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Hearty Pasta e Fagioli Soup (Olive Garden Copycat Style)

A close-up of a rich, tomato-based pasta e fagioli soup topped with grated Parmesan cheese.
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Make this rich and comforting Pasta e Fagioli soup at home. This recipe delivers the satisfying flavor of the popular restaurant version, packed with pasta, beans, and vegetables in a savory broth. It is a perfect weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (or Italian sausage for a different flavor)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 4 cups beef broth (or chicken broth)
  • 2 cups water
  • 1/2 cup small pasta, such as ditalini or small shells
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes (with their juice), kidney beans, cannellini beans, beef broth, and water. Stir everything together.
  5. Bring the soup to a boil, then reduce the heat to maintain a simmer. Cover the pot partially and let it simmer for 15 minutes to allow the flavors to combine.
  6. Increase the heat slightly and add the small pasta to the simmering soup. Cook according to the pasta package directions, usually 8 to 10 minutes, until the pasta is tender but still has a slight bite (al dente).
  7. Taste the soup and season with salt and pepper as needed.
  8. Serve the hearty pasta e fagioli hot, topped with grated Parmesan cheese.

Notes

  • For a more authentic, lighter Italian version, skip the ground beef and use pancetta or omit meat entirely for a vegetarian pasta e fagioli.
  • If you prefer a thicker soup, mash about 1/2 cup of the cannellini beans against the side of the pot before adding the pasta.
  • This soup tastes even better the next day, making it excellent for meal prep.

Nutrition

Find it online: https://delicerecipe.com/pasta-e-fagioli-recipe-easy-hearty-soup/