Pasta Fagioli Copycat

Pasta Fagioli Copycat


Pasta Fagioli Copycat is a family staple at our house. Everyone eats it and loves it! This recipe is awesome!

Pasta Fagioli Copycat #pasta #soup #onepotrecipe #dinner #easyrecipe #fallrecipe #familydinner


Whenever we ask the boys what they want for dinner they usually say, “Chicken nuggets, fries and ketchup.” or maybe pizza for Grey. Sometimes though they ask for daddy’s soup, which is Olive Garden.

They will go to Olive Garden and always eat Matt’s soup, pasta fagioli. It tasted so good this weekend with how stormy it was and it made it feel like fall.



Pasta Fagioli Copycat


  • 2 Tbsp olive oil, divided
  • 1 1/2 lb lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 1/4 cup diced carrots (about 3 medium)
  • 1 1/3  cup diced celery (about 4 stalks)
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 (29 oz) cans tomato sauce
  • 1 (32 oz) carton low-sodium chicken broth
  • 1/2 cup water, then more as desired
  • 1 (15 oz) can diced tomatoes
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry ditalini pasta
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • Finely shredded Romano or Parmesan cheese , for serving



Pasta Fagioli Copycat


  1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. 
  2. Drain fat from beef then transfer beef to a bowl, set aside. Heat remaining 1 Tbsp olive oil in same pot. 
  3. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 
  4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, and cooked beef then season with salt and pepper to taste. 
  5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes. I let mine simmer for a few hours so the flavors could blend together really well.
  6. Meanwhile, prepare ditalini pasta according to directions on package, cooking to al dente.
  7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if you want.
  8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Did you try our Pasta Fagioli Copycat recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!





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