Olive Garden Pasta e Fagioli

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Comforting, hearty, and full of Italian flavors, this Olive Garden Pasta e Fagioli recipe is a cozy classic that tastes like a warm hug in a bowl. It’s the kind of soup that hits all the right notes: savory broth, tender pasta, and a medley of beans and veggies that come together in perfect harmony.

Whether you’re reminiscing about your favorite meal at Olive Garden or just need a new weeknight staple, this dish delivers with every spoonful. It’s simple to make, budget-friendly, and feeds a crowd—ideal for family dinners, meal prep, or cozy nights in.

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What Kind of Pasta Should I Use?

Ditalini is the classic choice for Pasta e Fagioli, but any small pasta like elbow macaroni or small shells will do. The key is picking a pasta that can soak up the flavor without overpowering the rest of the ingredients.

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Ingredients for the Olive Garden Pasta e Fagioli

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 cups beef broth
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can great northern beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon thyme
• Salt and pepper to taste
• ¾ cup ditalini pasta
• Fresh parsley and grated Parmesan for garnish (optional)

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How To Make the Olive Garden Pasta e Fagioli

Step 1: Brown the Beef

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.

Step 2: Saute the Veggies

Add the diced onion, carrots, and celery to the pot. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute.

Step 3: Build the Broth

Pour in the beef broth, tomato sauce, and diced tomatoes. Stir in the basil, oregano, thyme, salt, and pepper. Bring the mixture to a boil.

Step 4: Simmer with Beans

Reduce heat and add the red kidney beans and great northern beans. Simmer uncovered for 15–20 minutes.

Step 5: Cook the Pasta

While the soup simmers, cook the ditalini pasta in a separate pot according to package instructions. Drain and set aside.

Step 6: Combine and Serve

Add the cooked pasta to the soup just before serving. Stir to combine, ladle into bowls, and garnish with fresh parsley and Parmesan if desired.

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Serving and Storing This Cozy Soup

Pasta e Fagioli is best served hot, straight from the stove with crusty bread or a sprinkle of shredded Parmesan on top. If you’re planning for leftovers, store the soup and pasta separately to keep the noodles from soaking up all the broth. The soup keeps well in the fridge for up to 4 days or can be frozen for 2-3 months.

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Frequently Asked Questions

What does “Pasta e Fagioli” mean?

It translates to “pasta and beans” in Italian. It’s a traditional peasant dish that became an Italian-American comfort food staple.

Can I make this vegetarian?

Absolutely! Just skip the beef and use vegetable broth instead. You can also add more veggies like zucchini or spinach for extra flavor.

What beans are best for Pasta e Fagioli?

A mix of red kidney beans and great northern (or cannellini) beans works great for texture and taste.

Can I use a slow cooker?

Yes! Brown the meat first, then add everything (except pasta) to the slow cooker. Cook on low for 6-8 hours, add cooked pasta before serving.

Is this soup spicy?

Not by default, but feel free to add red pepper flakes or a pinch of cayenne if you like heat.

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Want More Soup Ideas with Italian Flair?

If you’re all about bold, comforting flavors like this Pasta e Fagioli, check out these recipes next:

• Creamy Tuscan Sausage Pasta
• Creamy Garlic Chicken Breasts
• Copycat Olive Garden Ravioli Carbonara
• Creamy Crockpot Chicken Spaghetti
• Marry Me Chicken Pasta

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📌 Save this recipe to your Pinterest comfort food board so you always have it ready on a chilly night.

And when you do make it, drop a comment below and let me know—did you swap in turkey or toss in extra herbs? I love seeing how others make these recipes their own.

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