Olive Garden Pasta Fagioli Soup


Olive Garden Pasta Fagioli Soup , how many times have you had this soup?  I’ve lost count, but for sure my family never seems to tire of it, it’s still on the list of all time favorites and loaded with flavor.  I still think it’s the beans that seem to enhance the flavor…or maybe its the meat…whatever, it’s a great combo of veggies and protein and that’s a good thing.

Enjoy !

Olive Garden Pasta Fagioli Soup copycat
Olive Garden Pasta Fagioli Soup via Cooking Classy


  • 1 lb lean ground beef or mild Italian sausage (I’ve tried both and like either of these)
  • 2 Tbsp olive oil, divided
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic, minced (1 Tbsp)
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans low sodium chicken broth or beef broth
  • 1/2 cup water, then more as desired
  • 1 (15 oz) can diced tomatoes
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • Salt and freshly ground black pepper to taste
  • 1 scant cup dry ditalini pasta
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • Finely shredded Romano or Parmesan cheese, for serving

For Directions click here.


Add a Comment

Your email address will not be published.

WordPress Anti-Spam by WP-SpamShield