If you have ever wondered how to recreate the comforting warmth and classic Italian flavors from your favorite restaurant at home, look no further than this Pasta e Fagioli (Olive Garden Copycat) Recipe. This hearty and delicious soup combines tender pasta, creamy beans, savory ground beef, and fresh vegetables all simmered together in a rich tomato and beef broth. It’s the perfect dish to cozy up with on a chilly day or share with family and friends when you want a satisfying meal without fuss. The essence of Italian cooking shines through in every spoonful, making this a timeless recipe you’ll want to keep in your collection.
Ingredients You’ll Need
This Pasta e Fagioli (Olive Garden Copycat) Recipe uses simple, pantry-friendly ingredients that come together to create a bowl full of flavor and texture. Each element plays a key role, from the hearty ground beef to the tender pasta and creamy beans, all mingling with fresh vegetables and robust seasonings to build a perfectly balanced soup.
- Lean ground beef: Browning it first adds a rich, meaty foundation to the soup flavor.
- Carrots: Diced for a slight sweetness and lovely color contrast.
- Celery stalks: Sliced to add subtle earthiness and crunch.
- Onion: Adds aromatic depth and sweetness once softened.
- Crushed tomatoes (28 ounces): Provide the tangy base for the broth’s rich flavor.
- Beef broth (2 cans, 14.5 ounces each): Enhances the soup’s savory complexity perfectly.
- Italian seasoning: A blend of herbs ties all flavors together beautifully.
- White cannellini beans (15 ounces, drained): Creamy texture balances the soup and adds protein.
- Dark red kidney beans (15 ounces, drained): Adds another layer of hearty bean goodness.
- Ditalini pasta (1 cup, uncooked): Small pasta perfect for soaking up broth and delivering tender bites.
How to Make Pasta e Fagioli (Olive Garden Copycat) Recipe
Step 1: Combine Ingredients in Slow Cooker
Start by adding your browned ground beef, diced carrots, sliced celery, diced onion, crushed tomatoes, beef broth, Italian seasoning, and both kinds of beans into your slow cooker. This mixture brings together all the essential flavors and textures that define this soup. Mixing these upfront ensures the beef and vegetables soften and meld beautifully during the slow cook.
Step 2: Slow Cook the Soup
Cook the mixture on low heat for 6 hours or on high for 4 hours. This slow cooking method allows the ingredients to release their flavors gradually and become tender. The long simmer melds the savory beef, sweet vegetables, and tangy tomatoes into a harmonious bowl of comfort food perfection.
Step 3: Add Pasta and Finish Cooking
About 30 minutes before serving time, stir in the uncooked ditalini pasta. Cover the slow cooker again and let it cook until the pasta is tender. Adding the pasta at the end prevents it from becoming mushy and balances the texture alongside the creamy beans and tender veggies.
Step 4: Season to Taste
Once the pasta is tender, taste your soup and season with salt and freshly ground black pepper as needed. Adjusting the seasoning here lets you tailor the soup to your preferences, rounding out the flavors to perfection.
Step 5: Serve and Enjoy
Everything is ready! Ladle this soul-warming bowl of Pasta e Fagioli (Olive Garden Copycat) Recipe into bowls and get ready to enjoy the perfect marriage of comforting textures and vibrant Italian flavors.
How to Serve Pasta e Fagioli (Olive Garden Copycat) Recipe
Garnishes
A great bowl of Pasta e Fagioli deserves a little extra love on top. Sprinkle freshly grated Parmesan cheese or Pecorino Romano to add a salty, nutty layer. Freshly chopped parsley or basil brightens the dish with a pop of green and fresh herbaceous notes. A drizzle of good-quality olive oil or a pinch of crushed red pepper flakes can add richness or gentle heat, depending on your mood.
Side Dishes
This hearty soup pairs wonderfully with a crusty Italian bread or garlic knots to dip and soak up that savory broth. A crisp green salad dressed with lemon vinaigrette offers a fresh, crunchy contrast that complements the warmth of the soup. You could also serve it alongside roasted vegetables or a simple antipasto platter for a full Italian-inspired meal.
Creative Ways to Present
Want to impress guests or elevate this everyday favorite? Serve Pasta e Fagioli in mini bread bowls for a rustic, charming presentation. Or layer it in clear glass mugs to showcase the colorful veggies and beans that make this soup such a feast for the eyes as well as the palate. Garnishing with edible flowers or microgreens adds that final gourmet touch.
