Authentic One-Pot Olive Garden Pasta Fagioli Copycat Recipe: Easy & Hearty Homemade Soup

Few dishes evoke the comfort and warmth of home quite like a hearty bowl of soup, and Olive Garden’s Pasta e Fagioli is a beloved classic that stands out. This robust Italian-American staple, often described as an “Italian chili,” is packed with savory sausage, tender pasta, and a medley of beans in a rich, tomato-based broth. While enjoying it at Olive Garden is always a treat, imagine being able to recreate that same authentic, comforting flavor right in your own kitchen with an incredibly easy, one-pot recipe!

This isn’t just another soup recipe; it’s the *only* way you’ll want to make Olive Garden Pasta Fagioli from now on. Forget complicated steps or long ingredient lists. Our copycat version simplifies the process without sacrificing any of the delicious, robust flavors you’ve come to love. It’s perfect for busy weeknights, cozy weekends, or whenever a craving for authentic Italian comfort food strikes. Get ready to impress your family and friends with a soup that tastes like it came straight from your favorite Italian restaurant!

What is Pasta e Fagioli? A Taste of Italian Tradition

Pasta e Fagioli, literally meaning “pasta and beans,” is a traditional Italian peasant dish that has been cherished for centuries. Originating as a humble, nourishing meal, its popularity grew as a staple in various regions of Italy, with each area adding its unique twist. While many versions exist, Olive Garden’s rendition has become particularly famous in the United States, known for its thick, savory broth, ground meat (often sausage), and a delightful mix of kidney and cannellini beans alongside small pasta, typically ditalini.

Our copycat recipe captures the essence of Olive Garden’s celebrated soup, offering that familiar rich, red base and hearty texture. It’s a beautifully balanced dish, combining protein from the sausage and beans, carbohydrates from the pasta, and fresh vegetables, making it a complete and satisfying meal all on its own. Served with a sprinkle of freshly grated Parmesan cheese, it’s pure, unadulterated comfort in a bowl.

Why This Copycat Recipe Is Your New Go-To

You might be wondering what makes this particular Pasta e Fagioli recipe stand head and shoulders above the rest. The answer lies in its perfect blend of simplicity, speed, and incredible flavor. Here’s why you’ll be adding this to your regular meal rotation:

• Effortless One-Pot Cooking: The biggest advantage? Everything, from sautéing the aromatics to simmering the broth and cooking the pasta, happens in a single pot. This drastically reduces cleanup, making it a dream for busy cooks.
• Lightning-Fast Dinner: With only three main steps and a total time of under 30 minutes, this soup is quicker than ordering takeout. It’s perfect for those evenings when you need a delicious and satisfying meal on the table in a flash.
• Simple, Accessible Ingredients: You won’t find any exotic spices or hard-to-find herbs here. This recipe relies on common pantry staples and fresh ingredients readily available at any grocery store, proving that extraordinary flavor doesn’t require extraordinary effort.
• Authentic Olive Garden Flavor: We’ve meticulously crafted this recipe to replicate the hearty, slightly sweet, and savory profile of Olive Garden’s Pasta e Fagioli. Each spoonful will transport you back to your favorite restaurant!
• Budget-Friendly: Enjoy the taste of Olive Garden without the restaurant price tag. Making this soup at home is significantly more economical, allowing you to feed a crowd or enjoy leftovers for days.

Key Ingredients for Authentic Flavor

The magic of this Pasta e Fagioli lies in its carefully selected, yet simple, ingredients. Each component plays a crucial role in building the soup’s signature taste and texture:

• Mild Italian Sausage: The foundation of the soup’s savory depth. Removing the casings allows the sausage to crumble and blend seamlessly into the broth, infusing it with flavor. You can opt for spicy Italian sausage if you prefer a little kick!
• Ditalini Pasta: These small, tube-shaped pasta pieces are traditional for Pasta e Fagioli, perfect for scooping up with every spoonful of broth and beans. You can find Ditalini pasta easily in most grocery stores.
• Tomato Sauce & Diced Tomatoes: A combination of both provides a rich, balanced tomato base. The sauce offers smoothness, while the diced tomatoes add texture and freshness.
• Ketchup: This might seem unusual, but a touch of ketchup adds a subtle sweetness and tang that perfectly mimics Olive Garden’s unique flavor profile. Don’t skip it!
• Carrots (Julienned): Julienne-cut carrots soften beautifully in the soup, adding a touch of sweetness and vibrant color without overpowering the other ingredients.
• Garlic & Onion: The aromatic backbone of any great soup. Sautéing them until fragrant builds a deep layer of flavor.
• Beef Broth (or Water + Beef Bouillon): Provides the liquid base. Using beef bouillon with water is a fantastic secret for a more robust, homemade flavor, enhancing the overall richness.
• Sugar: A small amount of sugar balances the acidity of the tomatoes, creating a smoother, more palatable broth.
• Dried Basil & Celery Seed: Essential spices for that classic Italian-American taste. Celery seed offers a concentrated celery flavor, but fresh celery can also be used.
• Red Kidney Beans & White Beans (Cannellini): The “fagioli” of the dish! Using both types adds complexity in texture and flavor. Kidney beans are hearty, while cannellini beans (white beans) are creamier.

Step-by-Step Guide to Making Pasta e Fagioli The Easy Way

Creating this delicious soup is incredibly straightforward, thanks to its one-pot nature and simple steps. Follow along to bring this Olive Garden classic to life:

1. Sauté the Aromatics and Meat

Begin by heating a few tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add your diced onion and, if you’re using fresh celery instead of celery seed, add it now. Sauté until the onions become translucent and fragrant, about 3-5 minutes. Next, crumble in your mild Italian sausage (casings removed). Cook the sausage, breaking it up with a spoon, until it’s partially cooked through and browned. This step builds the initial flavor foundation for your soup.

