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Hearty Pasta Fagioli Soup: Better Than Olive Garden Copycat

A close-up of a white bowl filled with rich, tomato-based pasta fagioli, topped with shredded Parmesan cheese.
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Make this hearty Pasta Fagioli soup, a comforting Italian classic featuring tender pasta, creamy beans, and a rich tomato broth. This recipe delivers deep flavor and is simple enough for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage (optional, omit for vegetarian)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups low-sodium chicken or vegetable broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 1/2 cup water (or more broth, if needed)
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef or sausage (if using) and cook until browned. Drain off any excess fat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and broth. Bring the mixture to a simmer.
  5. Add the rinsed and drained cannellini and kidney beans to the pot. Continue to simmer for 10 minutes to let the flavors combine.
  6. Add the small pasta and the 1/2 cup of water (or extra broth). Cook according to the pasta package directions, usually 8 to 10 minutes, until the pasta is tender. Stir often to prevent the pasta from sticking to the bottom.
  7. Taste the soup and season with salt and black pepper as needed. If the soup becomes too thick, add a little more broth or water until you reach your desired consistency.
  8. Serve the Pasta Fagioli hot, topped with grated Parmesan cheese.

Notes

  • For a vegetarian Pasta Fagioli, skip the meat and use vegetable broth. You can add 1 cup of chopped mushrooms with the onions for extra depth.
  • If you are making this ahead, cook the pasta separately and add it just before reheating and serving. This prevents the pasta from absorbing too much liquid and becoming mushy.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://fooddexterity.com/pasta-fagioli-recipe-hearty-italian-soup/