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Soup pot with ladle full of pasta fagioli.

Pasta Fagioli

This hearty soup is a copycat version of what you'd get before your meal at Olive Garden. It starts off with ground beef and veggies and then we add in a mix of beans and ditalini pasta. It's a simple soup that's ready quickly.
Course Soup
Cuisine Italian
Keyword beans, copycat recipes, soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Calories 344kcal


  • 1 pound lean ground beef
  • 3 medium carrots diced
  • 2 ribs celery diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken stock
  • 15 ounces canned tomato sauce
  • 15 ounces canned diced tomatoes
  • 15 ounces canned Great Northern beans drained
  • 15 ounces canned red kidney beans drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1 cup ditalini pasta


  • Add the ground beef to a large pot or duct oven over medium heat and crumble.
  • Add the carrots, celery, onion, and garlic and continue cooking, stirring often, until the meat is cooked through.
  • Add the chicken stock, tomato sauce, diced tomatoes, beans, and spices.
  • Bring to a boil and reduce the heat to a simmer. Simmer for 15 minutes.
  • Add the pasta to the pot and continue cooking for 10 minutes.
  • Serve immediately.



Calories: 344kcal | Carbohydrates: 49g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 1018mg | Potassium: 1093mg | Fiber: 9g | Sugar: 9g | Vitamin A: 4159IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 5mg