Olive Garden Pasta e Fagioli is a hearty, comforting soup that brings together tender pasta, creamy cannellini beans, and a rich tomato broth full of herbs and garlic. This classic Italian dish is a wonderful mix of textures and flavors, making it a satisfying meal any time you need something warm and filling.
I love making this soup when I want something cozy but also easy to put together. The beans add a nice creaminess without being heavy, and the little pasta shapes soak up the broth perfectly. One of my favorite things is how the garlic and Italian seasoning come through with each spoonful—it feels both fresh and homey.
My go-to way to enjoy Pasta e Fagioli is with a slice of crusty bread to dunk into the broth, and maybe a sprinkle of Parmesan cheese on top. It’s the kind of meal that feels like a hug in a bowl, perfect for cooler days or whenever you just want a simple, tasty soup that hits all the right notes.
Key Ingredients & Substitutions
Ground beef and Italian sausage: These add rich flavor and a meaty texture. If you prefer, swap sausage for ground turkey or omit meat for a vegetarian version—add extra beans or mushrooms for depth.
Beans (kidney and cannellini): They bring creaminess and protein. If you can’t find cannellini, great northern beans work well. Rinse canned beans to reduce sodium and keep the soup fresh-tasting.
Pasta: Elbow macaroni or small shells are classic. Choose small, sturdy pasta that won’t get mushy. To avoid overcooking, add pasta near the end of cooking.
Herbs and seasonings: Dried oregano, basil, and thyme are key to that Italian flavor. Fresh herbs are great too—add them towards the end for brightness.
How Can I Get the Pasta Perfectly Cooked Without Getting Mushy?
Cooking pasta in soup can be tricky since it can soak up broth and become mushy. Here’s how to keep it just right:
- Add pasta towards the last 10 minutes of cooking to prevent over-softening.
- Stir occasionally to keep pasta from sticking to the bottom.
- If making leftovers, cook pasta separately and add to each bowl when serving. This keeps pasta firm and soup fresh.
These tips help your Pasta e Fagioli stay hearty with tender, not mushy, pasta every time.
Equipment You’ll Need
- Large soup pot – I use this because it’s big enough to hold all the ingredients and makes stirring easy.
- Wooden spoon – perfect for stirring the soup without scratching the pot and to break up the meat as it cooks.
- Measuring spoons and cups – keep things simple with these to add seasonings and broth accurately.
- Colander – helpful for rinsing the beans and draining them before adding to the soup.
- Stove – essential for cooking the soup on a steady heat.
Flavor Variations & Add-Ins
- Replace ground beef and sausage with turkey or chicken for a leaner option.
- Stir in chopped kale or spinach for extra greens and nutrition.
- Add a pinch of red pepper flakes if you like a spicy kick.
- Top with grated mozzarella or Pecorino Romano for a cheesy finish.
How to Make Olive Garden Pasta e Fagioli
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1/2 pound ground beef
- 1/2 pound Italian sausage (remove casing if using links)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 (14 oz) can diced tomatoes
- 4 cups beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 cup elbow macaroni or small pasta shells
- 1/4 cup fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the meat and veggies, plus 30 minutes simmering to develop flavor. Then, add pasta and cook for about 10 minutes until tender. In total, expect about 55 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Veggies:
Heat olive oil in a large soup pot over medium heat. Add the ground beef and Italian sausage and break them apart with a spoon. Cook until browned and no longer pink. If there’s extra fat, carefully drain it out. Then, add diced onion, celery, and carrots. Cook and stir for about 5-7 minutes until veggies soften. Stir in minced garlic and cook for 1 more minute.
2. Add Tomatoes, Beans, Herbs, and Broth:
Pour in the diced tomatoes with their juice and the beef broth. Add in the kidney beans, cannellini beans, oregano, basil, thyme, salt, and black pepper. Stir well, then bring everything to a boil.
3. Simmer to Develop Flavors:
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 30 minutes. This helps the flavors blend nicely.
4. Cook the Pasta:
Add the elbow macaroni or pasta shells to the soup. Continue to simmer and stir occasionally for about 10 minutes, until the pasta is tender but not mushy.
5. Taste and Serve:
Give the soup a final taste and add extra salt or pepper if needed. Ladle into bowls, sprinkle with fresh chopped parsley, and add grated Parmesan cheese if you like. Serve hot, ideally with crusty bread for dipping. Enjoy your cozy, comforting bowl of Pasta e Fagioli!
Can I Use Frozen Italian Sausage for This Recipe?
Yes! Just make sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave, then drain any excess liquid before adding to the pot.
How Do I Store Leftovers?
Let the soup cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much.
Can I Make Pasta e Fagioli Ahead of Time?
Absolutely! Prepare the soup up to the simmering step, then cool and refrigerate. When ready to eat, reheat and add the pasta fresh to prevent it from getting mushy.
What Pasta Works Best in This Soup?
Small shapes like elbow macaroni or small shells hold up well. Avoid large or delicate pasta, which can become too soft or break apart during cooking.
