Copycat Pasta Fagioli Soup

 Irresistible Copycat Pasta Fagioli Soup Recipe

Few dishes capture the essence of comfort food like a steaming bowl of Pasta Fagioli Soup. Inspired by Olive Garden’s famous recipe, this homemade version is hearty, flavorful, and surprisingly easy to prepare. Packed with savory ground beef, tender vegetables, two kinds of beans, and al dente pasta, it’s the ultimate one-pot meal for chilly evenings.

Whether you’re craving a quick weeknight dinner or planning a cozy gathering, this Italian-inspired soup delivers rich, satisfying flavors in every spoonful. Plus, it’s budget-friendly, customizable, and freezer-safe—perfect for meal prep enthusiasts.

In this post, we’ll walk you through every step, from selecting the best ingredients to pro tips for making the perfect batch. Ready to dive in? Let’s make this restaurant-worthy Pasta Fagioli Soup right at home!

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Why You’ll Love This Recipe

Better Than Takeout: Enjoy all the flavor and comfort of Olive Garden’s Pasta Fagioli without leaving your home.

One-Pot Wonder: Minimal cleanup makes this recipe ideal for busy weeknights.

Nutritious & Filling: Loaded with protein, fiber, and vegetables for a well-rounded meal.

Freezer-Friendly: Make a big batch and freeze leftovers for quick meals later.

Customizable: Easily adapt it to suit your preferences—vegetarian or spicy options included!

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Ingredients Breakdown: What You’ll Need

Protein

1 lb ground beef or Italian sausage – Adds richness and depth to the soup. Use spicy sausage for extra heat or opt for lean ground turkey as a lighter alternative.

Vegetables

1 small onion, diced – Forms the flavor base with its aromatic sweetness.

3 cloves garlic, minced – Provides a punch of savory flavor that complements the beef.

2 medium carrots, diced – Adds natural sweetness and color while enhancing texture.

2 celery stalks, diced – Brings a slight crunch and balances the other vegetables.

Liquids

4 cups beef broth – Gives the soup its hearty, savory foundation. Substitute vegetable broth for a vegetarian version.

2 cups water – Lightens the broth while keeping the soup from being too thick.

1 (28 oz) can diced tomatoes – Adds tanginess and body to the base.

1 (15 oz) can tomato sauce – Creates a rich, velvety texture.

Beans

1 (15 oz) can red kidney beans, drained and rinsed – Adds protein and fiber while soaking up the flavors of the broth.

1 (15 oz) can cannellini beans, drained and rinsed – Creamy and mild, they balance the firmer texture of the kidney beans.

Pasta

1 cup ditalini pasta – Small, tube-shaped pasta perfect for soups. Its size ensures each bite includes a little pasta without overwhelming the broth.

Seasonings & Herbs

1 teaspoon dried basil – Adds earthy undertones reminiscent of classic Italian dishes.

1 teaspoon dried oregano – Brings warmth and complexity.

1/2 teaspoon dried thyme – Subtle herbal notes for depth.

1/2 teaspoon dried rosemary – A slightly piney aroma that enhances the broth.

1/2 teaspoon salt and black pepper – Essential for balancing and boosting flavors.

1/4 teaspoon red pepper flakes (optional) – For those who enjoy a bit of heat.

Garnishes

Grated Parmesan cheese – Adds a creamy, nutty finish to the dish.

Fresh parsley, chopped – Provides color and freshness as a final touch.

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Step-by-Step Instructions: How to Make Pasta Fagioli Soup

Step 1: Cook the Meat

In a large Dutch oven or stockpot, brown 1 lb ground beef or sausage over medium-high heat until fully cooked. Use a wooden spoon to break it apart as it cooks. Drain excess fat to prevent greasiness.

Step 2: Sauté the Vegetables

Add onion, garlic, carrots, and celery to the pot. Cook for 5–6 minutes, stirring occasionally, until softened and fragrant. This step builds the soup’s flavor base.

Step 3: Add Liquids and Seasonings

Pour in beef broth, water, diced tomatoes, and tomato sauce. Stir well. Sprinkle in basil, oregano, thyme, rosemary, salt, pepper, and red pepper flakes. Bring the mixture to a gentle boil, then reduce to a simmer. Let it simmer for 20 minutes to allow the flavors to meld.

Step 4: Incorporate Beans and Pasta

Stir in kidney beans and cannellini beans. Add ditalini pasta and continue cooking for 10 minutes, or until the pasta is tender but firm (al dente).

Step 5: Adjust and Serve

Taste the soup and adjust seasonings if needed. Ladle into bowls and garnish with grated Parmesan and fresh parsley for a burst of flavor and color.

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Pro Tips for Perfect Pasta Fagioli Soup

Cook Pasta Separately for Leftovers: To prevent the pasta from soaking up too much broth, cook it separately and add it just before serving if planning for leftovers.

Boost Flavor with Parmesan Rinds: Simmer a Parmesan rind in the broth for added richness. Remove before serving.

Make It Vegetarian: Skip the meat and use vegetable broth for a lighter version.

Spice It Up: Opt for hot Italian sausage or add more red pepper flakes for extra heat.

Thicken the Soup: For a creamier texture, mash some of the beans before adding them to the pot.

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Serving Suggestions

This Pasta Fagioli Soup pairs beautifully with:

Garlic Bread – Perfect for soaking up the rich, savory broth.

Caesar Salad – A crisp, refreshing side that balances the heartiness of the soup.

Bruschetta – Adds a burst of fresh tomato flavor to complement the dish.

For a complete Italian-inspired dinner, serve with a glass of Chianti or your favorite red wine.

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Why This Copycat Pasta Fagioli Soup is a Must-Try

This homemade Pasta Fagioli recipe proves you don’t need a restaurant reservation to enjoy incredible Italian flavors. It’s budget-friendly, easy to make, and perfectly customizable for any dietary needs. With its rich broth, hearty beans, and tender pasta, it delivers everything you love about classic comfort food in a single bowl.

Ready to impress your family with this restaurant-worthy soup? Try it today, and let every spoonf

ul remind you of warm kitchens, cozy evenings, and the joy of home-cooked meals!

Bookmark this recipe and share it with friends—they’ll thank you later!