I invite you to savor my Italian Pasta Fagioli Soup, a delicious blend of 1 lb ground beef, extra virgin olive oil, and diced tomatoes. I combine fresh vegetables like onion, carrots, and garlic with herbs and rich beef broth for a flavor that truly surprises with every spoonful.

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I was excited to recreate this version of Pasta E Fagioli (Olive Garden copycat) because it never fails to surprise me with its bold flavors. I started by browning 1 lb ground beef in 2 tbsp extra virgin olive oil and then tossed in a diced onion, 2 diced carrots and 2 celery stalks.

Once they softened a bit, I added 3 minced garlic cloves and enjoyed the aroma that filled the kitchen. Next, I mixed in a can of diced tomatoes and an 8 oz can of tomato sauce along with 4 cups of beef broth, letting all the ingredients come together.

I then folded in a can each of cannellini and kidney beans, 1 cup of ditalini pasta, and sprinkled in 1 tsp dried oregano and basil each. Sometimes I even add a pinch of red pepper flakes for a little kick if I’m feeling adventurous.

I always feel excited to share this pasta e fagioli soup recipe because it truly captures the spirit of Italian soup recipes that I’ve loved for years.

Why I Like this Recipe

I really like this recipe because it’s super comforting. When I make it, the mix of beef, veggies, and beans makes me feel warm and satisfied, like the perfect comfort meal on a chilly day.

I also love how all the different flavors come together after simmering. The garlic, tomatoes, and herbs blend in a way that makes every spoonful taste hearty and full of life.

Another reason I like it is because it’s loaded with stuff that’s healthy. I know I’m getting protein from the beef and beans, plus loads of vitamins from the carrots, onions, and celery.

Plus, it reminds me a bit of my favorite restaurant soup, but it’s homemade. There’s a special pride in making something like this from scratch.

Ingredients

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Ground Beef: Rich in protein, it add a hearty flavor and satisfying texture.
Extra Virgin Olive Oil: offer healthy fats and boost the dish with subtle fruity notes.
Onions: Provide fiber and natural sweetness, creatin a mellow yet deep flavor foundation.
Diced Tomatoes & Tomato Sauce: Bring acidity and richness, balancing the savory components nicely.
Cannellini and Kidney Beans: Loaded with fiber and protein, they add a delightful texture.
Pasta (Ditalini): Supplies carbohydrates, making the meal hearty and satisfying.
Garlic: gives a punch of aromatic flavor enhancing every bite with its zesty kick.

Ingredient Quantities

1 lb ground beef

2 tbsp extra virgin olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 (15 oz) can diced tomatoes, with juice

1 (8 oz) can tomato sauce

4 cups beef broth

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

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

1 cup small pasta (ditalini)

1 tsp dried oregano

1 tsp dried basil

1/4 tsp red pepper flakes (optional)

Salt and pepper, to taste

How to Make this

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1. Heat 2 tbsp extra virgin olive oil in a large pot over medium-high heat and add 1 lb ground beef; cook until browned then drain any excess fat.

2. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks to the pot and cook until the veggies soften, about 5 minutes.

3. Stir in 3 minced garlic cloves and let cook for about a minute until they smell good.

4. Pour in 1 (15 oz) can of diced tomatoes with juice and 1 (8 oz) can of tomato sauce, mixing well.

5. Add 4 cups of beef broth to the pot then bring the mixture to a simmer.

6. Mix in the drained and rinsed 1 (15 oz) can of cannellini beans and 1 (15 oz) can of kidney beans.

7. Stir in 1 tsp dried oregano, 1 tsp dried basil and if you like some heat, 1/4 tsp red pepper flakes. Season with salt and pepper to your taste.

8. Let the soup simmer for about 10 minutes so all the flavors get to know each other.

9. Once simmered, add 1 cup of small pasta (ditalini) and cook until the pasta is al dente, roughly another 8-10 minutes.

