The copycat recipes you really love probably came from here.

Zoom image

Olive Garden Pasta e Fagioli

By Todd Wilbur

Score: 4.82. Votes: 297
In stock (10000 items available)
  • $0.00

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.

This recipe is available in

Get This

  • 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
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      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.

Average rating:

Score: 4.82. Votes: 297
Rating of votes (297)
271 customers
11 customers
6 customers
6 customers
3 customers
Nov 7, 2017, 18:19

I had an Italian mother-in-law who taught me how to make this fabulous, stick-to-your ribs soup and I honestly had forgotten how to make it in the 20+ years since I left her son and New York. I went to Olive Garden a long time after and fell in love with this soup yet again. After finding this recipe and tweaking it a little here and there, I do believe I have her recipe again! She is no longer with us, rest her soul. I use hot and spicy V-8 and only 8 oz instead of 12. I add a couple dashes of tabasco in about halfway into cooking. The pasta tends to soak up the broth and get soggy after the first day so I don't add it to the soup itself (If you order a gallon of the soup from OG, you will find that they don't either). And this way it is easy to freeze half for another week. Sprinkle some parmesan on top and pair with some good crusty French bread and MANGE!

Oct 25, 2017, 09:29

I have made this recipe many, many times. Once, unexpectedly for a guest who was full blooded Italian. He said it was better than his Mama's! I recently found myself at Olive Garden for lunch and order this soup - I truly think mine is better! I follow the recipe exactly.