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Two small white soup bowls filled with Olive Garden Pasta e Fagioli soup and topped with shredded mozzarella cheese. A black and white buffalo checked plaid cloth is around the soup bowls. Everything is placed on a wood backdrop.

Olive Garden Pasta e Fagioli Soup

This Copy Cat Olive Garden Pasta e Fagioli Soup is hearty and flavorful, perfect for a cold evening and delightful paired with garlic toast and an Olive Garden-style salad. 

Course Soup
Cuisine Italian
Keyword Copy Cat Olive Garden Pasta e Fagioli Soup, Olive Garden Pasta e Fagioli Soup, Pasta Fagioli Soup
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 9 cups
Author Amy - The Speedy Spatula

Ingredients

  • 1 lb extra lean ground beef
  • 1 tbsp dried minced onion
  • 1 tbsp Italian Seasoning
  • 1/2 lb Cellentani or Fagioli pasta
  • 1/2 cup shredded carrots
  • 1/2 cup celery diced
  • 14.5 oz red kidney beans drained
  • 10 oz Italian stewed tomatoes
  • 3 cups marinara sauce recipe linked in blog post
  • 2 cups chicken broth
  • 28 oz tomato sauce
  • 1 tbsp fresh minced garlic
  • 1 tbsp dried parsley flakes
  • 1 tbsp dried basil flakes
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  1. Place the ground beef along with the dried minced onion and Italian seasoning in a six quart or larger Dutch Oven or stock pot and use a spatula or meat muddler to break the meat into small pieces.


  2. Brown the meat on medium high heat until fully cooked through and crumbled into tiny pieces. 


  3. Add all other ingredients EXCEPT the pasta and stir well.

  4.  Place the lid on the Dutch Oven or stock pot and allow to simmer on medium heat for 1-2 hours. 

  5. Once the carrots and celery are fork tender, reduce heat to low.

  6. In a separate pot, boil the pasta on the stove according to package directions. 

  7. Once the pasta is cooked through, add it into the soup.

  8. If you feel the soup needs more liquid, add as much of the pasta water as is needed.

  9. Stir well and serve hot topped with shredded Mozzarella cheese, garlic toast, and an Olive Garden style salad. Enjoy!