Olive Garden’s Pasta e Fagioli

Name: Olive Garden's Pasta e Fagioli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 2 cans low-sodium chicken broth; 3 cans tomato sauce; 1 can diced tomatoes; 1 cup dry ditalini pasta; 1 can dark red kidney beans; 1 can great northern beans; Fresh parsley and grated cheese for garnish

Published: November 4, 2025

by Victoria

Why You’ll Love This Recipe

Flavorful: The combination of spices and fresh ingredients creates a rich and satisfying taste.
Easy to Make: With simple steps and accessible ingredients, you can whip up this dish without fuss.
Nourishing: Packed with protein from beans and beef, it’s a filling meal that warms you up.
Versatile: Enjoy it as a main course or serve alongside crusty bread for dipping.
Meal Prep Friendly: Great for batch cooking and freezes well for future meals.

Tools and Preparation

To make Olive Garden’s Pasta e Fagioli, you’ll need some essential tools. These items will help streamline the cooking process and ensure your soup comes out perfectly every time.

Essential Tools and Equipment

Large pot or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

Importance of Each Tool

Large pot or Dutch oven: Provides ample space to cook the soup evenly while allowing flavors to meld beautifully.
Wooden spoon or spatula: Ideal for stirring without scratching your cookware and helps prevent sticking.
Measuring cups and spoons: Ensures accurate ingredient amounts for perfect flavor balance.

Ingredients

For the Soup Base

2 tablespoons extra virgin olive oil (divided)
1 pound lean ground beef
1 ½ cups chopped yellow onions
1 cup diced celery stalks (around 3 stalks)
1 cup diced carrots (about 2 medium-sized)
3 cloves garlic (minced (approximately 1 tablespoon))
2 cans (14.5 oz each low-sodium chicken broth)
3 cans (8 oz each tomato sauce)
1 can (15 oz diced tomatoes)
½ cup water (add more if necessary)

Seasonings

2 teaspoons granulated sugar
1 teaspoon dried oregano
1 ½ teaspoons dried basil
¾ teaspoon dried thyme
1 teaspoon smoked paprika (for subtle smoky depth)
½ teaspoon crushed red pepper flakes (for gentle heat)
Salt and freshly ground black pepper (to taste)

Pasta and Beans

1 cup dry ditalini pasta
1 can (15 oz dark red kidney beans, drained and rinsed)
1 can (15 oz great northern beans, drained and rinsed)

Garnish

3 tablespoons freshly minced parsley
Finely grated Romano or Parmesan cheese (for serving)

How to Make Olive Garden’s Pasta e Fagioli

Step 1: Sauté the Vegetables

In a large pot over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onions, celery, carrots, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Step 2: Brown the Meat

Push the veggies to one side of the pot. In the cleared area, add the ground beef. Cook until browned, breaking it apart with your wooden spoon as it cooks.

Step 3: Add Broth and Tomatoes

Once the meat is browned, stir in both cans of chicken broth along with the tomato sauce and diced tomatoes. Add water as needed to reach desired consistency.

Step 4: Season It Up

Add sugar, oregano, basil, thyme, smoked paprika, red pepper flakes, salt, and pepper. Stir to combine all ingredients thoroughly.

Step 5: Incorporate Pasta and Beans

Bring the mixture to a boil. Add ditalini pasta along with kidney beans and great northern beans. Reduce heat to simmer for about 20 minutes until pasta is tender.

Step 6: Serve It Hot

Remove from heat. Stir in minced parsley before serving. Top bowls with finely grated Romano or Parmesan cheese for an added touch of flavor.

Enjoy your bowl of Olive Garden’s Pasta e Fagioli, perfect for sharing with loved ones!

How to Serve Olive Garden’s Pasta e Fagioli

Serving Olive Garden’s Pasta e Fagioli is all about enhancing its rich flavors and comforting texture. This hearty soup can be paired with various accompaniments to create a delightful dining experience.

With Crusty Bread

Freshly baked baguette: Perfect for dipping into the savory broth.
Garlic bread: Adds a flavorful kick and complements the soup beautifully.

With Salad

Caesar salad: The crisp romaine and tangy dressing balance the richness of the soup.
Mixed greens: Light and refreshing, topped with a lemon vinaigrette.

