This Copycat Olive Garden Pasta e Fagioli soup is a wonderful, warm, hearty and comforting Italian inspired soup that is delicious and super easy to make.
Finally, we are having some fall weather. For us that means temperatures below 90 degrees F. With fall football and festivals and cooler weather, I love making hearty cold-weather soups.
One of our family’s favorites is the Pasta e Fagioli soup at Olive Garden. However, when trying to save money, going out to eat is not always an option.
That is only one of the reasons I LOVE this soup. It is easy, budget friendly, hearty, and comforting, and can feed a crowd. I loved it. Mr. Flavor Mosaic said it was good but nice spicy enough for him. I added as an option some crushed red pepper. For those who like it spicy, I recommend adding that. For those who do not like it spicy, leave out the crushed red pepper.
When would you like a bowl of this delicious hearty Pasta e Fagioli?
Serve this soup with Italian Breadsticks, and copycat Olive Garden Chicken and Shrimp Carbonara.
Thank you for visiting. Don’t forget to Subscribe to Flavor Mosaic to have recipes delivered to your inbox. Follow Flavor Mosaic on Pinterest, Facebook, and Twitter to stay up to date with the latest happenings!
Recipe
Copycat Olive Garden Pasta e Fagioli Soup
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small onion chopped
- 1/2 green bell pepper diced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1/2 teaspoon crushed red pepper optional
- salt and pepper to taste
- 1 cup red wine
- 2 14 ounce cans low sodium beef broth
- 2 cans diced Italian Style tomatoes with garlic, basil, and oregano
- 2 teaspoons italian seasoning
- 8 ounces dried ditalini pasta
- 2 (15 ounce cans) kidney beans, drained and rinsed
Instructions
- In a large pot or dutch oven over medium heat, cook beef until no longer pink. Drain and set aside.
- In the same pot, heat the olive oil. Add onion, bell pepper, celery, salt, pepper, and crushed red pepper, and cook until vegetables are tender, about 10 minutes. Add in garlic and cook for about 1 minute. Add the cooked ground beef back in the pan. Stir in red wine, beef broth, and Italian style diced tomatoes. Season with italian seasoning. Cover, reduce heat and simmer 1 hour. Prepare pasta as directed, drain, and set aside. Stir in the pasta and beans and heat through about 15 minutes.
Nutrition
Serve this Pasta e Fagioli with my Mexican Cornbread for a complete meal.
Check out more wonderful soup recipes on Flavor Mosaic.
Carrie @Frugal Foodie Mama says
This is one of my favorite soups at Olive Garden! I can’t wait to make and try your copycat version! 🙂
Mary Ellen says
This looks really good Michele! It looks so fresh, I bet it’s better than Olive Garden’s.
Marion@Life Tastes Good says
We don’t eat at Olive Garden too often these days, but this used to be my favorite soup when we would go there to eat. So glad to have a version to make at home! Thanks so much, Michele! Great post!
Rachael says
This looks like an incredible copy cat recipe! I can’t wait to make it. I love soup this time of year.