Olive Garden Pasta e Fagioli Soup
This hearty and comforting Pasta e Fagioli soup is a homemade take on Olive Garden’s classic. Brimming with ground beef, tender pasta, savory beans, and aromatic Italian herbs, it’s the perfect soup for chilly days and cozy dinners.
Servings: 8
Calories: 300kcal
Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef or ½ lb ground beef + ½ lb Italian sausage
- 1 large onion diced
- 3 stalks celery sliced
- 1 –2 cups carrots sliced or diced
- 3 cloves garlic crushed
- 1½ teaspoons dried basil
- 2 teaspoons dried Italian seasoning
- 1 tablespoon brown sugar
- Pinch of red pepper flakes
- 1 can 15 oz diced tomatoes
- 3 cans 8 oz each tomato sauce
- 4 cups beef broth or chicken broth or 1 tsp bouillon per cup of water
- 1 cup additional water if needed
- Salt and pepper to taste
- 1 can 15 oz kidney beans, drained (light or dark)
- 1 can 15 oz Great Northern or cannellini beans, drained
- 1 cup ditalini pasta
- Parsley dried or fresh (optional, for garnish)
- Parmesan cheese optional, for serving
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add ground beef (or beef and sausage mix) and cook until browned, breaking it apart as it cooks.
- Add diced onion, celery, and carrots. Cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 more minute.
- Stir in dried basil, Italian seasoning, brown sugar, and red pepper flakes.
- Add diced tomatoes, tomato sauce, and broth. Stir well and bring to a boil. Season with salt and pepper to taste.
- Add drained beans and allow the soup to continue boiling.
- Once boiling, stir in the ditalini pasta. Cook according to package directions, about 8–10 minutes, until pasta is al dente.
- If the soup becomes too thick, stir in up to 1 cup of additional water to reach desired consistency.
- Serve hot, garnished with parsley and freshly grated Parmesan cheese if desired.