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.