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Copycat Olive Garden Pasta e Fagioli

This wonderfully hearty soup has it all. Protein from ground beef. Veggies from onions, carrots, and celery. Complex carbs from red kidney beans and cannellini beans.
5 from 17 votes
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Course: Dinner, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8


  • 1 lb lean ground beef
  • 1 yellow onion, chopped finely
  • 2 medium carrots, diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 3 (8oz) cans tomato sauce
  • 2 (14.5oz) can beef broth
  • 1 (14.5oz) can petite diced tomatoes
  • 1/2 cup of water
  • 2 tsp granulated sugar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 8 oz dry ditalini pasta
  • 1 (15oz) can dark red kidney beans drained and rinsed
  • 1 (15oz) can cannellini beans, drained and rinsed
  • Parmesan cheese, freshly grated for serving
  • Salt and Pepper to taste


  • In a large pot over medium heat, cook ground beef until no pink is showing
  • Once the beef is cooked, add onions, carrots, celery, and garlic
  • Next, Add tomato sauce, beef broth, canned tomatoes, water, basil, oregano, sugar, salt and pepper
  • Bring this to a boil and let simmer for 5-6 minutes. Add the ditalini pasta and cook for 10 minutes more or until the vegetables and pasta are cooked
  • Stir in the kidney and cannellini beans and cook until these are heated through. Check the seasoning and add more water if you want a thinner soup.
  • Make sure everything is well combined and beans are hot. Serve with grated Parmesan cheese
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