Pasta e Fagioli soup Olive Garden

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Craving the comforting flavors of Olive Garden’s classic Pasta e Fagioli soup? Look no further! This homemade copycat recipe brings the beloved flavors of this popular Italian soup right to your kitchen. Packed with wholesome beans, hearty pasta, and a medley of vegetables, all simmered in a savory broth, this soup is perfect for those cozy evenings at home.

Whether you’re a fan of Olive Garden or just love a good bowl of comforting soup, this recipe is sure to satisfy. It’s the kind of soup that not only warms your belly but also brings a smile to your face with each spoonful.

a bowl of pasta e fagioli soup

Perfect for those chilly nights or when you’re in need of some wholesome, homemade goodness, this copycat recipe is surprisingly easy to make and promises to deliver all the flavors you love from the classic Olive Garden dish. Whether you’re gathering around the table with family, enjoying a quiet evening at home, or hosting a casual dinner party, this Pasta e Fagioli soup is set to become a new favorite. So, roll up your sleeves, and let’s start simmering some delicious soup!

What you’ll love about this recipe:

  • Quick – Easy and fast to get this meal on the tables
  • HEALTHY – It’s nutritious with the beans and vegetables
  • INEXPENSIVE – this is a frugal meal

Why you will love this Pasta e Fagioli soup

  • it’s easy
  • it’s quick
  • it’s nutritious
  • use fresh or canned ingredients
  • it uses up all the leftover vegetables
  • it’s kid approved, and adults too!
  • easily made gluten and dairy free depending on the pasta and broth you use.

What You’ll Need:

  • olive oil
  • onion
  • celery
  • carrots
  • garlic
  • chicken  broth
  • dark red kidney beans
  • cannelloni white beans
  •  tomato sauce
  • diced tomatoes
  • dried oregano
  • salt
  • black pepper
  • basil
  • thyme
  • water
  • pasta

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Expert Tip:

This is the perfect recipe to use up those leftover veggies hanging out in the fridge!

If you’re looking for other soup recipes, check out these YUMMY SOUPS


BROTH: I use chicken broth in my soup, only because that is what I generally have on. hand.  Feel free to use vegetable broth.

VEGGIES: Also feel free to add whatever vegetables you have on hand, such as:

  • baby spinach
  • zucchini
  • green beans

PASTA: Any small shell pasta will work great!  I use gluten free penne most of the time.  Only because it’s what I have a large assortment of in my pantry!

Really anything goes, it’s easy to customize this soup to your liking!

How to Make this Easy Pasta e Fagioli soup

  1.  Heat 1/4 cup  of vegetable OR olive  oil over medium heat in a large stock pot.
  2.  Saute onion, celery, garlic, and carrots, in the oil for 4-5 minutes or until onions begin to turn translucent.
  3.  Add chicken OR vegetable broth to pot, plus tomato sauce and diced  tomatoes, beans, carrot, water, and spices.
  4.  Bring soup to a boil,  then reduce heat and allow to simmer for 15  minutes.
  5.  Add pasta and cook for an additional 10-12 minutes or until desired consistency.

How to Make this Pasta e Fagioli Soup GLUTEN FREE:

Substitute gluten free pasta for the regular noodles.  Also, always double check any broth you use.  There’s often hidden gluten in chicken broth.

Did you make this? Be sure to tag me on Instagram @littlechefwithin so I can see your beautiful creations.

I hope you loved this recipe as much as we do! Please leave me a review below. To get more yummy ideas follow me on Pinterest.

Pasta e Fagioli soup

This Hearty Italian Soup is a great way to use up anything in your fridge! It's the perfect soup to make it your way!
5 from 1 vote
Prep Time 3 minutes
Cook Time 27 minutes
Total Time 30 minutes
Course Soup
Cuisine Italian
Servings 4 servings
Calories 240 kcal


  • 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


  •  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. 


To make gluten-free, please use gf pasta and check the other ingredients. Enjoy!


Calories: 240kcalCarbohydrates: 23gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 2595mgPotassium: 348mgFiber: 6gSugar: 5gVitamin A: 791IUVitamin C: 5mgCalcium: 58mgIron: 3mg
Keyword copycat recipe, gluten free soup, italian soup, olive garden, Pasta e Fagioli soup
Tried this recipe?Let us know how it was!

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