This Pasta e Fagioli (sometimes referred to as pasta fazool) is a blend of nostalgia and comfort. It’s part Olive Garden–style copycat and part a loving remake of a soup I enjoyed as a child, made by my next-door neighbor who was the closest thing I had to a grandmother. Rich, hearty, and deeply comforting, this soup brings together familiar flavors and cherished memories in every bowl.
Few people know that growing up, I had an Italian family living next door to me. Mrs. Attardo was the closest thing I had to a grandmother growing up and I can vividly remember her making this semi-homemade Italian soup.
I've been making this pasta fagioli soup instead of chicken soup whenever I'm sick for the last couple of years now. Even though this is considered a "peasant dish," it is one of my go-to meals when I need comforting.
You may have heard or even tried this soup at Olive Garden, but this one is a hundred times better.
Key ingredients for this soup
For the full list of ingredients and quantities, scroll down to the recipe card
- Ground Beef – Lean ground beef adds hearty, savory flavor and makes this copycat Pasta e Fagioli satisfying enough to serve as a complete meal.
- Ditalini Pasta – These small tube-shaped noodles are the classic choice for Pasta e Fagioli, creating the signature texture found in Olive Garden's famous soup.
- Kidney and Cannellini Beans – A combination of kidney beans and cr
- Pasta Sauce – Using a jar of pasta sauce is the semi-homemade shortcut that creates a rich tomato base with minimal prep while delivering plenty of Italian flavor.
- Italian Seasoning – A blend of herbs like oregano, basil, thyme, and rosemary gives the soup its classic Italian taste and ties all of the flavors together.
Directions for this italian style pasta fagioli soup
- In a large dutch oven pot over medium high heat, crumble in Italian sausage and cook, stirring until cooked through.
- Add onions, carrots, and celery and saute over medium-high heat until tender, add garlic and saute 1 minute longer.
- Add beef broth, tomato paste, marinara, sugar, basil, oregano and thyme.
- Bring to a boil then reduce heat to low, cover with lid and allow to simmer for about 10 minutes.
- Add dry ditalini pasta, water, red kidney beans and cannellini beans to soup and cook on low until the pasta is al dente (about 5 more minutes)
- Season with salt and pepper to taste.
- Serve warm with Parmesan cheese and parsley sprinkled over the top
Variations and substitutions for this olive garden copycat recipe
Variations
- Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a little heat.
- Use Italian sausage: Swap the ground beef for mild or hot Italian sausage to add even more savory flavor.
- Add extra vegetables: Stir in chopped zucchini, spinach, kale, or mushrooms for a heartier, veggie-packed soup.
- Try different pasta: While ditalini is traditional, small shells, elbow macaroni, or mini penne work just as well.
- Make it cheesy: Top each bowl with freshly grated Parmesan or Romano cheese and serve with warm garlic bread.
Substitutions
- Fresh herbs: If you have fresh basil, parsley, or oregano, use them in place of dried herbs. As a general rule, use about three times the amount of fresh herbs as dried.
- Ground turkey or chicken: Replace the ground beef with lean ground turkey or chicken for a lighter version.
- Different beans: If you don't have kidney or cannellini beans, use great northern beans, navy beans, pinto beans, or black beans.
- Beef broth: Vegetable or chicken broth can be substituted if that's what you have on hand, though beef broth provides the richest flavor.
- Jarred pasta sauce: Use your favorite marinara or tomato sauce instead of the brand called for in the recipe without affecting the overall flavor.
Beef or Pork?
For this pasta fagioli soup recipe, I prefer using spicy pork sausage. I feel it adds a lot more flavor to the soup vs. using ground beef. You can always opt for mild sausage if you're not big on heat. if your don't consume pork products, you can swap out the pork for 80/20 ground beef. If you swap out to beef, I suggest increasing the spices (basil, rosemary, thyme and oregano) about ½ tsp.
Storage instructions for this Pasta e Fagioli stew
Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezer: Freeze the soup in freezer-safe containers for up to 3 months. If possible, cook and store the pasta separately, as it can become soft after freezing and reheating.
To Reheat: Warm the soup on the stovetop over medium heat until heated through, or microwave individual portions in 1-minute intervals, stirring between each until hot.
If the Soup Thickens: The pasta will continue to absorb broth as it sits. Simply stir in a splash of beef broth or water while reheating to reach your desired consistency.
Make Ahead Tip: This copycat Pasta e Fagioli tastes even better the next day after the flavors have had time to meld, making it an excellent meal prep option for busy weeknights.
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Semi-Homemade Italian Pasta Fagioli Recipe
Ingredients
- 2 lb of italian sausage with no casing I prefer it spicy!
- 1 chopped yellow onion
- 2 large sliced carrots
- 3 stalks of thinly sliced celery
- 5 cloves of minced garlic
- 1 32 oz. container of low sodium beef broth
- 1 cup of water
- 2 tablespoon of tomato paste
- 1 32 oz jar of your favorite Marinara sauce I used Rao's
- 2 teaspoon granulated sugar
- 1 ½ teaspoon minced fresh basil
- 1 bay leaf
- 1 teaspoon minced fresh rosemary
- 1 teaspoon dried oregano
- ¾ teaspoon fresh thyme
- Salt and freshly ground black pepper season to taste
- 1 16 oz can of red beans
- 1 16 oz can of cannellini beans
- 1 cup dry ditalini pasta
- parmesan and fresh minced parsley for garnish
Instructions
- In a large pot over medium high heat, crumble in Italian sausage and cook, stirring until cooked through.
- Add onions, carrots, and celery and saute over medium-high heat until tender, add garlic and saute 1 minute longer.
- Add beef broth, tomato paste, marinara, sugar, basil, oregano and thyme.
- Bring to a boil then reduce heat to low, cover with lid and allow to simmer for about 10 minutes.
- Add dry ditalini, water, kidney beans and cannellini beans to soup and cook on low until the pasta is al dente (about 5 more minutes)
- Season with salt and pepper to taste.
- Serve warm with Parmesan cheese and parsley sprinkled over the top. .
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