Olive Garden's Pasta E Fagioli

Olive Garden's Pasta E Fagioli

76 reviews, 4.5 star(s). 88% would make again

Ready in 1 hour 45 minutes

I have made this recipe several times and it is very good and very close to what you get at the Olive Garden. I cooked it in the pressure cooker this time, but have also cooked it on top of the stove. It makes a LOT!

"My family and friend absolutly love this soup. I add almost 2x the amount of herbs and garlic and also add in Herbs de'Province and dried chili peppers for a little heat. I also brown my extra lean ground beef in a tblsp of olive oil. For less sodium I use all no salt added tomatoes and beans. As for the pasta I don't add it directly to the soup as if you have leftovers it thickens the soup too much. Instead, I spoon soup over the pasta as I serve it, This way you can save the left over pasta and soup for the next day. Should it thicken I simply add no salt added beef stock."


1 pound Ground beef
1 small Onion; diced 1 cup
1 large Carrot; julienned 1 cup
3 stalks Celery; chopped 1 cup
2 cloves Garlic
2 14.5-oz cans Diced tomatoes
1 15-oz can Red kidney beans; with liquid
1 15-oz can Great northern beans; with liquid
1 15-oz can Tomato sauce
1 12-oz can V-8 juice
1 tablespoon White vinegar
1 1/2 teaspoons Salt
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Freshly-ground black pepper
1/2 teaspoon Thyme
1/2 pound Ditali pasta; (1/2 package)

Original recipe makes 8 Servings



Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saut for 10 minutes. Add remaining ingredients (except pasta), and simmer for 1 hour.

About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve.

This recipe yields 8 servings.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"

(Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey@netzero.net"

Verified by stevemur
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Calories Per Serving: 297 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Simple Tossed Salad Aka Garden Salad

I recommend pairing it with this recipe

stevemur stevemur

Link in another recipe. What would you serve with this?

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Very simple to make. Next time I think I'll try sausage and add spinach
Valerie411 11m ago

My family loved this! I make double batches and freeze some of it for later.
triciagarman 1y ago

Really good! Family loves it
sfoust822 2y ago

OMG this was so good! I used a large can of tomato juice in place of the small can of V8. It helped the recipe to be more like a soup and less like thick chili. This will be my 'go-to' for Football Sundays! I also made a vegetarian version for my nephew using veggie meatballs in place of the beef. Both were awesome!
Saintsgirl72 2y ago

Just the best ever tasted!
Tiamo68 2y ago

Very delicious! On the thicker side, almost like an italian based chili...so next time I might add some broth or some water in the last 20 minutes it has before its done. And I also sprinkled some mozzarella cheese on top :)
Jackiechan042003 2y ago

My son loved it! I may have added a little too much red pepper.
nicolegory 2y ago

So good. Makes ALOT
kt_beth 2y ago

bondosob 2y ago

Easy and delicious. made this for my boyfriend because this soup at olive garden is his favorite, and he liked it. I also enjoyed it! It felt filling and tasty but not too heavy. All ingredients= $15
Xclareconwayx 2y ago

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