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Pasta e Fagioli Soup (Olive Garden Copycat) Recipe

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4.3 from 11 reviews

This hearty and comforting Pasta e Fagioli Soup is an Olive Garden copycat recipe that combines ground beef, Italian sausage, beans, and tender ditalini pasta in a flavorful tomato broth with a mix of Italian seasonings and fresh spinach. Perfect for a cozy family dinner, it simmers to perfection, delivering rich, savory flavors and a satisfying texture.

Ingredients

Meat and Oil

  • 2 tablespoons olive oil (divided)
  • ½ lb ground beef
  • ½ lb Italian sausage (crumbled)

Vegetables and Aromatics

  • 1 medium onion (diced)
  • 2 medium carrots (diced)
  • 2 large celery stalks (diced)
  • 4 cloves garlic (minced)

Tomato and Broth

  • 2 tablespoons tomato paste
  • 15 oz canned crushed tomatoes
  • 5 cups chicken broth
  • 1 cup water

Seasonings

  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • Salt (to taste)
  • Pepper (to taste)

Beans and Pasta

  • 15 oz cannellini beans (canned, drained and rinsed)
  • 15 oz dark red kidney beans (canned, drained and rinsed)
  • 1 ½ cups ditalini pasta (uncooked)

Greens and Garnish

  • 2 cups baby spinach (tightly packed)
  • 2 tablespoons fresh parsley (chopped, plus more for serving)
  • Freshly grated Parmesan cheese (for serving)

Instructions

  1. Brown the Meat: Heat 1 tbsp olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add ground beef and Italian sausage. Break the meat into bite-sized pieces using a wooden spoon. Cook, stirring occasionally, for about 5-7 minutes or until browned.
  2. Drain Fat: Transfer the cooked meat to a plate with a slotted spoon. Drain excess fat, leaving about 2 tbsp of drippings in the pot to retain flavor.
  3. Sauté Vegetables and Garlic: Add the remaining 1 tbsp olive oil, onion, carrot, and celery to the pot. Sauté for 4-5 minutes until vegetables soften. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in tomato paste and cook for an additional minute to deepen the flavor.
  4. Add Liquids and Seasonings: Return the cooked meat to the pot. Stir in crushed tomatoes, chicken broth, water, Italian seasoning, dried basil, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally to meld the flavors.
  5. Cook Beans and Pasta: Add cannellini beans, kidney beans, and ditalini pasta to the soup. Cook uncovered until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent pasta from sticking to the bottom of the pot.
  6. Finish with Greens and Garnish: Stir in baby spinach and chopped parsley. Cook for 1-2 minutes until spinach wilts. Serve hot, topped with freshly grated Parmesan cheese and extra parsley. Pair with crusty bread for dipping.

Notes

  • Use a sturdy Dutch oven or large soup pot for even heat distribution.
  • Simmering the soup covered allows flavors to develop deeply.
  • Stir pasta frequently near the end to prevent sticking.
  • Feel free to substitute vegetable broth for chicken broth for a lighter taste.
  • Adjust red pepper flakes to control the heat level to your preference.
  • Adding freshly grated Parmesan at the end enhances the soup’s richness and aroma.

Find it online: https://marthatasty.com/pasta-e-fagioli-soup-olive-garden-copycat-recipe/