Make Ahead and Storage
Storing Leftovers
This Pasta e Fagioli (Olive Garden Copycat) Recipe makes excellent leftovers. Store any unused soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making for an even more delicious next-day meal.
Freezing
You can freeze this soup to enjoy later by transferring it to a freezer-safe container or heavy-duty freezer bags. Freeze for up to 3 months. Just be mindful that if the pasta is already cooked, it can become softer upon reheating, so you might want to slightly undercook the pasta if you plan to freeze.
Reheating
When you’re ready to enjoy your leftovers, reheat gently on the stove over medium heat, stirring occasionally until warmed through. If the soup has thickened, add a splash of water or broth to loosen it up. For frozen portions, thaw overnight in the refrigerator before reheating for the best texture.
FAQs
Can I use different beans for this recipe?
Absolutely! While cannellini and kidney beans are classic choices, you can swap in great northern beans, pinto beans, or even chickpeas to customize the texture and flavor to your liking.
Is this recipe suitable for slow cookers of all sizes?
Yes, just be sure your slow cooker has enough capacity to hold all ingredients comfortably—this recipe yields about 6 to 6.6 servings and is designed for a medium to large slow cooker.
Can I make Pasta e Fagioli without meat?
Definitely! To make a vegetarian version, simply omit the ground beef and use vegetable broth instead of beef broth. The beans and vegetables will still provide plenty of hearty flavor.
How do I prevent the pasta from getting mushy?
Adding the pasta 30 minutes before serving ensures it stays tender but not overcooked. If you plan to make this ahead or freeze, consider cooking the pasta separately and adding it when reheating.
What kind of pasta is best for Pasta e Fagioli?
Ditalini pasta is traditional because its small size holds up well in soup and blends with the beans. However, other small shapes like elbow macaroni, small shells, or orzo can work beautifully too.
Final Thoughts
There is nothing quite like the feeling of serving up a steaming bowl of homemade comfort, and this Pasta e Fagioli (Olive Garden Copycat) Recipe delivers right on that promise. Its hearty ingredients and classic flavors come together effortlessly to create a meal that feels lovingly crafted, no matter who you share it with. Give it a try for your next cozy night in—you’ll be amazed how easy and rewarding this Italian favorite is to make from scratch!
Print
Pasta e Fagioli (Olive Garden Copycat) Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) to 6 hours (low) plus 30 minutes additional pasta cooking
- Total Time: 4 hours 45 minutes to 6 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Description
A hearty and comforting Pasta e Fagioli recipe inspired by Olive Garden, featuring ground beef, cannellini and kidney beans, vegetables, and ditalini pasta slow-cooked to perfection for a rich and flavorful Italian soup.
Ingredients
Meat
- 1 pound lean ground beef (browned)
Vegetables
- 2 carrots (peeled and diced)
- 3 celery stalks (sliced)
- 1 onion (diced)
Liquids and Canned Goods
- 28 ounces crushed tomatoes
- 2 cans beef broth (14.5 ounces each)
- 15 ounces canned white cannellini beans (drained)
- 15 ounces canned dark red kidney beans (drained)
Pantry
- 1 tablespoon Italian seasoning
- 1 cup uncooked ditalini pasta
Instructions
- Combine Ingredients: Add the cooked browned ground beef, diced carrots, sliced celery, diced onion, crushed tomatoes, beef broth, Italian seasoning, drained cannellini beans, and drained kidney beans into your slow cooker.
- Slow Cook: Set the slow cooker to low and cook for 6 hours, or alternatively cook on high for 4 hours, allowing the flavors to meld and the vegetables to soften.
- Add Pasta: About 30 minutes before serving, stir in the uncooked ditalini pasta, cover the slow cooker, and continue cooking for 30 minutes or until the pasta is tender.
- Season: Taste the soup and season with salt and pepper according to your preference to enhance all the flavors.
- Serve: Ladle the warm Pasta e Fagioli into bowls and serve immediately for a satisfying meal.
Notes
- For a vegetarian version, substitute ground beef with mushrooms or textured vegetable protein and use vegetable broth instead of beef broth.
- You can add freshly grated Parmesan cheese on top before serving for extra flavor.
- If you prefer a thicker soup, mash some of the beans before adding the pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a bit of water or broth if needed to loosen the soup.
