Name: Pasta e Fagioli Soup (Olive Garden Copycat) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil (divided); ½ lb ground beef; ½ lb Italian sausage (crumbled); 1 medium onion (diced); 2 medium carrots (diced); 2 large celery stalks (diced); 4 cloves garlic (minced); 2 tablespoons tomato paste; 15 oz canned crushed tomatoes; 5 cups chicken broth; 1 cup water; 1 ½ teaspoons Italian seasoning; ½ teaspoon dried basil; ½ teaspoon red pepper flakes; Salt (to taste); Pepper (to taste); 15 oz cannellini beans (canned, drained and rinsed); 15 oz dark red kidney beans (canned, drained and rinsed); 1 ½ cups ditalini pasta (uncooked); 2 cups baby spinach (tightly packed); 2 tablespoons fresh parsley (chopped, plus more for serving); Freshly grated Parmesan cheese (for serving)

Jump to Recipe· 4.3 from 11 reviews

There is something incredibly comforting and soul-satisfying about a hearty bowl of Pasta e Fagioli Soup (Olive Garden Copycat) Recipe, and today I’m beyond excited to share this beloved Italian classic that brings warmth and rich flavors to your table. This soup blends tender pasta, creamy beans, savory meats, and vibrant herbs into one unforgettable dish that tastes just like the famous Olive Garden version but made right in your own kitchen. Whether it’s a chilly evening or you simply crave a meal that hugs you from the inside out, this recipe is an absolute winner you’ll want to keep close forever.

Ingredients You’ll Need

A close-up view of a white enameled pot filled with a thick tomato-based soup. The soup has multiple layers with visible chunks of orange carrot, green celery, bright green spinach leaves, dark red kidney beans, white beans, small round pasta, and crumbly brown meat pieces all mixed in a rich red broth. There are small bits of green herbs sprinkled on top and around the ingredients. The pot is set on a white marbled surface with some garlic cloves and small bowls with green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Pasta e Fagioli Soup (Olive Garden Copycat) Recipe lies in its simplicity and the way each ingredient plays a unique part, from the hearty meats to the fresh vegetables and perfectly spiced broth. Every item here is easy to find but essential to creating that iconic, irresistible flavor and comforting texture.

2 tablespoons olive oil (divided): Use quality olive oil for a silky base that carries all the flavors beautifully.
½ lb ground beef: Adds rich, meaty depth and hearty texture.
½ lb Italian sausage (crumbled): Brings vibrant seasoning and a little tanginess to the soup.
1 medium onion (diced): Essential for sweetness and aromatic foundation.
2 medium carrots (diced): Give subtle sweetness and a lovely pop of color.
2 large celery stalks (diced): Adds that classic mirepoix crunch and flavor balance.
4 cloves garlic (minced): Crucial for depth and a punch of warmth.
2 tablespoons tomato paste: Intensifies the richness and adds an umami kick.
15 oz canned crushed tomatoes: The heart of the broth, providing acidity and body.
5 cups chicken broth: Aromatic and flavorful liquid base for a savory finish.
1 cup water: Balances the broth and helps everything come together.
1 ½ teaspoons Italian seasoning: Classic herb blend for that unmistakable Italian flair.
½ teaspoon dried basil: Offers a fragrant, slightly sweet note.
½ teaspoon red pepper flakes: Delivers a subtle, pleasant heat without overpowering.
Salt (to taste): Enhances all the flavors naturally.
Pepper (to taste): Adds just the right peppery bite.
15 oz cannellini beans (canned, drained and rinsed): Creamy beans that add protein and a smooth texture.
15 oz dark red kidney beans (canned, drained and rinsed): Give color contrast and hearty substance.
1 ½ cups ditalini pasta (uncooked): Tiny tubes that soak up all the delicious broth perfectly.
2 cups baby spinach (tightly packed): Brightens the soup and brings a fresh, healthy pop of green.
2 tablespoons fresh parsley (chopped, plus more for serving): Freshness and vibrant herbaceous notes to finish.
Freshly grated Parmesan cheese (for serving): The perfect cheesy topping for an extra layer of indulgence.

How to Make Pasta e Fagioli Soup (Olive Garden Copycat) Recipe

Step 1: Brown the Meat

Start by heating 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Once it’s shimmering, add the ground beef and Italian sausage. Use a wooden spoon to break the meat into bite-sized pieces. Let it cook for about 5 to 7 minutes until the meat is deliciously browned. This step builds the foundation of rich flavor that will permeate every spoonful.

Step 2: Drain and Set Meat Aside

Using a slotted spoon, transfer the cooked meat onto a plate, leaving the fat behind in the pot. Drain the excess fat carefully, but keep about 2 tablespoons of the flavorful drippings. This reserved fat will deepen the taste of your sautéed vegetables in the next step.

Step 3: Sauté Vegetables and Garlic

Add the remaining tablespoon of olive oil along with the diced onion, carrots, and celery to the pot. Sauté these vegetables for around 4 to 5 minutes until they start to become tender and fragrant. Then, add the minced garlic and stir just for 30 to 60 seconds until that lovely garlicky aroma fills your kitchen. Next, stir in the tomato paste and cook for another minute to caramelize it slightly—it all adds layers of savory goodness.

