Pasta e Fagioli

This Pasta e Fagioli Soup tastes almost identical to the Olive Garden Pasta e Fagioli recipe! Not only is this soup hearty and delicious, but it’s also pretty healthy! Perfect for a cold winter day.

I love to recreate delicious Olive Garden recipes at home. This pasta e fagioli is one of my family’s absolute favorite Olive Garden copycats, along with zuppa toscana, chicken gnocchi soup, homemade alfredo and bolognese.

Pasta Fagioli

We’ve been making this pasta fagioli soup (also known as pasta e fagioli or pasta fazool) for a couple of years now and it is one of my family’s favorites! Everyone loves it. I found the recipe in a church cookbook that my mom gave me and have adjusted it a bit since the first time I made it. I always like to play with the seasonings and measurements and try adding new things. It makes cooking fun!

We made this pasta fagioli again last night and I knew I had to snap some pictures to share with you. It tastes almost identical to Olive Garden’s pasta e fagioli…you have to try it! It is so, so good and surprisingly easy to make. Plus it’s pretty healthy too!

What does pasta fazool mean?

The word pasta fazool (or pasta e fagioli) originated in Italy and means “pasta and beans.” These ingredients are the base for the Italian dish, however other veggies and meats are sometimes added to enhance the flavor. I like to add in ground beef, onions, carrots, tomatoes and celery to bulk it up a little.

What is the difference between minestrone and pasta fagioli?

Although the two are very similar, fagioli is usually a bit thicker and contains a couple of different kinds of beans. Minestrone is typically made with more fresh vegetables and has a thinner consistency. They are definitely easy to mix up though, especially if they are prepared in similar ways.

How to make pasta fagioli

I love that this pasta fagioli is made in one pot in less than an hour! Just follow the simple steps below to get started and scroll down for the printable pasta fagioli recipe.

1. Brown hamburger in a large pan over medium-heat. Add in S&P and stir. Then add onion, garlic, carrot and celery and sauté for 5 minutes.
2. Next add in the V-8, tomatoes, tomato sauce, water, beans, vinegar and seasonings. Simmer for 30 minutes on medium-low, stirring occasionally.
3. Once soup has been cooking for 20 minutes, boil the pasta over high heat (with 2 qts water) until al dente, about 7 minutes. Drain and combine with soup.
4. Ladle pasta fagioli into bowls and enjoy with parmesan and fresh basil.

TIP: For thinner consistency, add an additional can of V-8 to your pasta fagioli soup.

Can you freeze pasta e fagioli?

Yes, this pasta fagioli soup recipe freezes up well. If you are planning on freezing, I recommend holding off on adding the ditalini pasta. Pasta usually doesn’t freeze well and breaks down when reheating.

Just prepare the fagioli according to directions, however leave out the pasta. Then add to airtight containers and freeze up to a couple of months. When ready to eat, thaw in fridge overnight. Then warm the fagioli either on the stove or in the microwave. Cook the pasta while your warming your soup up, then combine and enjoy.

Pasta Fagioli Recipe

Course: Main Course

Cuisine: Italian

Keyword: pasta fagioli

Cook Time: 40 minutes

Total Time: 40 minutes

Servings: 8

Calories: 428

Author: Jamielyn Nye

This Pasta e Fagioli Soup tastes almost identical to the Olive Garden Pasta e Fagioli recipe! Not only is this soup hearty and delicious, but it's also pretty healthy! Perfect for a cold winter day.

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Ingredients

• 1 pound hamburger
• 1 teaspoon Kosher salt
• 1/4 teaspoon white pepper
• 1/2 cup onion
• 3 cloves garlic
• 3/4 cup carrots
• 1 cup celery
• 11.5 ounce can original V-8 juice
• 14.5 ounce can tomatoes
• 15 ounce can tomato sauce
• 1 cup water
• 15 ounce can Great Northern beans
• 15 ounce can Kidney Beans
• 1 Tablespoon red wine vinegar
• 2 teaspoons Italian seasoning
• 1 1/2 cups Ditalini pasta

Optional: Parmesan and fresh basil for serving

Instructions

• In a large pan over medium-heat, brown hamburger. Add in salt and pepper and stir until combined. Then add in onions, garlic, carrots and celery and sauté for 5 minutes.
• Next add in the V-8 juice, tomatoes, tomato sauce, water, beans, vinegar and Italian seasoning. Simmer for 30 minutes on medium-low, stirring occasionally.
• Once the soup has been cooking for 20 minutes, boil the pasta over high heat with 2 quarts water until al dente, about 7 minutes (the pasta will continue to cook once added to soup). Drain and combine with soup.
• Ladle pasta fagioli into bowls and enjoy with parmesan and fresh basil, if desired. 

Notes

If you prefer a thinner consistency, add an additional can of V-8.

Nutrition

Calories: 428kcal | Carbohydrates: 82g | Protein: 18g | Fat: 3g | Sodium: 1085mg | Potassium: 983mg | Fiber: 10g | Sugar: 12g | Vitamin A: 51.9% | Vitamin C: 24.2% | Calcium: 19.8% | Iron: 30.5%

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