Pasta e Fagioli Soup (Olive Garden Copycat Recipe)

4.92 from 23 votes

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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.

A bowl of pasta e fagioli soup topped with grated parmesan and parsley

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!

Ground beef is a staple for many easy, budget-friendly meals. For more easy dinner ideas prepared with ground beef, check out our post on Easy Ground Beef Recipes

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.

A full ladle of pasta e fagioli soup


  • 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.
A breadstick being dipped in pasta e fagioli soup

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.


Can I make this soup on the stovetop instead of the crock pot?

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.

What is the difference between pasta e fagioli and pasta fazool?

They are the same! Pasta Fazool is a nickname for pasta e fagioli that comes from New York Italians.

How do I store leftovers?

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

  • Slow Cooker Chicken and Rice Soup:  Chicken and Rice Soup warms you up on cold fall and winter days. It is also ideal for busy days. The ingredients go into the Slow Cooker in the morning and a nice, hot meal awaits in the evening.
  • Slow Cooker Split Pea Soup: There are so many different vegetables in this Slow Cooker Split Pea Soup. It is very healthy and hearty.
  • Slow Cooker Cheese Tortellini Soup: This Cheese Tortellini Soup is a flavorful, easy slow cooker meal. Tortellini, sausage, and spinach in a creamy tomato soup and slow cooked to perfection.
  • Slow Cooker Vegetable Beef Soup:  This is one of the easiest soups you will ever make. Full of flavorful meat and veggies, everyone loves it!
  • Slow Cooker Zuppa Toscana Soup:  Many agree that this Zuppa Toscana Soup Olive Garden Copycat is actually better than the original, loaded with sausage and potatoes.

How to make Olive Garden Pasta e Fagioli Soup Copycat

A bowl of pasta e fagioli soup topped with grated parmesan and parsley

Olive Garden Pasta e Fagioli Soup

4.92 from 23 votes
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.
Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins
Course Soup
Cuisine Italian
Servings 20 servings


  • Crockpot Slow Cooker


  • 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


  • Brown ground beef in large skillet. Drain fat.  
    Ground beef in a skillet
  • 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.
    pasta e fagioli soup in a crock pot before it is cooked
  • Before serving, cook pasta according to package directions. Drain and add to soup.  
    Pasta E Fagioli soup in crockpot
  • Serve in bowls topped with parmesan cheese and parsley if desired. Also, we love to serve this soup with crusty bread, breadsticks, or cornbread.
    A bowl of pasta e fagioli soup topped with grated parmesan and parsley


Nutrition Information

Calories: 243kcalCarbohydrates: 24gProtein: 15gFat: 10gSaturated Fat: 4gCholesterol: 32mgSodium: 295mgPotassium: 645mgFiber: 5gSugar: 4gVitamin A: 1726IUVitamin C: 7mgCalcium: 57mgIron: 3mg

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Elise Donovan

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How many stars would you give this recipe?


    1. I went to olive garden a few weeks ago and always get this soup. I was very disappointed. Watered down and no flavor. I am going to Make it tomorrow.

  1. 5 stars
    Made this last night. It was amazing. I love the soup at Olive garden and it tastes just like it.. but better bc its homemade!

    1. I agree! Homemade is always better. I also love the soup at Olive Garden, but I think our homemade version has a richer taste. I’m so happy you like it!

      1. 5 stars
        Thank you, you did such a great job with this recipe! The spice is spot on. I have tried it a few times now but usually adjust to vegetarian and it still tastes just like (better!) than the restaurant. I use homemade veggie stock and instead of beef smart ground/beyond/etc. Since homemade stock is thick I add water or some of the drained pasta water and voila.

  2. 3 stars
    I was disappointed in this recipe. I don’t think it even tasted close to Olive Garden. The recipe also calls for way too much pepper in my opinion.

  3. 5 stars
    I think any homemade version has to be better and this is definitely one of them! So tasty and hearty! We loved it!

