Pasta e Fagioli (Olive Garden Copycat) Recipe
This Pasta e Fagioli recipe is a hearty, comforting Italian soup inspired by the classic Olive Garden version. It blends ground beef, vegetables, beans, and ditalini pasta in a savory tomato and chicken broth base, seasoned with Italian herbs. Perfect for a warming meal, it can be easily prepared on the stovetop and finished with fresh basil or parmesan cheese for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meat and Oil
- 1 lb lean ground beef
- 1 tbsp olive oil
Vegetables
- 2 medium carrots, diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic, pressed
Tomatoes and Beans
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
Liquids and Pasta
- 32 oz chicken broth
- 1 cup ditalini pasta
Seasonings
- 1 tbsp Italian seasoning
- 1 tsp salt, adjust to taste
- 1 tsp black pepper, adjust to taste
- 2 tbsp fresh basil, optional, for garnish
Instructions
- Brown the Ground Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 3-5 minutes, breaking it apart into small pieces until browned.
- Drain and Set Aside Beef: Remove the cooked beef from the pot and drain any excess fat. Set the beef aside for later use.
- Sauté Vegetables: In the same pot, add diced carrots, onion, celery, and pressed garlic. Sauté the vegetables until softened, about 4 minutes.
- Add Tomatoes and Beef: Stir in the canned diced tomatoes, tomato sauce, and the cooked ground beef back into the pot with the sautéed vegetables, mixing well to combine.
- Add Beans and Simmer: Add the drained Great Northern beans and kidney beans to the pot. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
- Cook Pasta and Season: Add the ditalini pasta, Italian seasoning, salt, and black pepper. Continue cooking for another 10 minutes until the pasta is tender.
- Serve: Ladle the soup into bowls and garnish with fresh basil or a sprinkle of parmesan cheese, serving immediately.
Notes
- Adjust salt and pepper to taste as the broth and canned ingredients can add varying saltiness.
- For a vegetarian version, omit the ground beef and substitute chicken broth with vegetable broth.
- Use fresh herbs like basil for a more vibrant flavor, or dried herbs if fresh is unavailable.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months.
- Add parmesan cheese just before serving for a richer taste.
Keywords: Pasta e Fagioli, Olive Garden Copycat, Italian soup, ground beef soup, bean pasta soup, hearty soup recipe