This cozy Italian-American classic is like a hug in a bowl—minus the awkward arm placement. Ground beef, tender pasta, creamy beans, and vegetables simmer together in a rich herbed tomato broth.
Inspired by Olive Garden’s cult-favorite version, this soup delivers all the restaurant comfort with none of the wait for a buzzer.
It’s hearty, satisfying, and endlessly reheatable.
Jump to RecipeBold & Brothy Pasta e Fagioli (Olive Garden–Inspired) Sop Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound lean ground beef (or sub ground turkey for a lighter version)
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can fire-roasted diced tomatoes
- 3 cups low-sodium beef broth (or chicken broth)
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- Salt and black pepper, to taste
Pasta
- 1 cup ditalini pasta (or any small pasta shape like elbows or small shells)
- Cooked separately to avoid soggy leftovers
Optional Garnishes
- Fresh parsley or basil, chopped
- Grated Parmesan
- Crusty bread or breadsticks on the side
Kitchen Tool Tips
Dutch Oven or Heavy Pot
Essential for even heat and deep flavor development. Great for soups that start with browning meat.
Fine Mesh Strainer
Helpful for rinsing beans thoroughly and draining pasta before it hits the bowl.
Ladle with a Spout
Makes portioning the brothy, chunky soup less messy—especially when serving into storage containers.
How to Make Bold & Brothy Pasta e Fagioli (Olive Garden–Inspired) Soup
- Sauté the base: Heat olive oil in a Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add aromatics: Stir in onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened.
- Spice it up: Add oregano, basil, thyme, and red pepper flakes. Stir to coat the vegetables and beef in spices.
- Add liquids and beans: Pour in tomato sauce, diced tomatoes, and broth. Stir in both types of beans. Bring to a boil.
- Simmer: Reduce heat and let the soup simmer uncovered for 20–25 minutes, stirring occasionally.
- Cook the pasta separately: While soup simmers, cook ditalini pasta in a separate pot until just al dente. Drain and set aside.
- Assemble & serve: Stir pasta into each bowl when serving (rather than the pot) to prevent it from absorbing all the broth. Garnish as desired.
Nutritional Information
Per serving (4 servings total):
- Calories: 390
- Fat: 12g
- Carbohydrates: 44g
- Protein: 26g
- Fiber: 9g
- Sodium: 740mg
How to Serve
Ladle soup into bowls and top with chopped fresh parsley or basil and a generous sprinkle of Parmesan. Serve with warm, crusty bread or soft breadsticks for soaking up the broth. A green side salad with a tangy vinaigrette rounds out the meal.
Storage
- Fridge: Store soup and pasta separately in airtight containers. Lasts 4–5 days.
- Freezer: Soup (without pasta) freezes well for up to 3 months.
- Reheating: Warm soup on the stovetop or microwave. Add freshly cooked pasta to avoid mushy texture.
FAQs
Can I cook the pasta in the soup?
Technically yes, but it will soak up broth and get soft quickly. For best results, cook it separately and add per serving.
Can I make it vegetarian?
Yes—skip the beef and use vegetable broth. Add extra beans or a plant-based meat alternative for substance.
What’s the best pasta shape to use?
Ditalini is traditional, but small shells, elbows, or orzo work well too.
Is this soup spicy?
Only mildly. Omit the red pepper flakes if you’re sensitive to heat.
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the veggies first, then transfer everything (except pasta) to a slow cooker and cook on low for 6–7 hours. Add pasta just before serving.
Flavor Profile Breakdown
- Savory & Herby: thanks to tomato base, oregano, basil, and thyme
- Comforting Texture: tender vegetables, creamy beans, and small pasta
- Balanced Richness: beef adds depth without overpowering the fresh flavors
- Mild Heat: optional crushed red pepper gives a gentle warmth
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Bold & Brothy Pasta e Fagioli (Olive Garden–Inspired)
4
servingsKeep the screen of your device on
Ingredients
- Soup Base
1 tablespoon olive oil
1 pound lean ground beef (or ground turkey for a lighter option)
1 small yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes (optional)
1 can tomato sauce
1 can fire-roasted diced tomatoes
3 cups low-sodium beef broth (or chicken broth)
1 can red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
Salt and black pepper, to taste
- Pasta
1 cup ditalini pasta (or another small shape like elbows or shells)
Cook separately to preserve texture
Optional Garnishes
Chopped fresh parsley or basil
Grated Parmesan cheese
Crusty bread or garlic breadsticks
Directions
- Brown the beef: Heat olive oil in a Dutch oven over medium heat. Add ground beef and cook until fully browned, about 6–8 minutes. Drain excess fat if needed.
- Sauté the vegetables: Add onion, carrot, celery, and garlic. Sauté for 5–7 minutes until softened.
- Add herbs and tomatoes: Stir in oregano, basil, thyme, and crushed red pepper flakes. Add tomato sauce and diced tomatoes. Mix well.
- Simmer the broth: Pour in broth and add kidney and cannellini beans. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Cook pasta separately: Meanwhile, boil ditalini in salted water until just al dente. Drain and set aside.
- Assemble and serve: Add pasta to individual bowls just before serving to keep it from soaking up all the broth. Top with parsley, Parmesan, or both.
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