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I’ve recreated many Olive Garden Copycats that you can make at home, with lots of 5-star reviews! Some have been discontinued, like the Olive Garden Ravioli di Portobello. Try the Five Cheese Ziti Al Forno Copycat and Zuppa Toscana Soup if you can’t get enough of their restaurant favorites! We’re obsessed with their homemade Breadsticks!
My Story With Copycat Recipes
In my family circles and among friends, I’ve been known for figuring out copycat recipes. Perhaps that’s because they truly need to meet my criteria as a chef when it comes to taste.
Copycat recipes need to taste like the real thing, which is why I often have the real dish before me to compare. I take copycats quite seriously because I don’t want to waste your time when it comes to trying out a new recipe.
After decades of cooking for my family (and I still do), I’ve learned food flavors and the skill to really compare and solve the ingredients or spices.
It’s not an easy task, but boy, is it rewarding when I unravel a secret recipe! The whole house feels it, and everyone’s excited (I know, I sure am)!
Olive Garden Pasta e Fagioli Soup
This homemade pasta e fagioli soup turned out better than the Olive Garden’s version!
I compared the soup to theirs and want to report that mine is so close in taste that my husband was getting confused after a few bites! I think mine had a little more umph to it, but nevertheless, it was spot on.
My venture started after bringing home a container of Olive Garden’s Pasta Fagioli. I decided to make my version at home, and so, when I took a bite of theirs, I instantly detected marinara sauce as the tomato base! What I thought was probably diced tomatoes quickly turned into a jar of marinara sauce, and so I my creation was built!
I also detected sweet Italian herbs like basil. Then I observed how the vegetables were cut and got cooking. I’m happy I used my instincts and went with 1/2 cup of ditalini pasta because it does swell in the soup.
And so after excessive testing and much feedback from my family, I was convinced this is it!
You have to try my version of the pasta e fagioli soup! It’s as close as I can get without changing up the flavors from the Olive Garden’s version!
What is Pasta e fagioli Soup?
Similar to Minestone, the pasta e fagioli are like cousins. The main difference is really the addition of green beans or zucchini in Minestrone Soup. Whereas, pasta e fagioli focuses richly on beans and pasta.
Final Thoughts on the Pasta e Fagioli Soup
All that being said, there’s something cozy and so simple about this tomato-based soup that draws my attention when we’re out at Olive Garden.
As someone who already made it, everything is done in one pot (thanks to a former employee who spilled the beans)!
Maybe it’s the simple blend of vegetables and the frugal beans and pasta that encourages me to attempt this soup. After all, most of the ingredients seem inexpensive and easy to make at home.
I love how my camera can capture the vibrant tomato-based broth and depth of umami. It looks light, yet is nutritionally dense and robust. Hearty and healthy is probably an accurate description (if using healthier pasta).
As a final note, I want you to know that soups are very versatile! You could really use “what you have” or clean out the fridge for the mirepoix or base. A well-balanced soup is about the right amount of spices to satisfy, and a good count of veggies. Try not to exceed either, and you’ll be off to a good start.
Cannellini beans are an Italian staple. They have a smooth texture and nutty flavor, perfect for minestrone or pasta fagioli. The best substitute is Great Northern Beans.
Mise en PlaceEverything You Need! :
Equipment:
What Ingredients go into Pasta Fagioli?
- Beef and Broth- I like to get grass-fed 85/15 ground beef. As far as the beef broth, I typically make my own, but you need 29 oz (which is about a quart).
- Ditalini pasta is an Italian type of pasta that is shaped like small tubes. Use elbow macaroni if you can’t find it.
- Mirepoix is a vegetable blend of carrots, onions, and celery.
- Olive Oil- to brown the lean ground beef. Olive Garden cooks don’t drain the fat for the pasta e fagioli soup.
- Italian Seasonings- is a mixture of garlic salt, black pepper, red pepper flakes, Italian seasoning, dried basil, and a touch of sugar to balance out the acidity. Use a healthier sweetener or honey if you’re staying away from sugar.
- Marinara sauce- I used Rao’s Marinara sauce because I didn’t have my homemade Olive Garden Marinara on hand.
- Canned Beans- I used one can of Cannellini Beans and one can of dark red kidney beans. Be sure to drain and rinse the liquid.
