This post may contain affiliate links. Read my disclosure policy.
This cozy, restaurant-quality one-pot Italian-style Pasta Fagioli Soup is loaded with ground beef, Italian sausage, tender veggies, ditalini pasta, and two kinds of beans in a tomato-herb broth. Make it on the stove-top, in a Slow Cooker, or in an Instant Pot.
What is Traditional Pasta e Fagioli?
Traditional pasta e fagioli ("pasta and beans") is a rustic Italian soup-stew. It's built around small pasta (often ditalini) and beans (typically cannellini or borlotti) simmered with a simple soffritto of onion, carrot, and celery, plus tomatoes or tomato paste, herbs like rosemary or sage, and good olive oil. It's usually meatless (sometimes with a little pancetta) and is thicker, stew-like, often thickened by mashing or blending a scoop of the beans.
Make Cozy Copycat Olive Garden Pasta e Fagioli at Home!
My version is restaurant-inspired yet totally weeknight-friendly! In my usual style, it's also heavier on protein - I use both ground beef and Italian sausage (together with two kinds of beans: cannelini and dark red kidney beans). I stir in spinach at the very end, just until it wilts, so it remains fresh and vibrant. The end result is a delicious, filling, nutritious (and beautifully presented) meal that is perfect for lunch and hearty enough for dinner.
If you love protein-packed, easy weeknight meals, you'll love this pasta fagioli! Serve it with a warm slice of my homemade bread-machine bread, my garlic butter dinner rolls, or rustic seeded rye bread. And, if you crave more Italian-style soups, be sure to try my Minestrone Soup and my Italian Sausage Tortellini Soup next.
The Ingredients & Substitutions
- Ground beef. I like using ground beef to balance the bold flavors of Italian sausage. Ground turkey or chicken can be used for a lighter version.
- Italian sausage. Adds richness and a touch of spice. Use mild or hot depending on your preference. You can also substitute it with all ground beef.
- Cannellini and kidney beans. Classic combination. Great northern or navy beans can be a good substitution. Just rinse and drain them before adding.
- Ditalini pasta. The traditional pasta shape for Pasta Fagioli Soup. You can also use any short-cut pasta like elbows, small shells, or break larger pasta into smaller pieces if that's what you have on hand.
- Baby spinach. Adds color and freshness. Kale or Swiss chard are great substitutions.
- Veggies. Onion, carrots, and celery stalks are the classic Italian base (called soffrito) for the soup, adding depth of flavor. If you don't have all of them, just use what's on hand.
- Garlic. Fresh garlic is a key ingredient, minced or pressed.
- Tomato paste. Helps develop a deeper, slightly sweet, and more complex flavor. As a substitution, you can add an extra tablespoon of crushed tomatoes.
- Crushed tomatoes. I use canned crushed tomatoes for a consistent texture and rich flavor. You can substitute with diced or pureed tomatoes, depending on your preferred texture.
- Chicken Broth. Use low-sodium broth so you can control the salt level. As a substitution, you can use beef broth or vegetable broth.
- Olive oil. Used for sautéing the vegetables and browning the meat. You can use any neutral oil, but olive oil adds the best flavor.
- Italian seasoning + dried basil. Bring that signature herby flavor. You can swap Italian seasoning for a mix of oregano, thyme, and rosemary.
- Red pepper flakes. Add a gentle heat. Adjust to taste or omit if you prefer it mild.
- Salt and pepper. Always taste and adjust at the end since both the broth and sausage can already contain a lot of salt, so it's best to taste first before adding more.
Serving Ideas
I like to ladle this soup into warm bowls, finish with grated Parmesan and a drizzle of good olive oil, then keep the sides simple: a crusty slice of fresh bread and a crisp homemade salad. Here are my favorites to pair with Pasta Fagioli:
- Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
- Sweet Potato Kale Salad
- Italian Chopped Salad
- Simple Garlic Bread
- Garlic and Herb Bread Machine Bread
- Garlic Butter Dinner Rolls
- Savory Bacon and Cheddar Cheese Scones
Pasta e Fagioli Soup (Olive Garden Copycat)
This cozy, restaurant-quality one-pot Italian-style Pasta e Fagioli Soup is loaded with ground beef, Italian sausage, tender veggies, ditalini pasta, and two kinds of beans in a tomato-herb broth. I provide 3 cooking methods (on the stovetop, in a Slow Cooker, and using an Instant Pot or Pressure Cooker). This protein-packed soup is ideal for comfort-food weeknight dinners, winter meal prep, and it tastes even better the next day.
