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If you love the cozy, hearty soup from Olive Garden, this Pasta e Fagioli Soup is a must-try. It is rich, filling, and made with ground beef, tender beans, pasta, and a tomato-based broth that tastes just like the restaurant favorite. This Olive Garden copycat recipe is easy, comforting, and perfect for chilly nights or busy days.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“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!” – Jeanne
“I have made this recipe many times over the years. It’s a fall favorite of the whole family. Hearty, healthy and filling. And makes a generous batch for days of leftovers (a lifesaver for our busy after school activities). Huge hit in our house!” – Jen
“This soup was absolutely delicious, and, so easy to make. Tasted exactly like the Olive Garden soup. Makes a large portion, and, worth every bit of it. Thanks so much for sharing.” – Sandy
The Ultimate Cozy Soup
This Pasta e Fagioli Soup is one of my 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 what you get at Olive Garden (maybe even better)!
When I make Pasta e Fagioli soup, I like to pretend that it’s unlimited soup, salad, and breadsticks at Olive Garden. Try it with our copycat Olive Garden Salad and some warm bread such as our homemade bread twists, garlic breadsticks, herb focaccia bread, or our delicious Italian Cheesy Bread recipe.
🩷 Elise
What is Pasta e Fagioli Soup?
Pasta e fagioli literally means pasta and beans, which is exactly what makes this soup so hearty and satisfying. Along with the pasta and beans, this version also has ground beef, Italian seasonings, and a rich tomato-based broth. It is similar to minestrone, but not quite the same. Minestrone usually has a wider variety of vegetables, while pasta e fagioli keeps it simple with onion, celery, and carrots for flavor.
Ingredients You’ll Need
- Ground beef – I like to use lean ground beef so the soup stays hearty without becoming greasy.
- Onion, carrots, and celery – This classic combination creates the base flavor and gives the soup that cozy homemade taste.
- Diced tomatoes – These add texture and help build the rich tomato broth.
- Beans – Red kidney beans and white kidney beans make this soup extra filling and are essential to that classic pasta e fagioli flavor.
- Beef stock – This gives the soup a savory, rich base.
- Spices – Oregano, parsley, salt, pepper, and Tabasco sauce bring warmth and depth to the broth.
- Pasta sauce – This adds even more tomato flavor and helps make the broth taste hearty and comforting.
- Ditalini pasta – This is the traditional pasta shape and the one I like best for the Olive Garden copycat version.
- Parmesan cheese and parsley – These are perfect for topping each bowl right before serving.
Ingredient Additions and Substitutions
One of the things I love most about this soup is how flexible it is. There are a lot of easy ways to make it work with what you have on hand.
Cut the recipe in half – This soup makes a lot, so halving it is a good option for a smaller family.
Swap the meat – Italian sausage, bacon, or pancetta all work well if you want a different flavor.
Change the beans – Great northern beans or cannellini beans are great substitutes for white kidney beans.
Try a different pasta – Small shells, wagon wheels, or elbow macaroni all work if you do not have ditalini.
Add more flavor – Garlic powder, fresh garlic, basil, thyme, or bay leaves are all delicious additions.
Make it a little spicier – Add extra hot sauce or a pinch of red pepper flakes.
How to Make Pasta e Fagioli Soup
I love how easy this recipe is to make. It’s as easy as browning the beef then adding it with all the other ingredients to a Crock Pot and letting it slow cook all day. Here’s what to do:
- Brown the Beef
In a large skillet over medium heat, cook the ground beef until fully browned. Drain off any excess grease.
- Add to Slow Cooker
Transfer the cooked beef to a large slow cooker. Add all remaining ingredients except the pasta and Parmesan cheese. Stir to combine. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Cook the Pasta
About 15 minutes before serving, cook the pasta to “al dente” or according to package directions. Drain well, then stir it into the soup.
- Serve
Ladle into bowls and top with grated Parmesan cheese and fresh parsley, if desired.
Recipe Tips
- Use lean ground beef so the soup does not turn out oily.
