Pasta e Fagioli Soup

I have to tell you about my journey with this Pasta e Fagioli soup. The first time I ever tasted it was at Olive Garden years ago when a friend ordered it and insisted I try a spoonful. I was immediately hooked – the way the pasta was perfectly tender, how the beans added this wonderful creamy texture without making it heavy, and that savory, slightly sweet tomato broth that just wrapped everything together beautifully. I knew I had to figure out how to make it at home. After some experimenting, I discovered that the secret lies in browning the beef really well to develop deep flavor, then building layers by sautéing the vegetables until they're soft and fragrant. The combination of diced tomatoes and tomato sauce gives it that perfect consistency – not too thin, not too thick. What I love most is how versatile this recipe is. Sometimes I use ground turkey instead of beef for a lighter version, or I'll add extra vegetables like zucchini or spinach. The pasta cooks right in the soup, absorbing all those wonderful flavors and making the broth slightly thicker and more satisfying. Every time I make it, I'm transported back to that first taste, and I'm reminded why this soup has become such a beloved classic.

Why I love this recipe

There are so many reasons why this Pasta e Fagioli soup holds such a special place in my heart and my recipe collection. First, it's incredibly forgiving and flexible – if you don't have kidney beans, use whatever beans you have on hand. No ditalini pasta? Use small shells or elbow macaroni. It's the kind of recipe that works with what you have. Second, it's a complete meal in one pot. You've got your protein from the beef and beans, your vegetables, your carbs from the pasta, and all in one delicious bowl. This makes it perfect for busy weeknights when you want something nutritious but don't want to cook multiple components. Third, it's budget-friendly and feeds a crowd – this recipe makes a huge pot that can easily serve 8 people or give you plenty of leftovers. But honestly, the main reason I love this recipe is the comfort it brings. There's something about a warm bowl of this soup that makes everything feel right in the world. The combination of familiar Italian flavors, the satisfying texture of pasta and beans, and that rich, savory broth creates the ultimate comfort food experience. It's the kind of soup that makes you want to curl up on the couch with a good book or gather around the table with family, and that's what cooking should be all about.

What You Need From Your Kitchen

• Ground beef: Brown until no longer pink and season well for the soup's savory base
• Diced tomatoes: Use with their juice for rich tomato flavor and texture
• Kidney beans and cannellini beans: Drain and rinse before adding to the soup for creaminess
• Ditalini pasta: Cook directly in the soup until al dente to absorb the delicious broth
• Carrots and celery: Dice into small, uniform pieces for even cooking
• Chicken broth: Use as the flavorful liquid base for the soup
• Parmesan cheese: Grate fresh for serving and sprinkling over each bowl

Let's Make These Together

Brown the meat perfectly

Start by heating your pot over medium-high heat and browning the ground beef until it develops a nice golden color. Break it up into small pieces as it cooks, which helps it distribute evenly throughout the soup. Don't rush this step – properly browned meat adds so much depth of flavor to the final dish.

Build your flavor base

Once the beef is browned, add your diced onions, carrots, and celery. These aromatic vegetables form the foundation of Italian cooking and will infuse the soup with incredible flavor. Sauté them until they're soft and fragrant, then add the garlic for that final aromatic punch.

Create the tomato broth

Pour in your diced tomatoes, tomato sauce, and chicken broth, then season with Italian herbs. This creates that beautiful, rich tomato base that makes this soup so comforting. Let it simmer so all the flavors can marry together beautifully.

Add the beans and pasta

Stir in your drained beans and let them warm through, then add the pasta. The pasta will cook right in the soup, absorbing all those wonderful flavors and slightly thickening the broth as it releases its starches.

Finish with fresh touches

Before serving, taste and adjust your seasonings. Then garnish each bowl with fresh parsley and a generous sprinkle of Parmesan cheese. These fresh elements add brightness and richness that take the soup from good to absolutely outstanding.

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Switch Things Up

I first made this soup on a chilly autumn evening when I was craving something warm and filling but didn't want to spend hours in the kitchen. I remembered how much I loved this soup from Olive Garden and thought, why not recreate it at home? As I was browning the beef and sautéing the vegetables, the kitchen started smelling absolutely incredible. My family wandered in asking what I was making, and by the time it was ready, everyone was gathered around the table. We served it with some garlic bread I had in the freezer, and it was pure magic. The soup was so hearty and flavorful that my kids actually asked for it again the next week. Now it's become one of our go-to comfort meals, especially when the weather turns cold. I love that I can make a big batch and have leftovers for lunch the next day – honestly, it tastes even better after the flavors have had time to meld together overnight.

Perfect Pairings

This soup pairs beautifully with warm, crusty Italian bread or garlic bread for dipping into that delicious broth. A simple Caesar salad or mixed green salad with Italian vinaigrette makes a perfect light side that complements the heartiness of the soup. For wine lovers, a medium-bodied red like Chianti or Sangiovese works wonderfully with the tomato base and beef. If you want to make it a more substantial meal, serve it alongside bruschetta or a caprese salad. And don't forget extra Parmesan cheese at the table – everyone loves adding more!

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Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors have time to develop. However, the pasta will continue to absorb liquid, so you may need to add extra broth when reheating. For best results, you can make the soup without the pasta, then cook the pasta fresh when you're ready to serve.

→ What can I substitute for ditalini pasta?

You can use any small pasta shape like elbow macaroni, small shells, orzo, or even broken spaghetti. Just adjust the cooking time according to the package directions for whatever pasta you choose.

→ How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits, so add extra broth or water when reheating. You can also freeze the soup for up to 3 months, though the pasta texture may change slightly after freezing.

→ Can I use dried beans instead of canned?

Absolutely! If using dried beans, you'll need to soak and cook them separately before adding to the soup. Use about 3/4 cup each of dried kidney beans and cannellini beans, which will yield roughly the same amount as two 15-ounce cans once cooked.

→ How can I make this soup thicker?

If you prefer a thicker soup, you can mash some of the beans against the side of the pot with a spoon, which will release their starches and naturally thicken the broth. Alternatively, let the soup simmer uncovered for an additional 10-15 minutes to reduce the liquid, or add a bit less broth initially.

→ Is this soup gluten-free?

The soup as written is not gluten-free because of the pasta. However, you can easily make it gluten-free by using your favorite gluten-free pasta. Just follow the cooking instructions on the pasta package as gluten-free pasta sometimes requires different cooking times.

Conclusion

This Olive Garden-Style Pasta e Fagioli Soup is the perfect recipe to have in your rotation for busy weeknights or cozy weekends. It's incredibly satisfying, packed with protein and fiber, and comes together in under an hour. The combination of tender pasta, creamy beans, savory ground beef, and that rich tomato broth creates a bowl of pure comfort. Plus, it tastes even better the next day, making it ideal for meal prep. Serve it with crusty bread and a simple salad for a complete meal that'll have everyone asking for seconds.