YT Recipe

Copycat Olive Garden Pasta e Fagioli Soup

Copycat Olive Garden Pasta e Fagioli Soup is a medium Italian-American recipe that serves 6. 357 calories per serving. Recipe by Paul S Show on YouTube.

Prep: 30 min | Cook: 2 hrs 30 min | Total: 3 hrs 20 min

Cost: $14.97 total, $2.50 per serving

Ingredients

  • 2 cups White Cannellini Beans (drained and rinsed if using canned)
  • 1 cup Carrots (peeled and diced)
  • 1 cup Celery Stalks (diced)
  • 1 cup Rotel Diced Tomatoes with Green Chilies (drained)
  • 1 lb Ground Beef (80% lean, crumbled)
  • 1 cup Onion (finely chopped)
  • 24 oz Marinara Sauce (store‑bought or homemade)
  • 3 cups Beef Broth (low‑sodium)
  • 1 tsp Dried Basil
  • 1 tsp Italian Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Salt (adjust to taste)
  • 1 cup Small Pasta Shapes (e.g., ditalini, elbow) (dry)

Instructions

  1. Prep the vegetables

    Dice the white beans (if using fresh), carrots, celery, and onion into bite‑size pieces.

    Time: PT15M

  2. Brown the ground beef

    Heat the large stockpot over medium‑high heat, add the ground beef, and cook, breaking it up with a wooden spoon, until fully browned, about 8‑10 minutes. Drain excess fat if desired.

    Time: PT10M

    Temperature: medium‑high

  3. Add vegetables to the pot

    Stir in the diced beans, carrots, celery, and onion. Cook for about 5 minutes, allowing the vegetables to soften slightly.

    Time: PT5M

    Temperature: medium

  4. Incorporate liquids and seasonings

    Add the entire 24‑oz jar of marinara sauce, 3 cups of beef broth, the drained Rotel, dried basil, Italian seasoning, garlic powder, and salt. Stir well to combine.

    Time: PT5M

    Temperature: medium

  5. Simmer the soup

    Bring the mixture to a gentle boil, then reduce to a high simmer. Cover and let it cook for 2 hours, stirring occasionally.

    Time: PT2H

    Temperature: high

  6. Add pasta and finish cooking

    Stir in 1 cup of dry pasta. Continue to simmer uncovered for another 30 minutes, or until the pasta is al dente and the soup has a hearty, not watery, consistency.

    Time: PT30M

    Temperature: high

  7. Serve

    Ladle the hot soup into bowls and enjoy immediately. Optional garnish: a drizzle of extra‑virgin olive oil or grated Parmesan.

    Time: PT5M

Nutrition Facts

Calories
357
Protein
15 g
Carbohydrates
17 g
Fat
14 g
Fiber
3 g

Dietary info: Contains gluten, Contains meat, Dairy‑free

Allergens: Wheat (pasta), Potential soy (if broth contains soy)

Last updated: April 6, 2026

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Copycat Olive Garden Pasta e Fagioli Soup

Recipe by Paul S Show

A hearty, comforting copycat of Olive Garden's famous Pasta e Fagioli soup. Loaded with white beans, carrots, celery, ground beef, marinara, and a splash of Rotel, this soup simmers for two hours to develop deep flavor before finishing with al‑dente pasta. Perfect for a cozy dinner or a pot‑luck.

MediumItalian-AmericanServes 6

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
25m
Prep
2h 45m
Cook
23m
Cleanup
3h 33m
Total

Cost Breakdown

$14.97
Total cost
$2.50
Per serving

Critical Success Points

  • • Browning the ground beef to develop flavor.
  • • Simmering the soup for a full 2 hours for depth.
  • • Adding pasta at the end and cooking until al dente.

Safety Warnings

  • • Handle the hot pot with oven mitts to avoid burns.
  • • Ensure ground beef reaches an internal temperature of 160 °F (71 °C).

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Pasta e Fagioli in Italian‑American cuisine?

A

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.

cultural
Q

What are the traditional regional variations of Pasta e Fagioli in Italy?

A

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.

cultural
Q

How is Pasta e Fagioli traditionally served in Italian‑American restaurants?

A

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.

cultural
Q

What occasions or celebrations is Pasta e Fagioli associated with in Italian culture?

A

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.

cultural
Q

What other Italian‑American dishes pair well with this copycat Olive Garden Pasta e Fagioli soup?

A

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.

cultural
Q

What makes this copycat Olive Garden Pasta e Fagioli soup special compared to other bean soups?

A

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.

cultural
Q

What are the most common mistakes to avoid when making this Pasta e Fagioli soup?

A

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.

technical
Q

Why does this recipe simmer the soup for 2 hours before adding pasta?

A

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.

technical
Q

Can I make this Pasta e Fagioli soup ahead of time and how should I store it?

A

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.

technical
Q

What texture and appearance should I look for when the soup is done?

A

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.

technical
Q

What does the YouTube channel Paul S Show specialize in?

A

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.

channel
Q

How does the YouTube channel Paul S Show's approach to Italian‑American cooking differ from other cooking channels?

A

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.

channel
More like this:Italian-American RecipesSoup RecipesMore by Paul S Show

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