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Copycat Pasta e Fagioli Soup

If you’re looking for a cozy bowl to warm you up on a chilly day, Pasta e Fagioli Soup is just what you need! Better than the Olive Garden original, who can resist a rich, flavorful broth simmered with savory ground beef, fresh veggies, hearty beans, and tender pasta?

A closeup of Pasta e Fa

Pasta e Fagioli Soup translates to “pasta and beans soup,” and combined with ground beef, fresh veggies, and plenty of dried herbs, it’s the definition of cozy comfort! This copycat Olive Garden recipe is even better than the original and so easy to whip up right at home.

When I’m craving a super satisfying dish that’s bursting with savory flavor, Italian vegetable soup always hits the spot. The rich taste and hearty texture will have you going back for spoonful after spoonful!

As soon as you feel that first fall chill in the air, that means soup season has begun. And if you’re looking for a cozy bowl of comfort, this Pasta e Fagioli Soup is sure to warm you up no matter what the temperature is outside!

A top-down shot of two bowls of Pasta e Fagioli Soup with bread nearby.

WHAT YOU’LL LOVE ABOUT PASTA E FAGIOLI SOUP


  • Easy prep with minimal hands-on time.
  • Uses basic ingredients you may already have in your fridge and pantry.
  • Bursting with rich flavor and satisfying texture!

INGREDIENTS

  • Ground beef — I usually buy 80/20.
  • Olive oil
  • Carrot — Chopped.
  • Celery — Chopped.
  • Onion — Diced.
  • Bell pepper — Diced.
  • Garlic — Minced.
  • Diced tomatoes 28-ounce can.
  • Kidney beans — 1 can, drained and rinsed.
  • Cannellini beans — 1 can, drained and rinsed.
  • Tomato paste
  • Tomato sauce
  • Seasonings — Dried basil, dried oregano, dried thyme, and bay leaves.
  • Small pasta Small shells, elbows, ditali, etc.
  • Broth — Chicken broth and beef broth. I recommend low sodium for both to control the salt.
  • Salt and pepper — To taste.
Labeled ingredients.

HOW TO MAKE PASTA E FAGIOLI SOUP

  1. Prepare the pasta according to the package directions.
  2. Add the ground beef to a large soup pot and brown it, then drain off the fat. 
  3. Add the remaining olive oil to the ground beef then add the carrot, celery, onion, bell pepper, and garlic and saute until tender. 
  4. Add the spices and cook for an additional minute. 
  5. Add the beef and chicken broth, tomato paste, canned tomato sauce, diced tomatoes, and drained beans, then simmer with the lid on for about 30 minutes.
  6. Simmer for 30 mins with the lid on. 
  7. Remove the lid and simmer for 10 more minutes to concentrate the flavors.
  8. Add the cooked pasta to the pan.
  9. Season with salt and pepper to taste.
  10. Add shredded Parmesan on top if desired before serving.

CHEF JENN’S TIPS

  • To save a bit of time, chop the veggies while the meat is cooking.
  • Save the aquafaba from the canned beans for your next recipe.
  • Want even more flavor? Flex your inner chef and add a hunk of Parmesan cheese rind to the simmering soup.
  • Simmering the soup without the lid is essential to concentrate the flavors.

MAKE IT A MEAL

This hearty soup with pasta makes a great meal all on its own. I like to enjoy a bowl with some crusty bread, a nice breadstick, or a few Honey Butter Cornbread Madeleines on the side. For some greens, a light Spinach, Asparagus, & Fennel Salad is a quick and delicious option. Or, if you’re looking for an extra hearty meal, these Garlic & Rosemary Braised Potatoes are oh-so-good! And if you want to satisfy your sweet tooth afterward, this Banana-Chocolate Chip Mug Cake cooks in just 90 seconds.

A top down shot of Pasta e Fagioli Soup with cheese and bread.

VARIATIONS FOR ITALIAN SOUP

Don’t like your soup with beans? While that’s technically not Pasta e Fagioli Soup anymore, you can always omit them if you prefer.

On the other hand, if you want to change up your beans, feel free to substitute cannellini beans for northern white beans or butter beans. The kidney beans can be replaced with pinto beans, red beans, or black beans.

Want to play around with the flavors? Try using one 15-ounce can of crushed tomatoes and one 15-ounce can of fire-roasted crushed tomatoes.

STORAGE

Leftover soup should be cooled to room temperature. After that, it can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat on the stove or in the microwave.

You can also freeze the soup in an airtight container for up to 3 months. When you’re ready to enjoy, allow it to thaw in the refrigerator overnight.

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Pasta e Fagioli Soup in 2 bowls with cheese nearby.
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4.31 from 63 votes

Copycat Pasta e Fagioli Soup

Pasta e Fagioli Soup is a copycat Olive Garden recipe that’s even better than the original! Easy prep and simple ingredients create the ultimate comfort food.
Course Soups & Stews
Cuisine Italian
Keyword beans, beef soup recipe, easy dinner, ground beef
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 servings
Calories 311kcal
Author Chef Jenn

Ingredients

  • 1 cup pasta shells cooked according to package directions
  • 1 pound ground beef I usually buy 80/20
  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried thyme
  • 2 cups low or no sodium chicken broth
  • 2 cups low or no sodium beef broth
  • 2 tablespoons tomato paste
  • 28 ounces canned diced tomatoes
  • 30 ounces canned tomato sauce 2 15-ounce cans
  • 14.5 ounce canned kidney beans drained and rinsed
  • 14.5 ounce canned cannellini beans drained and rinsed
  • Salt and pepper to taste

Instructions

  • Prepare the pasta according to the package directions then drain it and cool it under cold running water. Set it aside.
  • Add and brown the ground beef, then drain off the fat.
  • Add the olive oil and the carrot, celery, onion, bell pepper, and garlic and saute until tender, about 8 minutes.
  • Add the spices and and cook for an additional minute.
  • Add the beef and chicken broth, tomato paste, canned tomato sauce, diced tomatoes, and drained beans then simmer with the lid on for about 30 minutes.
  • Remove the lid and simmer for 10 more minutes to concentrate the flavors.
  • Add the cooked pasta to the soup and heat through.
  • Season with salt and pepper to taste.
  • Add shredded parmesan on top if desired before serving.

Nutrition

Serving: 1cup | Calories: 311kcal | Carbohydrates: 36g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 801mg | Potassium: 1141mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2759IU | Vitamin C: 29mg | Calcium: 119mg | Iron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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7 thoughts on “Copycat Pasta e Fagioli Soup”

  1. 5 stars
    I love a good bowl of soup and Pasta e Fagioli is a favorite. I think this version is better than Olive Garden, it tastes so fresh while being hearty and satisfying at the same time. I’ll be making this one on repeat!

    Reply
  2. 5 stars
    This is a delicious and comforting recipe to keep you warm. My kids rarely enjoy soups, but this one was a hit. Thank you.

    Reply
  3. 5 stars
    Your soup recipe looked so delicious when I came across the recipe online, I just had to try it. After printing up the recipe, I ended up having all the Pasta e Fagioli soup ingredients in my pantry. This copycat soup recipe was so easy to make and my family loved it!

    Reply
  4. 5 stars
    Woweee this was good!
    I found it on Pinterest and was so happy I did as the family and I loved it. It had so much flavor and was really easy to make.
    My kids all ate two bowls, which given all the veggies in it, made me so happy.
    Hubby said it was the perfect soup for this time of year (I am in Australia so it is cold at the moment)
    We are having it again next week as it was so tasty, plus it worked out really good value!
    THANK YOU

    Reply
4.31 from 63 votes (56 ratings without comment)

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