This Olive Garden–inspired Pasta e Fagioli is the ultimate cozy, comforting soup you can easily make at home. Packed with tender ground beef, hearty beans, small pasta, and a rich, well-seasoned tomato broth, this soup delivers big restaurant-style flavor with simple pantry ingredients.
It’s filling without being heavy, incredibly satisfying, and perfect for chilly nights, busy weeknights, or meal prep. Once it starts simmering, your kitchen will smell amazing—and the hardest part will be waiting to dig in.
Why You’ll Love This Recipe
- Restaurant-quality flavor at home – Inspired by the classic Olive Garden favorite
- Hearty and filling – Loaded with beef, beans, and pasta
- One-pot meal – Easy cleanup and simple steps
- Great for leftovers – Flavors get even better the next day
- Family-friendly – Mild, cozy, and customizable
What Is Pasta e Fagioli?
Pasta e Fagioli translates to “pasta and beans” in Italian. Traditionally, it was a humble, budget-friendly dish made by Italian peasants using basic ingredients. This American-style version leans heartier, featuring ground beef and a tomato-rich broth similar to what you’d find at Olive Garden.
Ingredients You’ll Need
- Ground beef – Lean works best for a rich but not greasy soup
- Onion, celery, carrots, and garlic – The flavor base of the broth
- Diced & crushed tomatoes – Adds texture and depth
- Kidney beans & cannellini beans – Creamy, hearty, and filling
- Chicken broth – Creates a savory base
- Red wine vinegar & sugar – Balance acidity and enhance flavor
- Italian seasoning, oregano & basil – Classic herb blend
- Red pepper flakes (optional) – For a gentle warmth
- Ditalini pasta – Traditional and perfect for soups
How to Make Pasta e Fagioli
- Brown the beef
In a large soup pot or Dutch oven, cook the ground beef until just browned. - Build the flavor base
Add the onion, celery, carrots, and garlic. Cook until softened and fragrant. - Simmer the soup
Stir in tomatoes, beans, broth, vinegar, sugar, and seasonings. Bring to a boil, then reduce to a gentle simmer. - Cook the pasta
Add the ditalini and simmer until tender, stirring occasionally so it doesn’t stick. - Season and serve
Taste and adjust with salt and pepper. Serve hot with fresh parmesan if desired.
Helpful Tips
- For leftovers: Cook pasta separately and add to individual bowls to prevent it from soaking up too much broth
- Too thick? Add a splash of broth when reheating
- Want more flavor? Italian sausage can replace ground beef
- Not spicy? Skip red pepper flakes or add more for heat
What to Serve With Pasta e Fagioli
- Extra cheesy garlic bread or crusty baguette
- Simple green salad with Italian dressing
- Roasted vegetables or a Caesar salad
Storage & Reheating
- Refrigerator: Store in an airtight container for 3–4 days
- Freezer: Freeze without pasta for best texture (up to 3 months)
- Reheat: Gently on the stovetop or microwave, adding broth if needed
Why This Recipe Works
This soup strikes the perfect balance of savory, hearty, and comforting. The blend of beans, beef, herbs, and tomatoes creates a deeply satisfying flavor that rivals the restaurant version—while being easy enough for a weeknight dinner.