Olive Garden Pasta Fagioli Recipe (Copycat Italian Soup)

Of all the soups on the Olive Garden menu, Pasta e Fagioli is the one I have tried to recreate the most obsessively. There is something about that thick, deeply savory tomato broth loaded with two kinds of beans, tiny ditalini pasta, and crumbled Italian sausage that is just impossibly comforting, especially when it is cold outside and you have a basket of breadsticks nearby for dipping. The soup sounds humble – beans and pasta in broth, essentially – but the layering of flavors from the sausage drippings, the two-bean combination, and a proper soffritto base make it taste incredibly complex. After testing this side by side with the actual restaurant version, I am confident this copycat hits all the right notes.

The secret to the Olive Garden version specifically is using both cannellini and great northern beans, which give you different textures in the same bowl, plus a full can of diced tomatoes in addition to tomato sauce for brightness. I also keep the broth on the thicker side rather than making it watery – the beans partially break down and give the soup a wonderful silky body.

Why You’ll Love This Recipe

• Uses two types of beans (cannellini and great northern) for the exact texture of the restaurant version
• One pot from start to finish means easy cleanup
• Rich, thick broth that gets better the longer it simmers
• Cheaper and more filling than the restaurant bowl at a fraction of the cost
• Freezes beautifully for meal prep – make a double batch and freeze half

About This Multi-Brand Favorite

Pasta e Fagioli (pasta and beans) is one of Italy’s most ancient and beloved peasant dishes, with roots going back centuries in the Veneto, Campania, and Lazio regions. The name literally translates to ‘pasta and beans,’ which tells you everything you need to know about its origins as humble, affordable, nutritious food for working families. Olive Garden adapted this traditional Italian staple for the American market, building a version that is heartier and more tomato-forward than the olive oil-based versions common in southern Italy. The chain added Italian sausage for protein and richness – not traditional but deeply satisfying – and standardized on ditalini pasta, the small tube-shaped pasta whose name means ‘little thimbles.’ Olive Garden serves it as one of their rotating soup options alongside Zuppa Toscana and Chicken Gnocchi, and it consistently ranks among the guest favorites, particularly in the colder months. The restaurant version has a distinctly thick, almost stew-like consistency because the beans partially break down during cooking, releasing starches that naturally thicken the broth.

Ingredients

Soup Base

• 1 pound mild Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 3 carrots, peeled and diced small
• 3 stalks celery, diced small
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 tablespoons tomato paste
• 4 cups chicken broth (low-sodium)
• 2 cups beef broth (low-sodium)
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Beans and Pasta

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 cup dried ditalini pasta (or small elbows as substitute)
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh basil, torn (optional)

For Serving

• Freshly grated Parmigiano-Reggiano
• Extra-virgin olive oil for drizzling
• Crusty bread or Olive Garden breadsticks for dipping

Ingredient Substitutions

• Kidney beans or navy beans can substitute for either cannellini or great northern beans
• Ground beef or turkey can replace Italian sausage for a leaner version
• Small elbow macaroni, ditali, or orzo work as substitutes if you cannot find ditalini
• All chicken broth can replace the chicken-beef blend for a lighter flavor
• Dry white wine (1/2 cup) added after browning the sausage adds another layer of depth and is worth trying

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven (at least 6-quart)
• Wooden spoon or silicone spatula for breaking up sausage
• Ladle for serving
• Can opener
• Chef’s knife and cutting board for vegetables

