If you’ve ever sat down at an Olive Garden and felt that immediate sense of comfort from a warm bowl of soup, this Pasta e Fagioli is for you. It is a thick, hearty, and deeply satisfying “meat and bean” soup that eats like a full meal.
The name literally translates to “pasta and beans,” but it is so much more. We’ve loaded this version with lean ground beef, garden-fresh vegetables, and a savory tomato broth infused with classic Italian herbs. It’s the kind of recipe that makes your kitchen smell like an Italian villa and keeps everyone coming back for seconds (and thirds).
Whether it’s a chilly weeknight or you’re hosting a casual family dinner, this one-pot wonder is the ultimate crowd-pleaser. Serve it with a hunk of crusty bread to soak up every last drop of that rich broth!
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Why You’ll Love This Recipe
- The Ultimate Copycat: It tastes just like the restaurant version, but even better because you can control the freshness of the ingredients.
- One-Pot Magic: Everything happens in one Dutch oven, which means less cleanup and more time to enjoy your meal.
- Nutritionally Balanced: Packed with protein from the beef and fiber from the kidney and Great Northern beans.
Recipe Ingredients
- The Protein – Lean ground beef (85/15 is perfect for flavor without excess grease).
- The Base – A combination of chicken broth and tomato sauce for a rich, silky texture.
- The Vegetables – A classic “mirepoix” of carrots, onions, and celery, plus minced garlic.
- The Beans – A mix of dark red kidney beans and creamy Great Northern beans.
- The Pasta – Ditalini noodles—the tiny “thimbles” that are traditional for this soup.
- Garnish – Freshly grated Parmesan and basil for that vibrant finishing touch.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Go Meatless: For a vegetarian version, skip the beef and use vegetable broth. Double up on the beans for extra protein!
- Spice it Up: Add ½ teaspoon of red pepper flakes into the broth for a subtle, warming heat.
- Pasta Swaps: If you can’t find ditalini, small shells or elbow macaroni work just as well.
This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!
Step by Step Instructions
Step 1: Heat half the oil in your Dutch oven over medium-high heat. Add the ground beef, breaking it apart with your spatula. Cook until perfectly browned, then drain the excess grease. Transfer the beef to a bowl and set aside.
Step 2: In the same pot, add the remaining oil. Toss in the carrots, onions, and celery, sautéing for 3-5 minutes until softened. Add the garlic and cook for another minute until fragrant—your kitchen should smell amazing right now!
Step 3: Return the beef to the pot. Stir in the tomato sauce, chicken broth, diced tomatoes, Italian seasoning, and both cans of rinsed beans. Bring to a boil, then reduce heat to low, cover, and let those flavors meld for 15 minutes.
Step 4: Stir in the dried ditalini noodles. Simmer for about 10 minutes until the pasta is al dente. Be sure to stir occasionally so the noodles don’t stick to the bottom. If the soup gets too thick, add a splash of broth. Garnish and serve immediately!
Expert Tips
- The Secret to Al Dente: Pasta continues to cook in the residual heat of the soup even after you turn off the stove. For the best texture, cook your ditalini until it is just under-done. This prevents the noodles from becoming mushy when you sit down to eat.
- Rinse the Beans Well: Always rinse and drain your canned beans in a colander before adding them to the pot. This removes the excess starch and salty canning liquid, ensuring your broth stays clear and its flavor remains bright and savory.
- The “Mirepoix” Foundation: Don’t rush the sautéing of your onions, carrots, and celery in Step 2. Taking those extra 5 minutes to soften them properly develops a deep, aromatic base that is the soul of any great Italian soup.
- Parmesan Rind Hack: If you have an old Parmesan cheese rind in your fridge, drop it into the soup while it simmers in Step 3! It adds an incredible depth of umami and saltiness that takes this copycat recipe to the next level. (Just remember to fish it out before serving).
FAQs
Can I make Pasta e Fagioli in a slow cooker?
Yes! Brown the beef and sauté the vegetables on the stove first, then add everything except the pasta to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the ditalini during the last 30 minutes of cooking so they don’t get soggy.
