Pasta e Fagioli is hands down one of the most popular soups served at the Olive Garden restaurant. Now, you can make your own even better at home!
Better than Olive Garden Copycat Pasta e Fagioli Recipe
This is the perfect soup that is hearty and packed with so much flavor in every bite. If you aren't familiar, Pasta e Fagioli is a popular soup served at the famous Olive Garden restaurant, but now you can save time by making it right in your own kitchen. This soup can be made in under an hour and easily satisfy a hungry family.
How to Make the Best Pasta e Fagioli Recipe
- Ingredients you'll need to make homemade Pasta e Fagioli: Olive oil, white onion, carrots, celery, garlic, canned tomato sauce, vegetable broth, beef broth, canned diced tomatoes, canned dark kidney beans, canned cannellini beans, ditalini pasta, ground beef, Italian sausage, bay leaves, granulated sugar, Italian seasoning, salt, black pepper, and balsamic or apple cider vinegar.
- Kitchen tools you'll need: A large pot or Dutch oven, sharp knife and cutting board, measuring cups and spoons, a cheese grater and a ladle or large spoon for stirring.
- Can I use a different type of pasta if I cannot find ditalini? Yes, you can use any type of small pasta.
- You can easily adapt this recipe to a vegetarian soup by omitting the meat, and using only vegetable broth. Bonus, you can add your favorite vegetables to the mix.
- Do I need both ground beef and Italian sausage? This is the perfect combination, but you can absolutely use the same amount of one or the other.
- Time saving tip: You can save even more time by utilizing a frozen onions, celery, and carrots mix found in the frozen section of the grocery store.
- Flavor tip: Just a couple of teaspoons of balsamic or apple cider vinegar will bring balance to the flavors in this soup. If you've never tried adding vinegar to a soup recipe, you absolutely have to. If you're unsure, start with a smaller amount, then taste and adjust. The point is for it to enhance the soup, not overpower the flavor.
- Storage tip: Store cooked Pasta e Fagioli in an airtight container in the refrigerator for up to 3 days. Doing this means that you'll only have to warm it up to have a quick lunch or supper. You can reheat in the microwave in single portions or in a saucepan on the stovetop over medium heat.
- You can also freeze this soup for up to 2 months.
What to Serve with Pasta e Fagioli
It's natural to serve salad and bread alongside any kind of soup, and this pasta e fagioli is no different. A fresh chickpea salad with avocado or a spinach salad would be stellar options. Dutch oven artisan white bread, cheesy garlic bread or tear and share Italian bread twists would be nice. You may also like to try these copycat Olive Garden breadsticks from Cooking Classy.
More Easy Soup Recipes to Make
Soup is one of my most favorite comfort food meals served in a bowl. I serve it year-round during both hot and cold weather. Other soup recipes you may like to try:
- Make your own Broccoli Cheddar Soup at home.
- Flavorful Classic French Onion Soup topped with toasted bread and melted cheese always satisfies.
- Creamy Chicken Noodle Soup is a small twist on a beloved classic soup recipe.
- Skip the bun and enjoy this Cheeseburger Soup, instead.
- Instant Pot Vegetable Beef Soup comes together in no time.
- Butternut Squash Soup is creamy and delicious.
- Lentil Soup is budget friendly and good for you!
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Helpful Kitchen Items:
Pasta e Fagioli
- 3 tablespoon olive oil
- 1 lb mild Italian sausage
- 1 lb lean ground beef
- 4 large carrots peeled and diced
- 3 stalks celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 3 15 oz cans tomato sauce
- 3 cups vegetable broth
- 1 cup beef broth
- 1 15 oz can diced tomatoes
- 1 15 oz can dark kidney beans drained and rinsed
- 1 15 oz cannellini beans drained and rinsed
- 2 teaspoon balsamic or apple cider vinegar
- 2 medium bay leaves
- 1 tablespoon sugar optional
- 2 teaspoon dry Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups cooked ditalini pasta
- fresh parsley and grated Parmesan cheese for garnishing
- Heat olive oil over medium high in a 6 quart Dutch oven or large soup pot. Add Italian sausage and ground beef. Cook for 8-10 minutes or until no pink remains. Remove to a platter using a slotted spoon. Reserve 3 tablespoon drippings in pot.
- To the drippings, add carrots, celery, onion and garlic. Let vegetables simmer over medium heat until tender and beginning to brown, about 5-7 minutes.
- Add in tomato sauce, vegetable broth, beef broth, canned diced tomatoes, kidney beans, cannellini beans, Italian sausage, ground beef, vinegar, bay leaves, sugar, Italian seasoning, salt, and black pepper. Let the soup simmer uncovered for 15 minutes, stirring occasionally.
- Remove bay leaves and add cooked ditalini pasta. Mix well and simmer on low for 10 minutes.
- Serve garnished with parsley and fresh parmesan cheese.
- If you prefer, you can use all vegetable broth or all beef broth. Using the combination, balances the flavors.
- It's best to slightly undercook the pasta initially so that it doesn't become too soft when adding to the soup.