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Pasta e Fagioli (Olive Garden Copycat)

Pasta e Fagioli (Olive Garden Copycat)

Indulge in the comforting flavors of Pasta e Fagioli, a hearty Italian soup that’s perfect for busy weeknights or cozy family dinners. This Olive Garden copycat recipe combines lean ground beef, protein-packed beans, and ditalini pasta simmered in a rich, savory broth. It’s not only quick to prepare—taking just 45 minutes—but also customizable with your favorite vegetables or bean varieties. Whether you’re serving it on a chilly evening or preparing meal prep for the week, this one-pot wonder is sure to satisfy.

  • Total Time: 45 minutes
  • Yield: Serves approximately 6 people 1x

Ingredients

Scale
  • 1 lb lean ground beef
  • 1 tablespoon olive oil
  • 2 medium carrots, diced
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 carton (32 oz) chicken broth
  • 1 can (15 oz) Great Northern beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup ditalini pasta
  • Italian seasoning, salt, and pepper to taste

Instructions

  1. In a large pot over medium heat, heat olive oil and brown the ground beef for about 3–5 minutes. Drain excess fat.
  2. Add diced carrots, onion, celery, and minced garlic to the pot. Sauté for about 4 minutes until softened.
  3. Return the cooked beef to the pot and stir in diced tomatoes and tomato sauce until well combined.
  4. Pour in Great Northern beans, kidney beans, and chicken broth. Simmer for about 10 minutes to meld flavors.
  5. Stir in ditalini pasta along with Italian seasoning, salt, and pepper. Cook for an additional 10 minutes until pasta is tender.
  6. Serve hot garnished with fresh basil or grated Parmesan cheese if desired.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Protein: 20g
  • Cholesterol: 60mg

Keywords: For a heartier version, feel free to add spinach or zucchini during the sautéing step. To prevent overcooked pasta, consider cooking ditalini separately and adding it just before serving. This dish tastes even better the next day as leftovers.