- Cook the pasta separately to keep it from getting too soft in the slow cooker.
- Do not overcook the pasta since it will continue to soften once it is added to the soup.
- Mash some of the beans into the soup if you want a thicker texture.
- Use a large slow cooker since this recipe makes enough to feed a crowd (approximately 20, 1 cup servings). You can always half the recipe if you don’t need that much.
Frequently Asked Questions
Absolutely! You will need a very large pot or you will need to half the recipe. After browning the beef, add it to a pot along with the other ingredients (minus the pasta). Simmer for about 30–40 minutes, then add cooked pasta just before serving.
They are the same! Pasta Fazool is a nickname for pasta e fagioli that comes from New York Italians.
Small pasta shapes like ditalini are traditional and work best. Small shells or elbow macaroni can also be used if needed.
Let it simmer uncovered to reduce slightly, or mash some of the beans and stir them back into the soup for a thicker texture.
Make Ahead and Storage
This is a great make-ahead soup because the flavors only get better over time. I love making a big batch and keeping leftovers for lunch or another easy dinner later in the week.
- Make ahead – Prepare the soup in advance and cook the pasta separately so it stays the right texture.
- Refrigerate – Store leftovers in an airtight container in the fridge for several days.
- Freeze – Freeze in freezer-safe containers or bags for up to 2 months.
- Reheat – Warm on the stove or in the microwave, and add a splash of broth if needed.
More Slow Cooker Soups to Try
This cozy, hearty, flavor-packed soup is everything you love about Olive Garden’s Pasta e Fagioli, made fresh at home. If you try this copycat recipe, I’d love for you to leave a comment and a ⭐️ rating to let me know how it turned out! 🥣
Olive Garden Pasta e Fagioli Soup
Video
Ingredients
- 2 pounds ground beef
- 1 onion,, chopped
- 3 shredded carrots
- 1 cup chopped celery
- 1 (28-ounce) can diced tomatoes,, undrained
- 1 (16-ounce) can red kidney beans,, drained
- 1 (16-ounce) can white kidney beans,, drained
- 4 cups beef stock
- 3 teaspoons dried oregano
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 ½ tablespoons dried parsley, , plus more for garnish
- 1 teaspoons Tabasco sauce
- 1 (24-ounce) bottle Prego Traditional pasta sauce
- 8 ounces ditalini pasta
- Parmesan cheese,, for serving
Instructions
- Brown ground beef in a large skillet. Drain fat.
- Add beef and all ingredients except the pasta and Parmesan cheese into a large slow cooker. 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.
Equipment
- Crockpot Slow Cooker
Notes
- Use lean ground beef for the best flavor and texture.
- Cook the pasta separately so it does not get mushy.
- Ditalini is the traditional pasta, but small shells or elbow macaroni work too.
- This recipe makes a large batch, so it is great for leftovers or feeding a crowd.
- To make the soup thicker, mash some of the beans and stir them back in.
- This soup freezes well for up to 2 months.
- I love serving it with salad, breadsticks, garlic bread, focaccia, crusty bread, or cornbread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!!!
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.
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?
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!
Thanks so much!! Just took a pre bite & it tastes great!! Might even make the same way next time 🙂 Thank you!!
oh my goodness, i just did the same thing! i will try diluting with tomato sauce…fingers crossed!
I have this in the Crock pot cooking now. Sure smells good, I’ll let you know how it taste later.
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!
I always make it with ground turkey and it is so good. Definitely recommend with turkey.
Do you use beef broth or different broth if making it with turkey?
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!
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!
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?
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
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
I made halfed the recipe. Does that mean I should half the cooking time in the crock pot? Thank you! 🙂
No, don’t cut the time in half, but maybe check it an hour to half hour earlier.
I dont care for celery so I omitted that and added zuccini! yum!
LOVED this recipe! It made a ton of soup that tasted fantastic! This recipe will be made in this house over and over
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!
I made this today & OMGosh….it is excellent! It does fill the crock pot to the top & makes a lot.
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?
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…
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.
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 ;).
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!
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.