Olive Garden Pasta e Fagioli Recipe

Introduction

Pasta e Fagioli is a comforting Italian soup packed with hearty beans, savory beef, and tender pasta. This Olive Garden-inspired version is easy to make in a slow cooker, delivering rich flavors with minimal effort. Perfect for a cozy family meal any day of the week.

Ingredients

• 1 pound ground beef
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 15 ounce can diced tomatoes, undrained
• 15 ounce can dark red kidney beans, drained and rinsed
• 15 ounce can cannellini beans, drained and rinsed
• 26 ounce container beef stock (or 3 cups)
• 25 ounce jar spaghetti sauce
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon ground black pepper
• 1/2 tablespoon salt
• 1 cup ditalini pasta (or your favorite pasta shape)

Instructions

1. Step 1: Brown and crumble the ground beef in a skillet over medium heat. Drain excess grease, then transfer the beef to the slow cooker.
2. Step 2: Add the finely diced onion, carrots, celery, diced tomatoes (with juice), kidney beans, cannellini beans, beef stock, spaghetti sauce, dried oregano, dried parsley, black pepper, and salt into the slow cooker. Stir well to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 4-5 hours, allowing the flavors to meld and the vegetables to soften.
4. Step 4: About 30 minutes before serving, stir in the pasta. Cover and continue cooking until the pasta is al dente. Serve hot, ideally with warm breadsticks.

Tips & Variations

• For a vegetarian version, omit the ground beef and use vegetable broth instead of beef stock.
• Use fresh herbs if available for a brighter flavor, adding them towards the end of cooking.
• If you prefer a thicker soup, reduce the amount of beef stock or cook uncovered for the last hour to evaporate excess liquid.

Storage

Store leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if the soup has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, any small pasta shape works well, such as elbow macaroni, small shells, or mini penne. Just adjust the cooking time accordingly to ensure the pasta becomes al dente.

How do I prevent the pasta from getting mushy?

Add the pasta towards the last 20-30 minutes of cooking, checking frequently for texture. Cooking pasta separately and adding it just before serving can also help maintain its firmness.

Olive Garden Pasta e Fagioli Recipe

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★★★★★

4.7 from 121 reviews

This Olive Garden Pasta e Fagioli is a hearty and comforting Italian-inspired soup made with ground beef, diced vegetables, beans, savory tomato sauce, and tender ditalini pasta. Slow-cooked to perfection, it combines rich beef stock and classic Italian herbs for a delicious and filling meal perfect for any day of the week.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound ground beef
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced

Beans and Tomatoes

• 15 ounce can diced tomatoes, undrained
• 15 ounce can dark red kidney beans, drained and rinsed
• 15 ounce can cannellini beans, drained and rinsed

Liquids and Sauces

• 26 ounce container beef stock (or 3 cups)
• 25 ounce jar spaghetti sauce

Seasonings

• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon ground black pepper
• 1/2 tablespoon salt

Pasta

• 1 cup ditalini pasta (or your favorite pasta shape)

Instructions

1. Brown the ground beef: In a skillet over medium heat, brown and crumble the ground beef until it is fully cooked. Drain any excess grease to prevent the soup from being greasy. Transfer the browned beef to the slow cooker.
2. Add vegetables, beans, and liquids: To the slow cooker with ground beef, add the finely diced onion, carrots, celery, diced tomatoes (with juice), kidney beans, cannellini beans, beef stock, and spaghetti sauce. Stir to combine all ingredients well.
3. Season the soup: Sprinkle in the dried oregano, dried parsley, ground black pepper, and salt. Stir again to distribute the herbs and seasoning evenly throughout the mixture.
4. Slow cook the soup: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 5 hours. This slow cooking allows flavors to develop and ingredients to meld together beautifully.
5. Add the pasta near the end: About 30 minutes before serving, stir in the ditalini pasta to the slow cooker. Continue cooking until the pasta is al dente—tender but still firm to the bite.
6. Serve: Once the pasta is cooked, give the soup a final stir and serve hot. It pairs deliciously with warm breadsticks for a complete meal experience.

Notes

• You can substitute ground turkey or chicken for a leaner version.
• If you prefer a vegetarian option, omit the meat and use vegetable broth.
• Adjust salt according to taste and dietary needs.
• For thicker soup, cook uncovered during the last 30 minutes.
• Fresh herbs can be used instead of dried, doubling the quantity for stronger flavor.
• Ditalini pasta is traditional, but any small pasta shape will work.

Keywords: Olive Garden pasta e fagioli, pasta and bean soup, slow cooker soup, Italian soup recipe, ditalini pasta soup, hearty beef soup