Pasta e Fagioli (Olive Garden Copycat) Recipe

Ingredients

• 454 g (1 lb)lean ground beef
• 15 ml (1 tbsp)olive oil
• 2 mediumcarrots, diced into small cubes
• 1 largeonion, diced into small cubes
• 1 stalkcelery, diced into small cubes
• 3 clovesgarlic, pressed
• 425 g (15 oz)canned diced tomatoes
• 425 g (15 oz)tomato sauce
• 425 g (15 oz)canned Great Northern beans, drained and rinsed
• 425 g (15 oz)canned kidney beans, drained and rinsed
• 946 ml (32 oz)chicken broth
• about 100 g (1 cup)ditalini pasta
• 15 ml (1 tbsp)Italian seasoning
• 5 ml (1 tsp), adjust to tastesalt
• 5 ml (1 tsp), adjust to tasteblack pepper
• 30 ml (2 tbsp), optionalfresh basil, for garnish

Instructions

1. 1

   Brown the beef

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 3–5 minutes, breaking it into small pieces as it browns.

2. 2

   Set beef aside

   Lift the cooked beef out of the pot and drain away any excess fat. Set the beef aside.

3. 3

   Soften the vegetables

   Put the diced carrots, onion, celery and pressed garlic into the same pot. Sauté for about 4 minutes, until softened.

4. 4

   Add tomatoes and beef

   Stir in the diced tomatoes and tomato sauce, then return the cooked beef to the pot. Mix everything together.

5. 5

   Simmer with beans

   Add both types of drained beans and pour in the chicken broth. Bring the soup to a simmer and cook for about 10 minutes so the flavours can meld.

6. 6

   Cook and season

   Add the ditalini, Italian seasoning, salt and black pepper. Cook for another 10 minutes, or until the pasta is tender.

7. 7

   Ladle and serve

   Ladle the soup into bowls and garnish with fresh basil or a sprinkle of Parmesan, if desired. Serve immediately.

What is pasta e fagioli?

Pasta e fagioli means pasta and beans in Italian, and the name describes the heart of this rustic soup. Recipes vary from place to place, but beans, pasta and a savoury broth are its familiar foundations.

This version takes inspiration from the Olive Garden-style soup, combining beef, two kinds of beans and ditalini in a tomato-rich chicken broth. The small pasta makes each spoonful hearty, while the vegetables and herbs round out the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 12g protein, 18g carbs, 7g fat.

The beans and ditalini supply much of the carbohydrate, while the ground beef contributes most of the protein and some of the fat; olive oil adds further fat. Pair a bowl with salad or extra vegetables to round out the meal.

Build flavour in the pot

Brown the beef: Break it into small pieces as it cooks so it mixes evenly through the soup. Draining excess fat before adding it back keeps the broth from feeling greasy.

Soften the vegetables: Cooking the carrots, onion, celery and garlic in the same pot picks up the savoury browned bits left by the beef. Keep the heat moderate so the garlic softens rather than browns.

Tomatoes, broth and beans

Tomato base: Diced tomatoes add texture, while tomato sauce makes the broth fuller and smoother. Stir them in well before adding the beans and broth.

Beans: Drain and rinse both varieties before adding them. This helps remove the canning liquid and leaves the beans ready to warm through in the soup.

Cook the pasta carefully

Timing: The recipe simmers the broth and beans for about 10 minutes before adding the ditalini, then cooks the pasta for another 10 minutes. Check it near the end of that time, since pasta brands and shapes can cook at different speeds.

Doneness: The ditalini should be tender but still hold its shape. Avoid cooking it far beyond that point, as it can continue to soften in the hot soup.

Season and finish

Salt and pepper: Add the stated amounts with the pasta, then taste the broth before serving. The saltiness of chicken broth and tinned ingredients can vary, so adjust to taste.

Fresh finish: Basil adds a fragrant note when scattered over the bowls. A little Parmesan is another serving suggestion in the method, though it is not part of the listed ingredients.

Serving ideas

Serve the soup hot as a meal on its own, or alongside crusty bread for dipping. A simple green salad can bring a fresh contrast to the rich tomato broth and beans.

Because this recipe makes 12 servings, it is useful for a larger table or planned leftovers. For a more balanced plate, pair a bowl with a generous portion of salad or other vegetables.

Recipe notes & tips

• Dice the carrots, onion and celery to a similar size so they soften at roughly the same rate.
• Break the beef into small pieces as it browns for a more even distribution through the soup.
• Rinse and drain the canned beans before adding them.
• Taste the broth before serving and adjust the salt and pepper to suit your ingredients.
• Check the pasta near the end of its cooking time to avoid letting it become too soft.

Variations

• Use vegetable broth: Swap it for the chicken broth for a different broth base.
• Add Parmesan: Sprinkle grated Parmesan over the bowls just before serving.
• Add fresh herbs: Use chopped basil as the finishing garnish for a fresh herbal note.
• Adjust the beans: Use more of one listed bean and less of the other while keeping the total amount similar.
• Make it spicier: Add a pinch of chilli flakes with the Italian seasoning.

Common mistakes to avoid

• Leaving excess beef fat: Drain it after browning so the soup is less greasy.
• Browning the garlic: Keep it cooking with the vegetables over moderate heat so it softens without scorching.
• Skipping the bean rinse: Drain and rinse the beans before they go into the pot.
• Overcooking the pasta: Check it near the end of the stated 10 minutes and stop once tender.
• Over-salting early: Taste the finished broth before adding extra salt, as the broth and tinned ingredients may already be salty.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; the pasta may absorb broth as it sits, so add a splash of water or broth if needed.

Frequently asked questions