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Olive Garden Pasta e Fagioli Copycat Recipe
Olive Garden Pasta e Fagioli
By Todd Wilbur

Recipe Type: Soup
Calories: 400
Cook Time: 1 hour 25 minutes
Recipe Rating: 4.8 (316 reviews)

Menu Description: "White and red beans, ground beef, tomatoes and pasta in a savory broth."

It's amazing how many lousy clone recipes for this delicious chili-like soup are floating around. Cooking message boards, and questionable sites that claim to have "actual restaurant recipes" have for years passed off numerous versions that disapoint home chefs. Other formulas leave out major ingredients that you can clearly see in the real thing, like the carrots, or ground beef, or two kinds of beans. Others don't even get the pasta right—it's clearly ditalini pasta, which are short little tubes. If you want the taste of Olive Garden's famous Pasta e Fagioli at home, this may be the only recipe that will live up to a side-by-side taste test. Beware of imitation imitations!

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 pound (1/2 pkg.) ditalini pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until the pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

Serves 8.

Spot on!
Karen Crisp  
Submitted on: 04/24/17
I love this soup and always order it at the restaurant. My husband who doesn't like soup (normally) LOVED it! He told me about 5 times. I did add a little extra pasta to his, so his was more of a meal. Definitely, a keeper recipe!
Pasta e fagioli
Judy Libonati  
Submitted on: 04/24/17
Love this soup... excellent.. glad to get the recipe
Debbie H  
Submitted on: 04/07/17
This is the BEST pasta fagioli I have ever eaten. I did increase the meat to 1 pound ground beef and 1 pound ground turkey. the whole family loved it including the picky ones. Hard to find the ditalini pasta so I used short elbow and it was fine.
Too Thick For "Soup" But Still Tasty
Coupon D  
Submitted on: 03/30/17
I also did not read reviews first like I usually do. Next time I will not add the cooked pasta to the soup. It soaked up all the broth! Instead, add the cooked pasta to soup when you make each individual serving. However, with parmesan cheese sprinkled on top it is very tasty!
Becky B  
Submitted on: 03/12/17
Better than the "real" thing!
Submitted on: 02/17/17
This turned out perfect - just like the real thing!
perfect. EVERY time!
Tammy Lothbrock  
Submitted on: 01/14/17
I've made this recipe for years. This is one of the few recipes that I will follow the recipe to the T. I don't know why I'm so amazed when it comes out so perfectly yummy/delicious/amazingly great EVERY time I make it. This is one of those recipes that gets put in the 'pass down' book!
Ashley C.  
Submitted on: 01/14/17
I'm always skeptical of these "copy cat" recipes, but this one is awesome and really does taste like Olive Garden's version...actually better. Try it for yourself! And thank you to Top Secret Recipes!
olive garden pasta e fagioli
Submitted on: 01/11/17
I love this soup! However, I can't find ditali pasta. does anyone have an on-line supplier? i've been using shells, and only a handful at that. Would love to have real ditali.
Family and friends favorite
Barbarajean Calnan  
Submitted on: 12/25/16
Everytime I make this it is gone right away. Everyone who tries it LOVES it!!
Much better than OG!
James Cooper  
Submitted on: 12/24/16
Been making this for 2.5 years, now. I offer the following variations - use RW Knudsen Very Veggy instead of V8. Much better taste. Instead of thyme, basil and oregano use equal total amount of Perfect Pinch. And one final variation from time to time is to add 1/3 pound of sweet Italian Sausage to the 1 pound of ground beef. Outstanding!
Absolutely amazing!
Submitted on: 12/14/16
I make it as is, but I double all the tomato ingredients as well as the spices. Gives more thick rich liquid (broth). I make it for my 78 yr old father and he freezes it plus I make it for my own home. It's a winter must have on our menu
Submitted on: 12/13/16
For my own preference the soup was more like a stew to me. I had to add a box of stock in a box. But besides that great foundation recipie
A Perfect Copy
Submitted on: 12/02/16
This is delicious and exactly what I'd hoped it would taste like. My whole family loved it and now I'm making it for a church function.
A family Fave!
Submitted on: 11/21/16
I actually think this is so much better than the Olive Garden soup. I think OG has altered their recipe a bit over the years. It's now a bit blander than before. I follow this recipe almost exactly except I reduce the amount of pasta a bit (more like 1/3 of a box) and then sub out one can of tomato bits for a can of just water. It's perfect for my family and they get excited when I make it!
Easy to Make!!!
Michelle Williams  
Submitted on: 11/20/16
This recipe is so easy to make. Very ,very delicious. This is second time to make.😀
closest i've found
steve p.  
Submitted on: 11/19/16
I've made this twice now. It's an excellent recipe. The 2nd time, though, I cut the amount of thyme in half (seemed a little too strong in 1st attempt) and added in some extra v8 juice as it sort of lost it's "soupy-ness". Olive Garden Pasta e Fagioli is my absolute favorite soup but now that i'm making this at home, THIS is now my favorite soup! A+ recipe. Can also consider mixing in browned Italian sausage with the ground beef for a slightly different taste.
Submitted on: 11/14/16
My daughter loves Olive Garden's version, likes this even better! I'm Sicilian and Karen is right, typical pasta fagioli is meatless, however this is awesome. I use the diced tomatoes and tomato sauce that's already season with garlic, oregano and basil. Freezes great w/o the ditalini, add fresh parm or Romano and crusty bread and u have a hearty meal. I throw everything in together (after browning the meat)and cook it in my electric instant pot pressure cooker for thirty minutes. Thank you
Love this
Submitted on: 11/03/16
I used to go to Olive Garden about once a month, and I always ordered this soup. I was really glad to find the knockoff online, and I make this a lot. However, and I know this is a BIG however. My Italian Grandmother made this every Friday as I was growing up, and the true recipe is meatless.....trust me. Look at the name! But, when I started making this, I liked it with meat too. Great soup!
Submitted on: 11/01/16
I'm surprised none of the reviews said to add chili powder. I was just at O G yesterday and theirs has the definite taste of chili which only comes from chili powder.
Submitted on: 09/17/16
I followed the recipe and used Turkey ground beef and added the pasta after I put my soup in the bowl. Also froze the soup with no pasta. I would cook from frozen to super hot then add fresh pasta. Awesome
Submitted on: 09/16/16
Doubled the recipe and did not alter it a bit! It's perfect and no different than Olive Garden's...may even be better!
Britt K  
Submitted on: 07/25/16
I've been making this recipe for years now and it's perfect for those cold, rainy nights. Plus, it's very easy. If you know how to brown meat, chop veggies, use a can opener and measure herbs then you've got this! As others have mentioned, this recipe does need a bit more liquid. I usually add about 2 cups of beef broth then add my pasta right into the soup. The best part are the leftovers! Tastes amazing reheated.
Submitted on: 06/04/16
I make this just as it says and it's perfect. Tastes just like Olive Garden
sooo good!!
Submitted on: 05/07/16
i tweek a little, instead of V8 i add 2-3 cans of beef broth and i also add a splash of red wine. i cook my noodles in the soup and only add a handful, its plenty, serve with crusty bread!
Awesome and Easy
Submitted on: 04/17/16
Great taste and very easy. 1st attempt was thick even before adding pasta (still tasted good!). 2d attempt added a little broth and water. Also cooled pasta by rinsing (a no-no in most recipes but NOT soup) in order to stop the cooking process. BINGO!
The Perfect Soup Recipe!
Liz Engel  
Submitted on: 04/04/16
I wanted a soup for our church's "Soup and Stew" donation program, which goes to help feed the less fortunate. I made this the first time and it was so good, I make it EVERY month now. I even make a double batch so we have some for home. It freezes well, too. I often use low-sodium V8 because that's what we have in the house, but if you use it, make sure to compensate by adding extra salt (taste as you go.) I especially love the carrots being shredded instead of just diced. It�
The real deal
Carol Koizumi  
Submitted on: 03/10/16
This is an excellent soup. Just wish I had read the reviews before making the recipe. I cooked half a box of macaroni cooked as directed and then added remainder to soup. This made the soup way to dry. Next time I will add more liquid and less macaroni. The fact that the soup was a bite dry didn't make a difference in the taste for me. Excellent meal
Submitted on: 03/02/16
Real Deal...DO NOT LEAVE OUT the V8. That is the ingredient that totally changes the taste to exactly the Olive Garden
Best pasta fagioli ever
Submitted on: 02/23/16
I only added about a cup of beef broth to thin it down. This recipe is great!
Great for winter days
Submitted on: 02/10/16
Love this at OG and the recipe. I double the recipe and add bouillon cubes to give it more depth of flavor. Because I cannot get ditali pasta where I live, I cook elbow noodles and serve them on the side so if you want to add it you can. I use the leftovers over pasta with various shredded cheeses and garlic bread to make a new meal with it.
