Pasta Fagioli Recipe – If you love the Olive Garden Pasta Fagioli, then I think you’ll love this homemade version as much or more! Ready in 30 minutes!

Pasta Fagioli Recipe - If you love the Olive Garden Pasta Fagioli recipe, then I think you'll love this homemade version as much or more! Ready in 30 minutes! // addapinch.com

Oh friends, do I have a scrumptious recipe for you all today! I’ve mentioned before about how my college friends and I would make our routine trek into Atlanta many, many moons ago and would always somehow wind up in Olive Garden. It was like our cars had automatic steering locked in on that place!

Since then, I’ve visited a time or two, but I’m not as frequent of a visitor as I was all those years ago. But, one of my favorite things to order during the cooler months has always been their Pasta Fagioli. And over the years, I’ve worked to get the recipe as close to the original as I possibly could. Since I’ve now made the recipe so that it is homemade and ready in 30 minutes, I think I should invite my college friends over for a bowl. 

Pasta Fagioli Recipe

Pasta Fagioli Recipe - If you love the Olive Garden Pasta Fagioli recipe, then I think you'll love this homemade version as much or more! Ready in 30 minutes! // addapinch.com

Even though this recipe includes more ingredients than I normally include in recipes, it really couldn’t get much easier to whip up on a busy weeknight, for a soup buffet, for watching the game, or to cozy up on a chilly day!

Since this quick and easy one pot recipe comes together in less than 30 minutes, it is one that you’ll most likely turn to time and again! At least I do!

Pasta Fagioli Recipe - If you love the Olive Garden Pasta Fagioli recipe, then I think you'll love this homemade version as much or more! Ready in 30 minutes! // addapinch.com

How to Make Pasta Fagioli Recipe

You’ll brown your ground beef in a large stockpot over medium heat and then drain away the drippings from the beef and stir in your vegetables and cook until the vegetables are just tender. You’ll notice that I’ve grated my carrots with a box grater. This reduces the cooking time for the carrots considerably.

Once the vegetables are just tender, I stir in my stock. For the stock, you can use vegetable stock or chicken stock based on what you have on hand or your personal preference. Along with the stock, stir in  your tomatoes and tomato sauce and spices. Bring the liquid to a boil and then stir in your pasta and beans (including the liquid from the beans). If there is not enough liquid to cover the pasta, you can add water or additional stock to thin out the ingredients. Then reduce the heat and allow to simmer until the pasta is al dente, about 10 minutes.

How to Make Pasta Fagioli Vegetarian or Vegan

Vegetarian:
For a vegetarian version of this soup, simply omit the ground beef and use vegetable stock. 

Vegan:
For a vegan version of this soup, simply omit the ground beef, use vegetable stock, and omit the Parmesan as garnish. 

How to Make Ahead, Store and Freeze

Make-Ahead:
To make ahead, allow the pasta fagioli to cool. Place into the refrigerator in an airtight container and store for up to 5 days.

Freezer Friendly:
To freeze, allow the pasta fagioli to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.

Pasta Fagioli Recipe - If you love the Olive Garden Pasta Fagioli recipe, then I think you'll love this homemade version as much or more! Ready in 30 minutes! // addapinch.com

Here’s my Pasta Fagioli Recipe. I hope you love it as much as we do!

Pasta Fagioli Recipe - If you love the Olive Garden Pasta Fagioli recipe, then I think you'll love this homemade version as much or more! Ready in 30 minutes! // addapinch.com

Pasta Fagioli Recipe

Pasta Fagioli Recipe – If you love the Olive Garden Pasta Fagioli recipe, then I think you’ll love this homemade version as much or more! Ready in 30 minutes!
5 from 9 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6
Course Soup
Calories: 365kcal
Cuisine American
Author: Robyn Stone

Ingredients

  • 1 pound ground beef
  • ½ medium onion finely chopped
  • 2 medium carrots shredded or finely chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 (15-ounce) can diced tomatoes
  • 1 (8-ounce can) tomato sauce
  • 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
  • teaspoons fresh oregano or 1 teaspoon dried oregano
  • 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • cups uncooked ditalini pasta
  • 1 (15-ounce can) red kidney beans
  • 1 15-ounce can great northern beans
  • grated Parmesan cheese for garnish
  • freshly chopped parsley for garnish

Instructions

  • Brown ground beef in stockpot set over medium heat, stirring frequently until cooked throughout, about 5 minutes. Drain away any drippings from the beef and stir in the onions, carrots, and celery and cook until just tender, about 3 minutes. Stir in the garlic and reduce the heat to low. Stir in the stock, tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper. Bring to a boil and stir in the ditalini, along with the beans and their liquid. Reduce the heat to medium and cook until the vegetables are tender and the pasta is al dente, about 10 minutes.
  • Serve warm with grated Parmesan cheese and parsley, optional.

Video

Notes

Vegetarian:
For a vegetarian version of this soup, simply omit the ground beef and use vegetable stock. 
Vegan:
For a vegan version of this soup, simply omit the ground beef, use vegetable stock, and omit the Parmesan as garnish 
Make-Ahead:
Allow soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days.
Freezer Friendly:
Allow soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.

Nutrition Information

Calories: 365kcal | Carbohydrates: 35g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 472mg | Potassium: 434mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3485IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2.1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Pasta Fagioli Recipe - If you love the Olive Garden Pasta Fagioli recipe, then I think you'll love this homemade version as much or more! Ready in 30 minutes! // addapinch.com

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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35 Comments Leave a comment or review

  1. My Italian boyfriend makes pasta for me also everyweek and everytime I ask him but most of them are dried pasta. I’ve never tried with this type. And I love beans a lot, next time I definitely ask my bf to make this xD Looks so yummmmm!

  2. Thanks for the yummy recipe! I cooked the pasta separately and combined right before serving to prevent overcooking.

  3. Hi Robyn quick question. I noticed the recipe calls for chicken or veg stock but in the video you used beef stock. Obviously any of these options would be delicious but I wondered which you think tastes the best. Thank you!

    1. You are correct Mary. You do not drain the liquid from the beans in my recipe. The recipe instructions toward the end of Step 1 say “Bring to a boil and stir in the ditalini, along with the beans and their liquid.” I hope this helps and you enjoy this! Thanks!

  4. I made your soup today. Loved it! I added Rotel tomatoes along w regular tomatoes, also used a can of black beans along w kidney beans. Thank you it was soo good!

  5. If you Google Pasta Fagioli Soup recipe, you’ll find a “bijillion” versions of this popular soup, some very similar to this, but this is the one I picked and we absolutely loved it. I used some turkey mild italian sausage in place of half the ground beef and McCormicks Italian seasoning mix for the herbs. Cooked the ditalini to al dente in a separate pot and used some of the pasta water for the soup. Everything else as written. Oh I added 2 small zucchini and 2 small red potatoes that were languishing. This recipe makes a ton of soup/stew, especially with my additions, so we will have some wonderful leftovers and I am taking some to an elderly friend who is homebound. Thank you Robyn. I am a subscriber and appreciate your recipes and the work you do.

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