Pasta e Fagioli Soup is a comforting and hearty dish that brings a piece of Italy to your table. This Olive Garden copycat recipe is loaded with vegetables and rich Italian flavors, making it a perfect weeknight meal that is both satisfying and delicious.
- Cuisine: Italian
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
Why You’ll Love This Recipe
- Rich in flavor thanks to a blend of Italian herbs and a mix of fresh vegetables.
- The perfect balance of protein, fiber, and carbohydrates keeps you full and satisfied.
- Easy to adapt: swap ingredients based on what you have in your pantry.
- Freezes well, so you can enjoy it later.
Ingredients
- 2 Tbsp olive oil, (divided): Used for sauteing and adding depth of flavor. Substitute with canola oil if necessary.
- 1 lb lean ground beef: Provides a hearty base and protein. Ground turkey can be used as a substitute.
- 1 1/2 cups chopped yellow onion: Adds sweetness and umami. Any type of onion works.
- 1 cup diced carrots ((about 2 medium)): Brings sweetness and texture.
- 1 cup diced celery ((about 3 stalks)): Offers a subtle earthiness and adds layers of flavor.
- 3 cloves garlic, (minced (1 Tbsp)): Imparts a bold, aromatic essence.
- 3 (8 oz) cans tomato sauce: Creates the soup base with a rich tomato flavor.
- 2 14.5 oz cans low-sodium chicken broth: Adds depth. Vegetable broth can be substituted for a vegetarian version.
- 1/2 cup water, (then more as desired): Adjust to desired soup consistency.
- 1 (15 oz) can diced tomatoes: Enhances the tomato base with a chunkier texture.
- 2 tsp granulated sugar: Balances acidity from tomatoes.
- 1 1/2 tsp dried basil: Key herb for classic Italian flavor.
- 1 tsp dried oregano: Provides an earthy, slightly bitter flavor.
- 3/4 tsp dried thyme: Adds a subtle, minty warmth.
- 1/2 tsp dried marjoram: Lends a sweet and citrusy note.
- Salt and freshly ground black pepper: Essential for seasoning and flavor enhancement.
- 1 cup dry ditalini pasta: Classic in this soup, but any small pasta will do in a pinch.
- 1 (15 oz) can dark red kidney beans, drained and rinsed: Adds protein and a creamy texture.
- 1 (15 oz) can great northern beans, drained and rinsed: Helps to thicken and enrich the soup.
- Finely shredded Romano or Parmesan cheese, for serving: Provides a savory finish.
- 3 Tbsp minced fresh parsley: Adds freshness and a pop of color.
How to Make It
Step 1: Brown the Beef
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally until it is browned and fully cooked. Ensure no pink remains; drain excess fat for a leaner dish. Transfer beef to a plate and set aside.
Step 2: Saute the Vegetables
In the same pot, add the remaining tablespoon of olive oil. Add chopped onions, diced carrots, and celery to the pot. Saute over medium-high heat for about 6 minutes, or until the vegetables are tender. Add the minced garlic and saute for an additional minute until fragrant.
Step 3: Build the Soup
Add the chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked beef back to the pot. Season with salt and freshly ground black pepper to taste. Stir well, then bring the mixture to a boil. Reduce the heat to medium-low, cover with a lid, and simmer for 15-20 minutes, stirring occasionally until the vegetables are soft.
Step 4: Cook the Pasta
While the soup simmers, cook the ditalini pasta according to the package directions until al dente. Drain and set aside.
Step 5: Finish the Soup
Add the cooked pasta, kidney beans, and great northern beans to the soup. Stir to combine. If you prefer a thinner soup, add more broth or water to reach desired consistency. Cook for another minute to let the flavors meld. Stir in fresh parsley just before serving. Serve warm with a generous sprinkle of Romano or Parmesan cheese.
Recipe FAQs
Can I make this soup ahead of time?
Yes! This soup stores well in the refrigerator for up to 3 days. The flavors deepen with time, making it even more delicious. Reheat gently on the stovetop, adding a bit of water or broth if it thickens.
What can I use as a vegetarian alternative for the ground beef?
For a vegetarian version, you can omit the ground beef entirely or substitute it with plant-based meat for similar texture and flavor. Additionally, increase the amount of beans to maintain protein content.
How should I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup (minus the pasta) for up to 3 months; add freshly cooked pasta after thawing and reheating.