Submitted on: 02/08/16
I changed nothing. As per other reviewers, I used ditalini pasta and just added a spoonful to my bowl of soup as it was served. Perfect!
Great recipe
Submitted on: 01/25/16
I love the OG version of this soup so I had to try it! I added some additional liquid to thin it out some. I also added a bit more garlic and herbs to the recipe as well as a tablespoon of Worchestshire sauce.
Submitted on: 01/20/16
This was a great recipe. Just add additional spices and place in a slow cooker. It's a great dinner idea for the working 3-11 mom. This made enough for 2 family dinners.
Susan Oates  
Submitted on: 01/06/16
One of our staples. I've been using this recipe for years. We love this recipe!!! It never fails to satisfy everyone.
Add Some Stock
Submitted on: 01/03/16
I followed every ingredient but added one tbs of sugar and a 48oz box of chicken stock which helped make a lot more soup and the constancy was more like the Olive Garden recipe.
Submitted on: 12/30/15
I add a 16 oz or more container of beef broth and about 3 Tbl of Worcestershire sauce.
Submitted on: 12/12/15
Best soup, had to add water, was a little thick. Delicious
pasta e fagioli olive garden
Submitted on: 12/10/15
5 stars! I followed this recipe exactly and wouldn't change a thing. Absolutely delicious!! Thank you!
pasta e fagioli
Submitted on: 12/08/15
This recipe was SO CLOSE until I put the noodles in!! THERE ARE TOO MANY NOODLES!! Only put in about 1/4 or 1/8 of a lb of the noodles. And for those speculating that we cooked the noodles with the chili, no I did not. The noodles should be an afterthought as you eat it, not the main course. A 1/2 lb of them dominates, and makes it too bland. I learned my lesson, and hopefully can help someone else later.
J Hoover  
Submitted on: 12/07/15
I follow this except I use 3 5.5oz cans of V-8 Juice. It is sinfully good and freezes well in containers for a work lunch. Bigger types of pasta tend to fall apart when reheated.
Rev. Melissa  
Submitted on: 12/03/15
Thank you for this wonderful recipe! My husband thought this was even better that Olive Garden's!!
Love this stuff!
Grandma To 4  
Submitted on: 11/21/15
I just had to toss in my 2-cents here - mostly because I get SUCH a kick out of reading all of the reviews, and how every cook adds, subtracts, and some will always find something to criticize.... But isn't tweaking a recipe the awesome part of cooking? That's what makes it your own! This is a wonderful soup, and yes, I'll tweak it to make it exactly the way I like it, but THANK YOU for the 'bones' of a good recipe starter! ;-)
So good!
Submitted on: 11/14/15
I also add Johnsonville sweet Italian sausage (skin removed and browned with hamburger & drained)
Submitted on: 11/14/15
I have made this soup a million times and I love it. Every year I make it at our annual pumpkin carving party as well and our guests always rave about it. Then, when I go to Olive Garden and order the real thing, I am slightly disappointed because mine is better!
Excellent recipe
Submitted on: 11/05/15
I usually double this and add 1 lb of ground beef and 1 lb of hot italian sausage. Just a hint of heat.
Gimme more!!!
Susan O  
Submitted on: 11/02/15
Made this for the first (and definitely not the last) time. These ingredients are a staple on my shopping list and I think mine tastes BETTER than OG. Making it again tonight...
Vegetarian version
Submitted on: 10/29/15
I substitute Trader Joe's Beef-less Beef browned in olive oil or butter to make it vegetarian friendly. YUM! My family LOVES it!
Submitted on: 10/27/15
Best recipe ever....I am asked to make this soup all the time by friends and family.....they just can't get enough soooo delicious !
So Good
Mar in Milton  
Submitted on: 10/27/15
This is the best available copy cat recipe out there. It's even better if you add just an extra lb. of ground beef AND don't add the pasta to the soup. After a few hours the soup becomes a stew because the pasta soaks up the liquid. Regardless, it's truly delicious!!
Submitted on: 10/21/15
Great easy recipe and tastes delicious. I substituted beef broth for the V8 and it's still super delicious and only when serving do I include the pasta. Otherwise the soup would be too dry as pasta will suck up the broth. Some garlic rolls or bread and freshly grated parmesan cheese completes this meal for me. Thank you for sharing.
Pasta E Fagioli Excellent
Submitted on: 10/20/15
I have made this recipe many time, and it is one of the best soups I make, all my friends love this every time I serve it.. :-)
Submitted on: 10/16/15
Love this recipe for my family it's the best!!
Pasta e Fagiloi
Karen Bailey  
Submitted on: 10/15/15
This is the best recipe that I have found online. All that had some thought that it was from the resturant
Pasta e Fagioli
Dori Bissonnette  
Submitted on: 10/15/15
Amazingly delish :) I used half of the vinegar called for and used red wine vinegar. I also used the garlic, oregano, basil infused flavored diced tomatoes. The carrots, and celery were a little to hard for the soup so I would cook them a little more to make sure they were soft before adding them to the soup. But the flavor is amazing!! This is a keeper! Enjoy! :)
Submitted on: 10/13/15
Great flavor, easy to make and I would make it again but would double the liquid. It turned out more like a stew with very little liquid left. The noodles were cooked separately as directed. It was a good first attempt and we enjoyed it.
Submitted on: 10/12/15
I love this soup. It is a staple in my life. I have always loved this soup at the Olive Garden and loved it. Now I can have it whenever I want. I make a big batch about every two weeks. Yummy!!!!!!!
Pasta-e Fagiloi
Submitted on: 09/25/15
This was absolutely delicious. I thought I was eating at Olive Garden.
Pasta e Fagiloi
Rena Curtis  
Submitted on: 09/01/15
This is a kick a** recipe. The family loves it and does not last long =)
Submitted on: 08/09/15
My family loves this soup so much we make it all the time especially in summer. I tried canning this recipe and it was awesome! I also did the OG minestrone recipe. Just doubled them. They came out wonderfully and now we can eat soup whenever we want!
Submitted on: 08/02/15
This is my favorite Olive Garden soup, and I actually found this duplicate recipe years and years ago when this site was still pretty new. I have been making it as written all these years with no changes and I still say it's the best copy of the original. Everyone I have made it for agrees. I always serve with fresh grated parmesean and fresh made bread. It makes for a hearty meal on a cold night or a great lunch the next day!
This recipe is SOOO Good!
Submitted on: 07/16/15
This is delicious!! The only change I made, after reading reviews, was to leave out the V8 and instead add a 15 oz can of low sodium beef broth. The V8 makes it too acidic, but the broth makes it nice and savory with the right balance of tomato. Also, I would not add the noodles to the soup. They will absorb the liquid as it sits and get mushy. I store mine separate and add them as I eat it. Enjoy!
New Fave Soup
Submitted on: 06/21/15
I made this recipe a few weeks ago. I tried it for the first time at Olive Garden and I had to have more! My co-worker told me I could find the recipe online and I found this website with this recipe. It tastes the same as the soup I ordered from Olive Garden. Thank you for sharing :)
Submitted on: 05/17/15
Made this and enjoyed it just as if I were sitting at Olive Garden! PERFECT! Thank you so much!
Family favorite!
Submitted on: 04/16/15
I make this soup a couple times a month. My kids love it. I get pasta e fagioli everytime I go to O.G. This recipe tastes exactly like the restaurant version. I keep my cooked ditalini separate and add to the bowls before serving. I also add an extra can of V8 with a couple cups of water to the soup to make more broth. Thanks for a great recipe!
As good if not BETTER!
Gene Steele  
Submitted on: 04/12/15
Rarely does a copy cat recipe live up to the hype, but this one sure does! I mean it was just delicious! And was even better the next day. I actually like it better than the Olive Garden version. Do yourself a favor and try this one.
Better than Olive Garden!
Submitted on: 04/07/15
I just made this soup for the second time today - my husband is Italian and says it's better than what his mom used to make - the flavors are great and it's so easy - I just put everything in the same pot. I also use a pork/veal/beef ground meat mixture that gives it a rich flavor.
Vegetarian, slow cooker-yummy!
Submitted on: 04/04/15
I made this with no meat. Just toss all ingredients (except pasta) in the slow cooker, add about 2 cups of veggie stock, cover and cook on high for 7 hours. Made pasta separately and added at the end. Yummo!
Excellent version
Submitted on: 03/15/15
Tried different copies of this soup before and was always disappointed. Went to OG yesterday and had this and so I thought, I MUST try again bc I love this soup and want it more than occasionally! This recipe knocked it out of the park! Followed the directions and let people add pasta as they wished. As close as you're going to come to OG I say!! Next time I may add just a bit more vinegar and tomato sauce to make it a tad soupier. Other versions were definitely more chili like and this was a soup!
Great version
Submitted on: 03/01/15
Tastes just like olive gardens soup and easy to make
This is the BEST!!
Submitted on: 02/25/15
Best recipe!!! You have to mKe this tonight. Reduced sauce...added more broth... So it was less acidic !