How do I prevent the pasta from absorbing all the broth?
If you are making this soup for meal prep or expect to have leftovers, I recommend cooking the pasta separately in a small pot of salted water. Add a scoop of cooked pasta to individual bowls right before pouring the hot soup over them. This keeps the noodles firm and the broth plentiful.
Can I use a different type of meat?
Absolutely. While ground beef is traditional for this Olive Garden style, you can swap it for mild Italian sausage for an extra herb-forward flavor, or even ground turkey for a lighter version of the dish.
What is the best way to thin the soup the next day?
This soup will naturally thicken as it sits in the fridge. When reheating, simply add a ¼ cup of chicken broth or water per serving to bring it back to its original consistency.
Storage
- To Store: Allow the soup to cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
- The “Noodle” Note: Because ditalini pasta acts like a sponge, it will continue to soak up the broth as it sits. Don’t be surprised if your soup looks more like a thick stew the next day—this is completely normal!
- To Reheat: For the best results, reheat the soup in a saucepan over medium-low heat. Add a splash of chicken broth or water (about ¼ cup per serving) to loosen the sauce and bring it back to its original consistency. If using a microwave, heat in 60-second intervals, stirring in between.
- To Freeze: You can freeze this soup for up to 2 months. However, for the best texture, I recommend freezing the soup without the pasta. When you’re ready to eat, thaw the soup, bring it to a boil, and drop in fresh ditalini to cook. If freezing with the pasta already in it, the noodles may become very soft upon thawing.
📖 Recipe
Pasta e Fagioli Soup
Equipment
- 5.5 Quart Dutch Oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Colander
Ingredients
The Searing & Aromatics:
- 2 tablespoon Avocado Oil or Olive Oil
- 1 lb Ground Beef Lean, 85/15 recommended
- 1 Large Sweet Onion diced
- 2 Large Carrots peeled and diced
- 3 Stalks Celery diced
- 4 Cloves Garlic minced
The Soup Base:
- 32 oz Chicken Broth
- 24 oz Tomato Sauce
- 14.5 oz Diced Tomatoes Canned
- 1 tablespoon Italian Seasoning
- ½ teaspoon Salt and Pepper to taste
The Hearty Add-ins:
- 15.5 oz Great Northern Beans Rinsed and drained
- 15.5 oz Dark Red Kidney Beans Rinsed and drained
- 1 ½ Cups Ditalini Pasta Dried
Optional Toppings:
- Fresh Basil
- Freshly Grated Parmesan Cheese
- Red Pepper Flakes for a hint of heat
Instructions
- Brown the Beef: Heat half the oil in a large pot over medium-high heat. Add the beef, breaking it apart, and cook until browned. Drain excess grease and set the beef aside in a bowl.
- Sauté Veggies: In the same pot, add the remaining oil. Sauté carrots, onions, and celery for 3-5 minutes. Add garlic and cook for 1-2 more minutes until fragrant.
- Simmer the Base: Add the beef back into the pot. Pour in the pasta sauce, chicken broth, diced tomatoes, both types of beans, and Italian seasoning. Stir well. Bring to a boil, then cover and turn heat to low. Simmer for 15 minutes.
- Cook the Pasta: Stir in the dried ditalini noodles. Simmer for another 10 minutes (or until al dente). Stir occasionally to ensure the noodles don’t stick to the bottom.
- Adjust & Serve: If the soup is too thick, add a splash more broth. Taste and adjust salt/pepper if needed. Serve immediately with fresh basil and plenty of Parmesan cheese.
Notes
- Choose Lean Beef: I recommend using 85/15 lean ground beef. It gives the soup a great meaty flavor without making the broth too greasy.
- Thinning the Soup: Ditalini pasta acts like a sponge! If you’re not serving it right away, it will absorb the broth. Keep extra chicken broth on hand to thin it out before serving.
- Cooking to Al Dente: For the best texture, cook the pasta just until it has a slight “bite” left, as it will continue to soften in the hot soup.
- Cool Before Storing: Let the soup cool completely before placing it in an airtight container in the fridge.
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