The very first time I made this Olive Garden Pasta e Fagioli copycat in my own kitchen, I remember leaning over the simmering pot and thinking, “This smells exactly like the restaurant.” The scent of tomatoes, ground beef, garlic, and simmering herbs filled every corner of my home, and it honestly made me smile. I’ve always loved cozy soups, but this one quickly became one of my personal favorites because of how hearty, rustic, and satisfying it feels from the very first spoonful.
Why You’ll Love This Recipe
You’ll love this Pasta e Fagioli because it gives you that same Olive Garden comfort but with even more flavor, freshness, and heartiness. From my perspective, it’s one of those rare recipes that tastes slow-cooked and rich even though it’s actually quite simple to throw together. Every bite feels warm and familiar, and it’s one of those dishes you’ll want to make again as soon as the last bowl disappears.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 5 cups chicken stock
- 1 can tomato sauce
- 1 can red kidney beans (15 oz), drained and rinsed
- 1 can cannellini beans (15 oz), drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 bay leaf
- Salt and pepper to taste
After many rounds of making this soup, I’ve learned a few helpful substitution tricks. If you prefer a lighter soup, you can swap the ground beef for ground turkey or even ground chicken. Ditalini pasta is classic, but any small pasta shape—like elbows or small shells—works perfectly. Also, don’t skip rinsing the beans; it keeps the broth clean and prevents too much thickness early on. I’ve tried it both ways, and rinsing makes a noticeable difference.
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
- Measuring cups and spoons
A sturdy Dutch oven is truly my best friend when making Pasta e Fagioli because it distributes heat so evenly and keeps everything simmering gently without scorching. If you don’t have one, any large soup pot will work just fine. I also like using a wooden spoon because it lets me scrape the bottom of the pot without damaging it. A good sharp knife speeds up the veggie prep, and a ladle makes serving this thick, hearty soup much easier and less messy.
Step-by-Step Instructions
When I start making this recipe, the very first thing I do is brown the ground beef in my pot. This step smells amazing and gives the base of the soup such a rich flavor. As it browns, I break it up with my spoon until no pink remains, then I drain any excess fat. Trust me—doing this helps keep the broth from becoming greasy later. Once the meat is ready, I toss in the onions, carrots, celery, and garlic, and let everything cook together until the vegetables soften and smell sweet and savory.
Next, I stir in the tomato sauce, diced tomatoes, and chicken stock. This is always the moment when the pot really starts looking like Pasta e Fagioli. I add all the seasonings and the bay leaf, then give it a good, long stir. Once everything is combined, I bring the soup to a gentle simmer. The key here is patience. Letting those flavors blend for a little while works wonders for the richness of the final dish.
After the soup has simmered for about 10–15 minutes, I add the beans. They don’t need long to cook, but adding them too early can make them too soft. I’ve learned the hard way that if you simmer beans too long, they’ll start breaking apart and make the soup overly thick. I also taste the broth at this stage and adjust the salt and pepper. Sometimes I add a bit more chili powder for extra warmth.(See the next page below to continue…)