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Olive Garden Pasta E Fagioli

You can make this classic soup at home with our recipe. Filled with ground meat, pasta, beans, carrots, and so much more, Olive Garden Pasta e Fagioli is easy to make and makes a perfect dish to bring to work for lunch, or even for a light dinner. This is a wonderful and hearty soup, perfect for a cold day. You could serve this with your favorite salad topped with Olive Garden Salad Dressing. A hearty sandwich also goes well with this soup.
Olive Garden Pasta Fagioli

Olive Garden Pasta E Fagioli

Olive Garden Pasta e Fagioli

  • Author:
  • Recipe Type: Soup
  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Serves: 10
Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli is is a hearty soup that will fill the bellies of your family. This soup can freeze well if you add the cooked pasta just before serving.

Ingredients

  • 2 pounds ground beef
  • 1 tablespoon vegetable oil
  • 12 ounces chopped onion
  • 14 ounces slivered carrots
  • 14 ounces diced celery
  • 48 ounces canned diced tomatoes
  • 2 cups cooked, drained red kidney beans
  • 2 cups cooked, drained white kidney beans
  • 2 3/4 quarts beef broth
  • 1 tablespoon dried oregano
  • 2 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons Tabasco sauce
  • 2 (24-ounce) jars marinara sauce
  • 8 ounces small shell macaroni (or other small dried pasta shape)
  • 5 teaspoons chopped fresh parsley

Instructions

Cook the beef in the oil in large stockpot, breaking it up, until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it’s cooked. Stir in the parsley before serving.

You can find more Olive Garden Recipes at CopyKat.com, the web's most popular destination for copycat restaurant recipes.

This makes 9 quarts of soup. Just cut the recipe in half for smaller family needs! If you want to freeze this soup, don’t add the pasta; cooked pasta doesn’t freeze very well. You can always cook up some fresh pasta and stir it in when you are ready to serve.

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  • Nana

    I used V8 juice rather than the pasta sauce. Still a knockout. I made 1/2 recipe and used one 12-0z. can of the juice. Also, I would suggested using the juice (or sauce) for thinning the soup to use for leftover. We prefer serving the noodles (pasta) and pouring an appropriate amount of soup over. Over to mix in at end, though.

  • Nicole Girardin

    Love this recipe!! It really does taste just like Olive Gardens, and its super simple. Yum yum!!

  • Debbie S Mccormack

    It was great but……I would cut recipe in half next time

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  • RuthPeters

    This recipe makes enough to feed an army! Wow…..this will be a great dinner. Thanks! I weighed everything precisely. The celery is more than a full stock, the onion is actually one and a half onions chopped finely, and the carrots were in a ten ounce bag already slivered. Plenty of vegetables.

    • http://www.copykat.com Stephanie

      I hope you enjoy the soup for a long time. Thank you for the approximations.

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  • Bella

    Excellent soup. I made the full recipe and it’s more like for a serving of 20…. Way too much! Half the recipe for sure!

  • Lois Palmer

    I hate to ask dumb questions but how many onions, carrots, and celery stalks do you use to make those ounces? Or do you just guess at it? I love Olive Garden’s Pasta E. Fagioli but I don’t remember white kidney beans in it. This version has good reviews and I can’t wait to try it.

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  • http://www.facebook.com/hack875 Al Ack

    Not even close.Add a tbsp of chili powder and one tbsp of cumin along with changing the oregano to italion seasoning and then you start to get closer… Everybody, the original has Cumin in it!!!!!!!!!!!!!!!!!!!!!!!!

    • stephaniemanley

      I am usually good about picking out cumin, I never tasted it in here.

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  • http://www.facebook.com/hack875 Al Ack

    I know for a fact that the Olive garden version has red chili pepper flakes ground up (Not Tabasco) and cumin in the recipe. Having experimented myself to duplicate the recipe, this one is a far cry from the real thing

    • Angee Jensen

      Although this was good, I don’t think this tasted anything like the real deal.

