Pasta Fagioli Soup {Olive Garden Copycat}
Updated
Updated
I make this easy, no-fuss Pasta Fagioli soup with sweet Italian sausage, vegetables, beans, and a rich tomato-based broth for a hearty, comforting meal that always hits the spot. The result is a thick, flavorful soup packed with tender pasta, savory sausage, and a perfectly seasoned broth that tastes rich and cozy in every bite. This homemade Olive Garden copycat recipe is even better than the restaurant version, and makes a great weeknight dinner that my whole family loves.
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5-Star Review
Easy Pasta Fagioli Soup
I think the Italians hit yet another home run with this hearty and comforting Pasta e Fagioli soup. It truly encompasses everything I love: wonderful Italian seasonings, a rich tomato and chicken-based broth, along with hearty pasta and nourishing beans. It’s an incredibly irresistible meal that I always go back for seconds on. Best of all, I can prepare it all in one pot in about 30 minutes.
I use several canned goods to cut down the prep work, and these easy-to-follow steps make this soup ideal for a busy weeknight. Leftovers taste great the next day, so you don’t have to worry about what to make for lunch. Mom win!
When I want a similar-tasting soup without the meat, this vegetarian pasta e ceci is a great option.
Helpful Tips and Variations
- Canned beans are your friend. I always keep a few different types of canned beans in my pantry, so making this soup and other recipes is easy. If you are up for the task of using dried beans, soak them overnight and boil them so they are soft and ready to be added to the soup.
- For a wine-free soup. I love the taste that red wine adds to this soup, but if you don’t like to cook with wine, use more broth.
- Uniformly cut veggies are best. Since you want the vegetables to have some texture and not turn to mush, it’s best if they cook at the same pace. Cutting them roughly the same size will help.
- If dairy-free isn’t a concern. Go ahead and add the Parmesan cheese. I find that the added touch of salty cheese really takes the flavor of this soup up a notch and adds more Italian goodness. If you need to, you can also use a non-dairy Parmesan.
Pasta Fagioli Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- ¾ lb. sweet Italian sausage*, casings removed
- 1 medium sweet onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- ½ cup red wine
- 2 tbsp tomato paste
- 32 oz. low-sodium chicken broth
- 1½ cups marinara sauce
- 15 oz. can petite diced tomatoes
- 2½ tsp dried Italian seasoning
- 1 tsp kosher salt
- ¼ tsp black pepper
- pinch cracked red pepper flakes
- 1 cup dry ditalini pasta, macaroni also works well
- 15 oz. can red kidney beans, drained and rinsed
- 15 oz. can Great Northern beans, drained and rinsed
- finely chopped fresh parsley, for serving
- finely grated Parmesan cheese, romano also works, for serving (optional to keep it dairy-free)
Instructions
- Warm olive oil in a large pot or Dutch oven over medium-high heat. Add sausage, breaking it up with a wooden spoon into crumbles, and cook until browned; drain off excess fat.
- Stir in onions, carrots, and celery and sauté over medium-high heat for 4-5 minutes. Add garlic and sauté 1 minute longer. Season with a pinch of salt and pepper.
- Add in the red wine to deglaze the pan, allowing it to evaporate, scraping up any brown bits that have formed.
- Stir in the tomato paste until combined.
- Add in the chicken broth, marinara sauce, diced tomatoes, Italian seasoning, salt, pepper, cracked red pepper flakes, and dried pasta.
- Bring to a boil; reduce heat to medium/medium-low, cover and gently simmer, stirring occasionally, until vegetables are tender and pasta is cooked, about 12-15 minutes.
- Stir in beans until heated through.
- Add in a little more broth (or water) if you feel the soup is too thick.
- Ladle into bowls and sprinkle with freshly grated Parmesan cheese and fresh chopped parsley.
- Serve with some crusty bread, if desired, and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Pasta Fagioli Step by Step
Gather the ingredients.
Cook the sausage: Heat 2 tbsp olive oil in a large pot, and then add ¾ lb. sweet Italian sausage, casings removed. Break the sausage into crumbles and cook until it is nice and browned. Drain any excess fat.
Cook the veggies: Add 1 medium diced sweet onion, 2 medium peeled and diced carrots, 2 stalks of diced celery, and 3 cloves of minced garlic. Sauté until softened, and then add a pinch of salt and pepper.
Pour ½ cup of red wine into the pan and stir, then add 2 tbsp tomato paste.
Add the liquid ingredients, seasonings, and pasta: Stir in 32 oz. low-sodium chicken broth, 1½ cups marinara sauce, a 15-oz can petite diced tomatoes, 2½ tsp dried Italian seasoning, 1 tsp kosher salt, ¼ teaspoon black pepper, a pinch of cracked red pepper flakes, and 1 cup dry ditalini pasta.
Bring the contents of the pot to a boil, then reduce the heat, cover, and gently simmer, stirring occasionally, until the vegetables are tender and pasta is cooked.
Stir in one 15 oz. can red kidney beans, drained and rinsed, and one 15 oz. can Great Northern beans, drained and rinsed, and heat through.
Serve: Ladle the soup into bowls, sprinkle with freshly grated Parmesan cheese and fresh chopped parsley. Serve with crusty bread and enjoy!
Serving Suggestions
I love serving this hearty soup with a few slices of bread, like crusty Dutch oven bread or easy crockpot focaccia to sop up the delicious broth. On the side, I always enjoy a nice light green goddess salad. It’s the kind of comforting dinner that feels perfect for chilly evenings, casual family meals, or relaxed weekend dinners at home.
How to Store
- Fridge. Cool completely, then transfer to an airtight container and store in the refrigerator for up to 3 days. The soup will thicken as it stands, and the noodles will absorb a lot of the broth. If you don’t plan on eating all of the soup right away, I recommend cooking the pasta separately and adding it to individual servings.
- Freeze. This soup freezes very well without the noodles, which absorb so much of the liquid that they tend to get soggy and unappealing once defrosted. I recommend omitting the noodles and cooking up a fresh batch after the soup has thawed. Transfer cooled soup to an airtight container, removing as much air as possible, and store in the freezer for up to 3 months. Thaw in the fridge overnight.
- Reheat. Reheat over the stove or in the microwave until heated through. When reheating, thin the soup a bit with some broth.
More Soups To Try
- This French Onion Soup has the richest broth, perfect caramelized onions, and is topped with three different types of melted cheese.
- This Easy Tomato Soup Recipe features golden onions, tiny pasta, and a splash of cream, delivering a bold and wonderful flavor.
- Marry Me Chicken Soup features the quintessential flavor combination of Parmesan cheese, sun-dried tomatoes, and Italian herbs.
“This soup was knock your socks off delicious! I’d give it 10 stars if I could. Easy to make, inexpensive, and oh so yummy.” -Stella