Olive Garden Copycat Pasta e Fagioli Soup: Your New Favorite 30-Minute Weeknight Meal

Discover the magic of a hearty, veggie-packed, and protein-loaded Pasta e Fagioli soup that tastes just like Olive Garden’s famous version! This incredible recipe, brimming with kidney and cannellini beans, fresh herbs, and an abundance of carrots and celery, comes together in an astonishing 30 minutes from start to finish. Get ready to indulge in a comforting bowl of Italian goodness with minimal effort.

Hello, fellow food lovers! I’m absolutely thrilled to share yet another one of my all-time favorite soup recipes with you today. If you’re anything like me, a good, comforting soup can truly transform a day, and this one is a serious game-changer. It’s a dish that brings warmth, flavor, and a sense of homemade goodness, even when you’re short on time.

This isn’t just any soup; it’s a truly hearty and incredibly healthy Pasta e Fagioli soup. Each spoonful is packed with an array of wholesome vegetables that are not only good for you but also bursting with flavor. We’re talking about vibrant carrots, succulent tomatoes, crisp celery, and, of course, my personal favorite – a generous amount of fragrant garlic. But the goodness doesn’t stop there. This delightful Italian classic also features teeny tiny, delightfully textured ditalini pasta, perfectly balanced with protein-packed kidney and cannellini beans. It’s a complete meal in a bowl, designed to nourish both body and soul.

It’s probably no secret to my regular readers that I have an undeniable adoration for soup. My blog is practically a shrine to this comforting dish, with countless recipes for every season and occasion. From light summer broths to rich winter stews, I’ve explored the spectrum of soup possibilities. In fact, if you’re looking for another serious winner, you absolutely must try this slow cooker homemade minestrone soup. But today, we’re focusing on an Italian marvel that defies expectations with its speed and simplicity.

What makes this Olive Garden-inspired Pasta e Fagioli so exceptional is its incredible efficiency. We are talking about an authentic Italian soup that goes from your pantry to your dinner table in just 30 minutes. Yes, you read that right – that includes all the prep work and cooking time! In our fast-paced lives, finding meals that are genuinely weeknight-friendly and don’t compromise on flavor or nutrition is a true blessing. This soup effortlessly fits that bill, making it a staple in any busy household.

Life often throws unexpected curveballs, and sometimes all you need is a comforting meal to help you through. Just recently, my husband and I embarked on an exciting new chapter: we’re moving into a two-bedroom apartment! It’s a fantastic development, primarily because it means I’ll finally have a dedicated, fancy office space solely for the blog. However, as is often the case with big life changes, it almost didn’t happen, leading to a few stressful moments where a warm bowl of soup was exactly what we needed.

Indeed, the apartment we had meticulously eyed and dreamt of literally got rented out a mere 24 hours before we were scheduled to submit our paperwork. Can you believe the timing? It felt like a minor catastrophe at the moment! Coincidentally, our wonderful neighbors – who also happen to be our closest friends – were in a similar situation, looking to upgrade to a two-bedroom apartment around the same time. We found ourselves in the leasing office together, paperwork in hand, when I received the disheartening news about my dream apartment. Without a moment’s hesitation, my incredible friend, Fariha, immediately offered up *her* apartment. I was utterly stunned. Who does that? Seriously, such generosity is rare. I had specifically hoped for an east-facing window to ensure ample natural light for my early morning food photography sessions, and the only other east-facing apartment available was the one Fariha and her husband were about to rent. Naturally, I initially refused, probably a million times over, knowing how much we value similar things and how much she likely wanted it too. But Fariha insisted, selflessly choosing a courtyard view on the second floor so we could still be upstairs neighbors. I owe her big time for her incredible kindness and understanding during a chaotic time, highlighting the importance of good friends and simple comforts.

So, with all the stress of moving and adjusting, both she and I ended up feeling a bit under the weather. And guess what became our ultimate comfort food, nursing us back to health? You guessed it – this thick, hearty, and unbelievably flavorful Pasta e Fagioli soup. It was the perfect antidote, alongside endless mugs of warm lemon ginger tea with honey, which always does wonders. This soup isn’t just a meal; it’s a hug in a bowl, a testament to how food can provide solace and strength when you need it most.