Tastes more like chili
Submitted on: 02/24/15
The soup was tasty, but the flavor didn't come close to Olive Garden's pasta e fagioli, so I was disappointing. It's more like a hearty chili.
My favorite copy cat recipe for Pasta Fagioli
Submitted on: 02/20/15
I love this recipe and have been using it for a while! This is my Husbands favorite soup and it is easy to make. I let it simmer in the crock pot all day. I do serve the pasta on the side.
Great soup
Submitted on: 02/17/15
This is as close to Olive Garden as I have made!
Not very soupy
Submitted on: 02/16/15
The recipe called for too much pasta, tomatoes, and not enough liquid, was more like a pasta goulash. Also the kidney beans were too big and tough. Todd, you need to fix this top secret recipe!
Love this Pasta e Fagioli Recipe
Submitted on: 02/15/15
I am wondering if the people who said it was too thick forgot to cook the pasta separately and then add just for the last 10 minutes? I thought it turned out great, but add broth if you feel it is too thick, that's not a hard fix.
pasta fagoli
Submitted on: 01/25/15
Great recipe. Tasted very much like Olive Garden, and so easy. I agree that half the pasta called for is perfect, and I used ground turkey instead, just because that's what I had at the time. I loved the end result. I would recommend this recipe, don't think you'll be disappointed.
Neil hunt  
Submitted on: 01/24/15
My wife made this soup for the very first time and it was fantastic !!!! Add nothing and take away nothing. I can't wait for her to make more.
Pasta Water!
Submitted on: 01/20/15
This is an excellent copycat, however after reading all the talk about the consistency being too thick, something is left out here! OG uses the starchy pasta water from the noodles, (which they cook separately to al dente), to thin out the sauce after it gets too thick from sitting and condensing. And they use more vinegar than listed to give this soup its notable "tangy" flavor that makes it super special! Red wine vinegar though! Also... they use ditalini (NOT ditali)!!
Great recipe
Judy Martin  
Submitted on: 01/20/15
Just made this and we couldn't believe how close to Olive Garden's this was. We did double most of the ingredients (tomatoes & spices) because we wanted the soup to last all week. The only thing i didn't double was the beans. IT WAS AWESOME !!!
Pasta fagioli
Barbara Morgan  
Submitted on: 01/12/15
Wonderful, as good, if not better than Olive Garden.
Great soup
Submitted on: 01/10/15
Just made this soup and it tastes just like Olive Gardens! It was the easy to make and delicious!
Best Recipe for Olive Garden's Pasta E Fagioli
Submitted on: 01/10/15
Tried this for the first time a few weeks ago. My entire family had decided that it is their new favorite, so we'll be making this often.
The Best Copycat Pasta Fagioli Recipe!
Submitted on: 01/08/15
This is by far The Best Pasta Fagioli recipe ever! I have been making it for several years now and it never fails to be a winner. The V8 juice & vinegar make the real difference in the flavor profile.
Submitted on: 01/08/15
the soup was good..just think you need to add less pasta..maybe put it on the side and have people add their own or use half a box maybe even less.
Needed a little bit of broth
Submitted on: 01/03/15
I made this recipe exactly according to the directions and it was good. It was little thicker and more tomato-y than OG, so I added a small can of low sodium beef broth. This made all the difference. It was just the right consistency, and almost identical to OG's Fagioli. Also, if you are having trouble finiding the right pasta, look at Kroger. IMO using the correct pasta is important.
Just like Olive Garden!
Submitted on: 12/29/14
I used to work near an Olive Garden and was addicted to their Pasta Fagioli...have missed it! Now I can make it any time I want!! The only thing I changed was the amount of pasta. The first time I made it, I used the 1/2 pound called for in the recipe and it was TOO MUCH... ruined it. This time I used 4 ounces and it was PERFECT!! Thanks for sharing!
Submitted on: 12/22/14
I used a food processor to chop up the onion, carrots, and celery to mini pieces, doubled the amount of basil, and used ziti pasta since it was the only pasta in the pantry. My guests and I loved it!
Excellent Crockpot Meal!
Submitted on: 12/21/14
I whipped this up in the morning and followed the recipie pretty close except I used 1 1/2lb of beef and added red pepper when browning, to add some heat. Also tripled the amount of garlic. I let it simmer on low all day and come 6p.m. This soup couldn't have tasted better! I've tried a few different recipes, but this was the best one yet!
Pasta Fagiolo
Submitted on: 12/20/14
This was excellent! It will be a staple with my soup recipes!
Sooo Good!!!
Brenda B  
Submitted on: 11/22/14
I made this soup for the second time today with a few modifications. I added more garlic, oregano, basil, tomato juice and a few shakes of hot sauce. The first time that I made it, so much of the liquid was absorbed by the pasta. Today, I didn't add the pasta but let everyone add it to their individual bowl. The result was so much better because the soupy consistency was retained. It was an AWESOME meal, served with cornbread...a family favorite!!!
Submitted on: 11/22/14
Made this for a retirement party and the retiree said if I made this once a week, she'd stay! Wonderful!
Not great
Submitted on: 11/22/14
This was way too thick. Needs more salt or herbs, flavor was bland. Nothing like Olive Garden. Other recipes I found on line contained beef broth. I think that would make it less thick.
Submitted on: 11/17/14
I had this for the first time at Olive Garden then got online & found this recipe. I have made it 4 times since. This is really good.
Pasta Fagioli soup
Ruth Wiesner  
Submitted on: 11/15/14
Family's favorite soup, I was short of 8 oz can tomato sauce, used 2 tab tomato paste with water, to fill 8oz can, worked fine , excellent.
Needs More Basil and Garlic
Submitted on: 11/13/14
Great try but this recipe was missing spice. Just my opinion. I doubled the garlic and the basil and it was perfect.
Submitted on: 11/11/14
Submitted on: 11/10/14
I had this at a friends house the other day and we all took home the recipe. It was delicious! He called it an Italian chili rather than a soup. We topped it with grated parmesan with a side of garlic bread and yummo! Perfect lunch or dinner.
Amazing Dinner for Fall
Submitted on: 10/28/14
Made this for dinner tonight. The whole family LOVED it!!!! I will be making this a lot this winter. Thank you for posting it!!!
Best Ever!
Dirk Holthusen  
Submitted on: 10/25/14
This is a great recipe and I appreciate the changes suggested below, except for the ones that omit original items and add too many new ones. The Recipe above is PERFECT! Thank you Todd!
Submitted on: 10/22/14
The soup was terrible. It was more like a chili. By time it was don't there was no broth it was all just chunks of stuff. Tasted nothing like olive garden
Great Recipe...
Submitted on: 10/19/14
I have made this 3 times now and it is as good as it gets. I did however use tomato juice in place of the tomato sauce and it was great. i make a big pot and give it out and they are always asking for more. I think I will make this for our christmas party at work. We have contest on sweet & savory. I might have a chance with this recipe.
Winter is coming !
Cornelius VanDerWiele  
Submitted on: 10/11/14
This recipe is great. My wife accused me of buying it at the Olive Garden and sneaking it home. The only difference I make is I put it in the Crock Pot when I leave for work in the morning. I get home and just cook up some pasta. It's a weekly favorite in the fall and winter at me house !
Fantastic meals for the week
Submitted on: 09/28/14
My wife and I have made this several times and it's become a family favorite. The taste is spot on, and we found that reducing the amount of pasta to 1/4 lb made a closer approximation to the original in consistency. It's a hearty and filling soup without blowing up your calorie count. It's even better on days two and three.
Italian mom  
Submitted on: 09/24/14
This soup is excellent! I add extra carrots and celery. I also added a cut up ham steak with the beef. My husband and 14 year old son love it!
New favorite
Submitted on: 09/11/14
I used minced fresh basil and crushed red pepper flakes during the last 10 minutes to kick it up a notch with great success! Otherwise, followed the recipe exactly.
Description of Pasta e Fagioli soup
Submitted on: 09/08/14
To the reviewer that said there is no meat in this soup, here is the description of pasta e fagioli soup from OG's website: "White and red beans, ground beef, tomatoes and pasta in a savory broth." Don't slam this recipe for OG's soup if you don't agree with how they make it. Not saying it's the true Italian version, but it's not claiming to be either... but it's true to OG's version.
Submitted on: 08/25/14
I just made this today and it was really good. I had read the comments when I printed the recipe, so I knew it could possibly be a little on the thick side. Before adding the pasta, I added about a half cup of water. I didn't measure it, so it could have been up to a cup. Other than that, I followed the recipe as directed. I wouldn't change a thing. I will definitely be making this again.