  4. 5 stars
    I love copycat recipes just like this! Olive Garden has the best pasta e fagioli soup. Yours tastes just like restaurant recipe. Yum!

  5. 5 stars
    I love how hearty, flavorful, and my favorite, done in the slow cooker, this soup is! This is going to be a new family favorite for sure!!

  6. 5 stars
    I can confirm that this recipe tastes bang-on to the Olive Garden version. This is my favorite thing to get at the Olive Garden, so I’m beyond thrilled to be able to make it at home now. One thing I changed from the recipe though was to use navy beans instead of the white kidney beans. I am pretty sure that’s what they use at Olive Garden, but regardless, I really like navy beans, so that’s what I’m using. Thank you for such a great recipe post!

  7. 5 stars
    We love, love, love this recipe!! I’ve made it several times using ground chicken instead of beef. DELISH! Serve it with garlic bread sticks. We freeze some and take it with us when camping for those chilly nights. Just cook the pasta, bag it and add it when heating it up. Seriously our favorite! Thank you for sharing.

  8. 5 stars
    My neighbor made this recipe and I couldn’t get enough of it. I like to cook and will place this recipe in a principle location in my personal recipe book. Thank you.

  9. 5 stars
    This recipe is fantastic! I have been making it for several years now and everyone always loves it. I usually make on the stovetop and simmer for several hours. I always use the Prego ( I like Prego 🤷🏼‍♀️) , always use crushed San Marzano tomatoes instead of diced tomatoes, always use matchstick carrots instead of shredding my own. Turns out fantastic every time! Thank you so much!
    P.s. Don’t omit the parsley! It’s not the same without it! 😉

  10. What is the nutritional content for one cup of this soup. The content listed seems way high for one cup.Thanks! I love this soup recipe!

    1. Brown the meat in the dutch oven first, then add the vegetables and cook until soft. Add the rest of the ingredients, except the pasta, and simmer for at least 30 minutes. Cook pasta according to package directions and then add to the soup! Hope this helps!

  11. I have made this soup several times and it is wonderful. I like to use half hamburger and half bulk Italian sausage if I have it on hand. I do use the crock pot because I like it to simmer for a few hours and add the beans in the last hour. Also, I serve the pasta separately so it doesn’t soak up the juice and get mushy. Also, that way everyone can add as much or little pasta as they like. This freezes well, but I recommend not adding the pasta if you’re going to freeze it. This recipe is approved by my Italian husband.

    1. Wow, what a compliment! Love that it got a true Italian stamp of approval! That’s a “win” in my book!

  12. My stockpot is so full, I don’t have room for the Prego spaghetti sauce! Wow…lot of soup! So I added all the spices I would put in spaghetti sauce & hope it comes out ok…

    1. Oh no, what size Crock Pot do you have? You can also simmer it in a large stockpot over low heat if the Crock Pot isn’t cutting it. Hope this helps!

  13. 5 stars
    I’ve been making your recipe for this soup for a few years now and we still love it! I only make a half batch and I still have plenty of leftovers for the next day or so. Thank you for sharing this recipe with us 🙂

    1. Thank you so much for this nice comment! We are so glad you like this recipe– it is one we make all the time too 🙂 It’s just so easy!

  14. What size crock pot do you recommend for this recipe? You mentioned large. Mine is 6 qt. Is that large enough? Thank you.

  15. This soup was absolutely delicious, and, so easy to make. Tasted exactly like the Olive Gardens soup. Makes a large portion, and, worth every bit of it. Thanks so much for sharing.

  16. 5 stars

  17. 5 stars
    Excellent except for the black pepper and tabasco. I make it all the time now and leave those two ingredients out unless you like fire!

  18. I made this tonight, very good! Added garlic and did both ground beef and ground turkey. Definitely a keeper recipe!

  19. I made this soup and it was fantastic.

    Question: I have left over vegetables (celery, carrots etc.) Can I cut them up and freeze them, then thaw and use them in another batch of this soup at a later time? If yes, do I have to blanch them or can I just cut them up and put them in a freezer zip lock bag or container? Then when I have the rest of the ingredients at a later time just unfreeze and drop them in the soup?

