Pasta e Fagioli, meaning "pasta and beans," is a traditional Italian peasant dish that migrated to the United States with Italian immigrants. In Italian‑American restaurants like Olive Garden, it became a comforting, hearty soup that showcases beans, pasta, and savory broth, often served as a starter or main course.

In central Italy, especially Rome, the soup often uses small pasta like ditalini and cannellini beans with a light tomato base. In the south, you may find a richer broth with pancetta, chili flakes, and sometimes greens such as escarole. The copycat version mirrors the Roman style but adds ground beef for extra protein.

It is typically ladled into a shallow bowl, topped with a drizzle of olive oil or grated Parmesan, and served with warm, crusty bread or a side salad. The soup is meant to be thick enough to be a meal on its own, not a thin broth.

Pasta e Fagioli is a staple for family gatherings, especially during cooler months and on holidays like Christmas Eve when a hearty, meat‑free version may be served. In Italian‑American homes, it’s also a popular Sunday dinner or pot‑luck dish.

Pair it with a classic Caesar salad, garlic‑bread sticks, or a simple antipasto platter of cured meats and olives. For a full meal, serve alongside grilled chicken Parmesan or a baked lasagna.

The addition of marinara sauce and Rotel gives it a bright tomato‑chili flavor, while the two‑hour simmer melds the beef, beans, and vegetables into a rich, restaurant‑style broth. The final step of adding pasta creates the signature thick‑and‑hearty texture.

Common errors include overcooking the pasta (it becomes mushy), not simmering long enough (flavor stays shallow), and adding too much liquid, which results in a watery soup. Follow the timing steps and adjust broth as needed.

A long simmer allows the ground beef, beans, and vegetables to release their flavors fully, creating a deep, savory broth. Adding pasta later prevents it from becoming over‑cooked and keeps the soup from turning too thick.

Yes. Prepare the soup base up to the point before adding pasta, then refrigerate for up to 4 days or freeze for up to 3 months. When ready to serve, bring the base to a boil, add fresh pasta, and cook until al dente.

The broth should be thick enough to coat the spoon, with visible beans, carrots, and celery. The pasta should be tender but still firm to the bite (al dente). A glossy, reddish‑tomato hue indicates the marinara and Rotel are well‑integrated.

The YouTube channel Paul S Show focuses on approachable, home‑cooked comfort food recipes, often featuring hearty soups, stews, and classic American‑Italian dishes with a friendly, conversational style.

Paul S Show emphasizes simplicity and minimal equipment, using everyday pantry staples while still aiming to replicate popular restaurant dishes. The host often adds personal anecdotes and humor, making the tutorials feel like a casual kitchen chat rather than a polished production.