I reworked Olive Garden’s classic into a Pasta E Fagioli Soup Recipe using fresher ingredients and a couple of unexpected twists you’ll want to read about.

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I tinker with restaurant classics way too much, and my Olive Garden take on Pasta E Fagioli is one I keep coming back to. I lean on good olive oil and cannellini beans to give it body and a bit of chew, then nudge flavors so it feels fresher than the usual bowl.

If you’re the type who saves every Olive Gardens Pasta Fagioli post or is always searching for a better Pasta E Fagioli Soup Recipe, this one will stop you mid-scroll. It’s familiar enough to feel right, but different enough to make you actually think about why you love it.

Ingredients

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Olive oil: monounsaturated fats, heart healthy, adds fruity savory cooking fat.
Ground beef: rich protein, iron and B12, gives savory depth, can be higher fat.
Cannellini beans: fiber and plant protein, creamy texture, lowers meal’s overall fat.
Carrots: sweet, crunchy, full of beta carotene and fiber, adds mild sweetness.
Garlic: strong aroma, immune supportive compounds, adds pungent savory bite.
Diced tomatoes: acidic, supplies Vitamin C and lycopene, brightens broth’s flavor.
Ditalini pasta: quick carbs for energy, makes soup hearty, watch portion sizes.
Parmesan: adds umami and salt, small amount boosts flavor, adds calcium.

Ingredient Quantities

2 tablespoons olive oil

1 pound lean ground beef, 85% lean (or split 1/2 lb beef + 1/2 lb sweet Italian sausage, casings removed)

1 medium yellow onion, finely chopped (about 1 cup)

2 medium carrots, peeled and diced (about 1 cup)

2 stalks celery, diced (about 1 cup)

3 cloves garlic, minced

1 (15 ounce) can diced tomatoes with juices

2 tablespoons tomato paste

1/2 cup dry red wine (optional)

4 cups beef broth

2 cups chicken broth

1 (15 ounce) can cannellini beans or great northern beans, drained and rinsed

1 cup ditalini or small cut pasta (about 6 to 8 ounces)

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes (optional)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1 tablespoon sugar (optional, to balance acidity)

1 Parmesan rind (optional) and about 1/4 cup freshly grated Parmesan, plus extra for serving

2 tablespoons chopped fresh parsley (optional, for garnish)

2 tablespoons chopped fresh basil (optional, for garnish)

How to Make this

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1. Heat 2 tablespoons olive oil in a large heavy pot over medium high heat, add 1 pound ground beef (or 1/2 lb beef + 1/2 lb sweet Italian sausage with casings removed), season with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and brown, breaking up with a spoon until no pink remains and some browned bits form, about 6 to 8 minutes; drain any excess fat if there’s a lot.

2. Add 1 medium finely chopped yellow onion, 2 diced carrots and 2 diced celery stalks (each about 1 cup total) and cook until softened and starting to brown, about 5 to 7 minutes, then stir in 3 minced garlic cloves and cook another 30 to 60 seconds until fragrant.

3. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes until it darkens a bit, then if using pour in 1/2 cup dry red wine to deglaze the pan scraping up browned bits, simmer 1 to 2 minutes to burn off the alcohol.

4. Add 1 (15 oz) can diced tomatoes with juices, 4 cups beef broth and 2 cups chicken broth, plus 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon Italian seasoning, and 1/2 teaspoon crushed red pepper flakes if you like heat; toss in a Parmesan rind now if you have one and 1 tablespoon sugar if the tomatoes taste too acidic.

5. Bring soup to a gentle boil, lower heat and simmer uncovered for about 15 to 20 minutes so the flavors marry and the vegetables soften fully; skim foam or excess oil off the top if needed.

6. Stir in 1 (15 oz) can drained and rinsed cannellini or great northern beans, then add 1 cup ditalini or other small pasta and simmer until the pasta is just al dente, usually 8 to 12 minutes depending on pasta, stirring occasionally so pasta doesn’t stick; add a little extra hot broth or water if the soup gets too thick while the pasta cooks.

7. When the pasta is al dente, remove pot from heat, pull out and discard the bay leaves and the Parmesan rind, then stir in about 1/4 cup freshly grated Parmesan and taste for seasoning, adding the remaining kosher salt (total about 1 teaspoon) and more black pepper if needed.