Different variation to try
Submitted on: 08/01/14
I use most of the ingredients in this recipe but with some modifications and omissions. Instead of Northern beans I use cannelini. For the carrots, I use a pound of the peeled baby carrots. I also throw in 2 dried bay leaves. Instead of tomato sauce, I use tomato paste, and I use chicken broth as a stock. I don't use the V-8 or the vinegar. I use 3 different meats: ground beef, italian sausage, and prosiutto. Top with fresh grated parmegian and serve with breadsticks. My family loves it. MMM-MMM-BOY
Submitted on: 06/21/14
To those who say there is no meat in the original recipe, I say check again. Just had this at OG and yes there is meat in it. Also, keep in mind, mamme have been "adapting" recipes for centuries, so don;t be afraid to personalize! Great recipe! And I never make it the same! Food should be fun and exciting! Experiment!
BETTER than Olive Garden
Amanda H.  
Submitted on: 06/14/14
This soup was amazing. It's all I eat from OG and I must say this tastes even better. I get to use organic, high quality ingredients, and it makes all the difference. I followed this recipe to a T. It becomes thick if you do not cover while simmering, and simmer means you do not let it boil. As is, it's perfect. Thin it out with extra V8 and it's exactly like OGs soup (I suspect they water it down for costs) I used ditalini pasta which is smaller and thinner and rinsed it off in cold water.
Pretty Close to Olive Garden!
Submitted on: 06/11/14
Followed the directions exactly (except not a fan of celery, left it out). The soup was delicious and tasted almost exactly like the OG Pasta Fagioli. It made a HUGE pot of soup and I'm glad I found this recipe on my smartphone while shopping at Walmart to purchase what I needed to make it happen. Good Stuff! (I found the Red Lobster Cheddar Bay Biscuit mix at Walmart for like $2.99 I think... made 12 biscuits.. pair that with the Olive Garden soup, trust me)
Better than OG
Submitted on: 06/05/14
Just love this recipe, everyone thinks its better than OG. I use clamato juice instead, and I also add fried cabbage too. Thanks so much for the recipe.
Great recipe
Nona bevilacqua  
Submitted on: 05/13/14
Made this for my 92 yr. old father and he absolutely loved it. Had his 90 yr. old friend over for lunch and the friend had three big bowls. Both old Italian guys who truly enjoy a good meal.
Great Soup
Submitted on: 05/06/14
I love this soup - Very close to OG! To the person who said it contains no meat -doesn't know what they're talking about. The TRUE version at OG has meat but a few restaurants omit the meat - that's how you can tell if it's a good restaurant or cheap. It is true that they use cannelini beans instead of northern, but otherwise spot on.
Submitted on: 04/13/14
Family Loves this soup...even my hard to please 10 yr old granddaughter. Have made it 5 times Gets better each time.. You can substitute Italian seasoning if short of time.
Loved This Soup!!!!
Submitted on: 03/19/14
Recipe turned out great. I did adapt a bit, I used a jarred marinara instead of tomato sauce. I and guests were very pleased.
Submitted on: 03/17/14
Wonderful, It almost is a perfect match!
Time saving tip
Submitted on: 03/05/14
I love this soup, but I admit I'm lazy! If you have a Trader Joe's near you, check the produce section for a tub of Mirepoix. Fresh Carrots, celery and onion already cut up? Yes please!
Everyone loved it!
Val lawless  
Submitted on: 03/02/14
My husband and two sons have always enjoyed this soup at Olive Garden. I made this recipe and they loved it! The left overs I had were eaten later that night!
Submitted on: 03/01/14
A waste of ingredients and effort. The result is a nondescript-tasting concoction.
Perfect Olive Garden clone
Submitted on: 02/17/14
First of all, for those of you who are complaining about the recipe having meat in it - This is a clone of Olive Garden's recipe. Theirs has meat in it! That said, I have made this several times and everyone says its as good as, if not better than the OG version!
Submitted on: 02/12/14
I made this soup for my father-in-law who just loves to go to Olive Garden for this. He told me it was better than Olive Gardens. My husband who is a very picky eater loved it. I will make this again. Was easy and delicious. I did add more V-8 juice and I also added some beef broth to thin it out a little. I did not put my pasta in til I was ready to eat it. LOVED IT!!!!!!!!
Knows Better  
Submitted on: 02/12/14
Pasta e Fagolia contains no meat. Recipe is a version of someone's version to suit their ego...
Spot on!
Submitted on: 02/10/14
This recipe is a true clone of the Olive Garden favorite! Be sure follow the directions to cook pasta separately and add to soup just before serving, especially if there will be left overs.
Could Eat This All Week
Submitted on: 02/10/14
When I make spaghetti sauce with meat I use the leftovers to make this soup. Just add vegtables, can beans and pasta.
Pasta fagioli?
Submitted on: 02/08/14
Very tasty stew but why do you insist on calling this recipe pasta fagioli? It has no resemblance to past a fagioli except for the beans, which, by the way should be cannelini, not great northern and kidney
Submitted on: 02/08/14
I will add more v-8. I didn't add salt, cause the tom. sauce and v-8 has enough salt. Will use macaroni. Delicious.
Better than oG
Submitted on: 02/02/14
I used spicy v8 and a can of beeth broth. Simply delicious...
Pasta e Fagioli
Submitted on: 02/02/14
This is one of the best recipes for this soup I have ever had. I have shared it with many and they all agree.
Submitted on: 01/29/14
This is the 2nd time I've made this soup and it is phenomenal !!! Easy to make, even helped my niece make this for her family for dinner tonight.
Angeline Hagood  
Submitted on: 01/28/14
I love this soup. I added the pasta only to the individual serving bowls so that it didn't soak up the broth and could easily be saved for leftovers tomorrow. I also added three cups of water and three chicken boullion cubes. I also added one whole zucchini sliced.
Family of 6 Loved
Submitted on: 01/25/14
A family of 6 ranging from 3 years to 35 years all loved this. That's a great find.
tum tickling tasty
Submitted on: 01/23/14
After reading reviews, one suggestion would be to keep the ditali noodles in a ziplock bag with a little EVO, so the noodles don't stick together. Add the noodles as you serve it. It saves having all the liquid absorb in the noodle. Top with fresh grated pram cheese and a loaf of fresh bake bread.
Submitted on: 01/23/14
Made this a couple of times. Great winter soup and great for leftovers. Regarding the reviews where you lose liquid, if you simmer the soup covered, it wasn't a problem, at least for me.
ditali pasta
Submitted on: 01/19/14
Having served in an authentic Italian restaurant many years ago, I know having the right pasta for the recipe can really make a huge difference. I held out making this until I found it. Surprise! Target carries an organic ditalini pasta called Simply Balanced. Ran into it quite by accident while shopping. It was on an end cap.
Submitted on: 01/16/14
Agree that the soup gets more like a stew after the pasta is added. We used Rotel instead of diced tomatoes to add some heat. Will add more V8. Still has an awesome taste. It's a keeper
Awesome Sauce!!!
Submitted on: 01/14/14
Great soup recipe! I add just a few tops of broccoli florets and some chicken broth. I also too with Grated Parmesan and Romano. Thanks for the recipe.
Very good but beware
Submitted on: 01/11/14
This is vey good but when you add the noodles it is no more like a soup since the absorb what moisture is in it. Make sure you have a extra can of sauce and some extra v8 so it's not too pasty and is more like a soup.
Very Good Soup!
Submitted on: 01/11/14
I just wanted to add.. I decided to buy the 46 oz bottle of V-8 vegetable juice because the noodles will soak up the soup once you add it all together... this caused me to add more seasonings. I also added 1 tsp of sugar and 1 tsp of Lea & Perrins worcestershire sauce. Then, the soup was just right!
Better than Original
Terri James  
Submitted on: 01/08/14
I love this recipe!! In my opinion this soup is better than the original. The only change I make is I add more V8 because I like it soupier. Oustanding recipe. I make this a lot and everyone who tries it loves it.
Thank you!
Connie B  
Submitted on: 01/05/14
Just made this for my husband and he loved it. Thank you so much! Great recipe!
so yummy
Submitted on: 01/01/14
my wife made it twice so far so good.
Absolutely Delicious
Mary B  
Submitted on: 12/30/13
I made this recipe for the first time. Our store didn't have the ditali pasta so bought so small penne. It is just as good as the bowl I had at Olive Garden!!!!
Submitted on: 12/28/13
I really like this. It just got thick really quick. Might add a little less pasta next time. But this was awesome.
Most Excellent!!!
Submitted on: 12/16/13
WOW - Thank you for this recipe...Way to go Todd. You rock the house on this one!
Laurie P.  
Submitted on: 12/15/13
I followed the recipe exactly as written and it was perfect!
Ann C  
Submitted on: 12/08/13
I've made this a couple times now and I use Rotel original diced tomatoes instead regular diced and also used about 1 Tbs. of crushed red pepper. Love it!!
3rd time
Submitted on: 12/06/13
This is awesome 3rd time making it. This time for my son and 4 grand children. Everyone loved it even the picky 4 yr. old. I did add 1 cup of beef broth because they eat so much. Thank you my grandchildren think I'm now real COOL
Donna B  
Submitted on: 11/17/13
My husband LOVES this soup! Tastes just like the real thing!
