Pasta E Fagioli (Olive Garden Copycat Recipe)

a pot full of pasta e fagioli with a ladle sticking out

5 from 1 vote

Pasta E Fagioli (Olive Garden Copycat Recipe)

Even better than Olive Garden’s infamous recipe, this Pasta E Fagioli is an Italian-inspired soup loaded with hearty beef, plenty of veggies, beans, and orzo. Comforting and delicious, it’s perfect for easy meal prep and cold winter nights!

Prep Time5

Cook Time45

Total Time50

Course: dinner, lunch

Cuisine: American, Italian

Keyword: easy soup recipe, fagioli, italian soup recipe, orzo pasta, orzo soup, soup

Servings: servings

Author: Food Dolls

Equipment

1 Large Pot

Ingredients

1 Tablespoon olive oil
1 pound lean ground beef
1 medium onion diced
3 whole carrots diced
3 celery stalks diced
3 garlic cloves minced
6-8 cups low-sodium beef broth*
1 can cannellini beans drained and rinsed
1 can chickpeas drained and rinsed
1 can red kidney beans drained and rinsed
2 teaspoons kosher salt or to taste
1 teaspoon black pepper or to taste
1 teaspoons thyme
2 teaspoon oregano
2 teaspoons basil
2 whole bay leaves
8 ounces tomato sauce
1 28-ounce can crushed tomatoes
3/4 cup dried orzo pasta

Instructions

In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the beef, and cook until browned, breaking into crumbles. Drain excess fat.
1 Tablespoon olive oil, 1 pound lean ground beef
Stir in the onions, carrots, and celery. Cook 3-4 minutes or until tender. Add the garlic to the pot, and sauté for 1 minute or until fragrant.
1 medium onion, 3 whole carrots, 3 celery stalks, 3 garlic cloves
Add the broth, tomato sauce, beans, seasonings, tomato sauce, and crushed tomatoes to the pot. Stir to combine, and adjust seasonings to taste. Bring the mixture to a boil. Reduce the heat to medium-low. Cover the pot with a lid, and simmer 25-30 minutes or until the vegetables are fork-tender.
6-8 cups low-sodium beef broth*, 1 can cannellini beans, 1 can chickpeas, 1 can red kidney beans, 2 teaspoons kosher salt or to taste, 1 teaspoon black pepper or to taste, 1 teaspoons thyme, 2 teaspoon oregano, 2 teaspoons basil, 2 whole bay leaves, 8 ounces tomato sauce, 1 28-ounce can crushed tomatoes
Add the uncooked orzo pasta, and cook for 8-10 minutes or until the pasta is al dente.
3/4 cup dried orzo pasta
Garnish with Parmesan cheese and parsley, if desired.
Store pasta and orzo separately in an airtight container in the fridge for up to 3 days.

Notes

For a thinner soup, add an additional 1-2 cups broth.

Nutrition