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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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Great recipe, actually, the hot sauce helps make it balanced. The flavors ate great. I used sausage, Italian, instead of hamburger. That was nice.
Ooh yes I bet it is delicious with sausage! Great idea!
Long time family fave! Kids call it yummy soup. It’s great with 1 lb of ground beef. Little cheaper that way and still makes a large hearty pot of soup. Thank you for sharing!
Haha – I love the name “yummy soup!” It perfectly fits this recipe. Thank you!
Morning Star crumbles and vegetable stock makes it a good option for my two vegetarian (picky) daughters. Nobody knows it’s vegetarian unless you tell them!
Could I use a large can of fire roasted tomatoes in place of the Prego?
I haven’t tried that but I’m guessing it would be fine if you blended them a little bit.
I wasn’t crazy about all the beans in it. But, that’s just me! The rest of the family and friends love it.
Perfect soup for cool days, just like Olive Gardens
Thank you, Ruth. I’m so happy you enjoyed it!
This was very yummy, especially on a cold night! I did modify some, due to what I had on hand or by mistake. I used 1/2 LB each ground beef and ground Italian sausage (1lb total was plenty of meat!), can of diced tomatoes with Italian seasoning, 3 tsp of basil instead of oregano (I grabbed the wrong jar), 1 tsp of pepper (not 2), and Classico sauce with basil. Served it with fresh shredded Parmigiano and italian bread. Thanks for the recipe, we will definitely make it again!
Great ideas!
Lovely. At our house, I cook a full pound of pasta and serve it on the side. Some of my crew like a little pasta in their soup, some like a little soup in their pasta and nobody likes the way the pasta soaks up the broth and gets mushy in the fridge. Because there will be leftovers and it’s almost better the second day.
Yes, that is a great idea to serve the pasta separately to allow people to control how much is in their bowl!
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!
Delicious!!!!
This taste is good or better than the restaurant soup. I like the Italian flavor.
This is my go to pasta soup recipe each winter. I make a bread machine egg bread to go with. Yummy!😋
Made it this morning for an after-funeral luncheon hosted at my church. We had a variety of soups, salads, rolls, brownies and cookies. I topped it with shaved parmesan and Italian Parsley. I used Italian ground sausage rather than ground beef, and chicken stock rather than beef. Everyone who tried it loved it and my huge pot of soup was emptied quickly.
It was beautiful. Wish I’d saved some for myself.
Simply delicious
Love this recipe.
I use Italian sausage instead of ground beef. So good
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