Submitted on: 11/17/13
Tasty, easy to make, everyone liked it. I added water and drained and cleaned the beans before using them. Otherwise followed the recipe.
Submitted on: 11/13/13
This isn't exactly like the OG soup, if you ask me or those I made it for in my family, but that doesn't matter because it is one of the best soups I have ever made! Everyone raved about it. So good. I couldn't find ditali pasta locally so I substituted small shells. Enjoy!
Too Much Tomato
OC Cook  
Submitted on: 11/12/13
Too much canned tomato for me; tomato sauce, V8, canned tomatoes. Also thought there was too much salt added considering how many canned ingredients were added already containing sodium. If I were to make it again I would leave out one of the tomato items, and add vegetable or chicken broth. I did use italian sausage instead of ground beef. Also added a pinch of red pepper flakes and grated Parmesan on top.
Very nice
Kay a smith  
Submitted on: 11/09/13
This was a wonderful addition to my soups. I love it at OG and now I can have it anytime. Thank you so much.
Amazing Pasta Fagioli
Submitted on: 11/08/13
I have made this a few times and it's become an all time favorite all year round; no left overs on this one especially when it's cold outside. Thank You!!!!
Better than Olive Garden
Cathy Benton  
Submitted on: 11/07/13
Always get the pasta fagilio for the soup and salad lunch deal at Olive Garden. My family rated this soup as even better tasting. I didn't add the carrots but that didn't detract one bit.
Submitted on: 11/06/13
There is no words that can describe how awesome this. My husband is a happy man. (I kinda hid in another room and had a bowl before dinner )
Submitted on: 11/04/13
AWESOME!!! Go to OG just for this - now it is MINE all mine!!!
Submitted on: 11/04/13
I have fixed this twice and it is delicious. I use ground turkey and make it just a touch spicier. The hint to keep the pasta separate is a great idea; I just put it in a separate container and let everyone add the amount they want.
Love this Recipe!
P. Alexandra  
Submitted on: 11/03/13
This recipe definitely resembles that of Olive Garden's Pasta Fagioli. The directions were straight forward and easy to follow. Will definitely be making this soup all winter long!
Submitted on: 11/03/13
I'm not sure I understand the few 2-Star ratings. I'm a big fan of Olive Garden's Pasta Fagioli soup and this recipe is dead on. Either these people did something wrong, or they simply don't care the soup but there is nothing wrong with this recipe. I now have to triple it when I make it and send it home with family and friends.
A little kick
Submitted on: 10/30/13
We use Italian sausage, either hot/mild or both in place of the beef and substitute spicy v 8 to give it a little bit of a kick! It's great anytime of year. I also add a can of chick peas and thin it out with broth if it gets to thick.
Husband's Olive Garden Favorite
Submitted on: 10/30/13
Past the test with my husband! He said it tasted the same so it will be a repeat recipe in our home. Thank You!!
Just a few tweaks & it was GREAT!
Submitted on: 10/28/13
This is my favorite Olive Garden soup, and this comes really close. I increased the amount of V8, nearly tripling it (32 oz.) I also 'heap' the measuring spoons with the spices. And finally, I add about a Tablespoon or so of sugar. Delicious!
This was just ok
Submitted on: 10/28/13
Nothing great. Made this for a function and there was plenty of left over. Doubt I'll be making this again.
Submitted on: 10/24/13
We substituted mild Italian sausage for the ground beef. Delicious! Would I serve to guests? In a heartbeat. Made the recipe box for sure.
Better than good!
Submitted on: 10/24/13
Am a huge fan of the Olive Garden version and this is even better! Because we like a lot broth, I added an extra box of chicken broth (as opposed to beef).
Second time making
Submitted on: 10/17/13
This is now a family favorite. Easy to make and so delish!!! Pinned it to my favorite recipe board on Pinterest! I do use extra liquid to make more soupy. I add unsealed broth since using so many canned items. I do not add salt either. I sub the v8 juice with the broth. Hands down awesome. Serve with French bread for dipping! Enjoy!!
Submitted on: 10/14/13
I was skeptical I have to admit. And I've never left a recipe review before but I just felt compelled to after making this recipe. All I can say is this taste exactly the same or even better than Olive Garden's, of which I am a huge fan. I think it's better because the ingredients are probably fresher, less salty and it's piping hot when made at home. Either way, this is so absolutely delicious and easy to make. And there are lots of leftovers to freeze.
Submitted on: 10/13/13
I go to Olive Garden, just to get this soup and bread sticks. I have no reason to go to Olive Garden anymore. This recipe is spot on! Thicker, but still bread stick dippable! So good, so very good! Mr. Todd Wilbur thank you!
Submitted on: 10/12/13
O.G. Pasta Fagioli soup is my Husband's all time favorite. Not any more ! I made this recipe to surprise him and he loves it ! Thanks for the recipe !
Submitted on: 10/09/13
I have served this several times to different groups and every time they want the recipe saying it is the best soup ever. Thank you Todd Wilbur!!!
On the Weekly Menu
Submitted on: 10/08/13
Dont look any further this is the soup you want!I have made it three times and every time its amazing! Now to find the breadstick recipe! :)
Submitted on: 10/07/13
Made this for the first time yesterday. I agree it is a little thick but very flavorful. I also added beef broth to thin it out. Next time I will add more V8 as others have suggested and try Italian sausage as well. I cooked it in the slow cooker. Easy and delicious!
The real deal!
Susan G.  
Submitted on: 09/23/13
My 15 yr. old son loves this soup @ OG...and thank goodness you came up with the recipe. So easy to make and delicious. I add a little red wine and a splash of Worchestershire and extra V8 and it is quickly becoming a favorite around here. Great to freeze too, and I just freeze it with the pasta. Thanks!!
wonderful!! use this in crockpot
Submitted on: 09/20/13
Everyone in family loved this!!! I brown meat, and stick everyone except pasta in crockpot and let it go all afternoon......
Submitted on: 09/10/13
My husband said this was my soup masterpiece! I did add the extra V-8 to thin it out.
Submitted on: 09/08/13
This is the best i have found--only difference-it's thicker.I use 64oz bottle of V8 instead of 12 and keep my macaroni separate (that way leftovers don't suck up all the broth and get gross--just add as much mac as you want to each bowl when serving--this recipe is fabulous--close your eyes and you're at olive garden!!!!!!!!!!!!!!
Finicky Husband impressed!
Submitted on: 08/22/13
I was equally impressed! My soup was incredibly rich and delicious; this will be a favorite from now on. As some suggested, I did add a bit of beef broth at the end. Loved it!!
olive garden e pasta fagioli
Submitted on: 08/22/13
sooo yummy just as it is! BETTER THAN OLIVE GARDEN! All my friends and family love it! Thank you
Very good when modified
Submitted on: 08/21/13
As written, this soup is way too thick. I increased the V8 to 3 cups and it was much better. Next time I will add more meat. 1 pound is rather skimpy.
Pasta e Fagioli
Susan P  
Submitted on: 08/09/13
This is an absolutely addictive soup. So very good.
The first recipe I tried and only one I need
Submitted on: 07/30/13
Don't look any further. This is the recipe you want. I add the beans last and heat. Everyone in my family loves this soup at OG and loves this version too!
comfort food
sharon lynne  
Submitted on: 07/27/13
I browned the beef, put it in a crockpot with all the other ingredients except pasta. I kept it on low and let it cook until I got off work. All that was left was to cook the pasta and add to the soup. Yummy, no leftovers!!!
One Change
Submitted on: 05/30/13
This recipe was delicious...but I would add the great northern beans at the same time that you add the pasta. My beans got soggy and broke apart from simmering for an hour. Other than that-awesome!
Submitted on: 05/16/13
Soup is excellent and always very consistent when making. Only thing is I use a large bottle of V-8 since like it not as thick.
Pasta e Fagioli
Niki weaver  
Submitted on: 04/21/13
After 48 years of marriage and too many attempts to count, I finally found a great recipe! The problem is I need to double the recipe. I made a big mistake and had my friends taste it! GREAT JOB!!!
John Ross  
Submitted on: 03/26/13
Made this and tested it side by side with the real deal. It did NOT come out the same. It came out much better. The only thing is it was too thick. Not enough broth to be a soup. Next time I will be adding beef broth to 'loosen' it up. Other than that it was AWESOME. Not only will I make it again I plan on making this many many more times. Thanks Todd for the great recipe.
Nice Job
Submitted on: 03/24/13
It cooking now I made three times the recipe. I have eaten at OG many times and order the Pasta Fagioli. I have to let the manager at OG Madison east to stop watering theirs down LOL I dont know if you got OG receipe or not but you nailed it! Thanks
Submitted on: 03/17/13
I made this recipe several times already and love it! It's easy to make and a satisifying meal. You can even freeze it. I leave the pasta out and at it when I defrost and reheat the soup.
Home run!!!!
