Copycat Olive Garden Pasta E fa*gioli Recipe | (2024)

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A copycat version of The Olive Garden's famous recipe made with ground beef, vegetables, red and white kidney beans, beef stock, spaghetti sauce, and shell pasta.

Copycat Olive Garden Pasta E fa*gioli Recipe | (1)

Copycat Olive Garden Pasta E fa*gioli Recipe | (2)

Copycat Olive Garden Pasta E fa*gioli Recipe | (3)

Copycat Olive Garden Pasta E fa*gioli Recipe | (4)

Copycat Olive Garden Pasta E fa*gioli Recipe | (5)

Copycat Olive Garden Pasta E fa*gioli Recipe | (6)

Copycat Olive Garden Pasta E fa*gioli Recipe | (7)

Copycat Olive Garden Pasta E fa*gioli Recipe | (8)

Copycat Olive Garden Pasta E fa*gioli Recipe | (9)


ready in:

1-2 hrs

117 reviews


3 teaspoons oil
2 pounds ground beef
12 ounces chopped onion, chopped
14 ounces slivered carrots
14 ounces diced celery
48 ounces canned diced tomatoes
2 cups rinsed and drained canned red kidney beans
2 cups rinsed and drained canned white kidney beans
88 ounces beef stock
3 teaspoons dried oregano
2 1/2 teaspoons black pepper
5 teaspoons chopped fresh parsley
1 1/2 teaspoon Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry shell pasta, or other pasta


Heat a large, 10-quart stock pot over medium-high heat. Add the oil and ground beef. Cook, stirring frequently, until the beef starts to brown.

Add the onion, carrots, celery, and tomatoes. Bring to a simmer and let cook for 10 minutes.

Add the red and white kidney beans, beef stock, oregano, pepper, parsley, Tabasco, spaghetti sauce, and pasta.

Stir well then let simmer over low heat, uncovered, for 45 minutes or until the pasta and vegetables are tender.

Serve hot.

nutrition data

219 calories, 9 grams fat, 24 grams carbohydrates, 10 grams protein per cup.

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reviews & comments

  1. doreen REVIEW:
    December 28, 2020

    This is our favorite soup! So easy to make. I make a half recipe and still freeze half of that for other meals. Big hit in our house.

  2. Coral REVIEW:
    August 16, 2015

    Our favorite Olive Garden soup will now be made at home! So yummy, thanks for sharing.

  3. SyberLAN REVIEW:
    June 15, 2015

    I have made this soup recipe about 20 times. Each time friends and family rave about it. If you stick to the recipe, you will make a darn nice pot of soup. Through experimentation I have started adding a cube or two of beef bullion to give it a little more beefy flavor. Also I chop fresh basil and add as well. I have stuck to the recipe several times, and each time it was excellent.

    January 11, 2015

    Made this soup today. My husband, who is Italian, and a picky eater ate 2 large bowls of this soup. Accompanied it with crusty Italian bread. I did use ground beef (1/2 the required amount) and sweet Italian sausage (for the other 1/2). Delicious!

  5. Wilddog49 REVIEW:
    November 19, 2014

    This version is OK, but NOT as good as Olive Garden. Something seems different as far as the taste goes. Close but no cigar as they say1

  6. PPaulsen REVIEW:
    October 25, 2014

    I have been making this exact recipe for years. It is truly my favorite soup recipe--and that is coming from a professed soup snob! I make it as written, but cook pasta separately and add it as I serve. I never cut in half because I love knowing there is some in my freezer for those nights I don't want to cook. Add some parmesan, serve with garlic bread, and you have a satisfying meal. PS okay to sneak extra carrots and celery in. Ditto with some garlic!

  7. Guest Foodie September 20, 2014

    What kind of spaghetti sauce?

    • CDKitchen Staff Reply:

      You'll probably just want something very simple and basic, look for one labeled "traditional".

  8. MPT37 REVIEW:
    July 10, 2014

    This delicious soup is great to make when you have a lot of people to cook for. Leftovers can be frozen and reheated later for fast easy suppers.

