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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 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.
Wow, what a compliment! Love that it got a true Italian stamp of approval! That’s a “win” in my book!
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…
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!
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 🙂
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!
What size crock pot do you recommend for this recipe? You mentioned large. Mine is 6 qt. Is that large enough? Thank you.
Yes, 6qt should be big enough. 🙂 Hope this helps!
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.
So glad you liked it! Thanks so much for your comment!
Love love love this soup…thank you so much for sharing❤️❤️
I HAVE TRIED SEVERAL OTHERS PUT I LOVE THIS RECIPE THE BEST. I ALSO COOKED IT ON TOP OF THE STOVE .
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!
I made this tonight, very good! Added garlic and did both ground beef and ground turkey. Definitely a keeper recipe!
Thank you for sharing your success Stephanie! I’m so glad you like the recipe.
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.
you should just be able to freeze them just fine. You can just cut them up and freeze them. 🙂 Hope this helps!
I love this soup. When I makr it I use V-8 juice. Am making for my BD company.
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!
Thanks so much for the comment– great idea using ground turkey– makes it even healthier!
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.
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.
Thank you for the great ideas! Sounds delicious!
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 🙂
Great idea on the substitutions! It does make a lot of soup!
Made the soup tonight for a group of friends for dinner. It was delicious and very hearty. Perfect fall soup!
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.
It is a good idea to add some salt or spices. Everyone has different tastes! Thank you for your comment!
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?
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!
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.
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.