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I created this hearty Pasta Fagioli Soup inspired by the delicious Olive Garden version. It’s warm, comforting, and even better homemade. It’s loaded with savory ground beef, tender pasta, tomatoes, beans, and veggies simmered in a rich, Italian-seasoned broth. Every spoonful is thick, cozy, and full of classic flavor. It comes together easily on the stovetop and tastes just like the restaurant favorite—perfect for weeknight dinners, meal prep, or freezing for later. If you love Olive Garden’s Pasta Fagioli, this homemade version will become your new go-to.
Hooray for soup season.
Here are a few things you could serve it with!
Ingredients
- 2 pounds ground beef
- 1 C onion, diced
- 2 C celery, diced
- 2 C carrots, shredded
- 2 Tb garlic, minced
- 2 C ditalini pasta (or other small pasta)
- 8 C water
- 2 Tb chicken bullion granules
- 2 (15 oz) cans diced tomatoes
- 3 (8 oz) cans tomato sauce
- 2 (15 oz) can red kidney beans, drained and rinsed
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 Tb Italian seasoning
- pinch red pepper flakes
- 1 Tb balsamic vinegar
- 1 tsp sugar
- 1 tsp salt
- Toppings:
- grated parmesan cheese
- fresh basil (optional but wonderful)
- Grated Parmesan cheese
Instructions
- Grab a large soup pot, or Dutch oven and place it on your stove top over medium high heat. Add the ground beef, and break it up into small pieces with a spatula as it cooks.
- When the beef has nearly browned completely, add the onion, celery and carrots. Cook together until the onions are translucent and the celery is fork tender. Add the garlic and cook for 2-3 minutes more.Â
- While the veggies are cooking and in a separate pot, cook the pasta according to package directions. Rinse in cold water and set aside.Â
- When the veggies are cooked nicely add all the other ingredients (but the pasta and the parmesan cheese) to the soup pot. Bring everything to a boil, stirring occasionally. Reduce the heat to a simmer and let it cook away for 15-20 minutes.Â
- Remove from the heat, add the pasta and stir it in to combine.Â
- Give everything a nice taste and add more salt to your liking.Â
- Serve with grated parmesan cheese and fresh basil, if you have it.Â
Enjoy!
Notes
This soup keeps in the fridge for 5-7 days, and will keep in the freezer for up to 3 months.
Recipe from Jamie Cooks It Up!
How long will this hold in the fridge? Love it!
Peggy,
Thanks so much for your comment. It will keep for 5-7 days in the fridge, and freezes super well, too.
Best of luck! Hope you love it.
~Jamie
Do you have the nutritional info ?