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Olive Garden Pasta e Fagioli – A Hearty Italian Soup You Can Make at Home

Olive Garden Pasta e Fagioli

This cozy copycat Olive Garden Pasta e Fagioli is a hearty Italian soup featuring ground beef, beans, pasta, and vegetables in a rich tomato broth. Perfect for chilly evenings and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 pound ground beef
  • 1/2 pound Italian sausage casings removed
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 1 cup crushed tomatoes
  • 1 cup diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 3 cups beef broth low sodium preferred
  • 1 can kidney beans drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 1 cup ditalini pasta cooked separately

Equipment

  • Large soup pot

Method
 

  1. Brown ground beef and Italian sausage in a large pot. Drain excess fat.
  2. Add onions, celery, carrots, and garlic. Cook until softened.
  3. Stir in crushed tomatoes, diced tomatoes, tomato paste, and herbs. Simmer for 10 minutes.
  4. Pour in beef broth, kidney beans, and cannellini beans. Simmer another 15 minutes.
  5. Cook ditalini pasta separately until al dente. Drain.
  6. Stir cooked pasta into soup before serving. Garnish with Parmesan and fresh basil if desired.

Notes

For the best flavor, make the soup a day in advance. Pasta should be added just before serving to avoid sogginess.