There’s a special kind of comfort that wraps around you like a warm hug on a chilly evening, and for me, that feeling always comes from a bowl of pasta e fagioli soup {olive garden copycat recipe}. Growing up, Mama Lou would simmer this hearty soup on slow Sunday afternoons, filling the house with the smell of garlic, tomatoes, and herbs. It was more than just a meal—it was a ritual that brought our family closer, especially me and my sister Ouma, who would sneak spoonfuls before the rest of the family gathered around the table. Today, I’m sharing my version of this beloved soup, capturing that nostalgic blend of flavors and memories that make it so much more than just a dish.
Table of Contents
Why You’ll Love This pasta e fagioli soup {olive garden copycat recipe}
This pasta e fagioli soup {olive garden copycat recipe} is a loving homage to the rustic Italian classics Mama Lou cherished. It’s a soul-satisfying blend of tender beans, al dente pasta, and a rich tomato broth that tastes like it was slow-cooked for hours. What I love most is how it effortlessly balances simple ingredients into a bowl of warmth and tradition. It’s perfect for anyone craving comfort food with a homemade touch, whether you’re feeding your family or just wanting to savor a quiet moment with a cozy meal.
One of my fondest memories is sitting at the kitchen table while Mama Lou stirred the pot, telling stories about her childhood in Sicily. She’d remind me that the secret was always patience and the right seasoning—something that’s true for this recipe. Plus, it’s incredibly versatile. You can tweak it to be lighter or heartier, make it vegetarian, or add a little spice if you like. And the best news? It tastes just like the Olive Garden classic, but with all the love and authenticity of a home-cooked meal.
Ingredients You’ll Need for This pasta e fagioli soup {olive garden copycat recipe}
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup small pasta shells (or ditalini pasta)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Grated Parmesan cheese, for serving
Substitution tip: If you can’t find cannellini beans, great northern or navy beans work wonderfully. For pasta, gluten-free options like brown rice or quinoa pasta are fine, just reduce cooking time as needed.
Nutrition Facts
- Calories: Approximately 280 per serving
- Protein: 12g
- Fat: 6g (mostly from olive oil)
- Carbohydrates: 40g
- Fiber: 8g
- Sugar: 5g (natural sugars from tomatoes and vegetables)
- Sodium: 550mg (can be lowered by using low-sodium broth)
Creamy Pasta e Fagioli Soup Olive Garden Copycat Recipe You Need to Try
Learn how to make delicious pasta e fagioli soup {olive garden copycat recipe}. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup small pasta shells (or ditalini pasta)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Grated Parmesan cheese, for serving
Substitution tip: If you can’t find cannellini beans, great northern or navy beans work wonderfully. For pasta, gluten-free options like brown rice or quinoa pasta are fine, just reduce cooking time as needed.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté gently until the vegetables are soft and fragrant, about 7-8 minutes. Mama Lou always said, “Let the vegetables get to know each other well before adding anything else.”
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning. You want that garlic to release its aroma but not turn bitter.
- Pour in the diced tomatoes with their juices, stirring to combine. Let the mixture simmer for about 5 minutes, allowing the tomatoes to break down slightly and deepen the flavor.
- Add the chicken or vegetable broth, cannellini beans, oregano, thyme, and crushed red pepper flakes if using. Stir well and bring the soup to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for 15 minutes. This helps the flavors marry beautifully.
- Add the pasta shells, stirring them in gently. Cook for another 8-10 minutes, or until the pasta is tender but still has a slight bite (al dente). Stir occasionally to prevent sticking.
- Season with salt and black pepper to taste. Stir in the fresh parsley, reserving a little for garnish.
- Serve hot with a generous sprinkle of grated Parmesan cheese on top. I love to add a drizzle of extra virgin olive oil for that silky finish—just like Mama Lou did when she wanted to impress guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your pasta e fagioli soup {olive garden copycat recipe}
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté gently until the vegetables are soft and fragrant, about 7-8 minutes. Mama Lou always said, “Let the vegetables get to know each other well before adding anything else.”
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning. You want that garlic to release its aroma but not turn bitter.
- Pour in the diced tomatoes with their juices, stirring to combine. Let the mixture simmer for about 5 minutes, allowing the tomatoes to break down slightly and deepen the flavor.
- Add the chicken or vegetable broth, cannellini beans, oregano, thyme, and crushed red pepper flakes if using. Stir well and bring the soup to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for 15 minutes. This helps the flavors marry beautifully.
