I love reimagining classics with fresh ingredients. My version of Olive Garden Pasta Fagioli combines olive oil, sautéed onions, carrots, celery, and garlic with ground beef and a medley of beans and tomatoes. The mixture simmers in chicken broth with Italian seasoning and small pasta for a rich, satisfying soup.

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I love trying different versions of classic dishes and my take on Olive Garden Pasta E Fagioli is one of my favorites. I always get excited about creating a dish that feels familiar yet has a bit of an extra kick with fresh ingredients.

I start by heating up 2 tablespoons of olive oil and then toss in a medium yellow onion, diced carrots and celery along with some minced garlic. When the veggies get all soft, I add in ground beef (or Italian sausage if you prefer) which really brings that savory depth to the soup.

I then mix in diced tomatoes, tomato paste, a dash of red pepper flakes, and Italian seasoning before stirring in both cannellini and kidney beans and a generous six cups of low sodium chicken broth. A cup of ditalini pasta is added towards the end.

I like finishing off the dish with grated Parmesan cheese and a sprinkle of fresh basil. This twist on a pasta e fagioli classic is a bit different from the usual recipes and leaves me eager for that next spoonful.

Why I Like this Recipe

I like this recipe because it gives me those familiar, comforting flavors that remind me of my favorite restaurant while still having that homemade twist from the fresh veggies and hearty beans. I love how it’s super customizable; I can switch out the ground beef for Italian sausage or even add red pepper flakes if I’m in the mood for some extra kick. It’s also really simple to follow and perfect for lazy evenings when I just want a warm, filling meal without too much hassle. And topping it off with grated Parmesan and a bit of basil makes it feel extra special every single time.

Ingredients

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Olive oil offers healthy fats and smooth rich flavor boost without overpowering
Ground beef or Italian sausage provides protein and a hearty savory taste that anchors the dish
Diced tomatoes supply bright acidity and natural sweetness that balance the rich flavors perfectly
Cannellini and kidney beans is loaded with fibre and protein making the stew more filling
Italian seasoning blends aromatic herbs to elevate and unify all the dish flavors
Chicken broth forms a savory base delivering deep umami and comforting warmth throughout
Garlic infuses a zesty kick and aroma that really makes the dish pop
Celery and carrots deliver natural sweetness and crunch enhancing texture without overwhelming

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1/2 pound ground beef (or Italian sausage if you prefer)

1/4 teaspoon red pepper flakes (optional)

1 (14.5 ounce) can diced tomatoes

1 (15 ounce) can cannellini beans, drained and rinsed

1 (15 ounce) can kidney beans, drained and rinsed

1/4 cup tomato paste

2 teaspoons Italian seasoning

6 cups low sodium chicken broth

1 cup ditalini pasta (or your fav small pasta)

Salt and freshly ground black pepper to taste

Grated Parmesan cheese for serving

Chopped fresh basil (optional)

How to Make this

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1. Heat 2 tablespoons of olive oil in a large pot over medium heat and add the diced onion, carrots, and celery. Cook for about 5 minutes until they start to soften.

2. Stir in the minced garlic and then add the 1/2 pound of ground beef (or Italian sausage). Cook until the meat is browned, breaking it up with your spoon as it cooks; if you want a bit of heat, add the red pepper flakes when you add the meat.

3. Mix in the tomato paste and let it cook for about 1 minute so that it blends nicely with the meat and veggies.

4. Pour in the can of diced tomatoes along with their juices, then add the cannellini and kidney beans that have been drained and rinsed.

5. Sprinkle in 2 teaspoons of Italian seasoning and give everything a good stir.

6. Add 6 cups of low sodium chicken broth to the pot, stirring until everything is well combined, then let the mixture come to a simmer.

7. Once simmering, add the 1 cup of ditalini pasta (or another small pasta of your choice) and let it cook until al dente, which usually takes about 8-10 minutes.

8. Taste and season with salt and freshly ground black pepper as needed.

9. Serve hot, topped with grated Parmesan cheese and a sprinkle of chopped fresh basil if you like. Enjoy your homemade Olive Garden-style Pasta e Fagioli!

