Copycat Olive Garden Pasta e Fagioli Recipe

Bowl of pasta soup with beans, meat, and vegetables.

5 from 1 vote

Copycat Olive Garden Pasta e Fagioli Recipe

This Olive Garden Pasta e Fagioli is warm, comforting, and filling. With a tomato based broth and packed with beans and vegetables this homemade soup will be a crowd favorite.

Prep Time10

Cook Time40

Total Time50

Course: Soups & Chowder

Cuisine: Italian

Servings: Servings

Calories: 404kcal

Author: Kim Schob

Equipment

Dutch Oven 5.5 Quart
Stockpot

Ingredients

1-2 tablespoons avocado oil
1 pound lean ground beef I used 85/15
1 large sweet onion diced
2 large carrots peeled and diced
3 ribs celery diced
3-4 cloves garlic minced
32 ounces chicken broth
24 ounces jar tomato pasta sauce I used Bertolli’s Tomato & Basil
14.5 ounces diced tomatoes
15.5 ounces dark red kidney beans rinsed and drained
15.5 ounce great northern beans rinsed and drained
1 tablespoon italian seasoning
Salt and pepper to taste (I used ½ teaspoon each)
1 ½ cups dried ditalini pasta noodles

Optional Toppings

Fresh basil for garnish
Grated parmesan cheese
Red pepper flakes

Cups - Metric

Instructions

Heat 1 tablespoon avocado oil in a large dutch oven over medium high heat.
Add the ground beef and cook until browned. Drain any excess fat, transfer the beef to a bowl, and set aside.
In the same dutch oven, add a little more oil and then saute the onions, carrots, and celery for 3-5 minutes.
Add the garlic and saute for another 1-2 minutes.
Add the cooked ground beef back into the pot then pour in the chicken broth, pasta sauce, diced tomatoes, kidney beans, great northern beans, and seasonings. Stir to combine.
Bring the dutch oven to a boil, cover with lid, and then reduce the heat to low and simmer for 15 minutes.
Add the pasta and cook for an additional 10 minutes or until the pasta reaches the desired tenderness. Stir occasionally to avoid the noodles sticking to the bottom.
Add a little more broth or a little water to thin the soup if needed and taste and adjust the seasonings.
Serve immediately and garnish with fresh basil, parmesan cheese, and red pepper flakes if desired.
Enjoy!

Notes

Fresh basil, red pepper flakes, and grated parmesan cheese make great garnishes for this easy recipe.
Want to keep to the beef flavor in this simple soup recipe? Use beef broth or beef stock instead of chicken broth for your base.
One of my favorite things about soup is that it tastes even better the next day. So, feel free to make this recipe a day ahead of time so that it's ready when you need it.

Nutrition