Pasta e Fagioli (Olive Garden Copycat)

Experience the warmth of Italian comfort food with this Pasta e Fagioli (Olive Garden Copycat) recipe. This hearty, one-pot soup is a delightful blend of lean ground beef, fresh vegetables, and savory beans simmered in a rich tomato broth. Perfect for cozy dinners or meal prep, the robust flavors deepen over time, making leftovers just as delicious. Ideal for family gatherings or casual lunches, this dish captures the essence of Olive Garden's classic while being easy to prepare at home.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: MAIN DISHES Cuisine: Italian Keyword: For a vegetarian version, substitute ground beef with additional beans or veggies. Feel free to customize by adding zucchini or spinach based on your preference. Servings: Serves approximately 6 people Calories: 320kcal Author: Tisha

Ingredients

1 lb lean ground beef
1 tablespoon olive oil
2 medium carrots, diced
1 large onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 carton (32 oz) chicken broth
1 can (15 oz) Great Northern beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup ditalini pasta
Seasonings: Italian seasoning, salt, and black pepper

Instructions

In a large pot over medium heat, heat olive oil and cook ground beef for 3–5 minutes until browned. Drain excess fat.
Sauté carrots, onion, celery, and garlic in the same pot for about 4 minutes until softened.
Return the beef to the pot; add diced tomatoes and tomato sauce. Mix well.
Pour in beans and chicken broth; let simmer for 10 minutes.
Add ditalini pasta along with seasonings; cook for another 10 minutes until pasta is tender.
Serve hot with optional garnishes such as fresh basil or Parmesan cheese.

Nutrition