If you love rich, comforting Italian soups, this Pasta e Fagioli recipe will instantly win you over. It’s loaded with tender vegetables, hearty beans, savory ground beef, and classic Italian herbs. Every spoonful bursts with warm, satisfying flavor. This homemade version tastes even better than the restaurant favorite, and it comes together in under an hour.
Why You’ll Love This Pasta e Fagioli
This soup delivers a perfect balance of vegetables, pasta, and beans. The tomato-based broth simmers with basil, oregano, thyme, and marjoram, creating deep Italian flavor. The ditalini pasta adds a pleasant bite, while the simmered vegetables create richness. It’s hearty without feeling heavy, making it ideal for weeknights or meal rotation. Plus, the ingredients are simple and affordable.
Key Ingredients for Big Italian Flavor
Lean ground beef forms the savory base. A mix of onions, carrots, and celery brings classic aromatic depth. Tomato sauce and diced tomatoes create a rich broth. Two varieties of beans offer great texture and protein. Ditalini pasta gives the soup its signature heartiness. Fresh parsley and Parmesan finish the dish with bright, irresistible flavor.
How to Make Pasta e Fagioli at Home
This recipe starts with browning beef for richness. Then vegetables soften and release flavor. Simmering everything together allows the herbs and tomatoes to deepen. Cooking the pasta separately keeps the texture perfect. When it comes together at the end, the soup feels warm, rustic, and full of old-world comfort.
Pro Tips for the Perfect Bowl
Add pasta only to the servings you plan to eat immediately. This prevents sogginess and keeps leftovers fresh. If the soup thickens, simply add more broth or water. Adjust herbs and seasoning based on your taste. Serve with a generous sprinkle of Romano or Parmesan for the best flavor.
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Authentic Pasta e Fagioli Soup – Olive Garden Copycat Made Better
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A rich and hearty Olive Garden–style Pasta e Fagioli soup filled with vegetables, beans, ground beef, and tender pasta. Comforting, flavorful, and ready in under an hour.
Ingredients
2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
3 (8 oz) cans tomato sauce
2 (14.5 oz) cans low-sodium chicken broth
1/2 cup water, plus more if needed
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 black pepper to taste
1 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.
2. Add ground beef and cook until browned.
3. Drain the fat and transfer beef to a plate.
4. Heat the remaining olive oil in the same pot.
5. Add onions, carrots, and celery. Sauté until tender.
6. Stir in garlic and cook 1 minute longer.
7. Add broth, tomato sauce, water, tomatoes, sugar, basil, oregano, thyme, marjoram, and beef.
8. Season with salt and pepper.
9. Bring to a boil, then lower heat and cover.
10. Simmer until vegetables are soft, about 15–20 minutes.
11. Cook ditalini pasta separately to al dente.
12. Add pasta, kidney beans, and great northern beans to the soup.
13. Thin with water or broth if needed.
14. Cook 1 minute longer. Stir in parsley.
15. Serve warm with grated cheese.
Notes
Add pasta only to individual servings if you plan to store leftovers.
Pasta softens quickly when left in the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
Keywords: pasta e fagioli, Italian soup, Olive Garden copycat, bean soup