Pasta e Fagioli (Olive Garden Copycat) Recipe
This delicious Pasta e Fagioli recipe is an Olive Garden copycat that combines hearty ground beef, two types of beans, vegetables, and ditalini pasta in a savory tomato and chicken broth base. Perfect for a comforting family meal, this soup is packed with flavor and easy to make on the stovetop within 50 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat and Oil
- 1 lb lean ground beef
- 1 tbsp olive oil
Vegetables and Aromatics
- 2 medium carrots, diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic, pressed or minced
Tomato and Broth
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
Beans
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
Pasta and Seasoning
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper (adjust to taste)
- 2 tbsp fresh basil (optional)
Instructions
- Brown the ground beef: Preheat a large pot or dutch oven over medium heat and add olive oil. Add the ground beef and cook for 3 to 5 minutes, breaking it apart into small pieces as it cooks, until browned.
- Drain excess fat: Remove the cooked beef from the pot and drain off any excess fat. Set the beef aside for later.
- Sauté the vegetables and garlic: In the same pot, add the diced carrots, onion, celery, and pressed garlic. Sauté the vegetables over medium heat for about 4 minutes until they are softened and fragrant.
- Add tomatoes and beef: Return the browned beef to the pot with the cooked vegetables. Add the canned diced tomatoes and tomato sauce, stirring everything together to combine well.
- Add beans and broth, then simmer: Stir in the rinsed Great Northern beans and kidney beans. Pour in the chicken broth and bring the mixture to a simmer. Let it simmer gently for about 10 minutes to allow the flavors to meld.
- Cook the pasta and season: Add the ditalini pasta, Italian seasoning, salt, and black pepper to the pot. Continue to cook the soup for another 10 minutes or until the pasta is tender but still al dente.
- Serve and garnish: Ladle the soup into bowls and optionally garnish with fresh basil or grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- Adjust salt and pepper according to your preference throughout cooking.
- You can substitute ground turkey for ground beef for a leaner option.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth, and optionally add more beans or vegetables.
- Ditalini pasta can be replaced with other small pasta shapes like elbow macaroni.
- Fresh basil is optional but adds a bright, fresh flavor to the finished soup.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.