8. Let the soup rest 3 to 5 minutes off the heat so the pasta finishes and the flavors settle, then ladle into bowls.

9. Garnish with 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh basil if using, and more grated Parmesan at the table; serve warm with crusty bread and enjoy, but don’t let the pasta sit too long or it’ll get soggy.

Equipment Needed

1. Large heavy pot or Dutch oven (for browning the meat and simmering the soup)
2. Wooden spoon or sturdy spatula to break up the meat and stir, metal spoon works too
3. Cutting board and a sharp chef’s knife for chopping onion, carrots, celery and herbs
4. Measuring cups and spoons plus a liquid measuring cup for broths and wine
5. Colander to drain beans and pasta, or a spider skimmer if you have one
6. Can opener and a box grater for fresh Parmesan
7. Slotted spoon or small sieve to skim foam and pull out bay leaves and the Parmesan rind
8. Ladle and bowls for serving, plus a nice crusty bread for dunking

FAQ

Q: Can I make this soup vegetarian? A: Yes, swap the ground beef and/or sausage for diced mushrooms or a plant based crumbled sausage, use vegetable broth instead of beef/chicken, and add a splash of soy sauce or miso for extra umami. You might want to reduce or skip the sugar since veg tomatoes can be less sharp.

Q: Can I freeze Pasta e Fagioli? A: Yes but dont freeze the cooked pasta. Freeze the soup without pasta in airtight containers up to 3 months. Thaw overnight in the fridge then reheat and add freshly cooked ditalini right before serving.

Q: How do I keep the pasta from getting soggy? A: The best trick is to cook the pasta separately to al dente, drain and toss with a little olive oil, then add to bowls and ladle hot soup over it. If you must cook pasta in the soup add it near the end and watch it, stop cooking when it is still a little firm.

Q: Do I need the red wine and Parmesan rind? A: No they are optional but they add depth. Wine gives a rounded flavor if you deglaze the pan and simmer it off, and the Parmesan rind adds savory richness while it simmers. Remove the rind and bay leaves before serving.

Q: How long should I simmer and how do I finish the seasoning? A: After browning the meat and veggies add tomatoes, broths and seasonings and simmer at least 20 to 30 minutes so flavors marry. Taste at the end, remove bay leaves and rind then adjust salt pepper and if tomatoes taste too sharp add a teaspoon or two of sugar.

Q: Can I use only one kind of broth or swap meats? A: Yes, you can use all beef or all chicken broth, just taste and adjust salt since broths vary. For meat you can use all 1 pound lean ground beef or split beef and sweet Italian sausage for more flavor, if using sausage cut back a little on added salt.

Olive Garden Pasta E Fagioli Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken (use same weight), or use all sweet Italian sausage (remove casings) for a richer soup, or go vegetarian with 1 1/2 cups cooked lentils or plant-based crumbles — you’ll still get good texture.
Cannellini beans: substitute navy or great northern beans (1:1), chickpeas for a nuttier bite, or butter beans for a creamier mouthfeel; you can also mash half the beans for thickness.
Ditalini pasta: use small shells, elbow macaroni, or orzo (cook times vary so add later and test), or choose a gluten-free small pasta if needed.
Beef/chicken broth: swap with all-vegetable broth to make it meatless, use all-beef broth for deeper flavor, or stretch with water plus 2 teaspoons bouillon and adjust salt to taste.

Pro Tips

– Don’t crowd the pan when browning the meat. Give it room so it can actually brown and make those flavorful bits on the bottom, then deglaze with wine or a little broth to lift them up. Drain excess fat if there’s a lot, but leave a spoon or two for flavor or the soup will taste flat.

– Cook the tomato paste and mirepoix a bit longer than you think you need. Let the paste darken and the onions/carrot/celery get some color, it adds depth you wont get otherwise. If you’re short on time grate the carrots so they soften faster.

– Toss the Parmesan rind in early and take it out before serving, it gives a rich, rounded background flavor. And don’t salt the whole pot until after you add the beans and pasta since they soak up salt; taste near the end and adjust.

– For leftovers, either cook the pasta separately and add to bowls when serving, or undercook the pasta in the soup by 2 minutes so it finishes during resting. Pasta left sitting will get soggy, trust me.