Submitted on: 02/28/13
My Mom Loves OG's pasta e fagioli soup, so I tried your recipe. LOVE it! And, she lives alone, so this freezes well in "snack" sized ziploc bags (without including the pasta in the soup -- keep the slightly undercooked pasta separate and add it in when you thaw/reheat soup right before serving). Thanks for this great recipe!!!!
Submitted on: 02/12/13
I made this soup for a soup off contest. I came in 3rd. Considering i am not a cook, i thought i did pretty good! I used all low salt or no salt varieties of everything that came in a can. I also at the end, had to add to boxes of chicken broth (again low or no sodium) because i like a little bit more liquid. Soup turned out fabulous!!
Family Favorite
Carolyn DiLeo  
Submitted on: 01/10/13
When even my kids like it, you know it's a success.
Thumbs Up from an Ex OG Employee!
M Richards  
Submitted on: 01/02/13
I can't believe how much this recipe tastes like the original! I used to work as a server at OG and this is the one item on the menu I couldn't get enough of. I am so thrilled to be able to make it at home! The first time out, I grabbed the diced tomatoes with jalapenos and that turned out to be delicious serendipity! Now I do 1 can of plan diced and 1 can of the jalapeno diced - gives it a fun little kick.
This was AMAZING !
Jackie Slishman  
Submitted on: 09/20/12
I just finished my first bowl of this and can't wait for the second ......WOW This is just like Olive Garden ! I was considering using an Italian Seasoning blend instead of the individual ingredients , but I followed the recipe faithfully except I used shredded carrots as I read someone else tried that . It was amazing. I will most certainly be making more .
Tiffany Mrvica  
Submitted on: 08/14/12
Seriously JUST like Olive Gardens! Everyone loves it!! I had so much of it leftover! I would say it could close to 10-12 people. Will definitely be making this again.
Stefanie Mackenzie  
Submitted on: 05/06/12
Thanks for having this out here. Lately I have been trying to recreate this recipe with iffy results. I stumbled on this recipe a few weeks ago. Its just fabulous. Since then, I've made it several times. I keep saying I want to make it to freeze in portions since I am single. HAH. If I dont make serious inroads into it, my college age daughter comes over and does the same thing. Does anyone know if this doubles well? Thanks again.
Awesome recipe!
Kellye Cates  
Submitted on: 05/01/12
After searching several copycat sites looking for a recipe for my favorite soup I decided to use the recipe here. OMG, it was fabulous. Making my second batch this week. Thank you Mr. Wilbur! I pretty much stuck to the recipe but couldn't find the right pasta so I used small elbows. Will use MUCH LESS this time. I had no idea they could absorb so much liquid!! I also used beef broth for half of the V8. Oh so good!
Submitted on: 01/02/12
I've made more copycat recipes than I care to remember. Some good, some great, some kinda terrible, but all of them had one thing in common; even if it tasted fantastic, it didn't taste like the real recipe. This soup is THE exception. It tastes EXACTLY like Olive Garden's. I Used several short cuts and it STILL tasted perfectly.
Suzanne Gover  
Submitted on: 12/14/11
I think this recipe is even better than Olive Gardens'. My daughter told me that it was "Great!", but my 7-year old grandson disagreed and said it was "Awesome!" An all-around family hit. You can't beat that. It freezes well too. Just refrigerate the soup overnite to cool it before you put the pasta in (so the pasta doesn't swell up too much) and then freeze in ziploc bags.
Deborah Landry  
Submitted on: 12/08/11
I eat at OG just for this soup. I found this recipe, tried it, and fell in love! It is just as good and OG and I can have it any time I want. Awesome!!
Brad Davis  
Submitted on: 12/02/11
Everyone I serve this to has asked me for the recipe. My Italian friends as well as my German friends. It is truley AWSOME!. I only use about 6 oz. of the ditail pasta. Also, after cooking the beef and vegies in the saucepan, I do the rest in a crock pot on high for 4 - 5 hours.
Victoria Gutierrez  
Submitted on: 11/20/11
Everytime I went to the OG, I went specifically for the Fagioli. Since I've found this recipe, I don't have to wait for our next trip and I'm looking forward to sitting with a bowl, in front of the fireplace, during a snowstorm....HEAVENLY!
NC Mama  
Submitted on: 01/10/11
I used home canned tomatoes instead of the tomato sauce and it was delicious!!! Tasted just like OG. My daughter orders this every time we go, but she says this recipe is better. We use mini pinwheel pasta because our picky eater 3 year old loves them.
So Yummy!!!
Meg M  
Submitted on: 11/22/10
Made this last night and it was so delicious!! It was an easy recipe and the family loved it!!
Carleen P, Marysville, WA  
Submitted on: 06/22/10
It was much easier than I thought it would be. My family loved it. Tasted just the the restaurant.
Cindy, Spring Texas  
Submitted on: 04/23/10
FABULOUS!! Enjoyed fixing it and really enjoyed eating it. My daughter told me about it - her 'hint' is to serve the pasta and soup in separate serving dishes and let each person get their pasta and add soup on top. That keeps the pasta from soaking up all the broth and allows everyone to control their portion.
Lynn H  
Submitted on: 04/10/10
I have used this recipe for many years now. I absolutely love it. It is a complete meal for someone on the go. I add a second can of tomato sauce because I find that it gets a little thick.
Gloria, the Villages, Fl  
Submitted on: 04/09/10
This recipe is as close to the real thing as you can get. We have this soup quite often at the Olive Garden. Since my husband has to eat a low-sodium diet I used all low-sodium products and less than half of the salt. My husband loved it.
Submitted on: 02/06/10
This comes out perfectly. I also add half Italian sweet sausage and half ground beef. It freezes better if you leave out the pasta, and then add fresh pasta after you thaw it out. Yummy!
Submitted on: 11/30/09
This is a wonderful recipe. It tastes just like the real thing!! I cooked it with 1/2 sweet Italian sausage and 1/2 lean ground beef and used pre-shredded carrots to make it even easier. Also, it freezes very well. This is definitely a keeper!!
Submitted on: 11/19/09
Perfect! It comes out awesome everytime. I make mine with low sodium V-8 and very lean ground sirloin for a healthier version, and often change out the pasta just to be different :-) Love it!
Submitted on: 09/17/09
This recipe comes out perfect every time and tastes exactly like Olive Garden.
Submitted on: 06/07/09
This is excellent! My best friend and I have to travel 60 miles away to get to an Olive Garden, and we always order this soup. I'm so glad I can now make it at home. I do agree with another poster that it was too thick, and add more V-8 juice. I've also made this with ground turkey, and it's quite good too.
Susan McCloskey  
Submitted on: 05/12/09
Delicious and easy and exactly what it tastes like at Olive Garden
Submitted on: 04/28/09
This is excellent. I use turkey italian sausage instead of ground beef and everyone raves about this everytime I make it.
Submitted on: 03/22/09
Turned out wonderful I also added diced potato to the soup.
Submitted on: 01/03/09
I've made this recipe many, many, times since 2000. Always a hit! Tks
Submitted on: 12/31/08
Love this soup. Can't wait to make it again. My very picky daughter enjoys it also. It was a hit with our company also. Thanks
Lisa Murphy  
Submitted on: 12/19/08
Excellent recipe. Just like the Olive Garden version.
Submitted on: 12/02/08
Have made this recipe several times and everyone loves it. I do increase the V8 for a thinner consistency, add fresh parmesan cheese and the pasta right before serving.
Submitted on: 10/25/08
Hits the mark perfectly - just recommend that the pasta be rinsed before adding to the soup or it soaks up all the "soup". Easy, very little time for the best outcome..
Submitted on: 10/06/08
Great recipe!
Jan Kezeor  
Submitted on: 09/26/08
What a great recipe. It tastes just like Olive Garden.
Kristie Bentley  
Submitted on: 09/16/08
I searched this recipe because it is my 16-year-old nephew's favorite dish at Olive Garden. I am just on the last 15 minutes of simmer-time and the house smells like a restaurant. The only thing I changed was the addition of a 24 oz. of V-8 and about 1 cup of beef broth to loosen it up a little. I can tell that this is going to be a favorite around my house for years to come. Thanks Todd!!
Submitted on: 09/03/08
Outstanding recipe, I think it is even better than Olive Gardens! When the soup thinkens a little, usually the leftovers do, instead of adding more water, I add chicken broth to it, it works perfectly!
Mary Quilhot  
Submitted on: 06/24/08
This is a great recipe...by accident I added a 46 oz can of V-8 the first time I made it. Didn't thin the soup as one would think...but made it perfect!!! I always use this size of V-8 now.
Submitted on: 03/21/08
Great recipe! I add approximately 1 tsp red pepper sauce to give it a little zip. I've made this for potlucks at work and it's a hit every time!
Submitted on: 03/11/08
I love this at Olive Garden and I love it even more at home. I don't cook a lot (I'm the Dad) but everyone loved it when I made this. I followed the directions pretty closely except I kept the noodles separate and only added them per bowl. This kept it from getting too thick, however it is the thickness that makes it better than OG's! Just awesome.
