Pasta e fagioli soup recipe is a copycat version of the Olive Garden soup recipe. This recipe is easy to make, hearty, and budget-friendly.
Pasta e fagioli is a hearty soup filled with pasta and beans. This pasta e fagioli soup recipe tastes similar to the same-named Olive Garden soup.
This soup is very easy to make, and it comes together pretty quickly. I like to make a batch of this soup and a loaf of fresh bread during the winter because the soup is really hearty and is the kind of dinner that warms you from the inside.
“I always get this soup from Olive Garden, but my husband said this is even better. I’ll be making this all winter. Thanks!” – Linda
Ingredient notes and substitutions
- Ground beef: I use either 85% or 90% lean ground beef.
- Tomato sauce: Tomato sauce is canned pureed tomato.
- Kidney beans: You can use light or dark red kidney beans.
- V-8: I use original V-8 in this recipe.
- Parmesan rind: The parmesan rind is optional, but it adds a little something extra to the soup.
How to make pasta e fagioli soup
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Brown ground beef in a Dutch oven or large pot over medium heat. Drain most of the grease, and return beef to the pot.
Step 2: Stir in onion, carrot, celery, and garlic. Sauté vegetables until soft, about 5-10 minutes.
Step 3: Stir in seasonings, and let cook for 30 seconds.
Step 4: Add the remaining ingredients except for pasta, and stir to combine.
Step 5: Reduce heat to medium-low, cover, and simmer for 50 minutes.
Step 6: In a separate pot, cook pasta to al dente according to package directions.
Step 7: Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes. Remove parmesan rind before serving, if using.
Step 8: Top with grated parmesan cheese, if desired.
Recipe Tips!
- Consistency: I like my soup to be on the thicker side. If you want a thinner soup, feel free to increase the liquid in the recipe.
- Vegetarian: If you would like to make the soup vegetarian, omit the ground beef and sauté the vegetables in 2-3 tablespoons of olive oil. You can also add an additional can of beans if you prefer.
Serving suggestions
I like to serve this soup with no-knead bread or garlic herb no knead bread. If you’re looking for a faster side, try my 30 Minute Garlic Knots or quick and easy breadsticks instead.
Storage
This soup will keep for up to 4 days when stored in an airtight container in the fridge.
I’ve found that the noodles tends to absorb some of the liquid, so you may find that you need to add additional liquid when reheating the soup.
More hearty soup and stew recipes!
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Pasta e Fagioli Soup Recipe
Ingredients
- 1 pound lean ground beef
- 1 cup diced white or yellow onion
- 1 cup chopped peeled carrot
- 1 cup chopped celery
- 4 cloves garlic minced
- 1 ½ tablespoons Italian seasoning
- 1 ½ tablespoons dried sweet basil
- 2-14.5 ounce cans diced tomatoes
- 15 ounce can tomato sauce
- 15 ounce can red kidney beans drained and rinsed
- 15 ounce can Great Northern beans drained and rinsed
- 2 ½ cups V-8 juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- parmesan rind optional
- 8 ounces dry ditali pasta
- Grated parmesan cheese optional
Instructions
- Brown ground beef in a Dutch oven or large pot over medium heat.
- Drain most of the grease, and return beef to the pot.
- Stir in onion, carrot, celery, and garlic.
- Saute vegetables until soft, about 5-10 minutes.
- Stir in seasonings, and let cook for 30 seconds.
- Add the remaining ingredients except for pasta, and stir to combine.
- Reduce heat to medium-low, cover, and simmer for 50 minutes.
- In a separate pot, cook pasta to al dente according to package directions.
- Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes.
- Remove parmesan rind before serving, if using.
- Top with grated parmesan cheese, if desired.
Notes
- Ground beef: I use either 85% or 90% lean ground beef.
- Tomato sauce: Tomato sauce is canned pureed tomato.
- Kidney beans: You can use light or dark red kidney beans.
- V-8: I use original V-8 in this recipe.
- Parmesan rind: The parmesan rind is optional, but it adds a little something extra to the soup.
- Nutrition values are estimates.
Nutrition
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Originally published 12/14/17. This post is regularly updated.
Adapted from Top Secret Restaurant Recipes 2.
Reader Interactions
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Comments & Reviews
Peggy L Burrows says
Delicious and easy!
Kate says
Thank you!
Carmel says
So delicious!! Great on a winters night!!
Kate says
Thank you!
Brenda says
Awesome!
Kate says
Thank you!
Jeff Heffner says
Wasn’t this supposed to be a non meat soup? I have never seen a recipe with beef or any other meat in it
Kate says
It can easily be made vegetarian or vegan. I’ve seen versions that are vegan, have ground beef, and have Italian sausage. The great thing about the soup is that it’s easily adaptable.
Pokemon Fan says
This is so good!
Kate says
Thank you so much!
Claidia says
I made this today and it was delicious! I will definitely make again and sent it to my son who loves to cook !
Kate says
Thank you! I’m glad that you liked it! Hope your son does, too! =)
Linda says
I always get this soup from Olive Garden, but my husband said this is even better. I’ll be making this all winter. Thanks!
Kate says
I’m so glad that the soup was a hit! Thanks for coming back to comment! =)