Classic Hearty Pasta Fagioli Soup (Better Than Olive Garden Copycat)
This Pasta Fagioli recipe delivers warm, hearty, and comforting Italian flavor. It features tender pasta, creamy cannellini beans, and a savory tomato broth, making it a perfect cozy one-pot meal for any weeknight.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage (optional, for a richer flavor)
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 6 cups low-sodium chicken or vegetable broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1/2 cup ditalini pasta (or small elbow macaroni)
- 1/2 cup water
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. If using meat, add the ground beef or sausage and cook until browned. Drain off excess fat.
- Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic, oregano, basil, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in the diced tomatoes, tomato sauce, and broth. Bring the mixture to a simmer.
- Add the rinsed and drained cannellini beans. Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to combine.
- Increase the heat to medium-low. Stir in the ditalini pasta and water. Cook, uncovered, stirring occasionally, until the pasta is tender, about 8 to 10 minutes. Do not overcook the pasta.
- Taste the soup and adjust seasoning with salt and black pepper as needed.
- Serve the hearty Pasta Fagioli hot, topped with grated Parmesan cheese.
Notes
- For a Slow Cooker Pasta Fagioli version: Brown the meat (if using) and sauté the vegetables on the stovetop first. Transfer everything to the slow cooker, add the liquids, beans, and seasonings. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the pasta during the last 30 minutes of cooking time.
- To make this a vegetarian Pasta Fagioli, omit the meat and use vegetable broth. You can add 1 cup of chopped mushrooms with the onions for extra body.
- If you prefer a thicker, creamier soup similar to the Olive Garden style, mash about 1/4 cup of the cannellini beans against the side of the pot before adding the rest, or stir in 1/4 cup of heavy cream at the end.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8
- Sodium: 550
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 11
- Protein: 20
- Cholesterol: 15