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Pasta e Fagioli (Olive Garden Copycat)

This homemade version of Olive Garden's Pasta e Fagioli is indeed better than the restaurant! It is chock full of fresh, quality ingredients. Both hearty and healthy, with a robust flavor that is mouthwatering.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 476 kcal
Course: Side Dish , Soup , Dinner
Cuisine: Italian-American Fussion

Ingredients

  • 1 cup ditalini pasta
  • 1 lb lean ground beef
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 TB olive oil divided
  • 2 cups diced carrots about 4 medium ones
  • 2 cups diced celery about 6 stalks
  • 1 whole yellow onion chopped
  • 3 large cloves of garlic minced
  • 24 oz tomato sauce
  • 4 cups chicken broth
  • 15 oz diced tomatoes canned, with juices
  • 1 TB sugar
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp fennel seeds
  • ½ tsp dried marjoram
  • 15 oz dark red kidney beans canned, drained and rinsed
  • 15 oz great northern beans canned, drained and rinsed
  • salt and pepper
  • Optional: parmesan cheese freshly grated, for serving

Instructions

    Cup of Yum
  1. In a large heavy pot, cook pasta in salted boiling water, just until barely al dente. Do not overcook; about 1 minute under al dente is good. Drain, rinse with cold water, and toss with a sprinkle of olive oil. Set aside.
  2. In same large pot, heat 2 TB olive oil over medium high heat. Add beef, garlic powder, onion powder, 1 tsp salt and 1 tsp pepper. Cook and break up into small pieces. Transfer cooked beef into a bowl and set aside.
  3. Heat remaining 2 TB olive oil in same pot. Add carrots, celery, onion, and garlic, cooking until tender, 4-5 minutes. Reduce heat to low.
  4. Add tomato sauce, chicken broth, canned tomatoes with juices, sugar, basil, oregano, thyme, fennel seeds, and marjoram. Add cooked beef back in. Cover and simmer for 30 minutes.
  5. Add back cooked pasta into the pot, along with all beans. Simmer 5 minutes longer. Add salt and pepper to taste.
  6. Serve with fresh parmesan.

Notes

  • For leftovers: If pasta absorbs too much liquid in the soup, simply add chicken broth until desired consistency is reached, during reheating.
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  • Cook the ditalini pasta just until it's barely al dente. This will prevent it from becoming mushy when it's added to the soup later.
  • After cooking the beef, don't wash from the pot. The remaining fat and brown bits will add flavor to the vegetables.
  • This soup tastes even better the next day as the flavors have more time to meld.
  • For leftovers: If pasta absorbs too much liquid in the soup, simply add chicken broth until desired consistency is reached, during reheating.
  • This recipe is part of our Healthy Italian Recipes Collection. 
  • We recommend serving it with some homemade Olive Garden Breadsticks or Rosemary Garlic Bread for a complete family meal.

Nutrition Information

Calories 476kcal (24%) Carbohydrates 54g (18%) Protein 23g (46%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 41mg (14%) Sodium 1053mg (44%) Potassium 1145mg (33%) Fiber 11g (44%) Sugar 13g (26%) Vitamin A 6046IU (121%) Vitamin C 14mg (16%) Calcium 146mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 476

% Daily Value*

Calories 476kcal 24%
Carbohydrates 54g 18%
Protein 23g 46%
Fat 19g 29%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 1053mg 44%
Potassium 1145mg 24%
Fiber 11g 44%
Sugar 13g 26%
Vitamin A 6046IU 121%
Vitamin C 14mg 16%
Calcium 146mg 15%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.