Let’s dive right into how you can recreate this sensational Pasta e Fagioli recipe in your own kitchen. First things first, let’s talk about the meat, which forms a delicious foundation for this soup. You have two excellent options here: 1.) lean ground beef, and I highly recommend a 90/10 lean-to-fat ratio for the best texture and flavor without excessive grease, or 2.) Italian sausage, with the casing thoughtfully removed. Both options will infuse the soup with a wonderful savory depth. Feel free to use whichever you prefer or have on hand; the beauty of this recipe lies in its flexibility.

You’ll begin by browning your chosen meat in a large Dutch oven or a heavy-bottomed pot. Add just a tablespoon of olive oil – enough to prevent sticking and aid in browning – and cook the meat until it’s beautifully browned and crumbled. This step is crucial for developing a rich base flavor. Once the meat is cooked, drain off any excess fat if necessary. Next, it’s time to build more layers of flavor by adding the aromatic vegetables: minced garlic, diced onions, carrots, and celery. Let these vibrant veggies sweat gently for a few minutes, stirring occasionally. This process softens them and releases their sweet, earthy flavors, which will meld perfectly with the other ingredients.

After the vegetables have softened, stir in the remaining ingredients, being careful to reserve the fresh basil, ditalini pasta, and both types of beans for later. This includes the low-sodium chicken broth, tomato sauce, and the fire-roasted diced tomatoes, which add a fantastic smoky depth. Don’t forget the essential Italian seasonings: dried oregano, dried thyme, and a hint of warmth from red pepper flakes. Season generously with salt and black pepper to taste. Bring this fragrant mixture to a boil, then reduce the heat to a gentle simmer, cover the pot, and let it work its magic for about 15 minutes. This simmering period allows all the flavors to deepen and meld, making your kitchen smell absolutely divine! After 15 minutes, stir in the drained and rinsed kidney and cannellini beans, the cooked ditalini pasta, and the fresh basil. Allow it to heat through for just a few minutes, then serve immediately. A crucial tip: if you don’t plan on serving the entire batch right away, it’s best to add the cooked ditalini pasta to individual bowls as you serve, as pasta tends to be “greedy” and will soak up all the delicious soup liquid if left in the pot for too long, potentially altering the soup’s consistency.

For those following a plant-based diet, this versatile soup can easily be made vegan. Simply substitute the ground beef or Italian sausage with your favorite vegan ground crumbles. Furthermore, the chicken broth can be effortlessly replaced with a high-quality vegetable broth to maintain the rich flavor profile while making it entirely plant-based. These simple adjustments ensure that everyone can enjoy a warm, comforting bowl of this incredible Pasta e Fagioli soup.

Imagine a warm, thick, and profoundly hearty Pasta e Fagioli soup, each spoonful revealing tender chunks of fire-roasted tomatoes, a hint of savory Parmesan cheese (optional for garnish), perfectly cooked ditalini pasta, and power-packed beans. This is precisely the kind of soup I crave when I’m feeling under the weather or simply need a boost of comfort. When my senses are dulled by a cold, I need flavors that are truly explosive to register – and this soup delivers exactly that. That’s why a well-made Pasta e Fagioli soup is absolutely essential. It’s loaded with authentic Italian flavors like earthy oregano, aromatic basil, and a subtle yet invigorating hint of spice from the red pepper flakes. These robust flavors are a lifeline when you can’t taste much else, truly cutting through and offering genuine satisfaction. The combination creates a harmonious symphony of tastes that awakens the palate and provides a much-needed comforting embrace.

Beyond its deliciousness, this soup truly does have a miraculous way of nursing you back to health. It’s not just a meal; it’s an experience. There’s nothing quite like cozying up under a warm, soft blanket with a steaming bowl of this Pasta e Fagioli, perhaps while enjoying a good movie or, for the ultimate comfort marathon, rewatching “Gilmore Girls.” It’s the perfect companion for a lazy weekend, a rainy afternoon, or any moment you seek deep, soul-satisfying comfort. This soup isn’t just food; it’s a remedy for the soul, a quick and easy way to bring genuine warmth and happiness into your home.

