Pasta e Fagioli soup is an Italian style soup loaded with meat, creamy beans, hearty vegetable, tender pasta and a ton of aromatics. This Olive Garden soup recipe is even better than the original, so if you like Pasta E Fagioli from Olive Garden, you’ll love ours. Serve it with our garlic dinner rolls for a full meal.
This Olive Garden Pasta e Fagioli recipe is quick and easy and made with ingredients you probably already have on hand. It’s ready to go in under 40 minutes when making the stovetop version. It’s the ultimate comfort food during the cold winter months, along with our Zuppa Toscana Olive Garden Soup recipe y’all love.
Pasta e Fagioli is an Italian term that translates to ‘pasta and beans’ in English. Both pasta and beans shine in this soup.
Italy- where many favorite pasta and bean dishes originate from.
Pasta e Fagioli is a soup with beans and pasta, however the star of the dish is the beans. The Pasta e Fagioli name comes from the Venetian dialect, whereas in the US, it’s commonly referred to as Pasta Fazool derived from the Sicilian or Neapolitan dialect for beans. Same dish – different dialects.
Use a gluten-free noodle, such as a chickpea, corn or quinoa blend.
Omit the cheese and you have yourself an easy dairy-free soup recipe.
Omit the meat and cheese and you have yourself an easy vegetarian soup recipe. The aromatics, tomatoes and beans will keep the flavor profile you love, in vegetarian form.
Feel free to sub in sausage (casing removed) for the ground beef . The flavor will be consistent and the end product won’t be inferior. You could also use half and half to mix up the flavors of the two meat products.
Most soups keep 3-4 days in an air tight container. Pasta does have a tendency to soak up the liquid, so you will need to add some more to the pot when re-heating to keep the soup consistency.
Yep- with some adjustments. Pasta doesn’t freeze well. Instead of adding the pasta to the entire bowl, as instructed, add it to each bowl before you serve. This way when you freeze the leftovers, none of the pasta will be frozen. When you re-heat the soup just add a new batch of pasta to avoid mushy pasta.