– If the tomatoes taste too harsh use a pinch of sugar or a splash of balsamic vinegar, not a lake of sugar. Finish each bowl with fresh herbs, a squeeze of lemon or a drizzle of good olive oil and freshly grated Parmesan to brighten everything up.

Olive Garden Pasta E Fagioli Recipe

Recipe by Jot Punji

0.0 from 0 votes

I reworked Olive Garden's classic into a Pasta E Fagioli Soup Recipe using fresher ingredients and a couple of unexpected twists you'll want to read about.

Servings

servings

Calories

422

kcal

Equipment: 1. Large heavy pot or Dutch oven (for browning the meat and simmering the soup)
2. Wooden spoon or sturdy spatula to break up the meat and stir, metal spoon works too
3. Cutting board and a sharp chef’s knife for chopping onion, carrots, celery and herbs
4. Measuring cups and spoons plus a liquid measuring cup for broths and wine
5. Colander to drain beans and pasta, or a spider skimmer if you have one
6. Can opener and a box grater for fresh Parmesan
7. Slotted spoon or small sieve to skim foam and pull out bay leaves and the Parmesan rind
8. Ladle and bowls for serving, plus a nice crusty bread for dunking

Ingredients

2 tablespoons olive oil
1 pound lean ground beef, 85% lean (or split 1/2 lb beef + 1/2 lb sweet Italian sausage, casings removed)
1 medium yellow onion, finely chopped (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
3 cloves garlic, minced
1 (15 ounce) can diced tomatoes with juices
2 tablespoons tomato paste
1/2 cup dry red wine (optional)
4 cups beef broth
2 cups chicken broth
1 (15 ounce) can cannellini beans or great northern beans, drained and rinsed
1 cup ditalini or small cut pasta (about 6 to 8 ounces)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon sugar (optional, to balance acidity)
1 Parmesan rind (optional) and about 1/4 cup freshly grated Parmesan, plus extra for serving
2 tablespoons chopped fresh parsley (optional, for garnish)
2 tablespoons chopped fresh basil (optional, for garnish)

Directions

Heat 2 tablespoons olive oil in a large heavy pot over medium high heat, add 1 pound ground beef (or 1/2 lb beef + 1/2 lb sweet Italian sausage with casings removed), season with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and brown, breaking up with a spoon until no pink remains and some browned bits form, about 6 to 8 minutes; drain any excess fat if there's a lot.
Add 1 medium finely chopped yellow onion, 2 diced carrots and 2 diced celery stalks (each about 1 cup total) and cook until softened and starting to brown, about 5 to 7 minutes, then stir in 3 minced garlic cloves and cook another 30 to 60 seconds until fragrant.
Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes until it darkens a bit, then if using pour in 1/2 cup dry red wine to deglaze the pan scraping up browned bits, simmer 1 to 2 minutes to burn off the alcohol.
Add 1 (15 oz) can diced tomatoes with juices, 4 cups beef broth and 2 cups chicken broth, plus 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon Italian seasoning, and 1/2 teaspoon crushed red pepper flakes if you like heat; toss in a Parmesan rind now if you have one and 1 tablespoon sugar if the tomatoes taste too acidic.
Bring soup to a gentle boil, lower heat and simmer uncovered for about 15 to 20 minutes so the flavors marry and the vegetables soften fully; skim foam or excess oil off the top if needed.
Stir in 1 (15 oz) can drained and rinsed cannellini or great northern beans, then add 1 cup ditalini or other small pasta and simmer until the pasta is just al dente, usually 8 to 12 minutes depending on pasta, stirring occasionally so pasta doesn't stick; add a little extra hot broth or water if the soup gets too thick while the pasta cooks.
When the pasta is al dente, remove pot from heat, pull out and discard the bay leaves and the Parmesan rind, then stir in about 1/4 cup freshly grated Parmesan and taste for seasoning, adding the remaining kosher salt (total about 1 teaspoon) and more black pepper if needed.
Let the soup rest 3 to 5 minutes off the heat so the pasta finishes and the flavors settle, then ladle into bowls.
Garnish with 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh basil if using, and more grated Parmesan at the table; serve warm with crusty bread and enjoy, but don't let the pasta sit too long or it'll get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.