Yield: about 8-10 servings

Pasta e Fagioli Soup {Olive Garden Copycat}

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Craving Olive Garden’s famous Pasta e Fagioli? This incredible copycat recipe delivers all the hearty flavor and comfort in just 30 minutes! Loaded with kidney and cannellini beans, tender vegetables like carrots and celery, and savory herbs, it’s a perfect, protein-packed Italian soup for any weeknight. Easy to make with simple ingredients, this soup is truly “to die for” and will become a family favorite!

Ingredients

• 3/4 cup packed ditalini pasta
• 1 tablespoon olive oil
• 1 pound lean ground beef or Italian sausage, casing removed (see note)
• 5 cloves garlic, minced
• 1 medium onion, diced
• 3 carrots, peeled and sliced into 1/4 inch thick circles
• 3 stalks celery, diced
• 4 cups low sodium chicken broth
• 1 (8-ounce) can tomato sauce
• 2 (15-ounce) cans diced fire roasted tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 1 (15-ounce) can red kidney beans, drained + rinsed
• 1 (15-ounce) can cannellini or great northern beans, drained + rinsed
• 1/2 cup roughly chopped fresh basil

Instructions

1. In a large pot of boiling salted water, cook the ditalini pasta according to the package directions until al dente. This means it should be firm to the bite. Drain the pasta thoroughly and set it aside.
2. In a large Dutch oven or heavy-bottomed stockpot, heat the tablespoon of olive oil over medium heat. Add the ground beef (or Italian sausage, casing removed) and cook, breaking it up with a spoon, until it is completely browned, which typically takes about 6-8 minutes. Once browned, drain any excess fat from the pot. Next, add the minced garlic, diced onion, sliced carrots, and diced celery to the pot. Continue to cook, stirring occasionally, until the vegetables begin to soften and become tender, about 4-5 minutes. This step helps to build a flavorful base for your soup.
3. Stir in the low-sodium chicken broth, tomato sauce, diced fire-roasted tomatoes, dried oregano, dried thyme, and red pepper flakes. Season with salt and pepper to taste, keeping in mind that the broth and tomatoes already contain some sodium. Bring the mixture in the stockpot to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. This simmering period allows the flavors to meld beautifully and the vegetables to become perfectly tender.
4. After simmering, stir in the pre-cooked ditalini pasta, the drained and rinsed red kidney beans, and the cannellini (or great northern) beans. Finally, add the roughly chopped fresh basil. Allow the soup to heat through for just a few more minutes. Serve this delicious Pasta e Fagioli immediately, garnished with a sprinkle of Parmesan cheese if desired. Enjoy your quick, hearty, and authentic Italian meal!

Notes

• **For a Vegan Version:** To make this recipe vegan-friendly, simply use plant-based ‘ground crumbles’ in place of the meat. Additionally, ensure you replace the chicken broth with a good quality vegetable stock. These substitutions will result in a delicious and satisfying plant-based soup.
• **Serving and Storage Tip for Pasta:** If you do not plan on serving the entire batch of soup immediately, it is highly recommended to cook the pasta separately and add it to individual bowls just before serving. Similarly, add the fresh basil just before serving. Pasta left in the soup will continue to absorb liquid, potentially making the soup too thick or mushy over time. If storing, keep the soup and pasta separate and combine upon reheating.
• **Garnish Suggestions:** For an extra touch of flavor and presentation, consider garnishing your soup with freshly grated Parmesan cheese, a drizzle of high-quality olive oil, or additional fresh basil leaves.
• **Spice Level:** Adjust the amount of red pepper flakes according to your preference for heat. For a spicier kick, add a little more; for a milder soup, reduce the amount or omit entirely.

Have you made this recipe?

If you enjoyed this hearty and flavorful Olive Garden copycat Pasta e Fagioli soup, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below to share your experience. Your feedback is invaluable! You can also share a picture of your creation on Instagram with the hashtag #LITTLESPICEJAR – I’d absolutely love to see what you made and how you enjoyed it!

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