- Add the pasta shells, stirring them in gently. Cook for another 8-10 minutes, or until the pasta is tender but still has a slight bite (al dente). Stir occasionally to prevent sticking.
- Season with salt and black pepper to taste. Stir in the fresh parsley, reserving a little for garnish.
- Serve hot with a generous sprinkle of grated Parmesan cheese on top. I love to add a drizzle of extra virgin olive oil for that silky finish—just like Mama Lou did when she wanted to impress guests.
Tips for Making the Best pasta e fagioli soup {olive garden copycat recipe}
One thing Mama Lou taught me was patience. Letting the soup simmer slowly is the heart of its deep, comforting flavor. Rushing the process can result in a watery, flat-tasting broth. Use a wooden spoon to stir gently—remember, this is a soup with soul, not just a quick fix.
Another tip is to add the pasta at the very end to avoid overcooking. When I first attempted this recipe with Ouma, we got too eager and ended up with mushy pasta. Now, I always keep a close eye on the texture, tasting frequently.
Don’t skip the fresh parsley at the end—it brightens the soup and adds a lovely herbal note. And if you want to make it vegetarian, just swap the chicken broth for a rich vegetable broth and you’re good to go. Learn more: Creamy Chicken Tortellini Soup Recipe
Lastly, if you have leftover soup, hold off on adding the pasta until reheating. Pasta tends to soak up the broth and lose its texture if stored together too long.
Serving Suggestions and Pairings
This soup feels like a meal on its own but pairing it thoughtfully elevates the experience. My sister Ouma and I loved dipping crusty Italian bread into Mama Lou’s pasta e fagioli soup {olive garden copycat recipe}—the kind with a crunchy crust and a soft, airy interior. It’s perfect for soaking up every last drop.
For a heartier meal, serve alongside a simple mixed green salad dressed with lemon and olive oil. The brightness cuts through the richness of the soup beautifully. If you’re feeling indulgent, a glass of Chianti or any medium-bodied red wine complements the earthy beans and tomato base perfectly.
And for those who like a little extra, a drizzle of chili oil or a pinch of grated Pecorino Romano adds a lively kick that Mama Lou would have approved of.
Storage and Reheating Tips
Leftovers of this pasta e fagioli soup {olive garden copycat recipe} keep wonderfully in the fridge for up to 4 days. Transfer the soup to an airtight container and refrigerate as soon as it cools. When reheating, add a splash of broth or water to loosen the soup if it has thickened too much.
If you prefer to store it longer, freeze the soup (without pasta) in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge and then cook the pasta fresh before serving. This keeps the texture just right.
When reheating, warm gently on the stovetop over medium-low heat, stirring occasionally. Avoid microwaving for long periods as it can unevenly heat and toughen the beans and pasta.
Frequently Asked Questions
What are the main ingredients for pasta e fagioli soup {olive garden copycat recipe}?
The main ingredients for pasta e fagioli soup {olive garden copycat recipe} include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make pasta e fagioli soup {olive garden copycat recipe}?
The total time to make pasta e fagioli soup {olive garden copycat recipe} includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make pasta e fagioli soup {olive garden copycat recipe} ahead of time?
Yes, pasta e fagioli soup {olive garden copycat recipe} can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with pasta e fagioli soup {olive garden copycat recipe}?
pasta e fagioli soup {olive garden copycat recipe} pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is pasta e fagioli soup {olive garden copycat recipe} suitable for special diets?
Depending on the ingredients used, pasta e fagioli soup {olive garden copycat recipe} may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Making this pasta e fagioli soup {olive garden copycat recipe} is like stepping back into Mama Lou’s kitchen, where food was an expression of love and family connection. Every spoonful is a reminder of those quiet afternoons spent with Ouma, sharing stories and stealing tastes from the simmering pot. It’s a recipe that invites you to slow down, savor tradition, and create new memories around the table.
Whether you’re recreating a beloved Olive Garden favorite or simply seeking a comforting meal that warms the heart, this soup delivers. It’s humble, hearty, and deeply satisfying—the kind of dish that makes you feel at home, no matter where you are. So, gather your ingredients, take a breath, and let the aroma of garlic and herbs fill your kitchen. I promise, with every bowl, you’re not just eating soup—you’re embracing a cherished tradition.
