Olive Garden Pasta Fagioli Soup

This Olive Garden Pasta Fagioli Soup is hearty, cozy, and full of comforting Italian-inspired flavor. It is made with ground beef, tender vegetables, beans, tomatoes, broth, and small pasta for a filling soup that works perfectly for lunch, dinner, or meal prep. If you love a warm bowl of soup with rich tomato flavor and plenty of texture, this homemade pasta fagioli recipe is a simple one to keep in your weekly rotation.

 

If you enjoy cozy soup recipes, you may also like this chicken noodle soup or creamy tortellini soup for another comforting dinner.

Why You’ll Love This Olive Garden Pasta Fagioli Soup

This soup is filling enough to serve as a full meal, but it still feels simple and homemade. The ground beef adds protein, the beans make it hearty, and the vegetables bring flavor and texture to every spoonful.

It is also a great recipe for leftovers. The flavors become even better after resting, which makes it a good option for meal prep, busy weeknights, or cozy family dinners.

Ingredients You’ll Need

For the Soup Base

• 2 tablespoons olive oil
• 1 lb ground beef, or 1/2 lb ground beef plus 1/2 lb Italian sausage
• 1 large onion, diced
• 3 stalks celery, sliced
• 1 to 2 cups carrots, sliced or diced
• 3 cloves garlic, crushed

For the Seasoning

• 1 1/2 teaspoons dried basil
• 2 teaspoons dried Italian seasoning
• 1 tablespoon brown sugar
• Pinch of red pepper flakes
• Salt and pepper, to taste

For the Liquids

• 1 can diced tomatoes, 15 oz
• 3 cans tomato sauce, 8 oz each
• 4 cups beef broth or chicken broth
• 1 cup additional water, if needed

For the Beans and Pasta

• 1 can kidney beans, 15 oz, drained
• 1 can Great Northern beans or cannellini beans, 15 oz, drained
• 1 cup ditalini pasta

Optional Garnish

• Fresh or dried parsley
• Grated Parmesan cheese

Kitchen Tools

You will need a large soup pot, a wooden spoon, measuring cups and spoons, a cutting board, and a sharp knife. A large pot is helpful because this soup includes meat, vegetables, beans, broth, and pasta, so you need enough room for everything to simmer evenly.

How to Make Olive Garden Pasta Fagioli Soup

Step 1: Heat the Oil

Heat the olive oil in a large soup pot over medium heat.

Step 2: Brown the Meat

Add the ground beef, or the ground beef and Italian sausage mixture. Cook until browned, breaking the meat apart as it cooks. If there is too much grease, carefully drain the excess.

Step 3: Add the Vegetables

Add the diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the crushed garlic and cook for 1 more minute.

Step 4: Add the Seasoning

Stir in the dried basil, Italian seasoning, brown sugar, red pepper flakes, salt, and pepper. Mixing the seasoning into the meat and vegetables helps build flavor before adding the liquids.

Step 5: Add Tomatoes and Broth

Pour in the diced tomatoes, tomato sauce, and broth. Stir well, then bring the soup to a boil.

Step 6: Add the Beans

Add the drained kidney beans and Great Northern or cannellini beans. Stir to combine and let the soup continue heating.

Step 7: Add the Pasta

Stir in the ditalini pasta and cook until the pasta is al dente, usually about 8 to 10 minutes depending on the package directions.

Step 8: Adjust the Consistency

If the soup becomes too thick, add up to 1 cup of water or extra broth until it reaches the texture you like.

Step 9: Serve

Serve the soup hot with parsley and grated Parmesan cheese if desired.

Tips for the Best Pasta Fagioli Soup

Cook the pasta just until al dente. Pasta continues to soften as it sits in the hot soup, so avoid overcooking it.

For the best texture, you can cook the pasta separately and add it to each bowl before serving. This is especially helpful if you plan to store leftovers.

Taste the soup near the end before adding more salt. Broth, tomato sauce, Parmesan, and sausage can all add saltiness.

If the soup tastes too acidic from the tomatoes, the brown sugar helps balance the flavor. You can adjust it slightly depending on your taste.

Recipe Variations

For a richer flavor, use half ground beef and half Italian sausage.

For a lighter version, use ground turkey instead of ground beef.

For a vegetarian version, skip the meat and use extra beans, mushrooms, or lentils. Use vegetable broth instead of beef or chicken broth.

For extra vegetables, add zucchini, bell peppers, spinach, or chopped kale near the end of cooking.

For a spicier soup, add more red pepper flakes or use spicy Italian sausage.

What to Serve With Olive Garden Pasta Fagioli Soup

This soup pairs well with crusty bread, garlic bread, or a simple green salad. You can also serve it with a Caesar salad for a restaurant-style meal at home.

For a cozy dinner, add a little Parmesan on top and serve the soup with warm bread for dipping.

Common Mistakes to Avoid

Do not add too much salt at the beginning. It is better to season lightly, then adjust after the soup has simmered.

Do not overcook the pasta. Small pasta can become soft quickly, especially if the soup sits for a while.

Do not skip the beans. They help give pasta fagioli its hearty texture and make the soup more filling.

Do not let the soup become too thick. Add extra broth or water if needed, especially after the pasta absorbs some of the liquid.

How to Store Olive Garden Pasta Fagioli Soup

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

If you cooked the pasta directly in the soup, the soup may thicken as it sits. Add a splash of broth or water when reheating.
For another hearty pasta-style dinner, try this one-pot lasagna soup on a busy weeknight.

Can You Freeze Pasta Fagioli Soup?

Yes, you can freeze this soup, but it is best to freeze it without the pasta if possible. Pasta can become soft after freezing and reheating.

Store the cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Pasta Fagioli Soup

Reheat the soup on the stovetop over medium heat, stirring occasionally, until hot.

You can also reheat individual portions in the microwave. Heat in short intervals, stirring between each one, until warmed through.

If the soup is too thick, add a little broth or water before reheating.

Frequently Asked Questions

Can I make Olive Garden Pasta Fagioli Soup ahead of time?

Yes. This soup is great for making ahead because the flavors become even better after resting. For the best texture, cook the pasta separately and add it when serving.

Can I make this soup vegetarian?

Yes. Skip the meat and use vegetable broth. You can add extra beans, mushrooms, lentils, zucchini, or spinach to make it hearty.

What pasta is best for pasta fagioli soup?

Ditalini pasta is a classic choice because it is small and works well in soup. You can also use elbow macaroni, mini shells, or another small pasta shape.

Why did my soup get too thick?

The pasta absorbs liquid as it sits. Add extra broth or water when reheating to bring the soup back to the right consistency.

Can I use Italian sausage instead of ground beef?

Yes. Italian sausage adds extra flavor. You can use all sausage or a mix of ground beef and sausage.

How long does pasta fagioli soup last?

It lasts up to 3 days in the refrigerator when stored in an airtight container. For longer storage, freeze the soup for up to 3 months.

Final Thoughts

Olive Garden Pasta Fagioli Soup is a warm, hearty soup made with ground beef, beans, vegetables, tomatoes, broth, and small pasta. It is filling enough for dinner, simple enough for meal prep, and easy to customize with your favorite vegetables or seasonings. Serve it hot with Parmesan, parsley, and crusty bread for a cozy homemade meal.
For more cozy dinner ideas, browse my main dishes and choose another easy meal for the week.