Pasta e Fagioli Soup Copycat Recipe

Why You’ll Love This Pasta E Fagioli

Pasta E Fagioli is one of those cozy meals that fits just about any day of the week. This pasta fagioli soup brings together simple pantry staples, hearty beans, tender vegetables, and savory beef in a tomato broth that tastes like it simmered all afternoon, even though it comes together in about 50 minutes.

• Easy to make: This easy pasta e fagioli recipe uses one large pot, basic ingredients, and straightforward steps, which makes it a great choice for busy parents, students, and working professionals.
• Good for you: Beans, vegetables, and broth add fiber, protein, and key nutrients, making this homemade pasta fagioli soup filling without feeling heavy. For a helpful read on bean nutrition, see why beans are such a smart pantry staple.
• Flexible for many diets: You can swap the beef, change the pasta shape, or make a crockpot pasta e fagioli soup version to fit your schedule and preferences.
• Rich, classic flavor: The mix of tomato sauce, diced tomatoes, basil, oregano, thyme, marjoram, and Romano or Parmesan gives this olive garden soup copycat recipe a deep, comforting taste that feels familiar and satisfying.

This is the kind of pasta e fagioli soup recipe that tastes even better the next day, which makes it perfect for meal prep and family dinners.

If you love hearty comfort food, this pasta e fagioli recipe also pairs well with simple sides like salad, crusty bread, or one of my other cozy dinners such as creamy beef and bowtie pasta.

Essential Ingredients for Pasta E Fagioli

This olive garden pasta e fagioli copycat uses easy-to-find ingredients that create a big, comforting flavor. Below is a complete ingredient list with the exact measurements you need for this pasta e fagioli soup recipe.

Main Ingredients

• 2 tablespoons olive oil, divided – used to brown the beef and sauté the vegetables.
• 1 pound ground beef, at least 80% lean – adds protein and a hearty, rich base.
• 1 1/2 cups yellow onion, diced – brings sweetness and depth.
• 1 cup diced carrots, about 2 medium – adds color, texture, and gentle sweetness.
• 1 cup celery, diced, about 3 stalks – gives the soup a classic savory base.
• 3 cloves garlic, minced – adds aroma and bold flavor.
• 3 cans tomato sauce, 8 oz each – creates the smooth tomato broth.
• 2 cans low-sodium chicken broth, 14.5 oz each – adds savory liquid and helps the soup simmer.
• 1/2 cup water, plus more as desired – helps adjust the consistency.
• 1 can diced tomatoes, 15 oz, with juices – adds texture and fresh tomato flavor.
• 2 teaspoons sugar, optional – balances tomato acidity if needed.
• 1 1/2 teaspoons dried basil – adds sweet herbal flavor.
• 1 teaspoon dried oregano – gives a classic Italian taste.
• 3/4 teaspoon dried thyme – adds earthiness.
• 1/2 teaspoon dried marjoram – rounds out the herb blend.
• 1 tablespoon chopped fresh parsley – brightens the finished soup.
• 1 cup dry ditalini pasta – the classic small pasta for pasta fazool style soup.
• 1 can dark red kidney beans, 15 oz, drained and rinsed – adds texture, fiber, and protein.
• 1 can great northern beans, 15 oz, drained and rinsed – makes the soup creamy and hearty.
• Finely shredded Romano or Parmesan cheese, for serving – adds a salty finish.

Special Dietary Options

• Vegan: Use plant-based ground meat, vegetable broth instead of chicken broth, and skip the cheese or use a dairy-free topping.
• Gluten-free: Swap the ditalini for gluten-free pasta or rice-shaped gluten-free pasta. Check the broth and tomato sauce labels too.
• Low-calorie: Use lean ground turkey or extra beans, cut back on cheese, and add more celery, carrots, and broth for volume.

For a tomato guide that explains why this ingredient works so well in soups and sauces, check out the benefits of tomatoes.

How to Prepare the Perfect Pasta E Fagioli: Step-by-Step Guide

First Step: Brown the beef

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Crumble in 1 pound ground beef and cook it until browned and fully cooked. This step builds a rich base for your homemade pasta fagioli soup and gives the broth a savory, hearty flavor. Drain off any excess fat, then transfer the beef to a plate.

Second Step: Cook the vegetables

In the same pot, add the remaining 1 tablespoon olive oil. Stir in 1 1/2 cups diced yellow onion, 1 cup diced carrots, and 1 cup diced celery. Cook for about 6 minutes, stirring often, until the vegetables soften. This is the heart of a good pasta e fagioli soup recipe because the vegetables add sweetness, texture, and a classic soup base.

Third Step: Add the garlic

Once the vegetables are tender, add 3 cloves minced garlic and sauté for 1 minute. Garlic cooks quickly, so keep stirring and do not let it brown too much. At this point, the kitchen starts smelling like a true Italian-style comfort meal.

Fourth Step: Build the broth

Stir in 2 cans low-sodium chicken broth, 3 cans tomato sauce, 1/2 cup water, 1 can diced tomatoes with juices, and the cooked beef. Add 2 teaspoons sugar if you want to soften the acidity of the tomatoes. Then mix in 1 1/2 teaspoons dried basil, 1 teaspoon dried oregano, 3/4 teaspoon dried thyme, and 1/2 teaspoon dried marjoram. Season with salt and pepper to taste.

