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Bowl of Easy Pasta Fagioli Soup — Olive Garden Copycat Recipe with beans and pasta.

Pasta Fagioli Soup

This hearty and comforting Pasta Fagioli Soup is a copycat version of the Olive Garden classic, featuring pasta, beans, ground meat, and veggies in a delicious tomato-based broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef or ground turkey (Italian sausage also works) Use whichever ground meat you have on hand.
  • 1 large Onion, diced
  • 2 cloves Garlic, minced
  • 2 medium Carrots, diced Classic soup base.
  • 2 stalks Celery, diced Classic soup base.
  • 15 oz Tomato sauce
  • 14.5 oz Diced tomatoes
  • 4 cups Beef or chicken broth
  • 1 can Kidney beans, drained and rinsed Mix of beans adds texture.
  • 1 can Cannellini beans (or great northern beans), drained and rinsed Mix of beans adds texture.
  • 8 oz Small pasta (ditalini, small shells, or elbow macaroni) Cook separately to avoid mushiness.
Seasonings
  • 1 tbsp Italian seasoning Essential for flavor.
  • to taste Salt
  • to taste Black pepper
  • pinch Red pepper flakes (optional) Add for heat if desired.

Method
 

Preparation
  1. In a large pot, brown the ground meat with the diced onion over medium heat.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add the diced carrots and celery, cooking until softened.
Cooking
  1. Stir in tomato sauce, diced tomatoes, broth, and seasonings.
  2. Add the kidney beans and cannellini beans, bringing the mixture to a simmer.
  3. Let simmer for about 20 minutes, stirring occasionally.
  4. While the soup simmers, cook the pasta separately according to package instructions.
  5. Combine the cooked pasta in each serving bowl or just before serving.

Notes

For best leftovers, keep the pasta separate from the soup. The soup can be frozen without the pasta to maintain texture.