Olive Garden–Style Pasta e Fagioli Soup – A Hearty Italian Comfort Classic

Few soups are as instantly comforting and satisfying as a big bowl of Pasta e Fagioli, especially when it tastes just like the beloved version served at Olive Garden. This hearty Italian-style soup is loaded with tender pasta, creamy beans, savory ground beef, and vegetables simmered together in a rich tomato broth that feels both cozy and nourishing. It’s the kind of soup that sticks with you—in the best possible way.

Pasta e Fagioli, which translates to “pasta and beans,” has humble roots in Italian kitchens, where simple ingredients were transformed into filling meals meant to feed families affordably and warmly. The Olive Garden–style version takes that tradition and adds a restaurant-style richness that makes it irresistible. Every spoonful delivers layers of flavor: the depth of seasoned beef, the sweetness of tomatoes, the earthiness of beans, and the comforting bite of pasta.

What makes this soup so special is its balance. It’s hearty without being heavy, flavorful without being overwhelming, and versatile enough to serve for lunch, dinner, or even meal prep for the week. Pair it with warm breadsticks or crusty bread, and you have a meal that feels like dining out—without ever leaving your kitchen.

This copycat-style recipe brings that familiar Olive Garden taste home using simple pantry ingredients and one pot. It’s perfect for chilly evenings, busy weeknights, or anytime you crave something deeply comforting and filling.

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Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can kidney beans, drained and rinsed
• 1 can white beans, drained and rinsed
• 4 cups beef broth
• 1 cup water
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup small pasta
• Fresh parsley and Parmesan cheese for garnish

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Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease.
3. Add onion, carrots, and celery to the pot and cook for 5 minutes until softened.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add diced tomatoes, tomato sauce, kidney beans, white beans, beef broth, and water.
6. Stir in Italian seasoning, basil, oregano, salt, and pepper.
7. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
8. Add pasta and continue simmering for 10 minutes, or until pasta is tender.
9. Taste and adjust seasoning if needed.
10. Serve hot, garnished with Parmesan cheese and fresh parsley.

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Why This Soup Tastes Like the Restaurant Favorite

The secret to that Olive Garden–style flavor is layering. Browning the beef first builds depth, while cooking the vegetables in the same pot captures every bit of savory goodness. The blend of Italian herbs gives the broth its signature aroma, and the mix of beans adds both creaminess and substance without overpowering the soup.

Using small pasta ensures every bite is balanced, and adding it toward the end prevents it from becoming mushy. The result is a soup that’s thick, hearty, and deeply satisfying—just like the restaurant version.

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Tips & Tricks

• Use lean ground beef to reduce grease.
• Add pasta just before serving if planning to store leftovers.
• Stir occasionally to prevent pasta from sticking.
• Parmesan rind simmered in the soup adds extra depth.
• Adjust thickness by adding more broth if needed.

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Variations

• Vegetarian Version: Skip beef and use vegetable broth.
• Spicy Kick: Add crushed red pepper flakes.
• Chicken Pasta e Fagioli: Use ground chicken instead of beef.
• Extra Veggies: Add zucchini or spinach near the end.
• Creamy Twist: Stir in a splash of cream before serving.

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Serving Suggestions

• Serve with warm breadsticks or garlic bread.
• Pair with a crisp green salad.
• Top with extra Parmesan cheese.
• Enjoy as a standalone meal or starter.
• Serve in bread bowls for a fun presentation.

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Storage Information

• Store leftovers in the refrigerator for up to 4 days.
• Freeze without pasta for best texture, up to 3 months.
• Reheat gently on the stovetop, adding broth if needed.

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FAQ

Is this soup authentic Italian?
It’s inspired by traditional pasta e fagioli but styled after the restaurant version.

Can I use different beans?
Yes, cannellini or navy beans work well.

Why add pasta last?
To keep it from overcooking and absorbing too much liquid.

Does it thicken overnight?
Yes, pasta absorbs broth—just add more liquid when reheating.

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History / Fun Facts
Pasta e Fagioli dates back centuries in Italy, where it was considered “poor man’s food” due to its simple ingredients. Today, it’s celebrated worldwide, especially through popular restaurant versions that showcase how humble dishes can become iconic.