2. Build the Broth Base

Once the sausage is partially cooked, it’s time to create the rich, flavorful broth. Add the broth (or water with beef bouillon), canned diced tomatoes, tomato sauce, ketchup, sugar, and julienned carrots to the pot. Stir everything together well. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes. This simmering time is crucial for the flavors to meld together and for the carrots to soften slightly, contributing their natural sweetness to the soup.

3. Add Spices, Pasta, and Beans

Finally, incorporate the minced garlic, dried basil, celery seed, ditalini pasta, red kidney beans, and white beans into the simmering soup. Stir everything gently to combine. Continue to simmer for another 5-8 minutes, or until the ditalini pasta is cooked *al dente* (slightly firm to the bite). Remember the tip for preventing soggy pasta – slightly undercooking it will ensure it doesn’t turn mushy as it rests. Once the pasta is cooked to your liking, remove the pot from the heat. Before serving, generously garnish each bowl with freshly grated Parmesan cheese. A true Italian touch!

Pro Tips for the Best Pasta e Fagioli Every Time

How to Prevent Soggy Pasta in Soup:

One of the most common challenges with pasta soups is preventing the pasta from becoming overly soft and mushy. The secret lies in a simple trick: slightly undercook the pasta by a few minutes. When you add the pasta to the simmering soup, cook it until it’s just a bit firmer than you’d typically like it (al dente). Once you remove the soup from the heat, the residual warmth of the broth will continue to gently cook the pasta to perfection without overdoing it. This method ensures your ditalini remains tender but still has a pleasant bite, even as leftovers. This invaluable tip applies to any soup featuring pasta or other doughy ingredients!

Enhance the Flavor Profile:

• Broth Choice: While ready-made broth is convenient, using water with beef bouillon (as suggested) can sometimes offer a deeper, more customizable beefy flavor, allowing you to control the saltiness.
• Fresh Herbs: For an extra layer of freshness, sprinkle some fresh chopped parsley or basil over the soup just before serving.
• Spice It Up: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes along with the other spices.

Serving Suggestions:

This hearty soup is a meal in itself, but it pairs wonderfully with a few simple accompaniments:

• Crusty Bread: A warm, crusty loaf of Italian bread or garlic bread is perfect for soaking up every last drop of the delicious broth.
• Fresh Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.

Storage and Reheating Tips

Pasta e Fagioli makes fantastic leftovers, though the pasta can absorb more liquid over time. Here’s how to store and reheat it:

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well! If you plan to freeze a batch, you might consider cooking the pasta separately and adding it upon reheating, as pasta can become very soft after thawing and reheating. Otherwise, freeze the soup with the pasta in freezer-safe containers for up to 3 months.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup has thickened too much overnight, add a splash of extra beef broth or water to reach your desired consistency.

Frequently Asked Questions (FAQ)

Can I make this Pasta e Fagioli recipe vegetarian?

Absolutely! To make it vegetarian, omit the sausage and instead sauté extra vegetables like diced bell peppers, zucchini, or mushrooms along with the onion and garlic. Use vegetable broth instead of beef broth. You could also add a plant-based ground “meat” substitute if desired.

What kind of pasta can I use if I don’t have Ditalini?

Ditalini is traditional, but if you can’t find it, small pasta shapes like elbow macaroni, small shells, or even broken spaghetti pieces will work just as well. The key is to use a pasta that’s small enough to be easily eaten with a spoon.

Can I use only one type of bean?

Yes, you can. While the combination of red kidney beans and white beans (cannellini) offers a nice contrast in texture and flavor, using a full can of either one will still yield a delicious soup. Great Northern beans are another good white bean alternative.

How long does homemade Pasta e Fagioli last in the refrigerator?

Stored in an airtight container, your homemade Pasta e Fagioli will keep fresh in the refrigerator for 3-4 days. Remember that the pasta will continue to absorb liquid and soften over time, so you might need to add a splash of broth when reheating.

Can I freeze Pasta e Fagioli?

Yes, this soup freezes quite well! For best results, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When reheating, thaw in the refrigerator overnight, then gently warm on the stovetop, adding extra broth or water to adjust consistency as needed. If you’re particular about pasta texture, you can cook the pasta separately and add it fresh when serving a portion of thawed soup.

What’s the difference between Pasta e Fagioli and Minestrone?

Both are Italian vegetable and pasta soups. However, Pasta e Fagioli typically focuses on beans and pasta in a savory, often meat-based, tomato broth. Minestrone, on the other hand, is generally much richer in a wider variety of vegetables (like zucchini, green beans, peas, potatoes, cabbage) and can be broth-based or tomato-based, with or without meat.

Embrace the Comfort of Homemade Italian Soup

There’s truly nothing quite like a steaming bowl of homemade soup to warm your soul and fill your belly. This easy, one-pot Olive Garden Pasta e Fagioli copycat recipe delivers on every front: convenience, rich flavor, and the hearty satisfaction of a classic Italian dish. It’s perfect for those chilly evenings, a comforting lunch, or a wholesome family dinner that everyone will eagerly gather around the table for.

So, gather your ingredients, fire up your stove, and get ready to create a masterpiece that rivals your favorite restaurant’s offering. Enjoy the process, savor the aromas filling your kitchen, and most importantly, delight in every spoonful of this incredibly delicious and easy homemade Pasta e Fagioli!