Best Ever Pasta e Fagioli (Olive Garden Copycat)
This Pasta e Fagioli recipe is a hearty and comforting soup, perfect for chilly evenings. It's a copycat version of the Olive Garden classic, packed with flavor and easy to make at home with simple ingredients like beans, pasta, and vegetables.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Colander (optional, for draining ground beef)
- Bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup ditalini pasta
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, celery, and carrots and cook until softened, about 5-7 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the diced tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together and deepen.
- Stir in the cannellini beans and kidney beans. Simmer for another 15 minutes to allow the beans to heat through and absorb the flavors of the soup.
- Add the ditalini pasta to the soup and cook according to package directions, until al dente. Be sure to stir occasionally to prevent the pasta from sticking together. You don't want mushy pasta!
- Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or Italian seasoning to your liking.
- Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy!
Notes
For a richer flavor, use Italian sausage instead of ground beef. Simmering the soup for a longer time will enhance the flavors. If you don't have ditalini pasta, you can use other small pasta shapes like elbow macaroni or small shells. To store leftovers, let the soup cool completely and then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Add the pasta right before serving if you plan to store the soup, as the pasta will absorb the liquid and become mushy over time. Freezing is also an option for up to 2 months; thaw overnight in the refrigerator before reheating.