Copycat Olive Garden Pasta Fagioli Hearty Pasta E Fagioli Soup

Quick Hook

Pasta Fagioli Soup {Olive Garden was my winter obsession. "Comfort in a bowl," my dad used to say.
This copycat has a savory, slightly tangy tomato edge.

Brief Overview

This is classic Italian peasant cooking revived.
Think rustic roots and cozy family tables.

Difficulty is medium.
Prep: 15 minutes. Cook: 40– 45 minutes. Total: 55– 60 minutes.
Yields six generous bowls. Serve with crusty bread.

Main Benefits

Beans bring fiber and plant protein.
This is a solid, nutritious weeknight winner.

Perfect for cold nights and casual dinners.
Also great for meal prep and lunch boxes.

What makes it special is layered flavor. The Parmigiano rind and browned meat add depth.
This is my take on Olive Garden Pasta Fagioli .

Flavor & Style Notes

If you love a Hearty tomato and bean pasta soup , this fits.
It’s basically an Italian pasta and bean soup with soul.
I nicknamed mine the ultimate Copycat Pasta Fagioli .

About Ingredients

Cannellini beans give a creamy bite. Ditalini and cannellini bean soup texture feels nostalgic.
Try the Pasta e fagioli recipe with cannellini beans for authenticity.

A Little Confession

Oh my gosh, timing pasta always scares me. Honestly, I undercook slightly every time.
Then I toss pasta into hot soup to finish.

Copycat Context

This is a true Copycat Olive Garden Pasta e Fagioli riff.
It channels beloved Olive Garden Soups vibes.
Many readers ask for a faithful Pasta Fagioli Soup Olive Garden version.

Quick Tip

Cook pasta separately to avoid mush. Reserve some pasta water for adjusting thickness.
That trick saved my leftovers more than once.

Invitation to Ingredients

Ready to cook? Here come the ingredients. Next section lists everything in order.
Grab a pot and let’s get started with the ingredient list.

Ingredients & Equipment

I love how a pot of Pasta Fagioli Soup {Olive Garden can hug you. My Nonna used to say, Comfort in a bowl.

That stuck with me. Below are the exact ingredients and tools I use. This is a true Copycat Olive Garden Pasta e Fagioli vibe.

Main Ingredients Soup Base

• 2 tbsp extra virgin olive oil (30 ml). Use fruity oil.
• 6 oz pancetta or bacon, diced (170 g). Optional, but crisp.
• 1 lb lean ground beef or Italian sausage (450 g).
• 1 medium yellow onion, finely chopped (150 g).
• 2 medium carrots, diced (120 g).
• 2 celery stalks, diced (100 g).
• 4 cloves garlic, minced (12 g).
• 2 tbsp tomato paste (30 g).
• 1 (14.5 oz) can crushed tomatoes (410 g) or 1.5 cups (360 g).
• 4 cups low-sodium chicken or beef broth (960 ml).
• 1 cup water (240 ml).
• 1 (15 oz) can cannellini beans, drained and rinsed (425 g can; ~285 g drained).
• 1 bay leaf.
• 1 tsp dried oregano and 1 tsp dried basil (each ~1 g).
• 1/2 tsp crushed red pepper flakes (optional).
• Salt and freshly ground black pepper, to taste.

Main Ingredients Pasta & Finishing

• 1 cup ditalini (dry) (~170 g) or 8 oz (225 g) for more pasta.
• 1/3 cup freshly grated Parmigiano Reggiano (35 g).
• Parmigiano rind (optional).
• 2 tbsp chopped fresh parsley (8 g).
• 1 tbsp fresh lemon juice (15 ml), optional.

Quality notes: Cannellini beans should be firm. Parmigiano Reggiano should be aged 18 24 months. Use low-sodium broth to control salt.

I call this the Olive Garden Pasta Fagioli shortcut. It reads like a classic Pasta e fagioli recipe with cannellini beans . It feels like a real Italian kitchen.

Seasoning Notes

Essential combo: oregano, basil, bay leaf. Garlic and tomato paste deepen flavor. Umami boosts: Parm rind, a splash of Worcestershire, or soy.

For heat, use crushed red pepper flakes. Quick swaps: cannellini → Great Northern. Ditalini → small shells. No sausage? Use extra olive oil and mushrooms.

Equipment Needed

• Large heavy bottomed pot or Dutch oven (6 8 qt).
• Wooden spoon or spatula.
• Measuring cups and spoons.
• Colander.
• Cheese grater and ladle.

Common alternatives: Use a deep skillet if no Dutch oven. Forks can mash beans without an immersion blender. That’s it. Simple kit. Big reward.

Cooking Method

If you crave a bowl like at the chain, try this. I love the memory of steaming bowls at Olive Garden.

This guide recreates that vibe. It even mentions Pasta Fagioli Soup {Olive Garden for accuracy.