  9. MarisolFranco REVIEW:
    June 26, 2014

    The Pasta E fa*gioli soup from the Olive Garden is always one of our favorites. The classic ingredients give this soup a hearty, rich flavor. The beef in the pasta e fa*gioli is just the right amount to balanced the red and white kidney beans. This soup truly is a meal in itself.

  10. Lightpoint1 REVIEW:
    January 28, 2014

    Love this recipe. Make the full amount and freeze in serving sizes. Keeps very well. Wonderful for quick meals after work on cold day. Just add garlic bread and green salad. Yummm.

  11. Yourmom415 REVIEW:
    January 14, 2014

    I LOVE this recipe and have shared it with so many people! Taste just like OG!! The first time I made it I didn't use Tabasco sauce but hot breakfast sausage so good! I usually make it with hot sausage and I only add noodles to individual bowls ( I learned that the hard way!) Try it!! You will love it, others with love it and love you :)Don't forget you can freeze it, I always do!

  12. Mo REVIEW:
    January 12, 2014

    I love this recipe. I cut it I half and put it in the crock pot to self cook.

  13. camille kemp REVIEW:
    January 3, 2014

    I just made this and thought it was really good ! its perfect for a cold night with some good crusty bread !

  14. KC REVIEW:
    December 22, 2013

    I've made this recipe several times, and have taken it to work for pitch-ins and the crowd seems to love it. It tastes almost identical to OG's which I love. As far as ingredients, I season to taste, add carrots till they look evenly distributed etc. I've even used hot Italian sausage instead of ground beef...mmmm ;-) It freezes well to enjoy later too.

  15. Guest Foodie REVIEW:
    November 18, 2013

    This was good but why is the default amount 9 quarts?

  16. ChefR REVIEW:
    November 7, 2013

    This is so incredibly close to what Olive Garden serves! Scale it WAY down though because it still makes a lot even if you just cut it in half. I've varied it a few times when I've made it (diff beans, sausage, etc) but I still think it's best just as written.

  17. booker REVIEW:
    July 30, 2013

    I had to cut the serving size way down or I would have been eating this for a month. Although it was so delicious that maybe I wouldn't have minded! I like the suggestion made by someone else about adding italian sausage so I might try that next time.

  18. Copycat Olive Garden Pasta E fa*gioli Recipe | (20)

    SandiW2 REVIEW:
    April 29, 2013

    This recipe is spot on. However, I halved the recipe and started with a 10 quart pot and it nearly filled it by the time everything was added. I cooked the ditalini pasta (that's the kind used at Olive Garden) and added it to each individual bowl when served. Most cooks would know that you can't boil macaroni for 45 minutes and not have mush, but to a newbie they might not. Like others have said, it freezes wonderfully and just heat it up and add fresh macaroni and it's just like the day you made. Wonderful soup. Loved, loved, loved it.

  19. Dee REVIEW:
    March 24, 2013

    Wow...this receipe is awesome! I follwed exactly but also added 1/2 lb of sweet italian sausage. I also did not add pasta until ready to serve. It makes A LOT! I was able to freeze leftovers in ziplock bags for another meal. I used the "cheap" Hunts pasta sauce and glad I did.TRY THIS! YOU WILL LOVE IT!

  20. Eloise REVIEW:
    January 4, 2013

    I tried this recipe and loved it. I was confused about the amount of onions, carrots and celery to add. It has the amount in ounces. Is that volume ounces or weight ounces?

  21. Elouise December 30, 2012

    I would like to make this recipe but not sure if the amount it specifies for the onions, carrots and celery is volume ounces or weight ounces. Can anyone help me with this?