Bring everything to a boil, then lower the heat to medium-low. Cover the pot and simmer for 15 to 20 minutes, until the vegetables are soft and the flavors come together. This simmering time is what gives olive garden soup style flavor its cozy, slow-cooked feel.

Fifth Step: Cook the pasta separately

While the soup simmers, cook 1 cup dry ditalini pasta according to the package directions until al dente. Drain it well. Cooking the pasta separately helps keep the texture better, especially if you plan to serve leftovers later. If you want an even simpler shortcut, small pasta shapes like macaroni or orzo also work well in this copycat recipe.

Sixth Step: Add the beans and pasta

Once the vegetables are tender, stir in the cooked ditalini, 1 can drained and rinsed dark red kidney beans, and 1 can drained and rinsed great northern beans. If the soup looks too thick, add a splash of extra broth or water until it reaches the texture you like. Let everything simmer for 1 more minute so the beans and pasta warm through.

Final Step: Finish and serve

Stir in 1 tablespoon chopped fresh parsley just before serving. Ladle the soup into bowls and top each serving with finely shredded Romano or Parmesan cheese. Serve warm and enjoy the classic flavor of this olive garden pasta e fagioli copycat right at home.

Tip: If you are not serving the soup right away, keep the pasta separate and add it to each bowl just before eating to avoid soggy noodles.

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Dietary Substitutions to Customize Your Pasta E Fagioli

Protein and Main Component Alternatives

The great thing about Pasta E Fagioli is how easy it is to adjust. If you want more flavor, swap half of the ground beef for Italian sausage. That gives the soup a deeper, slightly spicier taste without changing the overall feel of the dish.

For a lighter bowl, use lean ground turkey instead of beef. If you want a vegetarian or vegan version, skip the meat and add more beans, or use a plant-based ground alternative. Since the recipe already includes kidney beans and great northern beans, the soup still feels filling and satisfying even without beef.

Vegetable, Sauce, and Seasoning Modifications

You can also change the pasta fagioli soup to fit what you have on hand. Replace ditalini with macaroni, small shells, or orzo. If you do not have chicken broth, use vegetable broth for a vegetarian version. You can also add spinach, zucchini, or chopped kale near the end for extra color and nutrients.

If you like a brighter tomato flavor, keep the sugar out and let the natural acidity shine. If you prefer a slightly sweeter soup, use the optional sugar exactly as listed. For a more herb-forward flavor, add a little extra basil or oregano. If you are making this as a crockpot pasta e fagioli soup, sauté the beef and vegetables first, then add everything except the pasta and beans to the slow cooker on low for 4 hours. Stir in the beans and cooked pasta near the end so the texture stays just right.

Mastering Pasta E Fagioli: Advanced Tips and Variations

Once you make this recipe once, it is easy to fine-tune it for your own kitchen. Use ground beef straight from the freezer if you need to save prep time. Just thaw it enough to crumble and brown safely. That one trick helps busy home cooks get dinner on the table faster.

If you want stronger flavor, try simmering the soup a few extra minutes before adding the pasta and beans. You can also add a pinch of red pepper flakes for gentle heat or a little extra Parmesan rind while the soup cooks, then remove it before serving. A little extra broth can also help if you like a thinner, more brothy pasta e fagioli soup recipe.

For presentation, serve the soup in wide bowls and finish with chopped parsley and a generous sprinkle of Romano or Parmesan. A slice of warm bread on the side makes it feel even more comforting. If you are serving a crowd, keep the pasta in a separate bowl and let everyone add their own portion. That keeps the pasta from soaking up too much liquid.

This copycat recipe also works well for make-ahead meals. You can cook the soup base a day early, then add the pasta and beans just before serving. That makes it a smart option for meal prep, weeknight dinners, or a simple lunch during the week.

How to Store Pasta E Fagioli: Best Practices

Storing Pasta E Fagioli the right way helps keep the soup tasting fresh. For the best texture, store the soup and pasta separately whenever possible. Keep leftovers in airtight containers in the refrigerator for up to 3 days.

If you want to freeze it, cool the soup fully first, then transfer it to freezer-safe containers or bags. Leave a little room at the top so the soup can expand as it freezes. The soup base can keep well for up to 3 months. Cooked pasta can be frozen separately too, but it is best if tossed lightly with olive oil first so it does not clump.

To reheat, thaw frozen soup overnight in the fridge if possible. Warm it on the stovetop over medium heat, stirring occasionally, until hot. If you have a food thermometer, reheat until the soup reaches 165°F. Add the pasta near the end so it does not get mushy. Fresh parsley and a little Parmesan after reheating can bring the whole bowl back to life.

Nutrition Information

Each serving of this pasta e fagioli soup recipe has about 540 calories. It also provides 14g fat, 4g saturated fat, 49mg cholesterol, 718mg sodium, 1616mg potassium, 70g carbohydrates, 13g fiber, 12g sugar, and 35g protein. It supplies 4375IU vitamin A, 24mg vitamin C, 150mg calcium, and 8mg iron. These values are estimates based on a 2000-calorie diet.