Prep Steps

• Chop onion, carrots, celery first. Keep them together.
• Mince garlic and measure tomato paste. Have the Parm rind ready.
• Drain and rinse the cannellini beans. Set pasta nearby.
• Save time by dicing while pancetta cooks. Multitask smart.
• Safety: cook ground beef to 160° F ( 71° C) . Use a thermometer.

step-by-step Process

1. Heat 2 tablespoons oil over medium heat. Add pancetta. Brown until crisp.
2. Add 1 pound ground beef. Break up and brown. Aim for 160° F .
3. Stir in vegetables. Sauté 5– 7 minutes until soft. Add garlic. Cook 30 seconds.
4. Add 2 tablespoons tomato paste. Cook 1– 2 minutes to caramelize. Add crushed tomatoes.
5. Pour in 4 cups broth and 1 cup water. Add beans and herbs. Bring to a simmer at 185– 205° F (85– 96° C) .
6. Simmer uncovered 15– 20 minutes to reduce and deepen flavors. Remove rind and bay leaf.
7. Cook pasta separately until just shy of al dente. Time 10– 15 minutes . Drain and add to soup.

Visual cues: meat should have golden bits. Vegetables turn translucent. Soup should smell rich and slightly reduced. Pasta must stay al dente.

Pro Tips

• Cook pasta separately. It keeps broth from getting gummy.
• Use a Parmigiano rind. It adds deep umami. Remove before serving.
• Mash a cup of beans for a creamier body. No cream needed.

Common mistakes: overcooking pasta kills texture. Not seasoning at the end flattens flavor. Let soup rest five minutes before serving.

make-ahead: cool and refrigerate up to 3 days. Reheat gently. Add a splash of broth to revive it.

This method nails the Olive Garden Pasta Fagioli feel. Try it. You’ll love this Copycat Pasta Fagioli twist.

Recipe Notes quick chat before you cook

Oh my gosh, this soup really hugs you. I call it my Copycat Olive Garden Pasta e Fagioli. It tastes like the Olive Garden Pasta Fagioli version.

My Nonna would nod. She said beans feed the soul. I learned that the hard way. One pot, many smiles.

Serving Suggestions

Serve it hot and rustic. Ladle into deep bowls. Drizzle extra virgin olive oil on top. Add grated Parmigiano Reggiano. Warm crusty Italian bread is perfect for dunking.

A simple arugula salad brightens the meal. For drinks, reach for Chianti or sparkling water with lemon. This is classic Italian pasta and bean soup comfort.

Try it as a light dinner or hearty lunch. It works like a charm.

Storage Tips

Cool the soup first. Store in airtight containers. Refrigerate up to 4 days. For longer life, freeze in portions. Use freezer safe containers.

Thaw overnight in the fridge before reheating. Reheat gently on the stove. Add a splash of broth if thick. Avoid microwave nuking for too long.

It overcooks the pasta.

Variations

Vegetarian swap works great. Omit meat and pancetta. Use mushrooms and vegetable broth for depth. Try smoked paprika or soy sauce.

For a sausage forward bowl, use Italian sausage. Seasonal swaps are fun. In spring, add spinach. In winter, toss in kale.

These small changes keep it fresh.

Nutrition Basics

This is a hearty tomato and bean pasta soup. Per serving, expect around 420 kcal. Protein sits near 22 grams.

Fiber is roughly 7 grams. Use low-sodium broth to cut salt. Beans bring fiber and plant protein. Tomatoes add vitamin C.

Olive oil gives healthy fats. It’s comforting and fairly balanced.

Final thoughts

If you love Olive Garden Soups, this is for you. Try the Pasta Fagioli Soup {Olive Garden line for nostalgia.

Honestly, the little things matter. Cook pasta separately. It saves texture. Simmer 15 20 minutes for best flavor. Small steps yield big rewards.

Go make a pot. You’ll thank me later.

Frequently Asked Questions

Is this Copycat Olive Garden Pasta Fagioli Soup {Olive Garden really like the restaurant version?

Yes this copycat aims to reproduce Olive Garden’s hearty, tomato forward Pasta e Fagioli by layering browned meat, a soffritto of onion/carrot/celery, a Parmigiano rind for deep umami, and ditalini pasta with cannellini beans.

It won’t be an exact match (restaurants use proprietary blends and commercial techniques), but you’ll get the same comforting texture and bright finish perfect for a cosy Sunday supper or a rainy Bank Holiday bowl.

Should I cook the pasta in the soup or cook it separately?

For best texture, cook the pasta separately and add it to bowls just before serving this prevents the pasta from absorbing too much broth and going mushy, especially when reheating.

If you prefer a thicker, one-pot soup, add dry pasta directly but reduce cook time slightly and stir often; either way, reserve a little pasta water to loosen the soup if it gets too thick.

How can I make this Pasta e Fagioli vegetarian or otherwise change the recipe?

To go vegetarian, omit the pancetta and meat and sauté finely chopped mushrooms or add a splash of soy sauce/smoky paprika for extra umami; use vegetable broth instead of chicken or beef.

Other easy swaps: use Italian sausage for a spicier version, or stir in ½ cup mascarpone or cream at the end for a richer, creamier finish.

What’s the best way to store and reheat leftovers without ruining the pasta?

Refrigerate in an airtight container for 3 4 days or freeze without pasta for up to 3 months (pasta gets mushy when frozen). Reheat gently on the stove with a splash of broth or water; if you froze the soup, cook fresh pasta and add it just before serving to restore the original texture.

Is Pasta Fagioli Soup high in sodium or calories, and how can I make it healthier?

The soup is moderately calorie dense (around 400 kcal per serving in this version) and sodium can be high depending on broth, canned tomatoes and cheese. To reduce salt and calories, use lean meat or turkey, low-sodium broth and skip pancetta, rinse canned beans well, and hold back some Parmigiano the beans still add good protein and fibre to keep it filling and balanced.