In case you didn’t know, Olive Garden makes the best Pasta Fagioli Soup. I had always chosen the Zuppa Toscana, because I LOVE IT, but a few months ago a friend talked me into trying her Pasta Fagioli, and I was like, “WOW!!!” I knew immediately that I needed to be able to make it at home and I set out to find a good recipe for it on the interwebs!
There were a few different recipes to choose from. Some were a little pickier then others and some asked for strange spices that I don’t normally keep on hand, ex: tarragon and marjoram, so I took the general idea from the different recipes and decided to try it on my own with more basic ingredients and see how it came out.
Spoiler Alert! It came out AWESOME! I am so happy to share this delicious and simple Olive Garden Pasta Fagioli Soup recipe with you. It’s delicious and especially perfect for this time of year with the nice crisp fall weather that basically begs for us to make soup.
This soup is traditionally made with ground beef, but I like to do half ground beef, half Italian Sausage. If you want to use all Italian Sausage, that’s fine, but I suggest definitely adding beef stock or beef bullion instead of chicken, to get the added layer of depth that the beef flavor gives the soup.
I just realized I didn’t use any in these pictures…silly me (blaming that on pregnancy brain), but in real life, not hurrying to take a picture before it gets to dark like, I definitely sprinkle some Parmesan cheese on my soup. It’s the perfect compliment.
I hope you enjoy this flavorful, savory soup! Also, since it is the season, check out some of my other favorite soup recipes, they are all great!
Soups you'll love
- 2 tbsp olive oil
- 1 lb ground beef or ½ lb ground beef, ½ lb Italian Sausage
- 1 large onion, diced
- 3 stalks of celery, sliced
- 1-2 cups sliced or diced carrots
- 3 cloves of garlic, crushed
- 1½ tsp dried basil
- 2 tsp dried Italian Seasoning
- 1 tbsp brown sugar
- Pinch of red pepper flakes
- 1 (15 oz) can diced tomatoes
- 3 (8 oz) cans tomato sauce
- 4 cups beef broth or chicken broth (can use water and 1 tsp bullion per cup of water)
- More water if needed, I usually add another cup
- Salt and pepper to taste
- 1 (15 oz) can Kidney Beans, drained (can use dark or light)
- 1 (15 oz) can Great Northern beans, drained (Can also use Cannellini Beans)
- 1 cup Ditalini Pasta
- Heat oil in your favorite soup pot, add beef or beef and sausage mixture and brown.
- Add onion, celery and carrots, cook for 5 or so minutes, add garlic and cook for one more minute. Add spices, sugar, pepper flakes. Add tomatoes, tomato sauce and broth. Stir well, taste and add salt and pepper to taste.
- Add drained beans and bring to a boil.
- Once soup is boiling add Ditalini Pasta and cook for the time called for on package. Once noodles are cooked, soup is ready to serve. You can serve with dried or fresh parsley and Parmesan cheese.