One-Pot Pasta e Fagioli (Better Than Olive Garden)
Table of contents
Intro
If you love Olive Garden’s pasta e fagioli, you have to try my homemade version. It’s loaded with ground beef, tender pasta, two kinds of beans, and plenty of vegetables, all in a rich tomato broth. Everything cooks in one pot, including the pasta, so you get a hearty dinner without a pile of dishes.
This is my husband’s favorite soup to order from Olive Garden. And the first time I attempted to make it at home, he said it was 100 times better! And I have to agree—it’s that good! I served it with breadsticks and finished each bowl with fresh basil, Parmesan, and a sprinkle of red pepper flakes. This is absolutely a full meal at our house.
And check out these other great recipes while you are here!
Minestrone With Italian Sausage
Creamy Marry Me Chicken and Wild Rice Soup
Marry Me Chicken and Gnocchi Soup
Creamy Chicken and Wild Rice Soup
Creamy Italian Sausage and Gnocchi Soup
Why You’ll Love This Recipe
- Everything cooks in one pot. No need to boil the pasta separately.
- Hearty without being too thick. There’s plenty of beef, pasta, and beans, with enough broth to keep it a soup.
- Packed with vegetables and fiber. Carrots, celery, onion, tomatoes, and spinach add vegetables throughout, while the beans contribute fiber and protein.
- Easy to make your own. Swap the meat, add vegetables, or adjust the broth to suit your taste.
- Delicious leftovers. A splash of beef broth brought mine right back to the consistency I wanted, and the pasta still had a great texture.
Ingredients You’ll Need
Ground beef: Gives the soup a hearty, flavorful base. Drain excess grease if you prefer; I left mine in.
Onion, carrots, and celery: These cook with the beef and add flavor and texture to every bowl.
Fresh garlic and tomato paste: Plenty of garlic and a couple tablespoons of tomato paste help build a rich tomato base.
Marinara sauce: Your favorite jar of marinara makes this soup easy and adds plenty of flavor.
Seasoned petite diced tomatoes: I used tomatoes seasoned with basil, garlic, and oregano, including their juices.
Beef broth: Five cups gives this soup the consistency I like. Keep a little extra handy for leftovers.
Kidney beans and cannellini beans: Both cans are rinsed and drained before adding them.
Ditalini pasta: The dry pasta cooks directly in the soup.
Herbs and seasonings: Herbes de Provence, oregano, thyme, bay leaves, salt, and pepper season the broth. I also add a teaspoon of sugar to balance the tomato flavor.
Baby spinach: Stir it in at the end so it only needs a couple of minutes to wilt.
Fresh toppings: Basil ribbons, freshly grated Parmesan, and red pepper flakes finish each bowl.
How to Make One-Pot Pasta e Fagioli
Start browning the ground beef in a large pot over medium-high heat, breaking it up as it cooks. Stir in the celery, onion, and carrots. Add the herbes de Provence, oregano, thyme, sugar, salt, and pepper.
Cook for about 10 minutes total, until the beef is browned and the vegetables have softened. Drain excess grease if desired. Stir in the minced garlic and tomato paste. Cook, stirring, for about 2 minutes.
Stir in the marinara, undrained petite diced tomatoes, beef broth, dry ditalini, and both cans of rinsed and drained beans.
Bring to a boil, then add the bay leaves. Reduce the heat to a gentle simmer, cover, and cook for about 10 minutes, stirring occasionally. The pasta should be just shy of your preferred tenderness since it will cook a little longer with the spinach.
Remove all three bay leaves. Stir in the chopped baby spinach and keep the heat on low for another couple of minutes, until the spinach wilts and the pasta finishes cooking.
Taste and add more salt and pepper as needed.
Top each bowl with fresh basil ribbons, freshly grated Parmesan, and red pepper flakes. Serve with breadsticks on the side!
Tips for the Best Results
- Cut the carrots and celery small. Small pieces cook more evenly within the short cooking time.
- Use a marinara you enjoy. Its flavor comes through in the finished soup.
- Check the pasta for tenderness. Mine needed about 10 minutes covered, followed by a couple of minutes on low with the spinach. Different brands may take a little longer.
- Stir occasionally while the pasta cooks. This helps keep it from sticking to the bottom.
- Keep extra broth handy. The pasta absorbs liquid as the soup sits. Add a little broth if you want to loosen it up.
- Taste before adding more salt. Marinara, canned tomatoes, and broth vary in saltiness.
