Our Olive Garden Pasta e Fagioli Soup

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Here is a recipe for Olive Garden’s Pasta e Fagioli soup that you can make at home:


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup beef broth
  • 1 cup water
  • 1/2 cup uncooked small pasta, such as ditalini or elbow macaroni
  • 1 tablespoon white vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste


  1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until it is browned and crumbled. Drain any excess fat.
  2. Add the onion, celery, carrot, and garlic to the pot and cook until the vegetables are tender, about 5 minutes.
  3. Stir in the diced tomatoes, kidney beans, cannellini beans, beef broth, water, pasta, vinegar, parsley, sugar, basil, oregano, and thyme. Bring the soup to a boil.
  4. Reduce the heat to low and simmer, uncovered, for 20 minutes, or until the pasta is tender.
  5. Season with salt and pepper, as desired.
  6. Serve hot.


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