Olive Garden Pasta e Fagioli Soup: A Hearty, Comforting Classic

If you’re craving a bowl of comforting soup packed with rich flavors, Olive Garden Pasta e Fagioli Soup is the perfect recipe to make. This hearty soup is a wonderful mix of savory ground beef, tender beans, flavorful vegetables, and pasta—all simmered together in a delicious broth. It’s perfect for cozy nights, and it’s an easy-to-make dish that the whole family will love.

The best part? This recipe is a one-pot wonder! You can throw everything into the slow cooker, set it, and forget it while the flavors meld together. The result is a filling, flavorful soup that tastes like it’s been cooking all day.

What You Need to Make Olive Garden Pasta e Fagioli Soup:

Ingredients:

• 1 pound ground beef
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can dark red kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (26-ounce) container beef stock or 3 cups beef broth
• 1 (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 small pasta shape)

How to Make Olive Garden Pasta e Fagioli Soup:

1. Brown the Ground Beef: In a skillet over medium heat, brown and crumble the ground beef. Once fully cooked, drain any excess grease and transfer the beef to the slow cooker.
2. Add the Vegetables and Liquids: To the slow cooker, add the diced onion, carrots, celery, diced tomatoes (with their juice), kidney beans, cannellini beans, beef stock, spaghetti sauce, oregano, parsley, black pepper, and salt. Stir everything together to combine.
3. Cook the Soup: Cover and cook the soup on low for 6-8 hours or on high for 4-5 hours. Let the flavors develop as the soup simmers.
4. Add the Pasta: During the last 30 minutes of cooking, add the pasta to the soup. Stir well, and continue cooking until the pasta is al dente.
5. Serve and Enjoy: Once the pasta is cooked, serve the soup hot with some warm breadsticks or crusty bread for dipping.

Tips for the Best Pasta e Fagioli Soup:

• Add extra broth if needed—pasta can absorb a lot of the liquid, so keep an extra can of beef broth on hand in case you want a soupier texture.
• Customize with your favorite beans—if you’re not a fan of cannellini beans, feel free to use great northern beans or any other variety you like.
• Make sure the pasta is al dente—it’ll continue to cook even after the slow cooker is turned off, so don’t overcook it.

Common Questions About This Recipe:

Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors have more time to blend. You can store it in the fridge for up to 3 days, and it reheats beautifully.

Can I use a different type of meat?
Absolutely! You can swap the ground beef for turkey or even chicken for a lighter option.

Can I use a different type of pasta?
Yes, you can use any small pasta shape you prefer. Ditalini works great, but elbow macaroni or small shells are also excellent choices.

How can I make this soup a bit spicier?
If you like a bit of heat, feel free to add some crushed red pepper flakes or a dash of hot sauce to kick things up a notch!

This Olive Garden Pasta e Fagioli Soup is a filling, flavorful, and comforting meal that’s perfect for any occasion. With tender beef, creamy beans, and a rich broth, it’s sure to be a family favorite!

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