Submitted on: 03/02/08
My attempt ended up very thick, being very careful to simmer and keep covered. Flavor was great. Will try to thin it out with more V-8. Used pasta from Italy. Will only use 1/4 lb. next time.
Submitted on: 02/17/08
Huge hit with the family! I used mild sausage and cooked the pasta right in the pot. We like it a bit thinner so I just added a bit of water. I had run out of thyme so that was omitted but the soup tasted fine. I will try the spicy V-8 next time. We all topped our soup bowls with shredded parmesian cheese. Serve with bread sticks and this soup is just the best!
Submitted on: 12/12/07
I love this recipe, it tastes better than the Olive Gardens! The last time I went there I ordered the soup and compared them. This recipe is great!!!
Submitted on: 11/09/07
Awesome! Tastes just like eating in the restaurant.
George James  
Submitted on: 11/02/07
Fantastic! Have been making this meal and it is great.
Submitted on: 11/01/07
Steve Exeter  
Submitted on: 10/28/07
Also made it for years. My son insists it is better than OG's.
Submitted on: 10/26/07
We love this recipe on cold days. I have made it for years. I have learned to leave out the pasta altogether, otherwise it is more stew than soup. When I did add the pasta, I would use salad macaroni.
Submitted on: 10/23/07
All I can say is, "YUM"! The family loved it. It is definitely better than Olive Garden. I added extra V8 juice to cut down on the thickness.
Submitted on: 10/14/07
This is better than OG's. I use HOT V8 juice and leave ditali pasta in collander to add individually to bowls. If added to soup it soaks up your juice. When reheating use any leftover Hot V8 as broth. Enjoy!
Submitted on: 10/12/07
I live in Italy and all my Italian Friends love this cause this is not like their Pasta Fagolie soup.......Its soo easy and OHH soo YUMMY WITH SOME FRESH ITALIAN BREAD.
Submitted on: 10/03/07
My family and I love this soup. It is just like the one at Olive Garden. Great job duplicating it. Thanks so much.
Submitted on: 09/30/07
This recipe was great. It was perfect and so hearty. I can't wait to make it for friends.
Submitted on: 09/28/07
This is the very best recipe I have found for the real taste of Olive Garden's terrific soup. Thank you for the great recipe.
Rich S  
Submitted on: 09/20/07
Having made this recipe according to Todd's directions, I prefer modifying it by using two-12 ounce packages of Hot Jimmmy Dean sausage for the one pound of ground beef. It adds more flavor and spice. I eliminated the vinegar as the sausage gives some bite. Also, I cut the pasta to one and one-half cups instead of eight ounces. Should the soup become too thick, add some water to loosen it.
Submitted on: 09/03/07
I made this for the first time tonight to take to a pot luck! It was a huge hit and so delicious! Only thing I did differently was to add a hint more pepper. YUM! Will make this again and again.
Chere R  
Submitted on: 08/28/07
I've used this recipe since 2001 & love it!! I cut the recipe down so it will fit in my crock pot. It's on low for 8-9 hours.
Ontiveros J.  
Submitted on: 07/25/07
Fantastic...Just the aroma will make you want a bowl of this soup, and when you taste it, you want more than one bowl. (I had it without the meat, and it was still fabulous.)
N, Carroll  
Submitted on: 07/24/07
I have made this recipe for a long time and found it a bit thick as well so I added a can of beef broth which makes it more flavorful and not as thick.
Z. Baker  
Submitted on: 07/13/07
The greatest! Easy and not too time consuming.
Submitted on: 06/19/07
Better then Olive Garden's recipe. A little on the thick side but I just added water. Thank you for figuring this one out.
Submitted on: 01/24/07
I've never considered myself a good cook. BUT, I've been making this soup ever since you gave it to us and it is magnificient.I always fix it for company and get rave reviews. Makes me so proud. It is delicious. Re too thick, etc. I only use half of tomato sauce called for and twice (at least)as much V8. I leave the pasta in the colander and each person uses it according to their own taste. Thank you Top Secret.
Arlene from California  
Submitted on: 01/13/07
I have used this recipe now for several years & everyone that eats it just loves it. I make it & share it with my friends & neighbors.
Submitted on: 01/13/07
This is a great recipe . . . even better than the Olive Garden's, because it is richer & thicker. I grated fresh Parmesan and Asiago cheese on top. Tasty!
Submitted on: 01/07/07
I was disappointed with it - it has very little favor and it is so thick it is more like pasta with meat/bean sauce than soup. Definately not OG's recipe
Sandra Etter  
Submitted on: 01/02/07
Excellent recipe. Sometimes I add a little water as is plenty thick. I just have trouble finding ditali pasta.
Mary Lou  
Submitted on: 12/19/06
This is great and very nutritious. I make it for my two year old grandson and just chop the beans for a second. After it's finished, I ladle it into muffin pans and freeze it, put it into plastic bags and wala...Lunch.
Submitted on: 12/11/06
I have made this for years. It is a favorite! I brown my meat, then toss everything in a large slow cooker and let it go for at least 6 hours. I never saute the veggies! Less work! I use at least twice the amount of V-8 (or as much as will fit in the slow cooker). I up the amount of spices just a tad too. I also use cayenne pepper. Ground turkey or chicken is great since my husband is watching his cholesterol so I will toss in a beef bouillion cube or two. I do add the pasta after the first night. We take it for lunches and it is easier to eat and less messy if it is not too soupy! At least for my messy husband. But that is why I add the extra V8 so there is plenty. Instead of bread sticks try TSR Red Lobsters Cheddar Biscuits. Yum!
Alaskan Baker  
Submitted on: 11/14/06
Love it! We make this all the time. Great hearty soup for winter. Like many others, we don't add pasta either. We did the first time we made it, but prefer it without. We also use ground turkey instead of ground beef.
Submitted on: 11/14/06
The trick is to make sure you simmer for the allowed time on the recipe for all the flavors to blend! This was absolutely fabulous and I think much better than OG can do!
Submitted on: 11/03/06
I made this recipe yesterday and I have to say that it wasn't anything special. I made the Olive Garden Toscana soup recipe from this site (I did omit the salt) and it was 10 times better than the restaurants so I was pretty disappointed when I made this one. It's just okay and my husband agrees with me.
Submitted on: 10/20/06
Wonderful recipe!! I was never confident in my soup making skills, but this is so easy, and so delicious!!! Everyone that tries it loves it!! I have to agree with others -- OG doesn't taste quite as good as this!! I took it to a church party tonight and came home the winner!! Thanks!
Submitted on: 09/03/06
I made this for a group of ten people and doubled the recipe. I added the pasta to the soup the next day when it was reheated. The only problem I had was that it thickened over night. I added another can of V-8 Juice with a little water and it was fine. The crowd enjoyed it and asked for the recipe.
Submitted on: 06/05/06
I used spicy sausage instead of ground beef and spicy V-8. It was outstanding.
Submitted on: 05/19/06
This is a great recipe and so easy to make. And you'll think you're at O.G. when you're eating it (except for the breadsticks.) But if you continue to make it and add your own touches, it gets even better. And I do have to warn you... you will be disappointed going back to O.G. Sorry, Nick.
Submitted on: 05/13/06
It's a very easy quick soup that doubles as a complete healthy meal. I leave the pasta out all together and as needed even with leftovers.
Submitted on: 03/28/06
Great recipe. I substitute bulk italian sausage for the ground beef and Mr. & Mrs. T's Bloody Mary Mix for the V-8. My family asks for it when we have gatherings and it's always a hit.
Submitted on: 03/21/06
I can't go back to the Olive Garden now to order pasta e fagioli in fear I might be dissapointed that the Olive Garden's isn't as good!
Submitted on: 02/13/06
I think this was great and very easy to make. I did not follow other's warnings about the pasta soaking up the liquid and it sure did. I made the pasta separate but then dumped it all in the pot of soup before serving. It was still good....even though it got thicker. I also added extra V-8 juice to give it more liquid... It was great!
Submitted on: 02/07/06
Really good! I made this for a potluck and everyone loved it. I add water when cooking to make it more soupy and slightly tone down the tomato/vinegar tang. Also, I do not care for kidney beans, so I use only white beans and it's delicious. I use macaroni pasta because I usually have that on hand.
Submitted on: 02/02/06
Excellent. Keep the pasta separate and place it in each bowl before serving. Helps keep the soup from firming up. Add a shot or two of dark rum to the mixture.
Submitted on: 01/29/06
This is an awesome recipe. I made it the first time following the recipe exactly. Everyone loved it. Today, I added my own touch -- fresh jalapeno and much less pasta thrown in the pot at the end of cooking time. My family liked it even better!
Shirley Forbis  
Submitted on: 01/24/06
DELICIOUS!!!! I make this often...also think it's better than OG. I too couldn't find the pasta so use the small shell macaroni.