    The reason why I am asking is I only have extra vegetables. I do not have extra beans, tomatoes etc., to make the soup and then freeze accordingly.

    1. you should just be able to freeze them just fine. You can just cut them up and freeze them. 🙂 Hope this helps!

  20. This recipe is awesome. I’ve made it several times and it’s become a family favorite. It’s SO easy and versatile! I use ground turkey instead of beef, but still use the beef stock and you can’t tell any difference. I do like the idea of adding rinsed black beans. We freeze the leftovers, but it doesn’t last very long in the freezer (but that’s only because it calls to us and then we just HAVE to have it)! Thanks for a great recipe!

  21. A hearty and healthy pasta e fagioli soup that’s you have share with good for your veggies like carrots, and tomatoes, and celery, and my personal favorite – garlic.

  22. 5 stars
    This is my second go at this, making it with ground venison this time, for my husband to take to hunting camp. I added a little V-8 to it, as this does tend to become quite thick, and I also added 1 tbsp. of white vinegar. Was a huge hit the first time I made it (I used sweet Italian sausage and ground turkey mixed together) and I’m sure it will be again with the guys. so easy, just labor intensive, but very delicious.

  23. This recipe is currently simmering away in our crockpot. I’ve got abother hour to go!
    I subbed the beef for Italian chicken sausage, and the beef stock got chicken stock.
    I also halfed the recipe and my crockpot is full!
    So excited to eat this. It smells so good 🙂

  24. i thought this was incredibly bland. I added a ton of spices to make it even worth it. I can’t believe it doesn’t even call for salt. Once it actually had some taste from the added spice, it was good. This is a nice base recipe but I’m surprised so many like it as is.

  25. I put this all together ys & 1/2 the recipe will still feed an army, it filled my 5 qt crock pot. I got up in the middle of the nite so at 3:30 a.m I put it on. when we woke up it smelled amazing. I added the dilitini but made the mistake of adding it uncooked now all juices r used up. its no longer a soup! do u think adding more beef broth would do the trick?

    1. Yikes! If it were me I would add more broth and maybe some tomato sauce/juice… hopefully it will still work out! This is one of our favorite soups!

  26. Delicious!! I cooked pasta separate and drained with cold water and once soup cooled enough to put in freezer bags (takes up less room than containers) I added the al dente cooked ditalini pasta. The pasta doesn’t keep cooking and I can freeze with pasta in the soup and the texture is not mushy.

  27. I always cook this in a large stock pot on the stove. I cook the noodles and add only what I need to each bowl. If you add the noodles to the soup they suck up all the liquid and get really squishy. I also use half hamburger and half Italian sausage. And I use either chicken or vegetable broth instead of beef. Still always turns out well.

  28. Made this today. I will say it tastes a lot like Olive Gardens soup. A slight difference though. I’m surprised that the recipe didn’t call for any garlic or salt. I will add both next time. I will say this makes a TON. Almost didn’t fit my 6qt crock pot. I might scale back a bit next time too. Its delicious and I will be keeping this recipe. Thank you! I notice on some of these comments how people comment on how good this sounds but never have made it. I guess I dont understand why you would comment if you haven’t even made it yet. I notice that on a lot of websites though. Just kinda strange. 🙂

  29. Made this today; halved the recipe. Italian sausage instead of hamburg, 3 1/2 c. broth, elbows, only kidney beans, a few red pepper flakes in place of the Tabasco. NO, no, no to Prego! Barilla pasta sauce with garlic and basil. A little sugar to cut the acidity. Cooked in the oven at 225 for about 5 hrs. EXCELLENT!

  30. Forget cutting in half, I doubled it and cooked on the stove 4 hours. Served it with a salad and fresh baked baguettes, huge hit with entire family!