  22. roberto REVIEW:
    December 27, 2012

    As a second generation Italian I grew up with this wonderful dish as a substitute for meat on Fridays back in the 50's. My mother eliminated the meat, relying on the kidney beans to provide the protein flavoring. It was so good on those cold nights in upstate NY. However, now adding the hamburger or sausage to the soup enhances the flavor even more.I took the advise of one of the previous comments and did not add the macaroni to the soup, as we could not consume it all even at a half recipe. The macaroni will get overcooked, and become starchy if stored and served the next day or two. So just boil the macaroni until al dente (slightly firm), add a small amount of olive oil to the cooked mac to prevent sticking and then serve directly in a bowl. Ladle the soup mixture over the mac with plenty of juice, add top it off with some grated fresh parmesan (optional) and enjoy. Save or freeze the remain soup mixture for the next time and you can enjoy it over and over. Just boil a fresh batch of macaroni.Another suggestion is to slice the carrots and celery with a vegetable slicer at 1/8" which adds and cook as recommended. It adds to the crunch.

  23. Keer49 November 19, 2012

    I used hot sausage crumbled sonno Buoni!

  24. jorge REVIEW:
    November 12, 2012

    I have made this 3 different times for a church fundraising event. Everyone just loves it. The only thing different I've done is replace the ground beef with italian sausage. It tastes like the real restaurant's menu item.

  25. Cookie REVIEW:
    October 17, 2012

    Fantastic recipe! Made it and my family and friends raved about it. It makes A LOT so you'll definitely have enough to share and/or freeze. I think it tastes even better than the Olive Garden one, maybe it's because I know I made it ;-). For the spaghetti sauce it calls for, I used Hunts canned pasta sauce. I felt hesitant about it, but in the end it turned out perfect. The only thing I would recommend is to maybe add the pasta a little later (like say, 15 minutes before taking it off the stove). My pasta shells turned a bit mushy. Otherwise, a winning recipe!

  26. SueG526 REVIEW:
    September 29, 2012

    OUTSTANDING!!I have been searching for a soup that was very close to Olive Garden's. This was MAGNIFICENT and no quirky ingredients! Only changed I made was to process tomatoes in a food processor because we don't care for chunks of tomatoes and I added about 1-1 1/2 tsp of crushed red pepper. I also cooked my pasta separately and added it about 15-20 min before serving so that it didn't turn to mush. It makes A LOT! What I will do next time is make the base leaving out beans and pasta. Freeze half and then add beans and pasta to half. The other half will be ready to have the beans/pasta added with a simple defrosting. EVERYONE raved about this. You won't be sorry!

  27. Jeburnerjeburner REVIEW:
    September 22, 2012

    Just made the soup today... Oh my it is wonderfully and somewhat healthy! It will save me the 45 min trip to our nearest OG. Thank you so much, I love it.

  28. Guest Foodie REVIEW:
    July 24, 2012

    It's not only as good as Olive Garden's version, It's better! It is so close to the original version! I was very pleased with the taste. Kudos to whoever put this recipe together. I have a new favorate homemade soup. My family scarfed it down and I had to make another batch.

  29. apatton13 July 16, 2012

    This recipe calls for "48 ounces spaghetti sauce." Since commercial spaghetti sauces vary dramatically in tastes/seasonings/consistency, would you please specify exactly what sauce(s) you recommend? Or at least a general type such as "plain" "garlic" "rustic" "cheese" "mushroom" "chunky" "meat"? I purhase some jarred ones that are chunky and very spicy; I've had a canned one that tastes about like tomato sauce. I want to duplicate Olive Garden's recipe as closely as possible and am concerned that if I choose just any style/flavor it will interfere with the taste of the rest of the recipe. MANY thanks!

  30. KinNJ REVIEW:
    July 14, 2012

    OMG!!!! I did NOT believe this recipe was going to taste ANYTHING LIKE Olive Garden's version which I could DIE for, BUT IT DID! It tastes EXACTLY like Olive Garden's recipe!!! I could FAINT! I started making this and it was so watery I was like 'this is not going to work. My son will taste it and the whole batch will go right into the trash" but omg we are on our SECOND HUGE BOWL OF IT NOW!! If I had just had garlic sticks (and next time we will!) I can and WILL say to heck with ever going to Olive Garden again!! The only thing I did different was I cut up some pepperoni into it because I did not see how pretty much unseasoned beef would give it that same spicy kick as OG has in theirs and I was right! but it's the tabasco that really makes it! I used McIlhenny Co Green Pepper Sauce Brand (Milder Jalapeno) and I used STEWED ITALIAN SPICED tomatoes not just canned DICED tomatoes- I also forgot the carrots! So I used half a can of CANNED carrots and cut them up in strips. I could not find fresh parsley anyway OR parsley ANYTHING anywhere but a friend of mine had given me a bottle of gourmet Italian spices and it HAD the parsley flakes in it (AND Oregano & other Italian spices) plus I used the leaves of the fresh celery in it too. IT CAME OUT SO DELICIOUS! Never again will I doubt a copycat recipe! omg THIS IS THE BEST!

