Print

Copycat Olive Garden Pasta e Fagioli

A close-up of a steaming bowl of pasta e fagioli topped generously with grated Parmesan cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the hearty, comforting Italian bean soup from Olive Garden at home. This easy recipe is perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the tomato sauce and diced tomatoes. Stir to combine with the meat and vegetables.
  5. Add the chicken broth. Bring the mixture to a simmer.
  6. Stir in the rinsed cannellini beans and kidney beans. Continue to simmer for 10 minutes.
  7. Add the small pasta to the soup. Cook according to package directions, usually about 8 to 10 minutes, until the pasta is tender. Stir often to prevent sticking.
  8. Remove the pot from the heat. Stir in the 1/4 cup of grated Parmesan cheese until melted into the soup.
  9. Taste the soup and season with salt and black pepper as needed.
  10. Serve hot, topped with extra grated Parmesan cheese.

Notes

  • This soup tastes even better the next day, making it great for meal prepping.
  • If you prefer a thicker soup, mash about 1/4 cup of the cannellini beans against the side of the pot before adding the rest of the ingredients, or use an immersion blender briefly on a portion of the soup.
  • Use small pasta shapes like ditalini or small shells for the best texture.

Nutrition

Find it online: https://delishcraze.com/pasta-e-fagioli-recipe-copycat/