  31. This soup looks really good. I can’t wait to try it out.

    If making this soup (1/2 recipe) in a stockpot on the stove, how long do I cook it for? Thanks

    1. I would do it on low for at least an hour… you can really do it as long as you want though– as long as you add the pasta at the end!

  32. This was outstanding. I actually followed the recipe 100%, which is rare for me and I am really happy I did. It’s fantastic. I nearly substituted the Prego Spaghetti Sauce for plain tomato sauce and some additional herbs, but I’m sure glad I didn’t. That Prego really makes the flavor. I will for sure be making this again!

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  34. All I would say is have a HUGE crockpot! 🙂 I think it needed a little salt. Next time I will add the noodles as we serve it. I added it to the crockpot and the noodles sucked up all the juice, but it was still delicious!

  35. I made this last night but I did 1 lb of Hamburger and 1 lb medium Italian was WONDERFUL

  36. I just made this today, my husband said it was better than Olive Garden’s. he is on a low carb diet so I am adding the cooked pasta to only the bowls of the people that want it. Perfect!

  37. This is an excellent copycat recipe. This is my favorite soup at OG and you’ve nailed it. The only thing I changed is I added a little bit of crushed red pepper and sugar, I sautéed the onions and celery and garnished with grated Parmesan. It does make a lot so everyone at the office should be happy tomorrow along with what I’ll put in the freezer. I’ll leave out the pasta in the freezer batch and add it when I reheat. Thank you for sharing this recipe. Nice work.

  38. I’ve made this twice now – I use the sodium-free beef broth granules, and instead of the water, I use low sodium V8 – and a lot of it. I also use tomato puree instead of the diced tomatoes. The ditalini pasta is perfect for this, and has a nice “bounce” when you bite it. I have a huge batch in the stockpot and plan on freezing most of it. Tastes great.

  39. I just made this recipe tonight, but halved it based on the comments. It was fantastic! My husband ate thirds and said it was just as good as the Olive Garden’s. Thanks for posting!

  40. This is good soup. I have also made it adding zucchini and summer squash slices . My daughter is a vegan , so I did this and cut out the meat, I also used broken pieces of spagetti for the pasta as it does not seem to soak up so much of the liquid.

  41. I’m going to make this tomorrow night. My biggest crock pot is 6 qt. It sounds like that won’t be big enough. Is an 8 qt stove top pan big enough or do I need to get my roaster out?

  42. I’ve learned through experience that you always leave noodles on the side and only put in your bowl not the soup unless it will all be eaten in one sitting

  43. This recipe is very good. The only problem I came across is that after adding the pasta it soaked up all the juices. So the soup became very thick. I think next time I try this, I’m going to add the pasta as I make the bowls. Seems like it would freeze well, which is a great thing because this makes a lot of soup.

    1. When did you add the noodles? You should be adding the cooked noodles at the very end, right before serving, as per the recipe, or they will soak up too much and become soggy.

  44. I made this a couple of weeks ago! I was YUM MEE! My fam keeps asking me when I’m going to make it again. Thanks for posting!

  45. I’m making half the recipe right now in a stock pot. I simmer on low for a couple hours before adding the beans. I’m going to serve it with the Olive Garden salad and breadsticks for the Super Bowl tomorrow. We can’t wait!!!

  46. Made it once exactly to the recipe. LOVE LOVE’d it! Tonight making it with Italian sausage/ground beef. Can’t wait to try it.

  47. OOPS! I halfed the recipe because i am only cooking for three, but forgot to half the spices (full amount of parsley, oregano, pepper)- i just started cooking it- anyway to fix? Will it taste terrible now?

    Hope i didn’t mess it up too bad!! ANY THOUGHTS?

    1. It might have a strong flavor but will definitely still be edible. You could try diluting it with a little “plain” tomato sauce. Good luck!