  31. jawsotr REVIEW:
    June 8, 2012

    This is wonderful. I make this very often to share with family and coworkers. The only change I make is to add one more pound of ground beef.

  32. carolstevep REVIEW:
    February 26, 2012

    We thought this was a wonderful recipe and very close to the restaurant version that my wife loves. We are going to add a bit of hot italian sausage to the ground beef and think it will resemble the restaurant version even more. Keep up the good work.

  33. cookingwithgas REVIEW:
    January 26, 2012

    I love Olive Garden's pasta e fa*gioli soup, but it's a little out of my way to get there. I love this recipe! My only complaint is the way the ingredient measurements are displayed when you decrease the amount. I end up adding more than intended, I'm sure, as who measures stuff in ounces?? It would be easier if cup/tablespoon/teaspoon units were displayed. But it's still great soup!

  34. rkonchan REVIEW:
    January 2, 2012

    I'm a 48 year old man who hasn't cooked much in the kitchen. Made this soup just as the recipe reads. Very easy and simple to make. It made a lot of soup. It was absolutely awesome! Gave about 75% of it to co-workers, all who said they loved it. I highly recommend this soup. Thank you CD Kitchen.

  35. ArizonaSmith REVIEW:
    August 22, 2011

    My girlfriend made this for us the other night and me and my boyfriend absolutely loved it. We asked her for the receipe and she gave us this link. Can't wait to make it outselves. Yummy!

  36. chefwannabe REVIEW:
    May 17, 2011

    This soup is awesome. I used Italian seasoned diced tomatoes and eliminated the oregano. I also added a little sugar, maybe 1 1/2 teaspoons. Yummmm!

  37. Ali REVIEW:
    May 8, 2011

    It took awhile but it was fairly easy and extremely delicious!

  38. Diane REVIEW:
    March 13, 2011

    Excellent recipe. I substituted low sodium chicken stock and ground turkey and it is delicious. I made half of the recipe and had plenty to freeze for later. Family loved it.

  39. angeeee23 REVIEW:
    February 22, 2011

    Made this soup last night, my son could not get enough- and he won't eat beans! He ate this soup right up, beans and all!!!! Great topped with Parmigiano Reggianno and toasted olive oil rosemary bread! Yum, yum, yum!Thank you for this recipe!

  40. Kelly REVIEW:
    February 9, 2011

    By far the best soup I have ever made..It does have a lot of ingredients, but you can make it simple by buying the onions celery ect already chopped, my family LOVES this recipe..and every time I see my 3 year old nephew he asks me to make soup!! So yummy and in my opinion better than Olive Garden!

  41. bonnie REVIEW:
    February 8, 2011

    has anyone figured out the calorie count for 2 cups of pasta fa*gioli?

  42. Dadio REVIEW:
    February 5, 2011

    This is the second time I have made the soup. I thought it would be too much soup but the way my kids and family ate it, I decided to make the full batch again. This is truly a great recipe. It is also great to share.

  43. Kitty REVIEW:
    January 18, 2011

    My husband and I are putting together a list of our favorite recipes that we would like at least every 6 weeks. This soup made the cut! I went by the recipe, but added a small can of tomato sauce and about 1/4 cup sugar ( I usually do when tomatoes are involved ). Thanks for the recipe!

  44. JodyK REVIEW:
    December 20, 2010

    This is very easy to make and perfect to feed a crowd--I halve the recipe and it still feeds over 10 people easily. I cook the pasta to al dente separately and then add to each bowl as I serve it. Otherwise it sits in the soup and overcooks. Enjoy!!

