How to Make Olive Garden Pasta e Fagioli at Home

Few soups capture comfort like Olive Garden’s Pasta e Fagioli. This Italian-inspired favorite blends tender pasta, beans, ground beef, and veggies in a rich tomato broth. While its name means “pasta and beans,” the flavors go far beyond simple ingredients—hearty, savory, and perfectly balanced.

The best part? You can make this copycat recipe at home with ease. It’s budget-friendly, family-friendly, and just as satisfying as the restaurant version. Ideal for cozy nights, busy weeknights, or meal prep, Pasta e Fagioli is a dish that brings comfort and convenience in every spoonful.

Why You’ll Love This Olive Garden Pasta e Fagioli

There are plenty of reasons to love this recipe:

• Comforting & hearty – A warm, filling soup that feels like a hug in a bowl.
• Restaurant quality at home – Save money while enjoying Olive Garden flavor.
• Nutritious & balanced – Packed with protein, fiber, and veggies.
• Easy & flexible – Simple steps, forgiving recipe, customizable ingredients.
• Great for leftovers – Flavors deepen over time, making it better the next day.
• Crowd-pleasing – Perfect for family dinners, potlucks, or casual get-togethers.

In short, Pasta e Fagioli is comforting, flavorful, and practical—exactly the kind of recipe you’ll want to keep on repeat.

What You’ll Need

To make Olive Garden–style Pasta e Fagioli at home, you’ll need simple, everyday ingredients:

• 1 lb ground beef (lean, for less grease)
• 1 small onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (15 oz) red kidney beans, drained & rinsed
• 1 can (15 oz) great northern beans, drained & rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 4 cups beef broth (or chicken/vegetable for lighter flavor)
• 1 ½ tsp dried basil
• 1 tsp dried oregano
• ½ tsp thyme
• ½ tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 cup ditalini pasta (or small elbow pasta)
• 2 tbsp olive oil

Optional for serving: freshly grated Parmesan, parsley, and warm breadsticks.

How to Make Olive Garden Pasta e Fagioli

1. Cook the beef – In a large pot, heat olive oil and brown the ground beef over medium heat. Drain excess fat if needed.
2. Add veggies – Stir in onion, carrots, celery, and garlic. Cook for 5–6 minutes until softened and fragrant.
3. Build the base – Add beans, crushed tomatoes, tomato sauce, tomato paste, broth, and all seasonings. Stir well.
4. Simmer – Bring to a boil, then reduce to low and simmer for 25–30 minutes, stirring occasionally.
5. Cook pasta separately – In another pot, cook ditalini until al dente. Drain.
6. Combine – Stir cooked pasta into the soup just before serving to prevent sogginess.
7. Serve hot – Ladle into bowls, sprinkle with Parmesan and parsley, and enjoy with breadsticks or salad.

This method keeps the flavors bold and the pasta perfectly tender—just like Olive Garden’s version.

You Must Know

Before making Pasta e Fagioli, keep these key points in mind:

• Cook pasta separately – Adding it directly to the pot makes it mushy. Always stir it in at the end.
• Use quality broth – A rich broth is the foundation of flavor. Beef broth works best, but chicken or veggie broth also works.
• Balance the beans – Using two types (kidney and great northern) gives the best texture and taste.
• Season in layers – Taste as you go; adjust salt, pepper, and herbs for balance.
• Resting makes it better – Letting the soup sit for a few hours or overnight deepens the flavors.

These small details make the difference between a good soup and a restaurant-quality bowl.

Perfecting the Cooking Process

Want that authentic Olive Garden taste? Follow these tips:

• Brown the beef well – Don’t rush this step. A deep sear gives the soup its hearty base.
• Don’t skip the sauté – Cooking onions, carrots, celery, and garlic before adding liquids unlocks natural sweetness.
• Simmer slowly – Low and slow cooking allows flavors to blend beautifully.
• Add pasta last – Always stir it in just before serving to keep it firm and chewy.
• Finish with freshness – A sprinkle of Parmesan and parsley adds brightness to the rich tomato broth.

Master these steps, and you’ll consistently create a soup that rivals Olive Garden’s—rich, hearty, and irresistible.

Add Your Touch Olive Garden Pasta e Fagioli

One of the best things about Pasta e Fagioli is how easy it is to personalize:

• Protein swaps – Use ground turkey or chicken for a lighter soup, or make it vegetarian by skipping meat and adding extra beans.
• Pasta choices – While ditalini is classic, small shells, elbows, or even gluten-free pasta work well.
• Spice it up – Add red pepper flakes or a dash of hot sauce for a little heat.
• Herb boost – Fresh basil, thyme, or rosemary stirred in at the end add freshness.
• Thicker or thinner – For a heartier stew, let it simmer longer. For a lighter soup, add more broth.

This flexibility means you can adapt the recipe to fit your taste, dietary needs, or whatever’s in your pantry.

Storing & Reheating

Find more slow cooker comfort meals

This soup is perfect for meal prep and leftovers:

• Refrigerator – Store in an airtight container for up to 4 days. Keep the pasta separate to avoid sogginess.
• Freezer – Freeze without the pasta for up to 3 months. Add freshly cooked pasta when reheating.
• Reheating – Warm gently on the stove over medium heat, adding broth or water if the soup thickened. Microwave reheating works too, but stir halfway through.

Pro tip: The flavors get even better the next day, making it ideal for cooking ahead.

Chef’s Helpful Tips FOR Olive Garden Pasta e Fagioli

Explore more Italian-inspired dishes

• Drain beans well – Too much liquid from the can can change the flavor.
• Use fresh garlic – It makes the soup taste brighter than pre-minced.
• Don’t overcook pasta – Keep it slightly firm; it softens more in the hot broth.
• Batch cooking – Double the recipe and freeze half for easy future meals.
• Balance acidity – If the soup tastes too tangy, add a pinch of sugar to mellow it out.
• Bread pairing – Garlic breadsticks or crusty baguette turn this soup into a complete meal.

FAQ FOR Olive Garden Pasta e Fagioli

Can I make this in a slow cooker?
Yes! Brown the beef first, then add everything (except pasta) to the slow cooker. Cook on low for 6–8 hours. Stir in pasta at the end.

Pair with one of these tasty sides

Can I make it vegetarian?
Absolutely—just skip the beef and add extra beans or even lentils. Use vegetable broth for depth.

What’s the best pasta to use?
Ditalini is traditional, but any small pasta like elbows or shells works well.

Can I freeze Pasta e Fagioli?
Yes, but freeze without pasta. Add freshly cooked pasta when reheating for the best texture.

How can I thicken the soup?
Mash a few beans into the broth or let it simmer uncovered for 10–15 extra minutes.

Conclusion

Olive Garden’s Pasta e Fagioli is the perfect mix of hearty, simple, and comforting. With beans, pasta, beef, and veggies in a rich tomato broth, it’s a bowl of pure coziness you can easily make at home.

Affordable, flexible, and family-friendly, this recipe works for weeknights, meal prep, or gatherings. Pair it with breadsticks and Parmesan, and you’ll have a dish that rivals the restaurant version every time.