Pasta e fagioli soup recipe is a copycat Olive Garden recipe. The soup is easy to make, hearty, and inexpensive.
Having kids has changed a lot of things. I knew it would change a lot of things, but one thing that I didn’t count on was that once the kids came along, we pretty much stopped going out to eat.
Trying to wrangle four kids seven and under while out to eat doesn’t always work out so well. So, we grab a little takeout here and there, but we almost never take the whole crew out to eat.
Since we don’t eat out very often, I make versions of restaurant meals that we like at home. 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. This soup is also very hearty.
What to serve with this soup
More Soup Recipes!
- Lentil Sausage Soup
- Wisconsin Cauliflower Soup
- Broccoli Cheese Soup
- Avgolemono Greek Lemon Chicken Soup
- Lasagna Soup
If you’ve tried this pasta e fagioli soup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Pasta e Fagioli Soup Recipe
- 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 1/2 tablespoons Italian seasoning
- 1 1/2 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 1/2 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)
- Brown ground beef in a Dutch oven or large saucepan 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.
Adapted from Top Secret Restaurant Recipes 2.