Swaps and Additions
- Use a different meat: Substitute 1 pound of Italian sausage, ground turkey, or ground chicken for the beef. With leaner meat, add a little olive oil if needed to keep it from sticking. Adjust the seasoning, especially when using seasoned sausage.
- Add more vegetables: Diced zucchini, bell pepper, or extra carrots and celery would work well. Add firmer vegetables with the beef and softer vegetables, such as zucchini, with the broth. Extra vegetables may need a little more broth or cooking time.
- Change the greens: Chopped kale can replace the spinach. Add it earlier so it has time to soften.
- Make it meatless: Leave out the beef, sauté the vegetables in olive oil, and use vegetable broth. Add another can of beans if you like.
- Swap the pasta: Small shells or elbow macaroni can work in place of ditalini. Start with 1 cup dry and adjust the cooking time and broth as needed.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
One-Pot Pasta e Fagioli (Better Than Olive Garden)
Ingredients
- 1 lb Ground Beef
- 2 Ribs of Celery, sliced thin or diced small
- 2 Carrots, sliced thin or diced small
- 1 Yellow Onion, Diced
- 1 tbsp Herbs De Provence or Italian Seasoning
- 1 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Each Salt and Pepper plus more to taste if needed
- 7-8 Garlic Cloves, minced
- 2 tbsp Tomato Paste
- 24 oz Jar of Marinara or Spaghetti Sauce any kind you like
- 14.5 oz Can of Petite Diced Tomatoes
- 5 Cups Beef Broth plus more if needed
- 15.5 oz Can of Light Red Kidney Beans, rinsed and drained
- 15.5 oz Can of Cannellini Beans, rinsed and drained
- 1 Cup Dry Ditalini Pasta
- 2-3 Bay Leaves
- 3 Cups Chopped, Fresh Baby Spinach
- Fresh basil ribbons, freshly grated Parmesan, and red pepper flakes, for serving optional
Instructions
- In a large pot over medium-high heat, begin browning the ground beef, breaking it into crumbles. Stir in the celery, onion, and carrots. Season with the herbes de Provence, oregano, thyme, sugar, salt, and pepper. Cook for about 10 minutes total, until the beef is browned and the vegetables have softened. Drain excess grease if desired.
- Stir in the garlic and tomato paste. Cook, stirring, for about 2 minutes.
- Add the marinara sauce, undrained diced tomatoes, beef broth, dry ditalini, kidney beans, and cannellini beans. Stir to combine and bring to a boil.
- Add the bay leaves. Reduce the heat to a gentle simmer, cover, and cook for about 10 minutes, stirring occasionally, until the pasta is slightly under your preferred tenderness.
- Remove all three bay leaves. Stir in the spinach and cook on low for about 2 minutes, until wilted and the pasta is tender. Taste and adjust the salt and pepper. Add more broth if desired.
- Serve with fresh basil ribbons, Parmesan, red pepper flakes, and breadsticks, if desired.
Notes
- Pasta cooking times vary. Check for tenderness near the end of the covered simmer and allow it to finish cooking with the spinach.
- Draining the beef is optional; I did not drain mine.
- Use your favorite marinara sauce. Plain petite diced tomatoes can also work; taste and adjust the herbs as needed.
- Leftovers thicken as the pasta absorbs broth. Add a little beef broth before reheating.
- Italian sausage, ground turkey, or ground chicken may be substituted for the beef.
Protein: 28 grams
Carbohydrates: 52 grams
Fat: 18 grams
Fiber: 11 grams Nutrition is an estimate only and will vary with the fat content of the beef, ingredient brands, optional grease draining, and portion sizes.
Frequently Asked Questions
- Is this an authentic Italian pasta e fagioli recipe?
- This is my homemade, Olive Garden-inspired version. I’m sharing the combination my family loved rather than claiming it’s a traditional recipe or the restaurant’s exact formula.
- Do I need to cook the pasta separately?
- No, add the dry ditalini straight to the soup. That’s what makes this a one-pot recipe.
- Can I leave out the sugar?
- Yes. I like the balance a teaspoon adds to the tomato flavor, but you can leave it out if you prefer.
- Should I drain the beef?
- That’s up to you. I left the drippings in for flavor, but you can drain excess grease after browning the beef and vegetables.
- How do I reheat leftovers?
- Store leftovers covered in the refrigerator. Add a small splash of beef broth and reheat in the microwave, stirring partway through, or gently on the stove until hot throughout. My leftover pasta still had a great texture after reheating this way.
- What should I serve with it?
- Breadsticks, garlic bread, or crusty bread are great for dipping. A side salad is another option, but a generous bowl of this soup is a meal on its own.