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  • http://www.facebook.com/people/Deborah-Jackson/100000439604089 Deborah Jackson

    My soup turned out excellent. I added 2 teaspoons of sugar, really made a difference. This is a really good recipe for when the weather is cold.

  • Hrking

    This recipe has become one of my all time favorites, not many recipes make it to my all-time favorite list. I love trying new recipes, but this recipe comes out every year. Make it with Olive Garden’s Salad and it’s a perfect meal to take to a family gathering or just enjoy with friends. I have mixed up the pasta by using macaroni and mini shells in regular and wheat varieties. So long as you don’t throw the smaller pasta in too soon, it’s a nice change. I have not been brave enough to try the tri-colored pasta, but soon I’ll run out of the pasta and try it. If you haven’t tried this recipe, try it!

    You can half the recipe, but I love tossing the soup into the freezer in smaller quantities. Thaw the soup before microwaving, the pasta will become mush if you don’t.

  • Hrking

    This recipe has become one of my all time favorites, not many recipes make it to my all-time favorite list. I love trying new recipes, but this recipe comes out every year. Make it with Olive Garden’s Salad and it’s a perfect meal to take to a family gathering or just enjoy with friends. I have mixed up the pasta by using macaroni and mini shells in regular and wheat varieties. So long as you don’t throw the smaller pasta in too soon, it’s a nice change. I have not been brave enough to try the tri-colored pasta, but soon I’ll run out of the pasta and try it. If you haven’t tried this recipe, try it!

    You can half the recipe, but I love tossing the soup into the freezer in smaller quantities. Thaw the soup before microwaving, the pasta will become mush if you don’t.

  • C000159

    I have made this soup many, many times and I found that if you use just plain diced tomatoes that doesn’t already have seasoning, the soup turns out pretty bland. I also use spaghetti instead of marinara sauce. Spaghetti sauce also needs to have spices in it. Personally, I think this recipe is better then the real Olive Garden soup. But that’s just my opinion. ;-)

    • NanMae

      I used spaghetti sauce as well (Prego) and always use Delmonte Original Stewed Tomatoes, so much more flavor and ingredients……

  • WendyM

    Just made a batch today!!!! Best soup ever. Sometimes I put a little browned ground pork in it and a just a tad more hot sauce its perfect :)

  • Smrteze

    I’m having trouble finding Marinara sauce in my area can I substitute Primavara?

    • Mlsizemore

      I use any kind of spaghetti sauce and it is always good.

    • Burtramj

      I found some with Paul Newman on the label it was wonderful

  • Jrmartucci

    I freeze cooked pasta all the time ,and it is excellent,with or without sauce.
    when i make soup and freeze it with pasta in it . excellent taste.
    Very tasty
    Jean

  • Eve farrell

    is 88 oz. Beef stock accurate? Or is it 8 oz.?

    • http://www.copykat.com Stephanie

      it is 88 ounces, we want lots of stock.

  • Betsy

    The name of the small pasta that Olive Garden uses in their soup is Datilini…I have found it at Publix and Winn Dixie Supermarkets here in Florida (It is packaged in a clear cellophane bag). Always cook the pasta separately and add a small handful to each serving (just before serving)…never put it into the soup to cook or it will be mushy.

    • DeeDee

      YES! I found this out the first time I cooked it. But the recipe is great, my son says it’s better than Olive Garden

  • http://knittingzeal.typepad.com Diane

    Thanks for sharing this recipe! I don’t eat at the Olive Garden, but I’ve wanted to try a soup recipe like this. I used ground turkey instead of beef, and a can of crushed tomatoes instead of Marinara sauce because it is less sugar. It turned out amazing!

  • Santillio

    This soup is much better when one uses Italian sausage than the ground beef.
    In Italy this would never be used.
    Also increase the Oregano, Basal(fresh),garlic and a tsp. of minced ginger. This makes it authentic.

    • http://www.copykat.com Stephanie

      Santillio we were really trying to the Olive Garden’s version of the soup. I agree your soup sounds very tasty though!

