If you love Olive Garden Pasta Fagioli soup, you're really going to love this copycat Pasta Fagioli recipe! It's even better than the real thing!
Lately, I have been longing for Olive Garden Pasta Fagioli soup. Their hearty soup of white and red beans, ground beef, and tomatoes just hits the spot. Sprinkle a little shaved Parmesan cheese on top and it's heaven! Unfortunately, my husband works long hours and wintertime makes me feel like climbing into bed at 7 PM. So, I did the next best thing and recreated this delicious soup at home. I've been making this recipe for about 5 years now and it is so, so good. I like it because it tastes very similar to Olive Garden's version, but it's a bit thicker and tastier in my humble opinion.
How to make Olive Garden Pasta Fagioli soup
This Pasta E Fagioli recipe is really easy to make too! Most of the prep work involves cutting up your fresh vegetables.
Then, get ready to open up some cans! For those of you skeptical about the V8 it's amazing in this recipe. Pretty much the secret weapon.
You'll actually need at least 3 of these little cans (or just buy a big bottle or one of those large cans).
Then, just follow the directions below and enjoy this delicious soup!
Better than Olive Garden Pasta Fagioli Copycat Recipe
A rich and hearty bean, beef, and tomato based soup. Feeds like a meal and is even better than the real thing at Olive Garden!
- 1 - 1.25 pounds ground beef
- 1 onion diced
- 2 large carrots diced
- 3 stalks of celery diced
- 2 cloves of garlic minced
- 2 14.5 ounce can of diced tomatoes
- 1 15 ounce can of tomato sauce
- 1 15 ounce can of red kidney beans with liquid
- 1 15 ounce can of great northern beans with liquid
- 16 ounces of V8 - more to taste and for reheating
- 1 tablespoon of white vinegar
- 1 teaspoon of dried oregano
- 2 teaspoons of dried basil
- ½ teaspoon of dried thyme
- ½ teaspoon of pepper
- 8 ounces of Ditalini Pasta
Brown your ground beef in a large stock pot, just until all the pinkness is gone. Drain the fat if there is much.
Add your onion, carrot, celery, and garlic and cook for another 5-10 minutes on medium-high, stirring frequently.
Add diced tomatoes, beans with liquid, V8, vinegar, oregano, basil, thyme, and pepper and bring to a simmer for about 45 minutes.
Once you're 45 minutes in, cook your pasta according to the instructions on the box. You'll want it al dente, then drain the pasta.
Add the pasta to your stock pot of soup and cook for another 10-15 minutes.
Serve and enjoy!
The soup will definitely thicken, so I like to add ½ to 1 cup of V8 when I reheat it. Or you could add more tomato sauce.
Want to try more copycat Olive Garden recipes? Try this copycat Zuppa Toscana soup, this Olive Garden copycat chicken parmesan recipe, and my personal favorite, this Olive Garden copycat recipe for salad dressing.