  45. Maggie5056 REVIEW:
    November 28, 2010

    this is my favorite soup at OG.....this recipe is amazing!!! The only thing I did differently was to increase the oregano and increase the hot sauce....I am thrilled with the result, as is my husband. Thank you so much!! I will be including this for any family get-togethers!!!

  46. pmtmom5 REVIEW:
    November 13, 2010

    I made this dish for my large family of 8 plus my daughter's boyfriend and they all raved about how good it was. I was told that we have a new favorite.I did it just like the recipe call for. I would reccommend this to anyone.

  47. Guest Foodie REVIEW:
    November 7, 2010

    I have this simmering now and the taste test is superb! I added some V-8 juice, some crushed red pepper flakes, salt and 1 tsp of chili powder, plus the recipe as written. Kraft Tuscan House Italian dressing is very similar to OG dressing so it is soup, salad and bread stick night.

  48. micki REVIEW:
    October 16, 2010

    This recipe was dead on. My family loved it. We made garlic bread sticks to go with it.

  49. Robbie REVIEW:
    September 22, 2010

    Been making this soup for about three years now, based on this great recipe.After it's all done -- I love to throw in a splash of balsamic vinegar into each bowl, it gives it a nice bite!

  50. Guest Foodie REVIEW:
    September 12, 2010

    Made this recipe for lunch for a bunch of men, and it turned out fantastic. They all raved about it and asked for the recipe to give to their wives. Will surely make this again. The only change I made was to cook the pasta separately and then add to the soup when ready to serve. I'm thinking of making up a batch (without the pasta) and freezing it for later use for my husband and I.

  51. lola REVIEW:
    June 3, 2010

    Came out delicious!!!! This is an amazing recipe! Very easy and fun to make. Most of the ingredients you can already find in the kitchen. I followed the complete directions and made enough to feed an army. So, if only for a family 2-4 use half portions.

  52. Guest Foodie March 8, 2010

    Made this recipe today. It was easy and tastes exactly like Olive Garden's. I changed nothing and thought it was perfect.

  53. marciaann REVIEW:
    March 6, 2010

    I had just been to the restaurant and must have received the bottom of the kettle as a take out so I didn't get my usual "fix". I started searching the web and found this recipe. WOW!! I have made this several times and doubled the batch a couple of times. This is REALLY good and a great "jumping off" point. I freeze this is quart containers without pasta then when reheating I cook my noodles separately and add to the base when i am ready to serve

  54. KathyH REVIEW:
    January 16, 2010

    Easy, delicious, and inexpensive to make! I cut it in half to make for just my husband and myself and it was still a lot of soup!!

  55. sherbear72 REVIEW:
    January 10, 2010

    Honestly one of the best soups I've ever made. I used PAM instead of oil and I don't care for Tobasco so I substituted with cayenne pepper. I shared with my neighbor (who is an excellent cook) and he thought it was delicous, too. BTW, I cut the recipe in half and I think it does make a little less than it indicates but still a good size pot.

  56. tiredmom101 REVIEW:
    December 30, 2009

    Awesome recipe!

  57. mschris76 REVIEW:
    December 29, 2009

    My mom used to make this when we were kids and for some reason I had a craving for some. This recipe is very good, although I made it with italian sweet sausage insted of ground beef, like she used to.

  58. Tina The Pie Lady REVIEW:
    December 28, 2009

    I found this by doing a search..This soup is AWESOME!! I've had to email this to several of my friends and family that tried it...I freeze it because it makes a big batch...and it tastes just as good as fresh. One of my all time favorite soup recipes..thanks so much!!

  59. Guest Foodie REVIEW:
    November 14, 2009

    This recipe tastes exactly like the Olive Garden version, and both my husband and I LOVE it! Following this recipe makes enough for a whole house full of guest, but I found out that it freezes beautiful.

  60. granma REVIEW:
    October 31, 2009

    This recipe was delicious and very easy to make. It made a HUGE crockpot full and everyone came back for second and third helpings until it was GONE! I will definitely use this recipe again and again!

