While the two are very similar, minestrone contains a wide variety of vegetables while fagioli soup features more beans and noodles.

It also has a much thicker texture, almost like stew, and a stronger tomato flavor.

olive garden pasta fagioli in a dutch oven


With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

olive garden pasta fagioli wide photo

Yield: 10 cups soup
Author: Donna Elick
Olive Garden Pasta Fagiolo

Olive Garden Pasta Fagiolo

This copycat Olive Garden Pasta Fagioli is rich, hearty, and makes plenty for the whole family. Warm yourself up with a bowl of this soup tonight!
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min


  • 1 pound ground beef
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil (optional)
  • 1 cup matchstick carrots
  • 3 medium tomatoes, diced or 1- 15 oz. can of diced tomatoes (including the juices)
  • 1- 15 ounce can white beans, undrained
  • 1- 15 ounce can red kidney beans, undrained
  • 1- 15 ounce can tomato sauce
  • 2 (16 oz) cups beef stock
  • 1 tablespoon dried Italian seasoning
  • 1 cup ditalini pasta, cooked (cook and drain separately)
  • Parsley, basil, oregano, and/or thyme for garnish, if desired


  1. In a large stockpot or Dutch oven, brown the ground beef until no pink remains.
  2. Add onion, celery, and minced garlic to the pot and continue cooking over medium heat until onions are soft. (If there is not enough fat in the pan from cooking the ground beef, add 1-2 tablespoons of olive oil to aid in sauteeing the vegetables.)
  3. Drain the meat and vegetables of any excess fat.
  4. Add the carrots, beans, tomatoes, tomato sauce, beef stock, and Italian seasoning to the mixture and bring to a simmer over medium heat. Simmer, stirring occasionally, for 15-20 minutes.
  5. Meanwhile, cook the pasta in a pot of salted water until al dente. Drain and set aside.
  6. Once the soup has simmered at least 15 minutes, remove from heat and stir in the cooked pasta.
  7. Serve with fresh herbs for garnish.
  1. Use diced tomatoes with jalapenos or chiles for a little spice in the soup.
  2. You can substitute chicken stock or even water for the beef stoxck, but I like the richness from the beef stock.
  3. If the soup is too acidic, add a teaspoon of granulated sugar.
  4. Add salt and pepper as needed to season.
  5. This is a nice, thick soup - almost chili consistency. You can add more stock if you’d like a runnier soup, but it’s really great as a thick, hearty soup.
  6. Try ground sausage, ground turkey, or ground chicken instead of the ground beef!
  7. Cooking the pasta separately allows you to adjust how much much pasta you’re adding without losing any of the liquid content and it also prevents the noodles from becoming soggy in the soup.
  8. Store in the refrigerator for 4-5 days or freeze for up to 3 months.

olive garden pasta fagioli closeup

Originally published December 2021


Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

No comments:

Post a Comment

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