Pasta Fagioli {Copycat Olive Garden Recipe}
Prep time
Cook time
Total time
Fagioli soup is filled with lean ground beef, beans, and pasta. In a way, it's an Italian-style chili. Olive Garden's pasta fagioli has long been a favorite of mine, and I'm so happy to say this recipe is the best copycat version of it!
Cuisine: Italian
Serves: 8
  • 1 tablespoon olive oil
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon thyme
  • 1 pound ground beef
  • ½ teaspoon salt
  • 1 tablespoon tomato paste
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes
  • 3 cups beef broth, plus more if needed
  • 1 (15 ounce can) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can white kidney beans, drained and rinsed
  • 4 cups cooked ditalini pasta
  1. In a 6 quart or larger dutch oven heat up the olive oil. Add carrots, celery, onion, garlic, and cook until onions are translucent.
  2. Stir in the oregano, basil, and thyme. Cook for another 1-2 minutes or until the spices are fragrant.
  3. Stir in the tomato paste.
  4. Add the ground beef to onion mixture and sprinkle with the salt. Cook until beef is browned. Break up into small pieces as it cooks.
  5. Stir in the tomato sauce, diced tomatoes, beef broth, red kidney beans, and white kidney beans.
  6. Bring to a boil then simmer for 45 minutes to an hour or until carrots and celery are soft. Add more beef broth if the soup gets too thick.
  7. Serve with cooked ditalini pasta.
Make ahead tips
This soup can be made completely ahead of time and frozen. I recommend freezing without the pasta and adding the pasta the day you eat.
Nutrition Information
Serving size: 1½ cup soup and ½ cup pasta Calories: 327 Fat: 5 Carbohydrates: 27 WW Points +: 5 Fiber: 8 Protein: 21
Recipe by Organize Yourself Skinny at