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Copycat Olive Garden Pasta e Fagioli Soup: Quick Weeknight Dinner

A close-up of a hearty bowl of pasta e fagioli, featuring pasta, beans, ground meat, and topped with grated Parmesan cheese.
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Make the hearty, comforting Olive Garden Pasta e Fagioli soup at home with this easy, one-pot copycat recipe. This flavorful bean and pasta soup is perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 4 cups chicken broth
  • 2 cups water
  • 1/2 cup small pasta (like ditalini or small shells)
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes (with their juice), cannellini beans, kidney beans, chicken broth, and water. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  6. Increase the heat to medium and add the small pasta to the soup. Cook according to the pasta package directions, usually 8 to 10 minutes, until the pasta is tender.
  7. Stir in the heavy cream or half-and-half. Heat through gently, but do not let the soup boil after adding the cream.
  8. Taste the soup and season with salt and black pepper as needed.
  9. Serve your hearty bean and pasta soup hot, topped with grated Parmesan cheese.

Notes

  • For a slow cooker version, brown the meat and sauté the vegetables on the stovetop first. Transfer everything except the cream and pasta to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the pasta during the last 30 minutes of cooking, and stir in the cream just before serving.
  • You can substitute the ground beef with Italian sausage for a richer flavor.
  • If you prefer a thicker soup, mash about 1/4 cup of the cannellini beans against the side of the pot before adding the cream.

Nutrition

Find it online: https://delishsymphony.com/pasta-e-fagioli-copycat-olive-garden-soup-recipe/