Copycat Olive Garden Pasta e Fagioli Soup Recipe

Ingredients

• 1 lb Ground Beef (85% lean preferred)
• 1 cup Onion (diced, about 1 medium onion)
• 1 cup Celery (diced, about 2‑3 stalks)
• 1 cup Carrots (diced, about 2 medium carrots)
• 1 cup Leek (white and light green parts only, rinsed and drained, diced)
• 0.25 tsp Salt (kosher or table salt)
• 0.25 tsp Black Pepper (freshly ground)
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste (regular tomato paste)
• 1 can Diced Tomatoes (14‑oz can, with juice)
• 4 cup Chicken Broth (low‑sodium)
• to taste Black Pepper (additional sprinkle after simmer)
• 2 tsp Sugar (balances acidity)
• 1 tsp Oregano (dried)
• 1 tsp Basil (dried)
• 0.75 tsp Thyme (dried)
• 2 tsp Parsley (fresh, chopped; divided)
• 1 can White Northern Beans (14‑oz, drained and rinsed)
• 1 can Red Kidney Beans (14‑oz, drained and rinsed)
• 1 cup Ditalini Pasta (dried; small tube pasta)
• 0.25 cup Romano Cheese (grated)

Instructions

1. Prep Ingredients

   Dice the onion, celery, carrots, and leek; mince the garlic; open and drain the beans; measure out all spices, broth, tomatoes, pasta, and cheese.

   Time: PT10M

2. Brown Ground Beef

   Heat the soup pot over medium‑high heat, add the ground beef and cook, breaking it up with a spoon, until no longer pink.

   Time: PT5M

   Temperature: medium-high

3. Sauté Vegetables

   Add the diced onion, celery, carrots, and leek to the pot. Cook, stirring, for 3–4 minutes until the onion begins to turn translucent.

   Time: PT4M

   Temperature: medium

4. Add Garlic and Tomato Paste

   Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Add Tomatoes, Broth, and Seasonings

   Pour in the canned diced tomatoes with their juice and the chicken broth. Sprinkle in the extra black pepper, sugar, oregano, basil, thyme, and parsley. Increase heat to bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: medium-high

6. Simmer Soup

   Cover the pot and let the soup simmer for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: medium

7. Add Beans

   Stir in the drained white beans and kidney beans. Cover and simmer for an additional 15 minutes.

   Time: PT15M

   Temperature: medium

8. Cook Pasta

   Add the dried ditalini pasta to the pot. Cook, uncovered, for about 10 minutes or until al dente, stirring occasionally. Add extra broth if the soup becomes too thick.

   Time: PT10M

   Temperature: medium

9. Finish with Cheese and Parsley

   Turn off the heat. Stir in the remaining teaspoon of fresh parsley and the grated Romano cheese until the cheese melts into the soup.

   Time: PT2M

10. Serve

    Ladle the soup into bowls, garnish with a little extra grated cheese and parsley if desired, and serve with toasted garlic bread.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

12g

Fiber

6g

Ingredient Substitutions

• Instead of Ground Beef: Ground Turkey, Ground Chicken
• Instead of Onion: Shallots
• Instead of Carrots: Parsnips
• Instead of Leek: Green Onions
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
• Instead of Diced Tomatoes: Fresh diced tomatoes (2 cups)
• Instead of Chicken Broth: Beef broth, Vegetable broth
• Instead of Sugar: Honey (1 tsp)
• Instead of Parsley: Dried parsley (1/2 tsp)
• Instead of White Northern Beans: Cannellini beans
• Instead of Red Kidney Beans: Pinto beans
• Instead of Ditalini Pasta: Small elbow macaroni
• Instead of Romano Cheese: Parmesan cheese

Equipment Needed

• Large Soup Pot
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Wooden Spoon or Ladle
• Grater
• Can Opener
• Colander

Critical Steps — Do Not Skip

• Brown Ground Beef
• Add Tomatoes, Broth, and Seasonings
• Cook Pasta
• Finish with Cheese and Parsley

Chef Tips from the Video

• Add a splash of dry red wine with the broth for deeper flavor.
• A pinch of red pepper flakes gives a subtle heat without overpowering the soup.
• Finish with a drizzle of high‑quality extra‑virgin olive oil for extra richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The soup tastes even better the next day as the flavors meld.
• If you plan to freeze, consider cooking the pasta separately to keep it from becoming mushy.
• Reheat gently over low heat, adding a splash of broth if the soup is too thick.

Frequently Asked Questions