These Olive Garden–style Pasta e Fagioli bowls deliver rich flavor, hearty beans, lean beef, and fun ditalini pasta , comforting, protein‑packed, and trusted by my family on busy nights. Let me share how this tested, approved recipe became our weekend staple.
When my kids told me it tasted just like Olive Garden’s, I knew I had to write it down in our rotation. It’s everyday, approachable, and full of warm, tested flavor.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Ingredients List
- 1 lb lean ground beef
- 1 tbsp olive oil
- 2 medium carrots, diced small
- 1 large onion, diced small
- 1 stalk celery, diced small
- 3 cloves garlic, pressed or minced
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained & rinsed
- 15 oz canned kidney beans, drained & rinsed
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper (adjust to taste)
- 2 tbsp fresh basil (optional, for garnish)
Step‑by‑Step Instructions
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 lb lean ground beef and brown for 3–5 minutes, breaking it into small pieces as it cooks.
- Remove the beef, drain excess fat, and set aside (this keeps the soup from tasting greasy , learned that the hard way!).
- In the same pot, stir in diced carrots, onion, celery, and pressed garlic. Sauté until softened, about 4 minutes , your kitchen should smell homey already.
- Add the canned diced tomatoes, tomato sauce, and the reserved beef back into the pot. Give everything a good stir.
- Stir in both beans and pour in the chicken broth. Let it simmer gently for about 10 minutes to meld all those flavors.
- Finally, add the ditalini pasta, Italian seasoning, salt, and pepper. Cook for another 10 minutes, until the pasta is tender.
- Serve piping hot, sprinkled with fresh basil and a little Parmesan if you like.
Pro Tips
- Lean beef tip: Drain it well after browning , the soup stays lighter but still rich.
- Veggie dice technique: I always use small uniform pieces so they melt into the broth , my picky nephew never even notices the celery now!
- For thicker soup: Let it simmer a few extra minutes after the pasta’s done, or mash a few beans with your spoon to naturally thicken the broth.
Nutrition Info
- Calories: ~205 kcal
- Carbs: ~26 g
- Protein: ~17 g
- Fat: ~4 g
Flavor Experiments
- Turn beef into turkey: Swap lean ground turkey for a lighter version that’s still rich in protein.
- Add greens: Stir in a handful of spinach or kale near the end for extra nutrients and color.
- Spicy kick: Sprinkle in red pepper flakes or a swirl of chili oil for heat.
Storage & Freezer Tips
- To refrigerate: Store in an airtight container for up to 4 days. Top up with chicken broth when reheating , it thickens over time.
- To freeze: Cool completely, then freeze in portions. Reheat gently on the stovetop, adding broth to loosen it up.
What I Learned
- The first time I made this, I forgot to drain the beef , and my family called it “soggier” than usual. Draining made all the difference!
- Another attempt ended up too thin because I added extra broth , I learned that simmering longer or mashing a few beans helps hit just the right consistency.
Reader Questions Answered
Can I make this vegetarian? Absolutely , swap beef with extra beans or a lentil mix and use veggie broth.
Can I use other pasta? Yes! Small shells or elbow macaroni work well , just adjust the cook time.
Can I make it ahead? Yes, it reheats beautifully , just add a splash of broth when warming.
Go ahead , give this a try, snap a cozy bowl for me, and let me know how your family loved it!