Equipment Needed

1. Large pot – For cooking and simmering all the soup ingredients
2. Chef’s knife – Needed for dicing the onion, carrots, celery and mincing garlic
3. Cutting board – To provide a safe cutting surface for prepping vegetables
4. Wooden spoon – For stirring the mixture and breaking up the meat during cooking
5. Measuring spoons – To accurately measure olive oil, red pepper flakes, Italian seasoning and tomato paste
6. Can opener – Required to open the cans of diced tomatoes, cannellini beans, and kidney beans
7. Colander – Useful for draining and rinsing the beans before adding them to the pot
8. Cheese grater – For grating Parmesan cheese over the finished dish

FAQ

Can I use Italian sausage instead of ground beef? Yes, you can substitute Italian sausage for the ground beef if you want a richer flavor, just be sure to drain the extra fat out so the soup doesn't get too greasy.

Do I need to precook the pasta? No, you'll add the ditalini straight in during the last few minutes of simmering. Just be sure not to overcook it or it might get mushy.

How long should I let the soup simmer? Letting the soup simmer for about 20-30 minutes should be enough time to blend all the flavors together really well, although you can simmer a bit longer if you have the time.

Can I freeze the leftovers? Sure you can freeze it, but be aware that the pasta might turn a bit soft when you reheat the soup. You might want to cook fresh pasta next time and add it to the reheated soup instead.

Olive Garden Pasta E Fagioli Recipe Substitutions and Variations

If you don’t have a yellow onion, try using a red onion. It’s a bit sweeter and works just as fine.
You can swap carrots with parsnips for a slightly earthy flavor.
If celery isn’t available, try using fennel bulbs. They’ll add a hint of licorice flavor.
Instead of low sodium chicken broth, you could use vegetable broth. It makes a pretty good base too.
Not a fan of ground beef? Go with Italian sausage or even ground turkey. They both work well in this recipe.

Pro Tips

1. When you’re browning the meat, make sure you get some crispy bits off it before adding the tomato paste – these bits add a depth of flavor that really makes the soup pop, so don’t rush it.
2. Let the tomato paste cook with the meat and veggies for a full minute or so; it helps to caramelize it a bit for a richer taste that you wont get if you just toss it in.
3. Taste as you go and adjust the salt and pepper at the end, cause the flavors change as the soup simmers and you dont want it to get too bland or too salty.
4. Be careful with the pasta timing – add it only when the soup is nicely simmering and keep an eye on it so it doesnt mush up, cause overcooked pasta can really ruin the texture of the dish.

Olive Garden Pasta E Fagioli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Large pot – For cooking and simmering all the soup ingredients
2. Chef’s knife – Needed for dicing the onion, carrots, celery and mincing garlic
3. Cutting board – To provide a safe cutting surface for prepping vegetables
4. Wooden spoon – For stirring the mixture and breaking up the meat during cooking
5. Measuring spoons – To accurately measure olive oil, red pepper flakes, Italian seasoning and tomato paste
6. Can opener – Required to open the cans of diced tomatoes, cannellini beans, and kidney beans
7. Colander – Useful for draining and rinsing the beans before adding them to the pot
8. Cheese grater – For grating Parmesan cheese over the finished dish

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/2 pound ground beef (or Italian sausage if you prefer)
1/4 teaspoon red pepper flakes (optional)
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1/4 cup tomato paste
2 teaspoons Italian seasoning
6 cups low sodium chicken broth
1 cup ditalini pasta (or your fav small pasta)
Salt and freshly ground black pepper to taste
Grated Parmesan cheese for serving
Chopped fresh basil (optional)

Directions

Heat 2 tablespoons of olive oil in a large pot over medium heat and add the diced onion, carrots, and celery. Cook for about 5 minutes until they start to soften.
Stir in the minced garlic and then add the 1/2 pound of ground beef (or Italian sausage). Cook until the meat is browned, breaking it up with your spoon as it cooks; if you want a bit of heat, add the red pepper flakes when you add the meat.
Mix in the tomato paste and let it cook for about 1 minute so that it blends nicely with the meat and veggies.
Pour in the can of diced tomatoes along with their juices, then add the cannellini and kidney beans that have been drained and rinsed.
Sprinkle in 2 teaspoons of Italian seasoning and give everything a good stir.
Add 6 cups of low sodium chicken broth to the pot, stirring until everything is well combined, then let the mixture come to a simmer.
Once simmering, add the 1 cup of ditalini pasta (or another small pasta of your choice) and let it cook until al dente, which usually takes about 8-10 minutes.
Taste and season with salt and freshly ground black pepper as needed.
Serve hot, topped with grated Parmesan cheese and a sprinkle of chopped fresh basil if you like. Enjoy your homemade Olive Garden-style Pasta e Fagioli!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.