Olive Garden Pasta Fagioli Soup

Try this delicious copycat recipe of Olive Garden Pasta Fagioli Soup. Made with Italian sausage, tomatoes, beans, and pasta, this hearty soup is sure to warm you up on a chilly day. Restaurant quality soup made in the convenience of your own house, pair with my homemade buttery rolls and you have a meal the whole family will enjoy!

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Olive Garden Copycat Pasta e Fagioli Soup

Have you ever been to Olive Garden and had their soup and salad combo? If not, I definitely suggest trying it!! Between their Pasta e Fagioli Soup and Creamy Chicken and Gnocchi Soup, I am hooked! Its comfort food at its finest, especially paired with their famous Olive Garden Salad. Using only one pot, this healthy and filling soup can be ready to serve in only 30 minutes and is a family favorite!

What is Pasta e Fagioli?

This famous Italian soup literally translates to “pasta and beans” in Italian. And in this easy recipe, it is just that! Its a tomato based soup loaded with tender pasta, veggies, and Italian sausage. In other recipes, you may notice they use ground beef. That is a great option too, I have found however that crumbled Italian sausage adds way more flavor to the soup. Often served with some type of crusty bread, this fagioli soup recipe is a cross between minestrone soup and chili.

Why You’ll Love this Copycat Olive Garden recipe

• One Pot Meal– using only one pot, clean up is a breeze!
• Simple Ingredients– using pantry staple ingredients, you may already have everything needed on hand.
• Perfect for busy nights– from start to finish, this authentic soup can be ready to serve in only 30 minutes.
• Freezer friendly– whether you have leftovers to freeze, or choose to make this as a freezer meal, this is the perfect meal to bring to others.

Olive Garden Pasta Fagioli Soup Ingredient Notes

Below is a brief overview of each ingredient needed. To see printable recipe card, scroll to the bottom of this post.

• Pasta– ditalini pasta is perfect for this recipe as it is small and gets perfectly tender. You can also use small shells, elbows, or wagon wheels if you don’t have access to ditalini.
• Italian Sausage– I love using a spicy blend, however, if you prefer using lean ground beef or ground turkey, just be sure to cook and drain fat.
• Garlic– fresh minced garlic is best, but jarred works great too.
• Onion– white or yellow onion chopped.
• Carrots– I use baby carrots and diced them, however, you can also use about 3 large carrots and chop them finely.
• Celery– about 3-4 stalks chopped, add more or less depending on desired taste.
• Chicken Broth– this adds richness to the soup. You can also use vegetable or beef if desired.
• Tomato Sauce– this adds texture and flavor into each and every bite and creates the tomato base to the broth.
• Diced Tomato– I love using canned diced tomatoes and if you can find the Italian version, that adds great flavor.
• Basil/ Salt/ Pepper/ Italian Seasoning– this adds the flavor to the soup, feel free to adjust to fit your tastes. Feel free to add in Oregano too.
• Water– this helps create the broth, if desired, you can add an additional cup of chicken broth and omit the water.
• Dark Red Kidney Beans– these are a must for the soup. Drain and rinse before using.
• Great Northern Beans– drain and rinse before adding, you can also use white kidney beans or cannellini beans.

PRO TIP: If you omit the water and choose to use chicken broth in it’s place, simply buy a 32 ounce container of broth as that equates to the 4 cups needed. No need to dirty a measuring cup.

How to make Olive Garden Pasta e Fagioli Soup

1. Boil water in a large pot over medium-high heat and cook pasta according to directions. Drain and set aside.
2. Heat 1 tablespoon olive oil in Dutch Oven or large pot and cook sausage until cooked through and crumbly. Set aside.
3. Add remaining 1 tablespoon olive oil and cook the garlic, onion, carrots, and celery for about 3-4 minutes, or until tender.
4.  Pour in chicken broth, tomato sauce, diced tomato, dried basil, salt/pepper, Italian seasoning, Italian sausage, and 1 cup of water.
5. Bring to a boil, then reduce heat to low and allow to simmer for about 15 minutes, stirring occasionally.
6. Add in the beans and cooked pasta.
7. Serve and enjoy!! PRO TIP: Spoon some Parmesan cheese on top just before serving.