  48. I am wondering if anyone has tried this with turkey rather than beef and if it makes a huge difference? I made it once according to the original recipe and it was great but I have a daughter who does not eat beef and, since it makes so much, I can’t share it with her. Thanks!

  49. Made this up this weekend and there was definately a lot of it. If I try it again will use a 1 can of crushed tomatoes and 1 can diced instead of two diced. Also I would cut way back on the oregano and parsley. Was definately too strong for my and my husbands taste. Always good to try something new!

  50. I am making this tonight! I didn’t thaw out the hamburger meat in time to use the crock pot this morning so I’m thawing it out now and will be making it in a big pot on the stove. My husband is working nights right now so I think this will be a good family friendly meal, especially with this crazy cool weather we’re having in Texas. Need something to warm us up! I don’t have a few of the things on hand…and I despise the grocery store, I go as little as possible. 🙂 So, I’ll be using marge butter beans or great northern beans instead of white kidney beans also Italian seasoning to sub for some of the others.
    Hoping for a successful meal! Thanks for sharing!

  51. I have looked at a lot of Pasta Fagoli soups online and all are very similiar and I was curious has anyone every tired adding cumin to it. I thought I always detected a bit of that when I at this soup at olive garden or was it chili powder?

  52. I am looking so forward to making this because of all the post. All your post are so helpful too. I will cut the recipe in half. THANKS

  53. Anyone know how long it will take to heat in a 6 quart crockpot after it has been refrigerated? Want to make it a day early. Thanks

  54. LOVED this recipe! It made a ton of soup that tasted fantastic! This recipe will be made in this house over and over

  55. Making this now! I’m excited for the final product. Didn’t realize how much it would make so will have to keep the posts separate. Should have enough to freeze for another night too. Serving with garlic bread yum!

  56. Made this tonight and loved it! I did cut it in half because I’m
    Only cooking for 2 people, my husband was concerned though that it wasn’t soupy enough.
    What should I add to make less chili and more soup?

    1. I thought the same thing. It’s cooking now and it’s not very soupy. I’ve made it before (it’s DELICIOUS) and can’t remember if it creates more broth as it’s cooking or if I added something. I guess we’ll wait and see…

  57. This is my husbands favorite soup to eat at Olive Garden.. Thank you so very much for sharing this recipe, I will definitely surprise him making it for dinner ! Also this will be a great hit with the large amount of company coming in for the holidays.

  58. I made this recipe tonight and it was perfect, tasted exactly like the real thing!! Just be prepared by how large a portion it really makes, it wouldn’t all fit in my crockpot (guess I have an excuse to get a new, bigger one ;).

  59. Made this soup a couple of weeks ago and loved it! Making it again tomorrow. Instead of 2 cans of diced tomatoes, I used a can of diced and a can of pureed (what I had in the pantry). The flavor was fabulous. Thanks for posting!

  60. I made this soup last night for dinner. It turned out great. It’s been so long since Olive Gardens left Canada, I can’t remember how their Pasta e Fagoli soup tasted. But I do know that this was a really nice meal to leave cooking and come home to dinner ready. Thank you for sharing.

  61. I LOVE LOVE LOVE this recipe!! I have make it several times for my family and its a hit every time. My husband is a meat and potatoes kind of guy and he loves it! Highly recommend trying it for yourself!

  62. I’ve used this recipe for many years, and it’s absolutely wonderful. I angle-cut my carrots though because our local Olive Garden manager had them done that way. She got promoted and the new manager shreds them, and he’s stingy, so try it with the carrot medallions; it’s prettier and holds up better to long cooking with the larger size. I do add minced garlic and a bit of sugar to offset the tomato’s acidity, also. I freeze large quantities of my soup in quart jars, and it is wonderful to have on hand. I make large amounts in a stock pot; not in my little crock pot. We like to let it sit in the refrigerator overnight for the flavors to meld better.

  63. This was fantastic! I made it tonight and my whole family was impressed. I found that garlic salt and parmesan were great additives. Try with a side of spinach and feta stuffed crescent rolls!

