Olive Garden Pasta Fagioli Soup
If you love a rich, comforting soup that warms you up from the inside out, this copycat Olive Garden Pasta Fagioli Soup is the one for you! It’s packed with pasta, beans, and a flavorful tomato base seasoned with Italian herbs. This easy twist on the classic is perfect for busy weeknights or chilly days.
Looking for more soup recipes? Try our most popular Cowboy Soup, Chili Soup and New England Clam Chowder.
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For those who love a hearty soup packed with tasty flavors and inspired by the Olive Garden version of Pasta e Fagioli, this copycat recipe has you covered! Made with red beans, yellow onion, and tender pasta like ditalinisimmered in a rich tomato base, it’s an easy-to-make one-pot soup that brings cozy, restaurant chain favorites right to your stovetop or slow cooker. Perfect for chilly nights, this hearty dish combines classic ingredients with traditional Italian flavors, just the thing for a family meal that’s both healthy and comforting. The best part is, it’s just like Olive Garden’s unlimited soup, and you can enjoy it at home whenever you like!
Recipe Ingredients:
You’ll need the following ingredients to make this amazing Olive Garden Pasta Fagioli Soup
- Olive Oil
- Onion
- Garlic
- Carrots
- Celery stalks
- Chicken Broth
- Kidney beans
- Cannellini beans
- Tomato sauce
- Diced tomatoes
- Dried oregano
- Dried parsley
- Dried basil
- Dried thyme
- Salt
- Black pepper
- Water
- Ditalina Pasta
INGREDIENT NOTES:
- Ditalini Pasta: This small pasta is a staple in many hearty Italian soups like pasta e fagioli. Its size holds the rich tomato broth and makes each bite full of flavor.
- Italian Seasoning & Herbs: Adding Italian seasoning brings that beloved blend of flavors, giving the soup an authentic taste similar to restaurant versions.
- Broth Choice: For a deeper flavor, you can use beef broth or chicken stock.
HOW TO MAKE OLIVE GARDEN PASTA FAGIOLI SOUP STEP-BY-STEP:
STEP 1: In a large stock pot or Dutch oven, heat the oil over medium-high heat. Add diced onion, carrots, garlic cloves, and celery. Sauté for 4-5 minutes until the onions are translucent.
STEP 2: Add the broth of choice (chicken or vegetable), tomato sauce, diced tomatoes, beans, water, and seasonings (Italian seasoning, parsley, basil, thyme, salt, and pepper). Stir to combine the ingredients.
STEP 3: Increase heat to bring the soup to a boil. Then, reduce to a simmer and let it cook for 15 minutes to blend flavors.
STEP 4: Add the dry ditalini pasta and cook for an additional 10-12 minutes or until the pasta is tender but not mushy (al dente).
STEP 5: Remove from heat, adjust seasoning if needed, and serve hot.
Pro Tip:
For an extra kick, add a sprinkle of crushed red pepper flakes to your savory broth while simmering!
Storage and Reheating Pasta e Fagioli Soup:
To Store: Transfer leftovers into safe containers and refrigerate for up to 3 days.
To Reheat: Warm on the stovetop or in the microwave, adding a splash of chicken broth if it thickens too much.
To Freeze: Place soup in freezer-safe containers. Thaw and reheat on the stove, adding a bit more broth if desired.
Additions & Substitutions
ADDITIONS:
- Ground Beef or Italian Sausage: For a heartier meal, add lean ground beef or sweet Italian sausage (browned and drained) for added protein and flavor.
- Pasta Choices: Substitute ditalini with other short pasta like cavatappi or elbow macaroni.
SUBSTITUTIONS:
- Beans: Use great northern beans or red kidney beans for more variety.
- Broth Options: Swap the chicken or vegetable broth with beef stock for a deeper flavor.
FAQs about this Pasta e Fagioli Recipe:
What Can I Serve with this Pasta Fagioli Soup?
Serve this hearty Italian soup with Olive Garden salad and a side of warm, crusty bread, garlic bread, or green beans. My favorite thing is topping it with a sprinkle of Parmesan cheese and fresh parsley.
Pasta e Fagioli soup
Ingredients
- 1/4 cup oil vegetable OR olive
- 1 medium onion diced
- 1 tbsp garlic minced
- 2 whole carrots chopped
- 2 celery stalks chopped
- 6 cups broth chicken OR vegetable
- 1 can kidney beans drained
- 1 can cannelloni beans, (white) drained
- 1 8 oz. can tomato sauce
- 1 28 oz can diced tomatoes
- 2 tsp dried oregano
- 2 tbsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
- 4 cups water
- 1-2 cups dry pasta uncooked
Instructions
- Heat 1/4 cup of vegetable OR olive oil over medium heat in a large stock pot.
- Saute onion, celery, garlic, and carrots, in the oil for 4-5 minutes or until onions begin to turn translucent.
- Add chicken OR vegetable broth to pot, plus tomato sauce and diced tomatoes, beans, carrots, water, and spices.
- Bring soup to a boil; then reduce heat and allow to simmer for 15 minutes.
- Add pasta and cook for an additional 10-12 minutes or until desired consistency.
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