Pasta e fa*gioli Soup Recipe (2024)

Updated on February 15, 2022|By Kate|10 Comments

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Pasta e fa*gioli soup recipe is a copycat version of the Olive Garden soup recipe. This recipe is easy to make, hearty, and budget-friendly.

Pasta e fa*gioli is a hearty soup filled with pasta and beans. This pasta e fa*gioli soup recipe tastes similar to the same-named Olive Garden soup.

This soup is very easy to make, and it comes together pretty quickly. I like to make a batch of this soup and a loaf of fresh bread during the winter because the soup is really hearty and is the kind of dinner that warms you from the inside.

How to make pasta e fa*gioli soup

Brown ground beef in a Dutch oven or large pot over medium heat. Drain most of the grease, and return beef to the pot.

Stir in onion, carrot, celery, and garlic. Sauté vegetables until soft, about 5-10 minutes.

Stir in seasonings, and let cook for 30 seconds. Add the remaining ingredients except for pasta, and stir to combine.

Reduce heat to medium-low, cover, and simmer for 50 minutes. In a separate pot, cook pasta to al dente according to package directions.

Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes. Remove parmesan rind before serving, if using.

Top with grated parmesan cheese, if desired.

Tips

Ground beef: I use either 85% or 90% lean ground beef.
Tomato sauce: Tomato sauce is canned pureed tomato.
Kidney beans: You can use light or dark red kidney beans.
V-8: I use original V-8 in this recipe.
Parmesan rind: The parmesan rind is optional, but it adds a little something extra to the soup.
I like my soup to be on the thicker side. If you want a thinner soup, feel free to increase the liquid in the recipe.

What goes well with pasta e fa*gioli?

I like to serve it with no-knead bread or garlic herb no knead bread (pictured with the soup).

If you’re looking for a faster side, try my 30 Minute Garlic Knots or quick and easy breadsticks instead.

Storage

This soup will keep for up to 4 days when stored in an airtight container in the fridge.

I’ve found that the noodles tends to absorb some of the liquid, so you may find that you need to add additional liquid when reheating the soup.

More hearty soup and stew recipes!

Slow Cooker Tortellini Soup
Oven Beef Stew
Lasagna Soup

If you’ve tried this pasta e fa*gioli soup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

Pasta e fa*gioli Soup Recipe

Author Kate @ I Heart Eating

Course Main Course, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Hearty pasta e fa*gioli soup recipe

Ingredients

▢ 1 pound lean ground beef
▢ 1 cup diced white or yellow onion
▢ 1 cup chopped peeled carrot
▢ 1 cup chopped celery
▢ 4 cloves garlic minced
▢ 1 ½ tablespoons Italian seasoning
▢ 1 ½ tablespoons dried sweet basil
▢ 2-14.5 ounce cans diced tomatoes
▢ 15 ounce can tomato sauce
▢ 15 ounce can red kidney beans drained and rinsed
▢ 15 ounce can Great Northern beans drained and rinsed
▢ 2 ½ cups V-8 juice
▢ 1 teaspoon salt
▢ 1/2 teaspoon ground black pepper
▢ parmesan rind optional
▢ 8 ounces dry ditali pasta
▢ Grated parmesan cheese optional

Instructions

Brown ground beef in a Dutch oven or large pot over medium heat.
Drain most of the grease, and return beef to the pot.
Stir in onion, carrot, celery, and garlic.
Saute vegetables until soft, about 5-10 minutes.
Stir in seasonings, and let cook for 30 seconds.
Add the remaining ingredients except for pasta, and stir to combine.
Reduce heat to medium-low, cover, and simmer for 50 minutes.
In a separate pot, cook pasta to al dente according to package directions.
Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes.
Remove parmesan rind before serving, if using.
Top with grated parmesan cheese, if desired.

Notes

Ground beef: I use either 85% or 90% lean ground beef.
Tomato sauce: Tomato sauce is canned pureed tomato.
Kidney beans: You can use light or dark red kidney beans.
V-8: I use original V-8 in this recipe.
Parmesan rind: The parmesan rind is optional, but it adds a little something extra to the soup.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

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Originally published 12/14/17. Updated with additional photos and tips 2/17/21.

Adapted from Top Secret Restaurant Recipes 2.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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