Step-by-Step Instructions

1. Brown the sausage. Heat a large Dutch oven or heavy pot over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon, for 6-8 minutes until well browned. Do not drain all the fat – that rendered sausage fat is where most of the soup’s deep flavor comes from. If there is an excessive amount of fat (more than 3 tablespoons), spoon off some but leave at least 2 tablespoons in the pot.
2. Build the soffritto. Add the diced onion, carrots, and celery to the pot with the sausage. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for 1 more minute, stirring constantly so it does not burn. This soffritto base – sausage fat, onion, carrot, celery, garlic – is the flavor foundation of the entire soup, so take your time here.
3. Add tomatoes and tomato paste. Stir in the tomato paste and cook for 2 minutes, pressing it against the bottom of the pot and stirring constantly. This caramelizes the tomato paste slightly and deepens the color and flavor of the broth dramatically. Add the diced tomatoes (with their juice) and the tomato sauce. Stir to combine and scrape any browned bits from the bottom of the pot – those bits are pure flavor.
4. Add broth and seasonings. Pour in the chicken broth and beef broth. Add the Italian seasoning, dried basil, thyme, oregano, salt, and black pepper. Stir well to combine. Bring the soup to a boil, then reduce the heat to medium-low and simmer uncovered for 20 minutes. The broth will deepen in color and the vegetables will become very tender. Taste and adjust seasonings now before adding the beans and pasta.
5. Add beans and simmer. Add both cans of drained, rinsed beans to the pot. For extra body, mash about 1/4 cup of the beans with a fork before adding – this releases starch that naturally thickens the broth to that signature restaurant consistency. Simmer for 10 more minutes. The soup should look thick and hearty with beans peeking through, not thin and watery. If it seems too thick, add a splash more broth. If too thin, let it simmer uncovered a bit longer.
6. Cook the pasta in the soup. Add the dried ditalini pasta directly to the simmering soup. Cook according to package directions, usually 8-10 minutes, stirring frequently to prevent sticking. The pasta will absorb some of the broth as it cooks, further thickening the soup. Watch carefully here – pasta can go from perfectly al dente to mushy quickly. Remove from heat when the pasta still has a slight chew to it since it will continue softening in the hot broth.
7. Finish and serve. Stir in the fresh parsley and taste one final time for seasoning. Adjust salt and pepper. Ladle into bowls and garnish with freshly grated parmesan cheese and a drizzle of good quality olive oil. The parmesan and olive oil on top are not optional garnishes – they complete the dish. Serve immediately with breadsticks or crusty bread on the side.

Pro Tips from My Kitchen

• Mash about 1/4 cup of the beans before adding them to the pot – this starch is what gives the soup its naturally thick, creamy broth
• Cook the pasta in the soup rather than separately – this allows the pasta to absorb flavor and release starch into the broth
• Using a combination of chicken and beef broth gives the soup more depth than using only one type
• Do not drain all the sausage fat after browning – 2 tablespoons of it forms the flavor base for the entire soup
• Make the soup base without pasta and store it that way if making ahead – cook fresh pasta to order to prevent it from getting mushy
• A parmesan rind simmered in the soup for 20-30 minutes adds an incredible savory depth – save your cheese rinds for this

Recipe Variations

• Spicy version: use hot Italian sausage and add a pinch of red pepper flakes with the garlic
• Vegetarian: omit the sausage, use vegetable broth, and add an extra can of beans plus 2 cups of diced zucchini
• Slow cooker: brown sausage and soffritto on the stovetop, then transfer everything to a slow cooker except the pasta; cook on low 6-8 hours, add pasta for the last 30 minutes
• Extra-thick style: blend 2 cups of the soup and stir back in for a heartier, more stew-like consistency
• Greens addition: stir in 2 cups of baby spinach or chopped kale in the last 5 minutes of cooking for added nutrition

Common Mistakes to Avoid

• Adding the pasta too early and letting it cook too long, which makes it mushy and absorbs too much broth
• Using only one type of bean – the two-bean combination is what gives this soup its characteristic texture
• Draining all the sausage fat before building the vegetable base, which strips away the primary flavor layer
• Not mashing any of the beans, resulting in a broth that is too thin and watery instead of thick and hearty
• Oversalting before adding the parmesan garnish – always do a final taste test after adding the cheese since it adds significant salt

What to Serve With This Dish

• Olive Garden breadsticks with garlic butter for dipping into the thick broth
• House salad with Italian dressing as a light starter
• Crusty ciabatta or sourdough for tearing and soaking up the soup
• A wedge of sharp provolone or aged parmesan alongside for nibbling
• Roasted garlic crostini floating on top for extra texture and flavor

Storage Instructions

Refrigerator

Store in an airtight container for up to 4 days. Note that the pasta will continue absorbing broth as it sits, making the soup thicker. Add a splash of broth when reheating to restore the consistency.