Pro-Chef Tip: To replicate Olive Garden’s pasta e fagioli soup, grate the carrots using a box grater, slice the celery into 1/8″ slices, and finely dice the onion. This is the way they make their soup at the restaurant!
My Tips for Pasta Fagioli Recipe
- Use a good flavored marinara sauce. Since the soup is chunky, it’s best to use a smoother pasta sauce.
- I recommend a heavy-duty Dutch oven pot to brown the meat and mirepoix for even heating.
- Don’t use a higher-fat ground beef, otherwise you will need to drain the fat after browning. It will be too greasy.
- Add ditalini pasta towards the last 10 minutes of cooking time for al dente pasta. It tends to continue to swell.
- For a thinner soup, don’t drain the beans.
- Pasta e fagioli can be made in the slow cooker!
Can you freeze Pasta Fagioli Soup?
Surprisingly, yes! I have frozen some pasta e fagioli soup, and the only downside is that the pasta breaks apart. My advice is to undercook the pasta by about half the cooking time and then freeze it in 16-oz containers. I don’t recommend freezing leftovers unless you’re fine with tiny pieces of ditalini pasta (which is still good, by the way).
How Does Pasta e Fagioli Soup Taste?
Pasta e fagioli is a loaded pasta-and-bean soup that tastes savory and herby. My kids were saying it tastes very “Italian”, probably from the tomato-based broth. I would say it’s robust with a very rich tomato-ey flavor. Chewy pasta and soft beans really make it feel like you’re eating a comforting meal.
Ways to Serve Pasta e Fagioli Soup
Like with any Olive Garden soup, breadsticks are the best! Olive Garden sells its famous Italian dressing, so that you can make their unlimited house salads at home!
A good quality Parmigiano Reggiano cheese is a must for garnishing each bowl of pasta fagioli soup! And last but not least, Olive Garden’s Crispy Shrimp Fritto Misto Appetizer is a must-try if you’re going for an Olive Garden theme!
More Copycat Olive Garden Recipes:
Love this Italian Soup? I share a bunch of Olive Garden Copycat recipes! From soups to their main dish dinners, and famous breadsticks! Give them a try to see all the hype!
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Better Than Olive Garden’s Pasta e Fagioli Soup
Equipment
Ingredients
Pasta e Fagioli Soup:
- 1 lb lean ground beef, (I use grass-fed 85/15)
- 1 Tbsp olive oil
- 2 medium carrots, (grated)
- 4 stalks celery, (cut into 1/8" slices)
- 1 medium onion, (diced)
- 1 quart beef broth
- 24 oz marinara sauce, (I used Rao's Brand)
- 15 oz cannellini beans, (drained and rinsed)
- 15 oz red kidney beans, (drained and rinsed)
- 1/2 cup ditalini pasta, (uncooked)
Italian Flavorings:
- 2 tsp garlic salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 Tbsp Italian seasoning
- 1 tsp dried basil
- 2 tsp granulated sugar
Instructions
- Heat a large pot over medium-high heat. Add 1 Tbsp olive oil and 1lb ground beef. Crumble the meat using a meat chopper, and cook until nicely browned.
- Add all the Italian seasonings and flavorings (2 tsp garlic salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes, 1 Tbsp Italian seasoning, 1 tsp dried basil, and 2 tsp sugar). Stir them into the meat using a wooden spatula.
- Next, add one chopped onion, two grated carrots, and 4 stalks of chopped celery. Cook for 5 minutes, until tender.
- Add 1 quart of beef broth, 24 oz of marinara sauce, and 15 oz each of cannellini and red kidney beans (drained and rinsed). Bring to a boil and simmer for 15 minutes.
- Stir in 1/2 cup of ditalini pasta, then continue cooking for 10 more minutes. Remove from the heat. Serve with freshly grated Parmigiano Reggiano.
Notes
- If you are making this soup in advance, undercook the pasta by 5 minutes. Ditalini pasta absorbs a lot of the soup’s liquid, and will continue to cook as it sits. To retain the best pasta texture, store cooked pasta separately from the soup base and add as needed.
- Use a smoother marinara sauce; I feel like pasta fagioli is a chunky soup to start with, so don’t go any thicker.
Nutrition (per serving)
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