Ingredients
- 2 tablespoons olive oil divided
- ½ lb ground beef
- ½ lb Italian sausage crumbled
- 1 medium onion diced
- 2 medium carrots diced
- 2 large celery stalks diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 15 oz canned crushed tomatoes
- 5 cups chicken broth
- 1 cup water
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- salt to taste
- pepper to taste
- 15 oz cannellini beans canned, drained and rinsed
- 15 oz dark red kidney beans canned, drained and rinsed
- 1 ½ cups ditalini pasta uncooked
- 2 cups baby spinach tightly packed
- 2 tablespoons fresh parsley chopped, plus more for serving
- freshly grated Parmesan cheese for serving
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add ground beef and Italian sausage. Using a wooden spoon, break the meat into bite-sized pieces. Cook, stirring occasionally, for about 5-7 minutes or until browned.
- Transfer the cooked meat to a plate using a slotted spoon. Drain the excess fat, keeping about 2 tablespoon of drippings in the pot for flavor.
- Add the remaining 1 tablespoon olive oil, onion, carrot, and celery to the same pot. Saute for about 4-5 minutes or until vegetables start to soften. Add garlic and cook for about 30-60 seconds or until fragrant. Stir in tomato paste and cook for an additional minute.
- Return the cooked meat back to the pot. Stir in crushed tomatoes, chicken broth, water, Italian seasoning, dried basil, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low. Cover with a lid and let simmer for 20 minutes, stirring occasionally.
- Add cannellini beans, kidney beans, and ditalini pasta. Cook uncovered until the pasta is al dente, about 8-10 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pot.
- Once the pasta is al dente, stir in the baby spinach and chopped parsley. Cook for 1-2 minutes until the spinach wilts. Top with freshly grated Parmesan cheese and chopped parsley. Serve hot with crusty bread for dipping.
- Note: I provide helpful step-by-step photos + tips below this recipe card.⬇️⬇️
Notes
- How to thin it out: Pasta Fagioli Soup thickens as it sits. Add a splash of broth or water if it gets too thick.
- Spinach or other greens should be added at the very end to keep color and nutrients.
- Do not overcook pasta: Add ditalini when you're ~10 minutes from serving so it stays al dente.
- Balance the flavors at the end with a touch of freshly squeezed lemon juice or a splash of red-wine vinegar, plus Parmesan.
- Drain some excess fat: After browning the meat, transfer it to a plate using a slotted spoon, then drain the excess fat, leaving about 2 tablespoons in the pot. This keeps the soup flavorful without being greasy, delivering rich flavor while controlling fat content.
- Adjust spice level: To make it spicy, add more crushed red pepper flakes, chili powder, or cayenne pepper. Reduce or omit red pepper flakes if serving to children.
- Rinse canned beans to reduce excess salt and improve overall flavor.
- Simmer gently. A low simmer helps flavors meld without breaking down pasta or overcooking the beans.
How to Make Pasta e Fagioli in a Slow Cooker:
- Brown the beef and sausage in a skillet first, then stir in the tomato paste for 60-90 seconds to cook.
- Transfer to the slow cooker with onion, carrot, celery, garlic, crushed tomatoes, broth, water, Italian seasoning, basil, red pepper flakes, salt, and pepper.
- Cook on LOW 6-7 hours or HIGH 3-4 hours until the veggies are tender and the flavors meld.
- Stir in the beans and ditalini, cover, and cook on HIGH 20-30 minutes until the pasta is al dente (stir once so it doesn't clump).
- Fold in spinach and parsley just until wilted, then adjust seasoning and finish with Parmesan.
- For the best texture in leftovers, I sometimes cook the pasta separately and add it to each bowl.
How to Make Pasta e Fagioli in an Instant Pot / Pressure Cooker:
- Using Sauté, brown the beef and sausage well, then add the onion, carrot, and celery to soften. Stir in garlic for 30 seconds, cook the tomato paste, and deglaze with a splash of broth, scraping up any browned bits (prevents the Burn warning).