Submitted on: 01/06/06
I have made this numerous times, it is very popular with my 7 yr old. I usually double it so we have it for several days, and I give some to my family and friends. I too do not add the pasta as I cook. I add small amounts to each serving otherwise it sucks up the liquid.
Submitted on: 12/31/05
This is the best soup I ever made. I like a litle spice, so I use the spicy V-8 and add a little crushed red pepper. I have given this recipe out countless times. Better than OG!
Submitted on: 12/31/05
Interesting...I have Olive Garden's "Original Recipe" but it's different than this. Instead of using tomato juice and V-8 juice, I use a big jar of plain spaghetti sauce and it tastes FANTASTIC! I think you'll like it better too. (Omit the vinegar, it's not necessary) I rate it a 5 if you use the spaghetti sauce. LOL.
Submitted on: 12/20/05
I tried this and it did'nt quite come out like I thought it would. Not enough liquid and no kick at all. The original definitely has some kick.
Bob and Sally Andres, Naples, FL  
Submitted on: 12/15/05
We have made this several times since we first got the receipe from the Secret Recipes cook book. We found that a half-teaspoon of ground Cumin adds a bit of subtle zest and enhances the flavor.
Submitted on: 12/10/05
Everyone loves this soup. The only thing I change is I cook the pasta and add to each bowl before serving. This was the pasta doesn't get thick in the leftovers. Also add some fresh grated parm cheese on top. EXCELLENT!!
Submitted on: 12/06/05
Definite keeper! My trick is to add about an 1/8 cup sugar the last 20 mins to make it just a bit sweeter in case the Italain seasonings are a bit too strong. Also....the pasta...I couldn't fine Ditali in the store so I used the Macaroni salad noodles and they worked great.
Submitted on: 11/30/05
The best soup on the site! I add extra V-8 and half the pasta. I always get rave reviews whenever I make the soup. Great on a rainy day.
Linda Lea  
Submitted on: 11/22/05
I love this recipe. It is one of my favorites. I get so many compliments when I make this. Everyone loves it. I don't care if it gets a little "thick" for next day eating, you can always add more liquid if you desire. I remember my mother's pasta e fagioli! This is waaaaaay better!!!!
Submitted on: 11/15/05
I thought this soup was very good.
Submitted on: 11/03/05
I use italian sausage instead of the ground beef. Cook the pasta until tender and add to bowl when serving soup. Otherwise, it really expands if you add it directly to the soup while cooking. I also sprinkle fresh grated parmesan cheese on top. This is an excellent soup for cold, rainy days and the whole family LOVES it. Great for company, too!!!
Submitted on: 10/29/05
I've made this soup many times. I always add 1 pkg. dried onion soup mix and after adding the tomatoes add 2 cans of water to give more liquid. Always make when it rains and is dreary outside.
Submitted on: 10/25/05
I make this several times a year. I took the ingredients & the frozen cooked meat in a cooler with me camping and fixed a quick meal. I prefer half the salt & half the pasta.
Submitted on: 10/23/05
My extraordinarily picky husband loves this. It really is so similar to the OG's version, but I modified it in two ways - 1) Served the pasta on the side as an addition since leftovers could get thick with it already there; and 2) We also put some very finely grated Asiago cheese on the top, and it accentuated the taste perfectly! This is definitely a hit with my household...Thanks TSR!!!
Submitted on: 10/18/05
I've been making this recipe for about 3 years. The blend of spices and flavors is delicious. I do cut down the amount of pasta to about half of what is written. It is better the next day. All my kids (ages 2, 5, and 8) really like it, too!
Submitted on: 10/18/05
Love this recipe. I made this for my son who loves it at Olive Garden. He said it was better than OG's! Easy, easy, easy! Instead of precooking the pasta, I just toss it in about 10 minutes before the soup is finished simmering. I add a little extra water to accommodate the pasta cooking in the soup.
Submitted on: 10/17/05
This is great, tastes just like Olive Garden! It is best to leave out the pasta until you are ready to eat it.
Submitted on: 10/13/05
I tried this soup @ the og and loved it. Fixed this the other nite for dinner and everyone had seconds!! My husband said he liked it better than chili!
Submitted on: 10/13/05
I love this receipe, I add a chicken garlic sausage and make it more of a stew, it's a big seller at bake sales!
Submitted on: 10/11/05
Love this recipe. I spice it up with crushed red pepper and chili pepper.
Submitted on: 10/11/05
This is our very favorite. I make a big batch on Saturday and freeze in containers and take to work. By lunchtime it is thawed and I can zap it in the microwave. My co-workers love the smell and I have shared the recipe with them. Truly a keeper of a soup recipe.
Submitted on: 10/11/05
I quite liked this recipe. I just added more fresh thyme since I had some in my garden. Otherwise, a really good Italian "chili".
Submitted on: 10/02/05
Long, long time lover of the O.G. version. Have now used this at least 30 times and it is AWESOME. I too add xtra V8 & serve pasta in the individual bowls & diced grn. pepper helps. I've used Top Secret Recipes since they first started & this is at the top of my list.
Submitted on: 09/29/05
I made this for my wife to take to work and she took an extra container for her boss. He tasted it and told me that it was better than his mom's and if I ever said anything he would deny it.
Submitted on: 09/27/05
MUCH BETTER than Olive Garden - I don't even like eating O.G. version any more! Everyone in my family loves it, and I froze two batches for my daughter to take to college. I do use a bit more V-8 and make sure to use the jumbo garlic. THANKS FOR THE GREAT RECIPE!!
Submitted on: 09/23/05
The Best! I use 2 extra large jugs of V8 Juice. A fun soup to give as a get well or new baby in home gift. Freezes well also.
Submitted on: 09/16/05
LOVE this clone! I too agree about not adding the pasta, it soaks up all the liquid. There isn't a local Olive Garden, so when I crave Olive Garden, I make a batch of this.
Submitted on: 09/16/05
This is hands down my favorite soup in the universe. I have seen many versions around the net but this one tops them all and is thicker :) We have made this countless times since I discovered it. It just simply is the best.
Submitted on: 09/13/05
This is my son's favorite meal when he comes home from college! We all love it!
Carole Ingram  
Submitted on: 09/12/05
This is BETTER then the real thing! Warning: it does get "thicker" than the Olive Garden version, BUT like I said, I like it much better!!! I also add one medium sized diced green pepper for sweetness and taste... :-) That's just my personal preference! Also, I dice my carrots up, I prefer them diced v.s. julienned. Also, you don't have to use ditali pasta, use whatever version of pasta you want, but don't use more then half of a pound, it would be way too thick! This recipe is a must have and keeper!!!!
S Rodriguez  
Submitted on: 09/04/05
This soup is my favorite soup that Olive Garden has and the recipe was fantastic! It tasted just like it. The only thing I would do different is to not add the pasta to the whole pot of soup. After you let it sit for a while, the pasta soaks up a lot of the liquid. It would be better to add it to each bowl as you eat it. Other than that, you have to try this recipe, you'll love it.
i love it  
Submitted on: 08/09/05
it's perfect - soup consistency the first night and then "goulash" for leftovers.
Submitted on: 08/04/05
An absolute favorite. I call this my 'Italian' chili. It gets better with age. I usually omit the pasta since it's impossible to retain the 'al dente' texture after sitting in liquid.
Anna M  
Submitted on: 08/02/05
This recipe is far better than what they serve at the O.G. Our family and friends love it!
Submitted on: 08/01/05
I work at the Olive Garden in south carolina and this recipe is just right. all the right veggies,herbs,pasta,and the thickness is just perfect!!!This is a Great recipe(u really can't tell the diff. when you do a side by side test)
Jimmy Nelson  
Submitted on: 07/21/05
Fabulous version of the original from O.G. The only change we make is to stir in an entire can of beef broth to the pot just before serving because we prefer a little more liquid (to dip the garlic breadsticks in). Add a little more broth each time you reheat the leftovers and it is just as good the second time and even great after freezing it! Great to make for a crowd and everyone loves it!
Submitted on: 07/21/05
I could not taste any difference from the TSR clone to the Olive Garden recipe. Definitly worth your time! My finicky kids loved it too!!
Submitted on: 07/20/05
Souper recipe!
Submitted on: 07/20/05
This recipe seems to be missing something. Beef stock to make it more soupy. I would use less of the pasta as well, but perhaps more of the tomato sauce. Just my opinion.
Submitted on: 07/19/05
Very close to the Olive Garden's. Everyone really liked it. This will be in our meal rotation quite regularly!
Submitted on: 07/19/05
Fabulous! It's great to freeze.
Submitted on: 07/19/05
This is a much better version. I use less tomatoes and get a thicker soup.
Submitted on: 07/18/05
This was very close in taste to the soup at Olive Garden. My husband and I loved it and I will make it again when the weather turns colder.
Submitted on: 07/18/05
My favorite on this entire site. I always get raves when I make this.