Step 4: Build the Soup Base

Return the browned meat to the pot, stirring it back in with the vegetables. Pour in the crushed tomatoes, chicken broth, and water. Sprinkle in the Italian seasoning, dried basil, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow the soup to gently simmer for 20 minutes, stirring occasionally so that all those vibrant flavors meld beautifully.

Step 5: Add Beans and Pasta

It’s time for the heart of the Pasta e Fagioli Soup (Olive Garden Copycat) Recipe—beans and pasta! Stir in the cannellini beans, kidney beans, and ditalini pasta. Cook uncovered, stirring every now and then, until the pasta is perfectly al dente, which typically takes about 8 to 10 minutes. Keep an eye on it so the pasta doesn’t stick to the bottom of the pot as it cooks to tender perfection.

Step 6: Finish with Greens and Herbs

Just before serving, stir in the baby spinach and chopped parsley. Let the spinach wilt gently for 1 to 2 minutes, which adds a lovely fresh brightness and nutrients. Ladle the soup into bowls and top each serving with a generous sprinkle of freshly grated Parmesan cheese and a little extra parsley for color and flavor.

How to Serve Pasta e Fagioli Soup (Olive Garden Copycat) Recipe

A white bowl is filled with a rich red-orange soup with a slightly oily surface, showing visible bubbles that add texture. It has a mix of small, round pasta tubes that are pale yellow, chunks of cooked ground meat in brown, kidney-shaped dark red beans, white beans, small pieces of orange carrot, and dark green leafy vegetables set throughout. The soup is garnished with small green herb pieces scattered on top. The bowl sits on a dark wooden table with a few scattered green herbs around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple garnish can elevate this soup to restaurant-quality. Freshly grated Parmesan cheese brings creamy saltiness that pairs perfectly with the savory broth. A sprinkle of chopped fresh parsley adds an herbaceous burst and brightens each spoonful. For a touch of indulgence, drizzle a little high-quality extra virgin olive oil just before serving.

Side Dishes

This soup is hearty, but pairing it with crusty Italian bread or garlic bread takes the meal to another level. The bread is ideal for dipping and soaking up every last flavorful drop. A light green salad with balsamic vinaigrette can refresh the palate between bites and adds a crisp contrast.

Creative Ways to Present

Serve Pasta e Fagioli Soup (Olive Garden Copycat) Recipe in rustic bowls to emphasize its comforting vibes. For a fun twist, serve in mini bread bowls if you’re making it for a party or family gathering. You can also top with a swirl of pesto or a sprinkle of red pepper flakes for guests who like an extra kick.

Make Ahead and Storage

Storing Leftovers

Leftover Pasta e Fagioli Soup (Olive Garden Copycat) Recipe tastes even better the next day as the flavors deepen. Store cooled soup in an airtight container in the refrigerator for up to 3 days. Remember to keep the pasta slightly undercooked initially if you plan to store leftovers, or add fresh pasta when reheating.

Freezing

This soup freezes beautifully, making it an excellent meal prep option. Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and gently reheat on the stove, adding a little water or broth if necessary to loosen the texture.

Reheating

Reheat on the stove over medium-low heat, stirring frequently to prevent sticking. If the soup seems too thick, simply add a splash of water or broth to reach the desired consistency. Avoid microwaving for best texture, as it can overcook the pasta unevenly.

FAQs

Can I make this Pasta e Fagioli Soup vegetarian?

Absolutely! Substitute the ground beef and Italian sausage with extra beans, diced mushrooms, or plant-based sausage to keep the hearty texture and depth of flavor. Use vegetable broth instead of chicken broth and the soup will still taste incredible.

What type of pasta works best in this soup?

Ditalini pasta is traditional and perfect because its small tube shape holds the broth well. However, you can also use other small pasta shapes like elbow macaroni, small shells, or even broken spaghetti in a pinch.

How can I thicken the soup if it seems too watery?

Letting the soup simmer uncovered for a few additional minutes will help reduce excess liquid. Alternatively, you can mash a few beans against the pot to release starch and naturally thicken the broth.

Is it important to rinse canned beans?

Yes! Rinsing canned beans removes excess sodium and any canning liquid that can affect the flavor. It also helps the beans blend better into the soup’s texture without a metallic taste.

Can I use fresh tomatoes instead of canned crushed tomatoes?

Fresh tomatoes can work if you puree them well to create a crushed tomato texture. Just keep in mind the flavor might be lighter, so consider reducing any added water or broth slightly to maintain richness.

Final Thoughts

If you’re looking for a heartwarming, delicious, and truly authentic taste of Italy right at home, you absolutely must try this Pasta e Fagioli Soup (Olive Garden Copycat) Recipe. Its perfect balance of tender pasta, creamy beans, savory meats, and vibrant greens comes together in a way that feels like a warm hug from the inside out. Trust me—once you make this, it will quickly become one of your all-time favorite go-to meals for cozy nights and happy gatherings alike.