Olive Garden Pasta e Fagioli Copycat

a bowl of pasta e fagioli soup with bread on the side

5 from 1 vote

Olive Garden Pasta e Fagioli Copycat

This Olive Garden pasta e fagioli copycat is thick, hearty, and packed with Italian flavor. It's a cozy dinner that's sure to please every palate at the table!

Prep Time5

Cook Time45

Total Time50

Course: dinner, lunch

Cuisine: American, Italian

Keyword: 10 minute dip recipe, easy soup recipe, fagioli, italian soup recipe, Olive Garden Pasta e Fagioli Copycat, Olive Garden Pasta e Fagioli Soup, Olive Garden pasta fagioli recipe, orzo pasta, orzo soup, soup

Servings: servings

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 teaspoon 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

US Customary - Metric

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 teaspoon 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 of broth. For thicker soup, allow it to simmer longer.

Nutrition