10. Check the seasoning one last time then serve hot and enjoy your comforting Pasta e Fagioli!

Equipment Needed

1. A large pot to cook the entire soup
2. A stove to heat and simmer your ingredients
3. A sharp chef’s knife for chopping the onion, carrots, celery, and garlic
4. A cutting board to safely dice those veggies
5. A wooden spoon for stirring all the ingredients together
6. A can opener to access the diced tomatoes, tomato sauce, and beans
7. A colander to drain and rinse the canned beans
8. A set of measuring cups and spoons for the beef broth and spices
9. A ladle for serving the soup once it’s done cooking

FAQ

Can I make this recipe vegetarian?

Sure, you can leave out the ground beef and add extra veggies or even more beans. The soup still tastes great.

What type of pasta works best for this soup?

Ditalini is the traditional choice, but if you dont have it on hand small shells or other tiny pasta work just fine.

Can I use chicken broth instead of beef broth?

Yes, you can use chicken broth though it might change the flavor a bit, so you may need to tweak the seasonings a little.

How long do I need to simmer the soup?

Let it simmer for about 20-30 minutes. This gives the flavors time to blend together nicely.

Will this soup freeze well?

Yeah, it freezes great. Just be aware that the pasta might get a bit softer when you reheat it, so you might want to add fresh pasta next time.

Pasta E Fagioli (Olive Garden Copycat) Recipe Substitutions and Variations

For 1 lb ground beef, you can try ground turkey or pork if you want a leaner or different flavour profile.
If you dont have extra virgin olive oil, a light canola oil or vegetable oil works in a pinch though the taste might be a bit milder.
Instead of diced onion, you could use chopped shallots – they offer a sweeter and subtler taste which some might prefer.
With the kidney beans, you may substitute black beans or pinto beans if thats what you have on hand.

Pro Tips

1. Make sure you brown the beef really well before adding anything else because that caramelized flavor totally builds a strong base for your soup even if it takes a bit extra time to break apart into small pieces.

2. Don’t rush cooking the veggies; letting the onions, carrots and celery soften up properly releases their natural sweetness and adds so much flavor, so keep the heat medium-high and stir often so nothing burns.

3. When it comes to simmering, letting the broth and tomatoes meld together for a little longer than the recipe calls for can really boost the taste – sometimes an extra 5 minutes makes all the difference.

4. Add the pasta only at the very end according to the package instructions so it doesn’t go mushy, and if you feel like it, toss in a handful of fresh basil or even a bit of fresh ground pepper right before serving for an extra flavor kick.

Pasta E Fagioli (Olive Garden Copycat) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

360

kcal

Equipment: 1. A large pot to cook the entire soup
2. A stove to heat and simmer your ingredients
3. A sharp chef’s knife for chopping the onion, carrots, celery, and garlic
4. A cutting board to safely dice those veggies
5. A wooden spoon for stirring all the ingredients together
6. A can opener to access the diced tomatoes, tomato sauce, and beans
7. A colander to drain and rinse the canned beans
8. A set of measuring cups and spoons for the beef broth and spices
9. A ladle for serving the soup once it’s done cooking

Ingredients

1 lb ground beef
2 tbsp extra virgin olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 (15 oz) can diced tomatoes, with juice
1 (8 oz) can tomato sauce
4 cups beef broth
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 cup small pasta (ditalini)
1 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste

Directions

Heat 2 tbsp extra virgin olive oil in a large pot over medium-high heat and add 1 lb ground beef; cook until browned then drain any excess fat.
Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks to the pot and cook until the veggies soften, about 5 minutes.
Stir in 3 minced garlic cloves and let cook for about a minute until they smell good.
Pour in 1 (15 oz) can of diced tomatoes with juice and 1 (8 oz) can of tomato sauce, mixing well.
Add 4 cups of beef broth to the pot then bring the mixture to a simmer.
Mix in the drained and rinsed 1 (15 oz) can of cannellini beans and 1 (15 oz) can of kidney beans.
Stir in 1 tsp dried oregano, 1 tsp dried basil and if you like some heat, 1/4 tsp red pepper flakes. Season with salt and pepper to your taste.
Let the soup simmer for about 10 minutes so all the flavors get to know each other.
Once simmered, add 1 cup of small pasta (ditalini) and cook until the pasta is al dente, roughly another 8-10 minutes.
Check the seasoning one last time then serve hot and enjoy your comforting 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.