Pasta e Fagioli Soup – Easy Olive Garden Copycat

This easy Pasta e Fagioli is a hearty Italian-style soup made with ground beef, beans, vegetables, pasta, and tomato broth — all simmered together in one big pot. It’s filling, budget-friendly, and great for leftovers too. Basically the kind of meal that feeds you and half your fridge for a few days.

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Quick Summary

• Prep time: 15 mins
• Cook time: 45 mins
• Flavor: Savory, tomato-rich, beefy and warm
• Great for: Cold nights, batch cooking, low-stress dinners

Why I Like This Recipe

Honestly, this one’s saved me on more than a few “what do I even make” days. It uses a lot of stuff I already have and doesn’t need babysitting. It’s just a solid, cozy soup that fills the whole kitchen with good smells.

Ingredients

Soup Base:

• 1 tbsp vegetable oil
• 2 lbs ground beef
• 12 oz chopped onion
• 14 oz slivered carrots
• 14 oz diced celery
• 48 oz canned diced tomatoes
• 48 oz marinara sauce
• 2¾ quarts beef broth

Beans + Pasta:

• 2 cups cooked red kidney beans
• 2 cups cooked white kidney beans
• 8 oz small shell pasta

Seasoning:

• 1 tbsp dried oregano
• 2½ tsp black pepper
• 1½ tsp Tabasco sauce
• 5 tsp chopped fresh parsley

How To Make Pasta e Fagioli Soup

• Brown the beef: Heat the oil in a big soup pot. Add beef and break it up while it browns — don’t rush, get some color on it.
• Add the veggies: Stir in the onion, carrots, celery, and tomatoes. Cook 10 mins or so until they start to soften.
• Make it soup: Add beans, broth, oregano, pepper, Tabasco, and marinara. Stir, lower heat, and let it simmer for 45 mins. Lid off or cracked works.
• Cook the pasta: Add pasta last. Let it cook in the soup ’til tender — watch it though, soft happens fast.
• Finish and serve: Stir in parsley. Taste it — add more salt or Tabasco if you want. Ladle into bowls and serve with bread.

Tips for Success

• Brown the meat well — don’t stop when it’s gray. Keep going ‘til it smells amazing.
• Dice the veggies evenly so they cook at the same pace.
• Don’t add the pasta too early — it’ll get mushy if it sits too long.
• Leftovers? Store pasta separately if possible.
• Stir now and then while simmering so nothing sticks.

Storage and Reheating

• Fridge: Keep in a sealed container for up to 4 days. Best if you store the pasta and soup separately.
• Reheat: Warm it on the stove with a little broth or water. Low heat, stir gently.
• Freeze: Yes, but freeze without pasta. Cook fresh pasta when you thaw it later.

Frequently Asked Questions

• Can I use canned beans?
  Yep — just drain and rinse them first.
• What kind of pasta works best?
  Small shapes like shells or ditalini. Elbows work too.
• Is this spicy?
  Not really. You can add more Tabasco if you want some kick.
• Can I use ground turkey instead of beef?
  Totally — it’ll be lighter but still good.
• What’s best to serve with it?
  Crusty bread or a grilled cheese. Anything to soak up the broth.

Common Mistakes and How to Dodge Them

• Adding pasta too early: It keeps cooking in the hot soup. Add it close to when you’re ready to eat or store it separately.
• Beef not browned enough: Flavor lives in that sear. Take your time and don’t overcrowd the pot.
• Underseasoning: Taste before serving. Sometimes it needs a little more salt or heat, especially after sitting.
• Watery soup: Let it simmer with the lid off a bit — helps it reduce and concentrate.
• Stirring too little: Especially once pasta goes in — it loves to stick at the bottom.

Nutrition Facts (Per Serving)

• Calories: 329 kcal
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 720mg
• Potassium: 800mg
• Total Carbohydrate: 35g
• Dietary Fiber: 7g
• Sugars: 5g
• Protein: 24g

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