Olive Garden Copycat Pasta Fagioli Soup

Ingredients

• 1.5 lb Lean Ground Meat (preferably 90% lean beef or turkey)
• 1 cup Onion (diced)
• 1 cup Bell Pepper (diced, any color)
• 5 cloves Garlic Cloves (crushed)
• 1 tbsp Salt
• 1 cup Celery (diced)
• 1 cup Carrots (diced)
• 1 tbsp Oregano (dried)
• 1 tbsp Basil (dried)
• 1 tbsp Italian Seasoning
• 1 tbsp Tomato Paste
• 2 15 oz can Petite Diced Tomatoes
• 1 small can Tomato Sauce (about 8 oz)
• 2 cup Chicken Broth (low‑sodium)
• 1 tbsp Sugar
• 1 15 oz can Cannellini Beans (drained and rinsed)
• 1 15 oz can Kidney Beans (drained and rinsed)
• 2 Bay Leaf
• 1 cup Small Pasta (uncooked, such as ditalini or small shells)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 2 tbsp Parmesan Cheese (freshly grated, for garnish)
• 1 pinch Dried Chili Flakes (optional, for heat)
• 2 slice Bread (toasted, for serving)

Instructions

1. Brown the Ground Meat

   Heat the skillet over medium‑high heat, add the lean ground meat and cook, breaking it up with a wooden spoon, until fully browned and no longer pink.

   Time: PT5M

   Temperature: Medium‑high heat

2. Add Aromatics and Vegetables

   To the browned meat, add the diced onion, bell pepper, crushed garlic, diced celery, and diced carrots. Stir and sauté for about 3‑4 minutes until the vegetables begin to soften.

   Time: PT4M

   Temperature: Medium heat

3. Season the Base

   Stir in 1 tbsp salt, 1 tbsp oregano, 1 tbsp basil, 1 tbsp Italian seasoning, 1 tbsp tomato paste, and 1 tbsp sugar. Cook for another 2 minutes to bloom the spices.

   Time: PT2M

   Temperature: Medium heat

4. Add Tomatoes and Broth

   Pour in the two 15‑oz cans of petite diced tomatoes, the small can of tomato sauce, and 2 cups of chicken broth. Stir well and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

5. Incorporate Beans and Bay Leaf

   Add the drained cannellini beans, kidney beans, and two bay leaves. Reduce heat slightly, cover, and let the soup simmer for 30 minutes.

   Time: PT30M

   Temperature: Low simmer

6. Cook Pasta Separately

   While the soup simmers, bring a pot of salted water to a boil, add the small pasta and cook for about 7 minutes until al dente. Drain and set aside.

   Time: PT7M

   Temperature: Boiling

7. Finish the Soup

   Remove the bay leaves, then stir the cooked pasta into the soup. Adjust seasoning with additional salt and pepper if needed. Let the soup sit for 2 minutes to allow the pasta to absorb flavor.

   Time: PT5M

   Temperature: Low heat

8. Plate and Garnish

   Ladle the soup into bowls, sprinkle with chopped fresh parsley, grated Parmesan cheese, and a pinch of dried chili flakes. Serve with toasted bread on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

8 g

Fiber

6 g

Ingredient Substitutions

• Instead of Lean Ground Meat: Ground turkey, Ground chicken
• Instead of Onion: Shallots, Leeks
• Instead of Bell Pepper: Poblano pepper, Italian sweet pepper
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Celery: Fennel stalks
• Instead of Carrots: Parsnips
• Instead of Oregano: Marjoram
• Instead of Basil: Fresh basil (1 tsp)
• Instead of Italian Seasoning: Herbes de Provence
• Instead of Tomato Paste: Tomato puree (2 tbsp)
• Instead of Petite Diced Tomatoes: Diced canned tomatoes
• Instead of Tomato Sauce: Crushed tomatoes (8 oz)
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Sugar: Honey (½ tbsp)
• Instead of Cannellini Beans: Great Northern beans
• Instead of Kidney Beans: Red beans
• Instead of Bay Leaf: Dried thyme (½ tsp)
• Instead of Small Pasta: Orzo, Small elbow macaroni
• Instead of Fresh Parsley: Fresh basil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Dried Chili Flakes: Cayenne pepper (a pinch)
• Instead of Bread: Croutons

Equipment Needed

• Large Pot
• Skillet
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Ladle
• Colander
• Wooden Spoon

Critical Steps — Do Not Skip

• Browning the ground meat ensures flavor depth.
• Simmering the soup with beans for 30 minutes develops a rich broth.
• Cooking pasta separately prevents it from becoming mushy.
• Adding pasta at the end preserves its texture.

Chef Tips from the Video

• For extra depth, use a mix of ground beef and Italian sausage.
• Finish the soup with a drizzle of high‑quality extra‑virgin olive oil.
• Use fresh herbs instead of dried for a brighter flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw before reheating.

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

Make-Ahead Tips

• Prepare the soup base (everything except pasta) up to step 5 and refrigerate; add freshly cooked pasta just before serving.
• The soup reheats well; add a little extra broth if it thickens after refrigeration.

Frequently Asked Questions