  64. I didn’t have a big enough crockpot but I have a huge stockpot so I made this soup in that. I had to improvise a little because I didn’t have two cans of tomatoes on hand. I had one can of tomatoes and I had a can of tomato sauce so I used those instead. I cooked the pasta to al dente then I added all ingrediants to the stockpot and heated until boiling. Then I reduced heat to simmer and let the soup simmer for 30 minutes then served it. It was great this way because we were able to have it for lunch rather than waiting for dinner. It is amazing! I love that it makes a ton because I will be freezing individual servings to bring to work! Thanks, another great pinterest find!

  65. Yeah this makes a TON! I have it cooking for dinner right now- had to transfer some of it to a second, smaller slow cooker because I had a little more than 2 lbs of meat to use, and it absolutely would have overflowed my 6 qt crockpot. Excited to try it!

  66. I make a version of this soup also-one I found online years ago. It calls for mostly the same ingredients-but in addition, a can of v8, and 1T of white vinegar. I worked at the OG for several years, and I love that soup! 🙂

  67. Just made this recipe for myself and my three roommates. Everyone loved it! Like others previously stated, this makes a HUGE amount of soup. I only used 1lb of beef. Next time I will cut the recipe in half for sure!

  68. This is fabulous! If you don’t want to make it in a crock pot, just throw it in a pot on the stove! I doubled the recipe and before adding the pasta halved it, so I could freeze part of it!

  69. Have this in the crockpot right now cooking on high so I can have it in time for lunch! I cut the recipie in half, I dont have a huge crockpot and even cut in half its almost overflowing. Looks delicious. I love soups and my husband is not a fan so I end up eating a whole pot of soup by myself. This will be perfect for lunches this week. I go to a lot of large potlucks where it would be perfect to make the full sized recipie, as soon as I get a bigger crockpot!

  70. Wow, we loved it! It’s still hot in October in the Bay Area but I went ahead and made this soup today. We will definitely make this soup again.

  71. A generous Tablespoon of white vinegar brings out the flavors, much as salt would, and adds a spark to this soup.

  72. This soup was a huge hit when I served it earlier in the month. While it does make a lot, my crock pot was completely empty after 7 adults, two children and a teen enjoyed seconds. I’ll be making this again as soon as the weather turns chilly.

  73. Made this tonight and it was GREAT! I didn’t have all 5 tsp of parsley, so I used italian seasoning and it still came out awesome – and I love that there’s no added salt – doesn’t even need it!

  74. I made this today and it is fabulous!! so easy and I agree with the other posts….it tastes just as good than olive garden!! Make sure you use a very large croc pot. it makes alot.

  75. Making this today…Had to transfer to my Nesco/roaster since I didn’t have room for the last 2 cups of beef stock…and I have a huge crock pot! Can’t wait to eat it tonight! (And tomorrow…and next month since we’ll be freezing 🙂

  76. I have it all prepped and in the fridge so I can put in on in the morning, can’t wait to try it tomorrow night. Thank you for the recipe.

  77. I made this soup yesterday, and it was delicious! I did it in a stock pot since I wasn’t sure it would fit in my crock pot. It does make a lot of soup, but when you work night shift and need to be able to just throw something in a container, it works well! The only thing I did different was instead of the separate veggies, I used 2 bags of frozen mirapoix blend that was pre-chopped. I also didn’t add the pasta to the whole pot as my dad doesn’t eat pasta. I just added it to the bowls so he didn’t have to pick around it. It was a hit with everybody. Will definitely make again!