  • becky

    What type of spaghetti sauce are you all using. Ragu. chunky, old world style,? Please be specific. thanks

    • http://www.copykat.com Stephanie

      Please use a Marina style spaghetti sauce.

    • Deborah Laprade

      Making this today in my slow cooker and used my homemade spaghetti sauce…. Smells delicious, can’t wait to try it. I’m sure your favorite spaghetti sauce old work fine

      • Deborah Laprade

        My pasta fagioli

  • Debbie C.

    This soup was amazing! Tastes just like OG. My whole family loved it!

  • Name (required)

    What brand or type of spaghetti sauce is the best to use?
    I generally buy a marina, the marina that is on sale, and then I will tweek the seasoning to my personal taste. ~Stephanie

  • Randy McClintock

    This recipe is wonderful. I cook a lot in crock pots and had tried to replicate this soup from several other recipes, but this one is a winner. I think using spagetti sauce gives it the fuller, richer flavor. I did change few of things from comments below. Since cooking longer using a crock pot, I did add the pasta later – already cooked as Michelle suggested. I used Italian seasoning instead of oregano as Stacey suggested. I like Louisiana hot sauce better, so I doubled the amount on that. My girlfriend says it is better than Olive Gardens (she could be saying that to keep me cooking).

    • Ruby

      I’m a crock pot person also, could you send me your version that you cook?

    • Laura

      Hi Randy, Can you send me your crockpot recipe as well. Thanks!

    • Susie

      How long do you cook in the Crock Pot? I would love to put this on in the morning before work & have it ready when we get home. Thanks!!

    • SYLVIA HARRELL

      RANDY WOULD YOU PLEASE SENT ME YOR RECIPE FOR THE SOUP OLIVE GARDEN PASTA-E-FAGIOLI IT SOUNDS SO GOOD AND I ALSO LIKE TO USE MY SLOW COOKER. THANKS SYLVIA.

  • Charlene

    This recipe is delicious. My family doesn’t care for the “bite” of the original OG Pasta e Fagoli so I have eliminated the hot sauce. I also added chopped bell peppers and garlic to give it my own flair. Have made it several times for a Soup and Salad Night at church and “MY” soup pot is empty within minutes. I don’t like the way the pasta gets mushy if there are left overs at home – so I cook the pasta separately and add it at the last minute. This soup can be frozen and used later if you’ve made too much as long as you haven’t added the pasta.

    • http://www.copykat.com Stephanie

      I really like your tip on cooking the pasta seperately. I don’t care for mushy pasta at all.

  • Nicole

    Yum… This was awesome! I will definately make it again.

  • Stacey

    This was great! I did add a bit more herbs though – a teaspoon of dried Italian Herbs and a teaspoon of dried basil. I also added a couple of cloves of minced garlic with the onions, celery and carrots.

  • Susan

    This soup is to die for!! Cutting the recipe in half helps if you have a smaller family. I usually make the full recipe and then take 1/2 to work and share with my coworkers!!

  • Rosalina

    I made this today. And it’s just like The Olive Gardens.
    I LOVE IT! IT’S A KEEPER.

  • julie

    This soup is awesome, make it all the time. I add a can of veg all veggies to mine to make it a big heartier,

  • Michelle

    I have made this soup twice. Taste just like the Olive Garden’s. I only suggest boiling the noodles alone and then adding them to soup before serving. The noodles get way to big. I give this recipe a 10.

  • Guido

    Excellant soup. I used sausage instead of the ground beef and it was better- a little zestier. I also make it thicker than Olive Garden

  • Anonymous

    This soup is so delicious. I made a vat of it when we had the last snow storm and it all gone. my kids were eating it at midnight ! So easy to make.

  • Sue M.

    This soup turned out very good. I wanted to serve it to guests in a few weeks and tried it out today….it will certainly be on the table then and later too.

  • Anonymous

    This dish is Amazing!

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