  61. hollyhobbie REVIEW:
    October 25, 2009

    This recipe is just as good as the restaurant. Fantastic

  62. Guest Foodie REVIEW:
    September 22, 2009

    This soup is delicious! I have made it several times now and it never disappoints! The whole family asks for it all the time!

  63. cathy65 REVIEW:
    August 27, 2009

    This recipe was awesome and very easy. A big hit with family and friends!

  64. allycat1 REVIEW:
    August 19, 2009

    Even better than at Olive Garden!!!!! I am not really a "cook", however, everyone that tasted this wanted the recipe. Easy and excellent :D

  65. Hawaiin Chef REVIEW:
    August 12, 2009

    Great recipe, and easy to make. I added fresh chopped garlic to the ground beef in the first step. Tasted just like my Dad used to make.

  66. Amy REVIEW:
    July 1, 2009

    You can check out the Olive Garden web site to get the nutritional values, It's actually very low in calories, a great Diet food!!!

  67. betzblue REVIEW:
    May 20, 2009

    OG pasta e fa*gioli is my favourite soup, and when I tried this recipe I was a bit skeptical;however, it was dead on perfect for flavour,visualness & compliments! I make it often and now that I live in an area where OG is unheard of...I am happy that you had the recipe! Grazii (sp)and much thanks.

  68. Kat REVIEW:
    April 18, 2009

    This recipe is very easy to prepare. Only took approx 1/2 hr. For spaghetti sauce I used Bertolli marinara with Burgundy wine. Worked very well with this recipe. I highly recommend this recioe & already passed it on to friend

  69. Paladin REVIEW:
    March 30, 2009

    A little too spicy, but that's personal taste. The most difficult part is just preparing all the veggies.I agree that adding the pasta shortly before serving tends to work better. If added too soon, the pasta just "melts."I've made this recipe 3 times, once for myself for practice, and the other two for friends. Great response all around.

  70. Ramgirl REVIEW:
    March 19, 2009

    I loved this recipe. It made so much! A family of four could easily eat off half this this recipe. Also, it is easy to customize to your own taste and really does taste like the real thing!

  71. Shell REVIEW:
    February 3, 2009

    Loved it! I usually tend to go toward cream based soups, but was assigned to make a tomato based soup for a church meeting. I tried this because of the reviews and it truly is a keeper. I had to pass on this recipe to everyone at the event. Thanks to everyone for their reviews. I was able to go out on a limb and make a new soup for an event and it was a success!!! My kids even ate it, and I say this in amazement. My kids first words always are, "what vegetables are in it". I told them it was "spaghetti soup" and they ate it up.

  72. DeDe REVIEW:
    February 2, 2009

    I agree with others in putting the pasta in for the last 20 min. of cooking time. I also did half Italian sausage and ground beef. Then I added 1 tablespoon of sugar to the broth. Just a preference. Thanks for the recipe and all the other reviews.

  73. deacon59 REVIEW:
    January 28, 2009

    Two things.This was okay, but bland. I made it exactly as listed, and it was just completely boring. I ended up doubling the amount of Italian seasonings, and pepper, and salt, and added 2 full tablespoons of tobasco instead of tsp, and then it had flavor, but no pop at all. Without the extra seasoning it just tasted like tomatoes.nd yes, the volume is correct - I sized it to 1.5 lbs of hamburger and it made a full 7qts of soup.

  74. Guest Foodie January 21, 2009

    We used to live near the Buffalo NY but then moved further across Canada which put us out of range of an Olive Garden (2000 miles. For months my husband would say,"boy if only we could have that fantastic soup at the Olive Garden. Thank you, thank you very much. I can' belive how fabulous it tasted. We made it together so it was more than a chore it was fun, and then the end result was fantastic. We invited friends to share, and with a hot loaf of bread and a bottle of red wine all we received were compliments. the only thing we found in the making was that even though we did add a little more stock at the initial start it was still very thick. We decided instead of cutting it anymore with more stock to leave it. It made a wonderful one pot meal. By the way made the whole recipe and froze the rest. For 2 people it gave us 20 meals.Mary from Canada

  75. Margret REVIEW:
    January 11, 2009

    We have made this so often that the recipe was getting hard to read. Had to come online to print a fresh copy. We usually use a marinara sauce and add a little red wine. Love it on a cold day!