FAQs: Frequently Asked Questions About Pasta E Fagioli

Pasta E Fagioli

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• Author: Brandi Oshea
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: High-Protein

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Description

🍲 Warm up with hearty Pasta e Fagioli soup brimming with tender beef, beans, pasta, and veggies in a rich tomato broth for ultimate comfort.
🍝 Copycat restaurant quality at home—high-protein, budget-friendly, and freezer-ready in just 50 minutes for easy weeknight wins.

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Ingredients

– 2 tablespoons olive oil, divided for browning the beef and sautéing the vegetables

– 1 pound ground beef, at least 80% lean for protein and hearty rich base

– 1 1/2 cups yellow onion, diced for sweetness and depth

– 1 cup diced carrots, about 2 medium for color, texture, and sweetness

– 1 cup celery, diced, about 3 stalks for classic savory base

– 3 cloves garlic, minced for aroma and bold flavor

– 3 cans (8 oz each) tomato sauce for smooth tomato broth

– 2 cans (14.5 oz each) low-sodium chicken broth for savory liquid

– 1/2 cup water, plus more as desired for adjusting consistency

– 1 can (15 oz) diced tomatoes with juices for texture and tomato flavor

– 2 teaspoons sugar, optional for balancing tomato acidity

– 1 1/2 teaspoons dried basil for sweet herbal flavor

– 1 teaspoon dried oregano for classic Italian taste

– 3/4 teaspoon dried thyme for earthiness

– 1/2 teaspoon dried marjoram for rounding out the herb blend

– 1 tablespoon chopped fresh parsley for brightening the soup

– 1 cup dry ditalini pasta for pasta fazool style soup

– 1 can (15 oz) dark red kidney beans, drained and rinsed for texture, fiber, and protein

– 1 can (15 oz) great northern beans, drained and rinsed for creamy and hearty soup

– Finely shredded Romano or Parmesan cheese, for serving for salty finish

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Instructions

1-First Step: Brown the beef Heat 1 tablespoon olive oil in a large pot over medium-high heat. Crumble in 1 pound ground beef and cook it until browned and fully cooked. This step builds a rich base for your homemade pasta fagioli soup and gives the broth a savory, hearty flavor. Drain off any excess fat, then transfer the beef to a plate.

2-Second Step: Cook the vegetables In the same pot, add the remaining 1 tablespoon olive oil. Stir in 1 1/2 cups diced yellow onion, 1 cup diced carrots, and 1 cup diced celery. Cook for about 6 minutes, stirring often, until the vegetables soften. This is the heart of a good pasta e fagioli soup recipe because the vegetables add sweetness, texture, and a classic soup base.

3-Third Step: Add the garlic Once the vegetables are tender, add 3 cloves minced garlic and sauté for 1 minute. Garlic cooks quickly, so keep stirring and do not let it brown too much. At this point, the kitchen starts smelling like a true Italian-style comfort meal.

4-Fourth Step: Build the broth Stir in 2 cans low-sodium chicken broth, 3 cans tomato sauce, 1/2 cup water, 1 can diced tomatoes with juices, and the cooked beef. Add 2 teaspoons sugar if you want to soften the acidity of the tomatoes. Then mix in 1 1/2 teaspoons dried basil, 1 teaspoon dried oregano, 3/4 teaspoon dried thyme, and 1/2 teaspoon dried marjoram. Season with salt and pepper to taste. Bring everything to a boil, then lower the heat to medium-low. Cover the pot and simmer for 15 to 20 minutes, until the vegetables are soft and the flavors come together. This simmering time is what gives olive garden soup style flavor its cozy, slow-cooked feel.

5-Fifth Step: Cook the pasta separately While the soup simmers, cook 1 cup dry ditalini pasta according to the package directions until al dente. Drain it well. Cooking the pasta separately helps keep the texture better, especially if you plan to serve leftovers later. If you want an even simpler shortcut, small pasta shapes like macaroni or orzo also work well in this copycat recipe.

6-Sixth Step: Add the beans and pasta Once the vegetables are tender, stir in the cooked ditalini, 1 can drained and rinsed dark red kidney beans, and 1 can drained and rinsed great northern beans. If the soup looks too thick, add a splash of extra broth or water until it reaches the texture you like. Let everything simmer for 1 more minute so the beans and pasta warm through.

7-Final Step: Finish and serve Stir in 1 tablespoon chopped fresh parsley just before serving. Ladle the soup into bowls and top each serving with finely shredded Romano or Parmesan cheese. Serve warm and enjoy the classic flavor of this olive garden pasta e fagioli copycat right at home.

Notes

🍖 Use ground beef straight from the freezer to cut down on prep time.
🍝 Add cooked pasta to individual servings to keep it from getting soggy.
🌭 Substitute Italian sausage for half the beef for bolder flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 540 kcal
• Sugar: 12 g
• Sodium: 718 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 13 g
• Protein: 35 g
• Cholesterol: 49 mg

Keywords: pasta e fagioli, soup, copycat, olive garden