  78. This recipe sounds so good. I can’t wait to make it. I am going to buy everything I need to make it this weekend at the store. Thanks for posting it 🙂

  79. I made this tonight was so good hubby really liked to made it in my crock pot i will be sure to make again and pass it on thank you

  80. Made this for Sunday dinner after church, and it was a huge hit! Totally amazing 🙂 Super easy to make. A note of warning however, it makes A LOT! My 6 quart crock pot was full to the top and overflowing. I will probably half the recipe next time

  81. Are the amounts for the oregano and parsley based on fresh or dried? Just want to make sure I don’t over do it. 🙂

  82. I’ve got this simmering away in the crockpot as I type this. It smells delicious! My only complaint is the large amount this recipe makes. I didn’t cook all 2lbs of ground beef and have not added the noodles yet and the crockpot is filled to the rim. I’ll follow up and let everyone know how it tastes 🙂

  83. This recipe is huge! I’m making it right now and it doesn’t even fit in my crockpot. I’m going to have to dump it all in a big bowl and separate it out into two pots.

  84. My husband loves this soup. It’s probably the best offering at Olive Garden. Think I’ll surprise him with this next week

  85. I made this for dinner tonight and it was awesome! I cut the recipe in half and there is still tons leftover for the week. Thank you and I’m looking forward to purchasing your new cook book! Congrats!!

  86. I made this about noon today & we just just had it for dinner this evening. I only had 1 carrot on hand so wasn”t able to shred the 3 called for in the recipe. I also decided to add a can of drained & rinsed black beans that I wanted to use up to the white & red kidney beans. I had macaroni in the pantry so just fixed enough to put a small handful in the bottom of each bowl before adding the soup to the bowl & then added some shredded parmesean cheese to the top of the bowl. My husband & I both agreed that we liked this better than regular chili. Since we now have enough to freeze alot of “Italian Chili”, we’ll be enjoying this frequently. We’ll just add enough pasta each time that we heat it up instead of freezing the pasta with the soup. Next time I will try to half the recipe & also use less pepper & tobasco than listed & have enough shredded carrots. Thanks for posting this excellent recipe!

    1. I just made this and was out of canned kidney beans so I sustituted a can of pintos and a can of navy beans. It was still delicious! =)

    2. I made this last night for 3 hungry men, and still have enough leftovers for them to eat again tonight. This makes a huge pot full! I did mine on the stovetop and added smokey bacon in with the hamburger for a added depth of flavor. I also added 2 minced garlic with the onion. I live in Switzerland and we don’t have Prego here, so I used a large jar (2 cups) of Italian herbed tomato sauce and 2 Tbls of Brown sugar with a generous handful of assorted Italian herbs. I cooked the pasta in the pot after adding all the liquids, but that meant I had to stand and stir frequently so they wouldn’t stick to the bottom. I will cook separately next time and then add to pot once cooked al dente and drained so it will soak up the flavors of the soup. It is a must to serve with a cut up a loaf of crusty bread with sweet butter. I set out a jar of homemade chili oil for those who like a bit more heat. I topped with fresh grated parmesan cheese and gouda. Loved this recipe!!!

  87. I made this last night! Absolutely delicious, my husband had 3rds! Make sure you use a very large crockpot! This made so much that I’m going to freeze some of the leftovers. My husband called this ‘the same or BETTER than Olive Garden’s!!!’

  88. You could always do the recipe over the stove in a fraction of the time. But this recipe you can throw in a crock pot in the morning and have delicious dinner at night (where the flavors have been simmering together all day).

    1. I am making this in a stock pot, my 6 qt crockpot wouldn’t hold all of the ingredients. Excited to try it tonight.

  89. This is one my all-time favorite soups. My mom and I used to go to Olive Garden when I was a kid to get this soup, along with their salad and breadsticks of course. I can’t wait for Fall and cooler temps so I can add this one to my list of soup recipes I plan to make.

    1. MY question is, “WHY would you use all if these wonderful, fresh ingredients and then add a jar of PREGO????…UGH

      1. Yeah, that’s messed up. That’s why you make batches of sauce and then use the freezer. In fact, that’s why I bought a vacuum sealer system, so I can make up to a years worth at a time. It’s just as easy to make triple batch if you have a big enough pot.