Description

This Olive Garden-inspired Pasta e Fagioli brings all the cozy, comforting flavors of the beloved Italian soup right to your kitchen. Made with ground beef, tender vegetables, hearty beans, ditalini pasta, and a savory tomato broth, this soul-warming soup is perfect for chilly nights, weeknight dinners, or feeding a hungry crowd. Even better, the next day and freezer-friendly, it’s a must-have in your soup rotation.

Ingredients

Scale

2 tablespoons olive oil, divided
1 lb lean ground beef
1½ cups chopped yellow onion
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 3 stalks)
3 cloves garlic, minced
3 cans (8 oz each) tomato sauce
2 cans (14.5 oz each) low-sodium chicken broth
½ cup water (plus more as needed)
1 can (15 oz) diced tomatoes
2 teaspoons granulated sugar
1½ teaspoons dried basil
1 teaspoon dried oregano
¾ teaspoon dried thyme
½ teaspoon dried marjoram
Salt and freshly ground black pepper, to taste
1 cup dry ditalini pasta
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
3 tablespoons fresh parsley, minced
Finely shredded Romano or Parmesan cheese, for serving

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Instructions

Brown the Meat: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Drain excess fat and set beef aside.
Sauté Vegetables: In the same pot, add the remaining 1 tablespoon olive oil. Sauté onion, carrots, and celery for about 6 minutes until softened.
Add Garlic & Liquids: Stir in garlic and cook for 1 minute. Add tomato sauce, chicken broth, water, diced tomatoes, sugar, herbs, and the cooked beef.
Simmer: Season with salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes.
Cook Pasta Separately: While the soup simmers, cook ditalini pasta in a separate pot according to package instructions. Drain and set aside.
Combine & Finish: Add the cooked pasta, kidney beans, and great northern beans to the soup. Simmer for 1–2 more minutes. Adjust consistency with extra water or broth as needed.
Garnish & Serve: Stir in fresh parsley. Serve hot with grated Romano or Parmesan on top.

Notes

Cook pasta separately to prevent mushiness.

Substitute ground beef with turkey or Italian sausage if desired.

Add red pepper flakes for a spicy kick.

Soup thickens as it sits — add more broth when reheating.

For vegetarian version: skip the beef and use vegetable broth.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American