- Add the remaining broth, water, crushed tomatoes, seasonings, and beans; stir.
- Scatter the ditalini on top and do not stir (this also helps avoid Burn).
- Seal and cook under High Pressure for 4 minutes, then quick-release.
- Stir in spinach and parsley to wilt, thin with extra hot broth or water if needed, and season to taste.
- If you prefer firmer pasta for meal prep, cook it separately and add to bowls before ladling the soup.
Storage, Reheating, Freezing, Make-Ahead
- Storage: Refrigerate soup (separate from pasta if possible) in airtight containers 3-4 days. If pasta is already in, expect it to continue absorbing broth.
- Reheating: Warm gently on the stove over medium-low. Add a splash of broth or water to loosen. Microwave in short bursts, stirring between.
- Freezing: Best practice-freeze without pasta up to 3 months. Cool completely, ladle into freezer bags or containers, leaving headspace. Add freshly cooked ditalini when reheating. If already mixed, it's still fine to freeze; pasta will be softer on thaw.
- Make-Ahead: Cook the soup base (through the 20-minute simmer). Cool, refrigerate up to 2 days. Reheat, then add beans and fresh pasta to cook al dente, finish with spinach and parsley.
Nutrition
Nutrition Information
Pasta e Fagioli Soup (Olive Garden Copycat)
Amount per Serving
Calories
448
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
43
mg
14
%
Sodium
1012
mg
44
%
Potassium
804
mg
23
%
Carbohydrates
53
g
18
%
Fiber
10
g
42
%
Sugar
6
g
7
%
Protein
24
g
48
%
Vitamin A
3562
IU
71
%
Vitamin C
13
mg
16
%
Calcium
116
mg
12
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Pasta e Fagioli Soup (Step-by-Step Photos & Tips)
- Brown the meat: Heat oil in a Dutch oven over medium-high; brown ground beef and Italian sausage, breaking into small pieces. Transfer meat; leave some drippings. (Tip: Don't overcrowd - color equals flavor. If needed, brown in two batches.)
- Cook the soffritto: Add more oil, then sauté the onion, carrot, and celery until softened. Stir in the garlic briefly, then cook the tomato paste. (Tip: Let the paste darken to brick red to remove raw acidity.)
- Build the soup base: Return meat to the Dutch oven; add crushed tomatoes, broth, and a little water.
- Add seasonings: Italian seasoning, basil, red pepper flakes, salt, and pepper.
- Simmer the soup base: Bring to a boil, then cover and simmer until flavors meld. (Tip: Scrape up browned bits as you stir for added flavor. A Parmesan rind can simmer here - make sure to remove it before serving.)
- Add beans & pasta: Stir in cannellini beans, kidney beans, and ditalini; cook uncovered, stirring, until pasta is al dente. (Tip: If the soup gets too thick, add hot water or broth a little at a time.)
- Fold in spinach and parsley: cook just until wilted. Taste and adjust seasoning. (Tip: Salt lightly at the end - Parmesan adds saltiness)
- Serve: Top with Parmesan and more parsley; add crusty bread for dipping. (Meal-prep tip: For best leftovers, cook pasta separately and add to each bowl so it stays firm. Freeze the soup base without pasta for up to 3 months.)
Quick Recap: Why You'll Love This Italian Soup
- One-pot meal with everyday ingredients.
- Stove-top or slow-cooker friendly.
- Better than Olive Garden's (and faster than takeout).
- Protein-packed and super satisfying.
- Perfect fall and winter weeknight dinner.
- Great for meal prep and freezing. Eat half the soup, freeze the other half for busy weeknights.
- Cannellini and dark red kidney beans give creamy + meaty textures (I rinse them for a cleaner broth).
- Seasonal & flexible: It's a classic fall/winter comfort food. It works for weeknight dinner, next-day lunches, game-day, or feeding a crowd.
- I'm looking forward to your comments below about what you think of this soup!
This is an excellent soup! I look to make it with orzo and I also use kale instead of spinach because spinach just melts in soups, I like the sturdier texture of kale better.