Pasta e Fagioli Soup (Olive Garden Copycat)

Pasta e Fagioli Soup (ditalini pasta, cannellini beans, kidney beans, ground beef, and Italian Sausage in tomato broth) - in a white bowl.

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.

Course Soup

Cuisine American, Italian

Keyword pasta e fagioli soup, pasta fagioli

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 448kcal

Author Julia

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

US Customary - Metric

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