Go Back
Bowl of Olive Garden Pasta e Fagioli soup filled with beans, pasta, and vegetables.

Olive Garden Pasta e Fagioli

A hearty and comforting Italian soup made with beans, pasta, and a rich tomato broth, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef or Italian sausage Can also go meatless
  • 1 medium Onion, diced
  • 2 medium Carrots, chopped small
  • 2 stalks Celery, chopped small
  • 2 cloves Garlic, minced
  • 28 oz Crushed tomatoes or tomato sauce
  • 4 cups Beef or chicken broth
  • 1 can Kidney beans, drained and rinsed
  • 1 can Cannellini beans, drained and rinsed
  • 1 cup Small pasta (e.g., ditalini, small shells, macaroni)
  • 2 tsp Italian seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Sugar (optional)
  • 1 handful Spinach (optional, added at the end)

Method
 

Preparation
  1. Brown the meat in a big pot over medium heat. Break it up as it cooks and spoon out excess grease.
  2. Add the onion, carrots, and celery. Cook for about 5 to 7 minutes until they start to soften. Add garlic for the last 30 seconds.
  3. Stir in crushed tomatoes and broth. Add Italian seasoning, salt, pepper, and sugar if needed. Bring to a gentle simmer.
  4. Drain and rinse the beans, then add them to the pot. Let the soup simmer for about 15-20 minutes.
  5. Stir in the pasta and cook until just tender. Keep an eye on it to prevent overcooking.
  6. Taste and adjust seasoning as needed. Optionally, add red pepper flakes for heat.

Notes

If storing leftovers, cook pasta separately to prevent it from soaking up the broth. Freeze soup without pasta for best results.