Olive Garden Pasta e Fagioli Soup Copycat Recipe

Yield: 1 serving
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  1. Olive Garden Pasta e Fagioli Soup Copycat Recipe
  2. Ingredients
  3. * 1 cup ditalini pasta, uncooked
  4. * 1 lb lean ground beef or mild Italian sausage (I've tried both and like either)
  5. * 2 Tbsp extra virgin olive oil, divided
  6. * 1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
  7. * 1 cup diced celery (about 3 stalks)
  8. * 3/4 cup chopped yellow onion (about 1/2 of a large)
  9. * 1 large clove garlic, finely minced
  10. * 3 (8 oz) cans tomato sauce
  11. * 3 cups beef broth (chicken broth works fine too)
  12. * 1 cup water
  13. * 1 (15 oz) can diced tomatoes, undrained
  14. * 1 Tbsp granulated sugar
  15. * 1 1/2 tsp dried basil
  16. * 1 tsp dried oregano
  17. * 3/4 tsp dried thyme
  18. * 1/2 tsp dried marjoram
  19. * Salt and freshly ground black pepper to taste
  20. * 1 (15 oz) can dark red kidney beans, drained and rinsed
  21. * 1 (15 oz) can great northern beans, drained and rinsed
  22. * Romano cheese (I also like it with Italian cheese blend), for serving
  23. Directions
  24. * Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat,
  25. crumble in ground beef or sausage and cook, stirring occasionally until
  26. cooked through. Pour beef (along with fat from beef, if you want it to
  27. be healthier you can drain the fat) into a bowl, set aside. Heat
  28. remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add
  29. garlic and saute 1 minute longer. Reduce heat to a low, add tomato
  30. sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally
  31. until veggies are soft. Meanwhile prepare ditalini pasta according to
  32. directions on package, cooking to al dente.
  33. * Add cooked and drained pasta to soup along with kidney beans and great
  34. northern beans and allow to cook 5 minutes longer. Serve warm with
  35. grated Romano cheese if desired.
  36. * Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.

March 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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