Freezer

Freeze the soup WITHOUT the pasta for best results. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and cook fresh pasta when reheating.

How to Reheat

Reheat on the stovetop over medium heat, stirring occasionally, for 5-7 minutes. Add chicken broth as needed to thin the soup back to the right consistency. Microwave individual servings covered on medium power for 2-3 minutes.

Make Ahead

The soup base (without pasta) can be made up to 3 days ahead and refrigerated. The flavor actually improves. Cook the pasta fresh when you are ready to serve so it does not turn mushy.

Nutrition Information

Per serving (estimated): 342 calories, 18g protein, 38g carbs, 12g fat (4g saturated), 8g fiber, 6g sugar, 748mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What beans does Olive Garden use in Pasta Fagioli?

Olive Garden uses a combination of cannellini beans and great northern beans. Both are white kidney-shaped beans but with slightly different textures – cannellini are creamier while great northern are slightly firmer, which gives the soup interesting textural variety.

What pasta shape is used in Olive Garden’s Pasta Fagioli?

Ditalini pasta – tiny tube-shaped pasta that means ‘little thimbles’ in Italian. It is the traditional choice for pasta fagioli. Small elbows or ditali work as substitutes if you cannot find ditalini at your grocery store.

How do I make the broth thicker like Olive Garden’s version?

Mash about 1/4 to 1/2 cup of the beans before adding them to the pot. This releases starch that naturally thickens the broth. Letting the soup simmer longer uncovered also concentrates it. The pasta releases starch as it cooks and helps too.

Can I use dry beans instead of canned beans?

Yes. Soak 1 1/2 cups of dry white beans overnight, drain, and cook them separately until tender before adding to the soup. This takes about 1 hour of additional cooking time but gives you even creamier, better-textured beans.

Why does my Pasta Fagioli get so thick after sitting in the fridge?

The pasta absorbs broth as the soup cools and sits, and the beans release starch over time. This is completely normal. When reheating, simply add a cup or two of chicken broth and stir to restore the original consistency.

Can I make this soup in a slow cooker?

Yes. Brown the sausage and soffritto on the stovetop first, then transfer everything except the pasta to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta in the last 30 minutes on high heat.

Is Pasta Fagioli the same as minestrone?

They are related but different. Minestrone typically has a wider variety of vegetables, sometimes no meat, and a thinner, more broth-based consistency. Pasta Fagioli is more focused – beans, pasta, and a hearty meat broth with aromatics – and tends to be thicker and heartier.

How do I store leftovers without the pasta getting mushy?

If you know you will have leftovers, cook the pasta separately and store it separately from the soup base. Combine when reheating. Alternatively, freeze the soup base without pasta and cook fresh pasta each time.

Can I make Pasta Fagioli vegetarian?

Absolutely. Omit the sausage, use vegetable broth instead of chicken and beef broth, and add an extra can of beans plus some diced zucchini or spinach. Add a parmesan rind during simmering for savory depth without meat.

What is the difference between Pasta Fagioli and Pasta e Fagioli?

They are the same dish. ‘Pasta e Fagioli’ is the proper Italian name (e means and) while ‘Pasta Fagioli’ is a common American shortening. Olive Garden uses both names interchangeably on their menus depending on the season.

How spicy is Olive Garden’s Pasta Fagioli?

The restaurant version is mild – the sausage provides a gentle warmth but it is not spicy. If you prefer heat, use hot Italian sausage or add a pinch of red pepper flakes when you add the garlic.

Can I add other vegetables to this soup?

Yes, and it is a great way to use vegetables you have on hand. Diced zucchini, chopped kale or spinach, green beans, or diced bell peppers all work well. Add firmer vegetables with the soffritto and tender greens in the last 5 minutes.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia