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Our Olive Garden Pasta e Fagioli Soup copycat recipe tastes just like the original. This hearty, Italian-seasoned soup is easily made in a slow cooker.
Olive Garden Pasta e Fagioli Recipe
This Pasta e Fagioli Soup is one of our family’s most favorite cold weather meals. It reminds me of fall leaves, football season, sweaters and cozy fires. It’s my top choice at Olive Garden every time we go there to eat, so I decided to find a way to make it at home. This copycat recipe tastes exactly like the popular restaurant dish!
What is Pasta e Fagioli Soup?
This Italian soup literally means “pasta and beans” so that’s what you’ll find in this dish, along with ground beef, Italian seasonings in a rich tomato based broth. Pasta E Fagioli is very similar to another hearty favorite, minestrone. The difference between these two soups is minestrone uses several different veggies and Pasta e Fagioli features onion, celery and carrots for flavor, but no other vegetables.
Ingredients
- Ground Beef – For this recipe I like to use lean ground beef (93%/7%). If the beef is too fatty, then it makes the soup very oily.
- Onion, Carrots, and Celery – This combination of savory vegetables is often called a mirepoix. Together, they create a base of flavor for the soup.
- Diced Tomatoes – Tomatoes help to make up the base of the soup broth. Make sure you don’t drain the tomatoes. Add the tomatoes and the juices to the crock pot.
- Red and White Kidney Beans – It wouldn’t be Pasta e Fagioli without the fagioli! As you might have guessed, fagioli means beans. I like to use dark red kidney beans and also white kidney beans, or cannellini beans.
- Beef Stock – You can use beef stock, beef broth, or even chicken broth in a pinch.
- Spices – The spice mix for this recipe includes oregano, parsley, salt, and pepper. If you want to expand on the flavor profile, then consider adding garlic powder, basil, thyme, or a few bay leaves.
- Tabasco Sauce – Tabasco sauce adds a little bit of spice and also a depth of flavor to this soup.
- Prego Sauce – Prego Traditional tomato sauce is our favorite for this recipe.
- Ditalini Pasta – Ditalini pasta is the pasta that Olive Garden uses, but you can use other shapes like small shells, wagon wheels, or elbow noodles. Cook the pasta to just barely al dente, as it will soften in the soup.
- Optional Toppings – This soup is perfect as is, but I like to top my bowl with grated parmesan cheese, parsley flakes, and red pepper flakes.
Tips for Pasta e Fagioli Soup
- This recipe makes a LOT of soup (approximately 20, 1 cup servings) so it’s a terrific recipe for feeding a crowd or if you like leftovers for lunches. It’ll stay fresh in the refrigerator for about a week.
- This soup also freezes well, so store in freezer safe containers or Ziploc bags in the freezer for up to two months.
- Make sure to use a large crock pot, or feel free to cut the recipe in half.
- Pasta e Fagioli is delicious served with some crusty bread, our delicious Italian Cheesy Bread recipe, or one of my favorites, cornbread. Our Cake Mix Cornbread is goes perfectly with this soup.
Frequently Asked Questions
Absolutely! You will need a very large pot, or you will need to half the recipe. Brown and drain the beef, and add it, along with all other ingredients besides the pasta, to a large pot. Stir to combine. Bring to a boil and then turn heat to low bring to a simmer, stirring occasionally. Simmer, covered, until the vegetables are tender. Cook pasta according to package directions and add to soup before serving.
They are the same! Pasta Fazool is a nickname for pasta e fagioli that comes from New York Italians.
Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to three months.
More Slow Cooker Soups to Try
How to make Olive Garden Pasta e Fagioli Soup Copycat
Olive Garden Pasta e Fagioli Soup
Video
Equipment
- Crockpot Slow Cooker
Ingredients
- 2 pounds ground beef
- 1 onion chopped
- 3 carrots shredded
- 1 cup celery chopped
- 28 ounces diced tomatoes undrained
- 16 ounces red kidney beans drained
- 16 ounces white kidney beans drained
- 4 cups beef stock
- 3 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoons pepper
- 5 teaspoons parsley
- 1 teaspoons tabasco sauce
- 20 ounces Prego traditional spaghetti sauce
- 8 ounces Ditalini pasta
Instructions
- Brown ground beef in large skillet. Drain fat.
- Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
- Before serving, cook pasta according to package directions. Drain and add to soup.
- Serve in bowls topped with parmesan cheese and parsley if desired. Also, we love to serve this soup with crusty bread, breadsticks, or cornbread.
Nutrition Information
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I was hoping this recipe was made in a crockpot! I wanted to make it while I was golfing. This way the house smells like you have a private chef who cooked all day.
Much better idea than a Dutch oven that has to be babysat.
This recipe is so easy and delicious. I used ground turkey instead of beef- I have a teen that does not eat red meat. It still turned out fantastic! Also made it both ways, Stovetop and crock pot. Thumbs up for both.
I make this every year for my annual Halloween Pumpkin Carving Party!! Great for kids and adults. A party favorite 🙂
Yummmmmy!!! Very Delicious! Oh boy!!
All recipes are highly recommend
The pasta makes it hearty & it’s packed with flavor! It tastes even better than Olive Garden’s!