Try this hearty Pasta e Fagioli Soup, and you will want to make this Italian dish every month, no matter the season.
Pasta e Fagioli, meaning “pasta and beans,” is a traditional Italian soup. It is often called pasta fasul in the United States, derived from its Neapolitan name, pasta e fasule.
My delicious recipe is a copycat Pasta e Fagioli Soup that is known by many at Olive Garden, but ten times better! It’s packed with beef, vegetables, beans, and savory Italian spices.
In addition to using beef, you can substitute it with Italian sausage for some kick, or you can use half beef and half sausage! Either way, I guarantee you’re going to love this!
This soup is easy and tasty, and this recipe makes a ton to feed an army, or have plenty of left-overs!
Here’s the deal, when you make a quick batch, the soup is excellent!
If you’re not in a rush, simmer for up to two hours, it’s OMG-osh even more DELISH! 🙂
Therefore, either way, you’ll be pleased!
Keep in mind, when preparing this soup, add the pasta at least 15 minutes from the time you are ready to serve, as the pasta will absorb the juices and make the noodles large and swollen.
Without further ado, I will show you the steps I took to make this hearty Olive Garden copycat Pasta e Fagioli soup! Read along or print out the recipe down below!
STEP 1-4
STEP 1: Gather and prep all of the ingredients.
STEP 2: Preheat cooking pot with olive oil on medium heat. Add the garlic and onions, then stir fry for 1 minute.
STEP 3: Add the beef. Continue to brown and break up the beef while mixing with the garlic and onions for about 8-10 minutes.
STEP 4: Add oregano, thyme, basil, salt, pepper, and parsley, then mix well. Continue to stir for about 2 minutes.
STEP 5-8
STEP 5: Add the carrots and celery into the pot, then stir.
STEP 6: Add both kidney beans and the Northern great beans with the liquid. Do not drain. Stir.
STEP 7: Turn the heat up to medium-high. Add the tomato sauce, tomatoes, and broth. Stir well and bring to a soft boil while uncovered.
STEP 8: Cover, lower heat and simmer for 45 minutes. Stirring occasionally. After the 45 minutes, add the pasta and *optional parmesan cheese. Continue to simmer for 15 minutes. Remove from heat, and let it rest for 5 minutes, then serve.
Top with pepper, parsley, more parmesan cheese! Enjoy!
For ULTIMATE FLAVOR, simmer for two hours! [add the pasta 15 minutes before you’re ready to serve]
HOW DO I STORE LEFTOVERS?
Leftover Pasta e Fagioli can be stored in a food-safe dish, a container with a lid, or a zip-lock baggie in the refrigerator for up to 5 days, or you can freeze it. See how to freeze Pasta e Fagioli down below!
HOW DO I HEAT UP PASTA E FAGIOLI SOUP?
Microwave: From the refrigerator to a bowl, place a wet paper towel over the top of the bowl and microwave the soup for 2 minutes, or to your desired temperature. Do not add water.
Stove-top: From the refrigerator to a sauce-pan, you can warm the Pasta e Fagioli on low-medium for 5 minutes, or to your desired temperature. Do not add water.
From Frozen: Thaw the soup by placing it in the refrigerator until it is completely thawed, then follow stove-top instructions above. See below for the proper freezing technique for the Pasta e Fagioli.
CAN I FREEZE PASTA E FAGIOLI SOUP?
It is not recommended to freeze the Pasta e Fagioli Soup with the pasta, as it will retain the liquid from the broth.
However, if you would like to make a large batch of soup for later, you may store in a freezer food-safe container with a lid or freezer-safe ziplock baggie and freeze the Pasta e Fagioli Soup WITHOUT THE PASTA.
To warm the thawed soup, place the soup into a sauce-pan and heat to your desired temperature, while simultaneously making the pasta in a separate sauce-pan.
Stir the cooked pasta into the heated soup and mix well.
Do not add water. Easy Peasy! 🙂
PRINT THIS RECIPE
Pasta e Fagioli Soup [Olive Garden Copycat]
Equipment
- 4-Quart Cooking Pot
- Cutting Board / Food Dicer / Food Processor *optional
- Measuring cup
- Measuring Spoons
- Spatula
- Soup Ladle
- Cutting Knife
Ingredients
- 1 lb Lean Ground Beef 96/4
- 1 Medium Chopped Onion
- 2 TBSP Olive Oil
- 1 TBSP Minced Garlic
- 1 Cup Shredded Carrots About 3 Carrots
- 1 Cup Chopped Celery
- 2 15 oz can Tomato Sauce
- 4 Cups Chicken Broth
- 1 15 oz can Petite Diced Tomatoes
- 1 15 oz can Kidney Beans with liquid
- 1 15 oz can Great Northern Beans with liquid
- 1 ½ tsp Dried Oregeno
- 1 ½ tsp Dried Basil
- ½ tsp Thyme
- 1 tsp Salt
- 3 TBSP Parsley
- 1 tsp Coarse Black Pepper
- 1 Cup Ditalini Pasta
- ⅓ Cup Grated Parmesan Cheese
Instructions
- Gather and prep all of the ingredients.
- Preheat cooking pot and olive oil on medium heat. Add garlic and onions, then stir fry for 1 minute.
- Add the beef. Continue to brown and break up the beef while mixing in the garlic and onions for about 8-10 minutes.
- Add the oregano, basil, thyme, salt, pepper, and parsley, then mix well. Continue to stir for about 2 minutes.
- Add the carrots and celery.
- Add the kidney beans and great northern beans with liquid. Do not drain. Mix well.
- Turn heat up to medium-high. Add the tomato sauce, tomatoes, and broth. Stir well and bring to a soft boil uncovered.
- Cover and simmer for 45 minutes. Stirring occasionally.
- After 45 minutes, add the pasta and parmesan cheese. Stir well. Continue to simmer for 15 minutes.
- Remove from heat. Let rest for 5 minutes. Top with Parmesan, pepper, and parsley. Enjoy!
Notes
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TAKEAWAY
To sum it up, this easy and tasty Pasta e Fagioli Soup Olive Garden Copycat recipe is a win in my home! My family loves it!
It’s packed with beef, vegetables, and savory Italian spices that fill the house with an aroma that gets your taste-buds screaming! You can spice it up with Italian sausage for an extra kick!
You can make this Pasta e Fagioli quickly, or you can make this slowly with tons of love over the weekend. Either way, you can’t mess it up.
If you love soup as I do, try this recipe, or you can try my homemade chicken soup here.
If you try this recipe, let me know your thoughts! Leave a comment, share it, pin it, and don’t forget to tag an image at #makesandmunchies on Instagram. I’d love to see your results!
