Go Back
OLIVE GARDEN PASTA E FAGIOLI SOUP centered hero view, clean and uncluttered
Thomas Baker

Olive Garden Pasta e Fagioli Soup Easy Weeknight Recipe

This comforting Olive Garden Pasta e Fagioli Soup is perfect for an easy dinner or a family-friendly weeknight meal. It’s a simple recipe that combines hearty ground beef, nutritious beans, and tender ditalini pasta in a flavorful broth, making it the ultimate comfort soup.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 344
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 3 medium carrots diced
  • 2 ribs celery diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken stock
  • 15 ounces canned tomato sauce
  • 15 ounces canned diced tomatoes
  • 15 ounces canned Great Northern beans drained
  • 15 ounces canned red kidney beans drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1 cup ditalini pasta

Method
 

  1. Place the ground beef in a large pot over medium heat and break it apart as it cooks.
  2. Add the chopped carrots, celery, onion, and minced garlic, stirring regularly until the beef is fully cooked.
  3. Pour in the chicken stock, tomato sauce, diced tomatoes, drained beans, and all the dried herbs and seasonings.
  4. Bring everything to a rolling boil, then lower the heat to maintain a gentle simmer and let it cook for 15 minutes.
  5. Stir in the ditalini pasta and cook the soup for an additional 10 minutes until the pasta is tender.
  6. Dish out the soup and serve it hot right away.

Notes

  • You can substitute the ground beef with ground turkey or Italian sausage if you prefer. Any small pasta shape will work, but ditalini is traditional for an authentic taste.