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Classic Pasta e Fagioli: The Best Way to Recreate Olive Garden’s Favorite Soup

A close-up of a white bowl filled with rich pasta e fagioli soup, topped with grated cheese and fresh parsley.
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Make this hearty, comforting Pasta e Fagioli at home. This recipe captures the rich, savory flavors of the popular restaurant version using simple ingredients and straightforward steps for a satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups chicken broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 1/2 cup water
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer.
  5. Add the rinsed and drained cannellini beans and kidney beans to the pot. Season with salt and pepper. Reduce heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to combine.
  6. Increase the heat to medium and bring the soup back to a gentle boil. Stir in the small pasta and the 1/2 cup of water.
  7. Cook, stirring often to prevent the pasta from sticking to the bottom, until the pasta is tender, about 8 to 10 minutes.
  8. Taste the soup and adjust salt and pepper as needed.
  9. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley and grated Parmesan cheese before serving.

Notes

  • For a thicker soup, mash about 1/4 cup of the cannellini beans against the side of the pot before adding the dry pasta. This releases starch and thickens the broth naturally.
  • If you prefer a vegetarian version, skip the ground meat and sauté 8 ounces of sliced mushrooms with the onions and carrots. Use vegetable broth instead of chicken broth.
  • This soup tastes even better the next day after the flavors have fully developed. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://pureplatepath.com/pasta-e-fagioli-recipe-easy-italian-soup/