Pasta e Fagioli Soup (Olive Garden Copycat)

Ingredients

• 2 tbsp (30 ml), dividedolive oil
• ½ lb (227 g)ground beef
• ½ lb (227 g)Italian sausage, crumbled
• 1 mediumonion, diced
• 2 mediumcarrots, diced
• 2 largecelery stalks, diced
• 4 clovesgarlic, minced
• 2 tbsp (30 ml)tomato purée
• 15 oz (425 g)tinned chopped tomatoes
• 5 cups (1.2 litres)chicken stock
• 1 cup (240 ml)water
• 1½ tspItalian seasoning
• ½ tspdried basil
• ½ tspred pepper flakes
• to tastesalt
• to tasteblack pepper
• 15 oz (425 g)cannellini beans, tinned, drained and rinsed
• 15 oz (425 g)dark red kidney beans, tinned, drained and rinsed
• 1½ cups (about 240 g)ditalini pasta, uncooked
• 2 cups (about 60 g), tightly packedbaby spinach
• 2 tbspfresh parsley, chopped, plus extra to serve
• for servingfreshly grated Parmesan

Instructions

1. 1

   Brown the meat

   Heat 1 tbsp (15 ml) olive oil in a large Dutch oven or soup pot over a medium-high heat. Add the ground beef and Italian sausage once the oil is hot, then break the meat into bite-sized pieces with a wooden spoon. Cook, stirring now and then, for about 5–7 minutes until browned.

2. 2

   Drain the meat

   Use a slotted spoon to transfer the cooked meat to a plate. Drain off the excess fat, leaving about 2 tbsp of the drippings in the pot.

3. 3

   Soften the vegetables

   Add the remaining 1 tbsp (15 ml) olive oil, onion, carrot and celery to the pot. Sauté for about 4–5 minutes, until the vegetables begin to soften. Add the garlic and cook for 30–60 seconds until fragrant, then stir in the tomato paste and cook for 1 more minute.

4. 4

   Simmer the broth

   Return the browned meat to the pot. Stir in the crushed tomatoes, chicken broth, water, Italian seasoning, dried basil, red pepper flakes, salt and pepper. Bring to the boil, lower the heat, cover and simmer for 20 minutes, stirring occasionally.

5. 5

   Cook the pasta

   Add the cannellini beans, kidney beans and ditalini. Cook uncovered for about 8–10 minutes, until the pasta is al dente, stirring occasionally to prevent it sticking to the bottom of the pot.

6. 6

   Finish and serve

   Stir in the baby spinach and chopped parsley, then cook for 1–2 minutes until the spinach wilts. Serve hot with freshly grated Parmesan and extra chopped parsley on top.

What is Pasta e Fagioli?

Pasta e fagioli means pasta and beans, a name for a family of Italian soups rather than one single fixed recipe. This version takes an Italian-American, restaurant-style approach, with beef, sausage, two beans and small pasta in a tomato-rich broth.

The beans and pasta make the soup filling, while the browned meat and softened vegetables build a savoury base. Ditalini is a handy choice because its small shape sits easily on a spoon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 448 calories, 24g protein, 53g carbs, 17g fat.

The pasta, beans and vegetables provide most of the carbohydrate, while the beef, sausage and beans contribute protein. Olive oil, sausage, beef and Parmesan are the main sources of fat. Serve a bowl with a green salad and keep extra bread modest if you want a more balanced plate.

Build a savoury base

Browned meat: cooking the beef and sausage first gives the soup a deeper flavour. Leave about 2 tbsp of drippings in the pot as directed, but remove the rest so the broth does not become overly greasy.

Vegetables: onion, carrot and celery soften in the same pot and pick up the browned bits. Give them the full 4–5 minutes before adding garlic, which needs less time to become fragrant.

Make the tomato broth

Tomato paste: stir it into the vegetables and cook it for a minute before adding the liquids. This lets it blend into the base rather than leaving a raw, concentrated tomato taste.

Seasoning: the dried herbs and red pepper flakes simmer with the meat and vegetables for 20 minutes. Taste the broth before serving and adjust the salt and pepper to suit.

Time the pasta carefully

Pasta: add the ditalini with the beans after the broth has simmered, then start checking it at around 8 minutes. Keep it at a gentle simmer and stir from time to time so the small pasta does not catch on the bottom.

Leftovers: pasta continues to absorb broth as the soup stands. If you expect to save some, cooking the pasta separately and adding it to each bowl can help preserve a soupier texture.

Look for these doneness cues

Vegetables: they should begin to soften in the initial sauté, then become tender during the covered simmer. Keep the heat low once the soup reaches a boil.

Pasta and spinach: the ditalini should be tender but still hold its shape, while the spinach needs only 1–2 minutes to wilt. Add the Parmesan at the table so it can be grated fresh over each serving.

What to serve alongside

Bread: crusty bread is useful for dipping into the tomato broth. A simple green salad can add a fresh contrast to the rich soup.

Toppings: extra parsley and freshly grated Parmesan finish each bowl. Add them just before serving for a brighter, more distinct garnish.

Recipe notes & tips

• Use a large, heavy-based pot so the meat and vegetables have room to brown and soften.
• Break the sausage and beef into small pieces as they cook for an even mix in each spoonful.
• Leave only about 2 tbsp of meat drippings in the pot after browning.
• Stir regularly after adding the ditalini to stop it sticking.
• Check the pasta a little before the end of its cooking time, as brands can vary.
• Grate the Parmesan over the bowls just before serving.

Variations

• Make it milder: leave out the red pepper flakes for a gentler broth.
• Use extra beans: replace some of the meat with another tin of drained beans.
• Add courgette: dice it and sauté it with the onion, carrot and celery.
• Use another small pasta: swap ditalini for a similar small shape and check it as it cooks.
• Add more greens: stir in extra spinach at the end, allowing it to wilt in the hot soup.

Common mistakes to avoid

• Crowding the meat: brown it in batches if the pot is too full, so it colours rather than steams.
• Draining all the drippings: keep about 2 tbsp in the pot to carry flavour into the vegetables.
• Burning the garlic: add it after the vegetables soften and cook it for only 30–60 seconds.
• Boiling the soup hard: reduce the heat after bringing it to the boil so the covered simmer stays gentle.
• Overcooking the pasta: begin checking at about 8 minutes and stop when it is al dente.
• Skipping the stirring: stir the pasta occasionally as it cooks so it does not stick to the pot.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; loosen with a splash of water or stock if the pasta has absorbed much of the broth. The pasta softens as it sits, so for best texture, store it separately if you plan ahead.

Frequently asked questions