How to make Crock Pot Pasta e Fagioli Soup

1. Cook the vegetables until tender.
2. Saute the sausage until cooked through.
3. Add all ingredients, minus pasta and beans, to your slow cooker.
4. Cook on low for about 6 hours.
5. About 1 hour before ready, add in the beans and pasta (I prefer cooking mine prior to adding, however, uncooked works too).
6. Stir to combine and cook an additional one hour before serving.

Storing leftovers:

This soup is fantastic reheated! It also freezes perfectly, so you can’t go wrong!

• Refrigerate: Place the soup in an airtight container and place in the fridge for up to 4 days. To reheat, simply microwave or pour contents in a pot over medium heat for a few minutes.
• Freezer: Place in a freezer safe container and freeze up to 3 months. Allow contents to thaw and use microwave or stove to reheat. The pasta may get a bit soft once reheated, but will have great flavor still.
• Reheating: to reheat soup, place in a pot on the stovetop over medium heat, stirring occasionally.

Authentic Pasta Fagioli Soup FAQ’s

Can I cook the pasta in the soup?

Yes! If you prefer to have the pasta cook in the broth, add an additional one cup broth as the pasta will absorb it.

What else can I add to this to make it heartier?

This soup is pretty hearty as is, however, we love adding in some spinach, kale, or cabbage.

What should I pair with this copycat recipe?

I love pairing ours with some buttery rolls, crusty bread, breadsticks, or my bread machine country white bread. We love using bread to dip into the broth at the end.

More Soup Recipes You’ll Love

• Creamy Chicken Fajita Soup
•  One Pot Lasagna Soup
• Ultimate Chicken Noodle Soup
• Creamy Chicken and Potato Soup
• Copycat Chick Fil A Chicken Tortilla Soup

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5 from 1 vote

Copycat Olive Garden Pasta e Fagioli Soup

Get the taste of Olive Garden's famous Pasta Fagioli soup at home with this delicious and easy-to-follow copycat recipe. Perfect for a cozy night in!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course, Side Dish, Soup

Cuisine: Italian

Keyword: authentic pasta e fagioli soup, olive garden soups, pasta e fagioli soup, pasta fagioli soup

Servings: 8

Calories: 335kcal

Author: The Cookin' Chicks

Equipment

• Dutch Oven
• Garlic Press
• Soup Bowls

Ingredients

• 1 cup Ditalini pasta
• 2 tablespoon olive oil
• 1 lb Italian sausage *casings removed
• 5 cloves garlic *minced
• 1 onion *diced
• 1 cup carrots *chopped
• 3 stalks celery *diced
• 3 cups chicken broth
• 16 oz tomato sauce
• 15 oz diced tomatoes
• 1 teaspoon dried Basil
• salt/pepper *to taste
• 1/2 teaspoon Italian seasoning
• 1 cup water
• 15 oz red kidney beans *rinsed/drained
• 15 oz Great Northern Beans *drained/rinsed

Instructions

• Boil water in a large pot and cook pasta according to directions. Drain and set aside.
• Heat 1 tablespoon olive oil in Dutch Oven or large pot and cook Italian sausage until cooked through and crumbly. Set aside.
• Add remaining 1 tablespoon olive oil to pot and cook the garlic, onion, carrots, and celery for about 3-4 minutes, or until tender.
•  Pour in chicken broth, tomato sauce, diced tomato, dried basil, salt/pepper, Italian seasoning, Italian sausage, and 1 cup of water.
• Bring to a boil, then reduce heat to low and allow to simmer for about 15 minutes.
• Add in the beans and cooked pasta.
• Serve and enjoy!!

Nutrition

Serving: 1bowl | Calories: 335kcal | Carbohydrates: 21g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 45mg | Sodium: 1042mg | Potassium: 758mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3054IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 3mg

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