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Italian Pasta e Fagioli Soup Recipe (Olive Garden Copycat)

Italian Pasta e Fagioli Soup

There’s something about a warm bowl of soup that instantly brings back memories of family dinners and cozy nights in. This Italian Pasta e Fagioli Soup is not just a dish; it’s a hug in a bowl. And the best part? It’s super easy to whip up, even on the busiest of weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tbsp olive oil A little fat to get things sizzling!
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 stalk celery diced
  • 1 lb ground beef The protein that makes this soup hearty.
  • 14.5 oz diced tomatoes Adds a rich tomato base.
  • 15 oz cannellini beans drained and rinsed
  • 4 cups beef broth The flavorful liquid for your soup.
  • 1 cup water To adjust consistency.
  • 1 tbsp Italian seasoning A blend of herbs that scream 'Italy!'
  • 1 tsp salt To taste.
  • 0.5 tsp black pepper For a little kick.
  • 1 cup ditalini pasta Tiny pasta that soaks up all the flavors.
  • Grated Parmesan cheese
  • Fresh parsley

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. Once warm, add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes until the veggies are softened and fragrant.
  2. Step 2: Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon, which should take about 5-7 minutes. Drain any excess fat if necessary.
  3. Step 3: Stir in the diced tomatoes, cannellini beans, beef broth, water, Italian seasoning, salt, and black pepper. Bring this delicious mixture to a boil.
  4. Step 4: Once boiling, reduce the heat and let it simmer for 15 minutes. This is where all those flavors come together!
  5. Step 5: Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
  6. Step 6: Serve hot in bowls, topped with grated Parmesan cheese and a sprinkle of chopped parsley for that fresh finish.

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave out the pasta until you reheat it, as it can get mushy when frozen.