When comfort food calls, this hearty Olive Garden-inspired pasta fagioli soup answers with a resounding yes. This rustic Italian-American favorite combines tender pasta, creamy beans, and savory ground beef in a rich tomato broth that’ll warm you from the inside out.
While the restaurant version might be a closely guarded secret, this homemade version captures all the cozy flavors you love, with the added bonus of filling your kitchen with an irresistible aroma as it simmers on your stovetop.
Why You’ll Love This
- Ready in just 45 minutes – perfect for weeknight dinners
- One-pot meal means minimal cleanup
- Freezes beautifully for make-ahead meals
- Budget-friendly and filling
- Customizable to your family’s taste preferences
Ingredients
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 medium tomatoes, peeled and chopped
- 1 can of cannellini beans, with the liquid
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 tsp dried parsley
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- 8 ounces of tomato sauce
- 14 ½ ounces chicken broth
- Salt and pepper to taste
- 1 cup uncooked spinach pasta
Instructions
- Brown ground beef in a large pot over medium heat, breaking it up as it cooks
- Add onion, carrots, celery, and garlic; cook until vegetables soften
- Stir in tomatoes, beans, broth, and seasonings; bring to a boil
- Reduce heat and simmer for 15 minutes
- Add pasta and cook until tender, about 8-10 minutes
- Season with salt and pepper before serving
Tips & Variations
- Substitute ground turkey for a lighter version
- Use small shell pasta if ditalini isn’t available
- Add a parmesan rind while simmering for extra flavor
- For thicker soup, mash some beans before adding
- Spice it up with red pepper flakes to taste
Serving Suggestions
Serve this hearty soup with crusty Italian bread and a sprinkle of freshly grated Parmesan cheese. A simple side salad with Italian dressing completes the meal perfectly. For extra indulgence, offer some garlic bread on the side.
Notes
- Stores well in the refrigerator for up to 4 days
- Pasta may absorb more liquid during storage; add broth when reheating
- Freeze without pasta and add fresh pasta when reheating
FAQs
- Can I make this vegetarian? Yes, omit the meat and use vegetable broth instead of beef broth.
- Why is my soup too thick? The pasta continues to absorb liquid as it sits. Add more broth to reach desired consistency.
- Can I use dried beans? Yes, but cook them separately first before adding to the soup.
- Is this soup spicy? No, it’s mild, but you can add red pepper flakes for heat.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 medium tomatoes, peeled and chopped
- 1 can of cannellini beans, with the liquid
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 tsp dried parsley
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- 8 ounces of tomato sauce
- 14 ½ ounces chicken broth
- Salt and pepper to taste
- 1 cup uncooked spinach pasta
Steps
- Brown ground beef in a large pot over medium heat, breaking it up as it cooks
- Add onion, carrots, celery, and garlic; cook until vegetables soften
- Stir in tomatoes, beans, broth, and seasonings; bring to a boil
- Reduce heat and simmer for 15 minutes
- Add pasta and cook until tender, about 8-10 minutes
- Season with salt and pepper before serving
Notes
- Stores well in the refrigerator for up to 4 days
- Pasta may absorb more liquid during storage; add broth when reheating
- Freeze without pasta and add fresh pasta when reheating