Garnished with Cheese

Romano cheese: Grated over the soup for an added layer of flavor.
Parmesan cheese: A classic choice that enhances the overall taste profile.

Accompanied by Wine

Chianti: A robust red wine that pairs well with hearty soups like Pasta e Fagioli.
Pinot Grigio: A light white wine that can refresh your palate between bites.

As Part of a Meal

Serve as a starter: This soup makes an excellent first course for any Italian meal.
Combine with a main dish: Try it alongside grilled chicken or meatballs for a filling dinner.

How to Perfect Olive Garden’s Pasta e Fagioli

To achieve the best results with Olive Garden’s Pasta e Fagioli, follow these simple tips for an outstanding dish.

Use fresh ingredients: Fresh vegetables enhance flavors and provide better texture.
Adjust seasoning: Taste as you go and tweak salt, pepper, and spices to suit your preference.
Cook pasta al dente: This keeps the pasta from becoming mushy in the soup.
Let it simmer: Allowing the soup to simmer melds the flavors beautifully.
Add beans last: Stir in the beans towards the end to maintain their texture.
Serve warm: Ensure it’s heated through before serving for optimal enjoyment.

Best Side Dishes for Olive Garden’s Pasta e Fagioli

Pairing side dishes with Olive Garden’s Pasta e Fagioli elevates your meal. Here are some great options to consider:

Garlic Knots: Soft, buttery knots flavored with garlic make a delicious companion.
Bruschetta: Toasted bread topped with diced tomatoes and basil offers a fresh contrast.
Caprese Salad: Layers of fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze add brightness.
Stuffed Mushrooms: Savory mushrooms filled with cheese and herbs complement the soup perfectly.
Antipasto Platter: A mix of cured meats, cheeses, olives, and marinated vegetables provides variety.
Roasted Vegetables: Seasonal veggies roasted until crispy add color and nutrition to your meal.

Common Mistakes to Avoid

When making Olive Garden’s Pasta e Fagioli, it’s easy to overlook some crucial steps. Here are common mistakes and how to avoid them.

Using the wrong type of beans: Make sure to use dark red kidney beans and great northern beans for the best texture and flavor. Substituting other beans can change the essence of the dish.
Skipping the sautéing step: Sautéing the vegetables enhances their flavors. Don’t rush this step; it’s essential to build a rich base for your soup.
Not adjusting seasoning: Each brand of broth and tomatoes varies in saltiness. Always taste your soup before serving, and adjust seasonings accordingly.
Overcooking the pasta: Ditalini pasta should be al dente. Cooking it too long will make it mushy once added to the soup.
Neglecting fresh herbs: Fresh parsley adds brightness to Olive Garden’s Pasta e Fagioli. Don’t skip this ingredient; add it just before serving for maximum flavor.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 3 days.
Allow the soup to cool before refrigerating for better preservation.

Freezing Olive Garden’s Pasta e Fagioli

Freeze in portioned airtight containers for up to 3 months.
Leave space at the top of containers, as soup expands when frozen.

Reheating Olive Garden’s Pasta e Fagioli

Oven: Preheat to 350°F (175°C) and bake covered for about 20 minutes or until heated through.
Microwave: Heat in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through for even heating.
Stovetop: Heat over medium heat in a saucepan, stirring occasionally, until warmed throughout.

Frequently Asked Questions

How can I make Olive Garden’s Pasta e Fagioli vegetarian?

You can easily make this dish vegetarian by substituting ground beef with mushrooms or lentils and using vegetable broth instead of chicken broth.

Can I add more vegetables to Olive Garden’s Pasta e Fagioli?

Absolutely! Feel free to add more veggies like spinach, zucchini, or bell peppers. Just adjust cooking times accordingly.

What if I can’t find ditalini pasta?

If ditalini pasta is unavailable, you can use small shells or elbow macaroni as suitable substitutes in Olive Garden’s Pasta e Fagioli.

Is Olive Garden’s Pasta e Fagioli gluten-free?

To make this dish gluten-free, substitute regular pasta with gluten-free pasta options available at most grocery stores.

Final Thoughts

Olive Garden’s Pasta e Fagioli is a comforting, hearty dish perfect for chilly nights or cozy gatherings. Its versatility allows you to customize ingredients based on your preferences, making it an ideal meal for everyone. Give this recipe a try—you won’t be disappointed!

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