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Pasta e Fagioli, which means pasta & beans in Italian, is an easy soup recipe full of beans, ground beef, a little bit of pasta and a lot of flavor! This Olive Garden copycat is a great dinner recipe for any night of the week!
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Pasta e Fagioli (Pasta & Beans Soup)

Course: Dinner
Cuisine: Italian
Servings: 10 -12 servings
Author: Jenn


  • 1 lb. lean ground beef
  • 1 small onion diced
  • 1 tsp. olive oil
  • 3 carrots sliced
  • 3 stalks celery chopped
  • 2 cloves garlic minced
  • 2 14.5-oz cans diced tomatoes
  • 1 15-oz can red kidney beans, undrained
  • 1 15-oz can great northern beans, undrained
  • 2 15-oz cans tomato sauce
  • 1 Tbsp. white vinegar
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 2 cups water
  • 1/2 lb. small macaroni or ditalini pasta


  • Soften onion in olive oil in a large sauce pan over medium-high heat. Add beef and cook, breaking up meat until browned. Drain off any fat. Add onion, carrot, celery and garlic. Sauté for about 10 minutes on medium heat.
  • Add the remaining ingredients except the pasta and simmer for about 30 minutes, or until vegetables are tender and sauce has thickened a bit.
  • Cook pasta in a separate pot as directed on package, until al dente. Drain and add to the pot of soup. Simmer for 5-10 minutes. Serve and enjoy!