Olive Garden’s Pasta Fagioli

Olive Garden's Pasta Fagioli

There is nothing like a big, hot, bowl of soup on a cold day.  The Olive Garden has some wonderful soups and I believe this Pasta Fagioli is one of them.  This is Pasta Fagioli is hearty enough to be served as the meal.  I like to serve it with a nice crusty Italian bread and sprinkle it with some fresh grated Pecorino Romano cheese.


  • 3 tsp oil
  • 2 lb ground beef
  • 2 garlic cloves (minced)
  • 1 tsp ginger (minced)
  • 12 oz (1 1/2 cups) onion (chopped)
  • 14 oz (1 3/4 cups)carrots (thinly sliced)
  • 14 oz (1 3/4 cups) celery (diced)
  • 48 oz canned tomatoes (diced)
  • 2 cup cooked red kidney beans (drain)
  • 2 cup cooked white kidney beans (drain)
  • 80 oz  (10 cups) beef stock
  • 3 tsp oregano
  • 2 tsp pepper
  • 5 tsp parsley (chopped)
  • 1½ tsp Tabasco sauce
  • 48 oz spaghetti sauce
  • 8 oz pasta shell macaroni


  • Heat oil in a large sauce pan and cook beef with ginger and garlic until all water of beef would get dry.
  • Add beans, beef stock, oregano, pepper, Tabasco and spaghetti sauce to beef and let it boil.
  • After that add onions, carrots, celery and tomatoes and simmer for 10 min so that all flavors blend well.
  • Add chopped parsley and macaroni and simmer again until pasta, celery and carrots are tender it would take 30 min. Delicious pasta e fagioli is ready to serve hot.

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