  76. Gayle January 9, 2009

    Well the soup is on simmer cooking. hope it turns out good!

  77. Sandy January 4, 2009

    What kind of Spaghetti Sauce did you all use? Or did you use Tomato Sauce? Thanks!

  78. Ruthie December 10, 2008

    Totally spot on!! Tastes just like the resturant soup only we don't have to stand in line and wait for a table to enjoy it! I make this soup in a big batch every couple of months all year long and freeze the planned leftovers. Whole family love it! Serve with a salad--tossed or fruit--and a crusty bread. Yummy!!

  79. WP November 11, 2008

    Did this make the amounts that the recipe says? When I do the math, it looks like fewer cups/servings than indicated on the recipe.

  80. Guest Foodie REVIEW:
    November 6, 2008

    This recipe is wonderful! I love Olive Garden, and it's great to be able to make something at home that tastes this wonderful. To be honest, I thought the recipe would taste awful; beef broth with spaghetti sauce sounded aweful to me, but I tried it and am very glad I did. I cut the recipe down to half and made a few minor changes. You will need a 6 qt. pot for my version and the pot will be full. I also froze this soup in inexpensive ziploc containers...leave a couple of inches at the top for expanding and allow the soup to cool before putting the lid on and freezing(I also put the ziploc containers into freezer bags which you can reuse) and it was just as good as when it was fresh: 1 lb. ground beef6 oz. onion, chopped7 oz. carrots, slivered7 oz. celery, thin sliced2-14.5 oz. cans Delmonte organic diced tomatoes15.5 oz. can light red or red kidney beans15.5 oz can white kidney beans32 oz. College Inn organic beef broth1.4 teas. dried oregano1 teas. dried parsley3/4 teas. Frank's red hot sauce1/2 teas. black pepper26 oz. Prego traditional spaghettis sauce1 cup De Cecco Mezzi tubetti no. 63 pasta (tube shaped pasta like Olive Garden uses-found @ Heinen's grocery storeCook 1 cup of pasta in salted boiling water till done, drain and set aside. Brown beef and onion together till almost brown. Add celery and carrots, continue cooking until beef is browned, drain fat. Add tomatoes(with juice) and simmer for 10 min. Drain and rinse beans and add to the pot. Aslo add beef stock, oregano, pepper, red hot sauce, spaghetti sauce. Simmer on low heat for 35 min. Add cooked noodles and simmer an additional 10 min. Enjoy! If you use this recipe, let me know how you liked it. My e-mail address is [ADMIN: deleted, you shouldn't post your email address publicly] If you have any recipes you'd like to share, I'd enjoy receiving them. Thank you.

  81. Lexi REVIEW:
    October 26, 2008

    I love going to Olive Garden so when I found this recipe I was eager to try it. I was so happy when I was finished it was soooo good, I have to control myself from making it every week. I highly recommend it.

  82. rosie40 REVIEW:
    October 23, 2008

    I'm not usually one to leave a review, but this was fantastic and so much like the real thing!! We absolutely crave Olive Gardens fa*gioli, so I was thrilled to come along this recipe. The Ditalini pasta and white kidney beans were hard to find (I was beginning to wonder if there was such a thing as a white kidney bean) but I found both items at our Kroger grocery chain. Newmans Marinara worked wonderfully. I purchased a bottle of the authentic salad dressing at Olive Garden (I think it would be hard to duplicate something they like as much as the real thing, in this case) and baked up some breadsticks & rolls. As a personal preference next time I will increase the ground beef, pasta and celery. Awesome meal for a cold, wet day :)))

  83. Pat REVIEW:
    October 8, 2008

    Excellent. Just like Olive Gardens.

  84. Guest Foodie REVIEW:
    July 23, 2008

    I made this tonight and boy was my family surprised! It turned out incredible and tasted exactly like Olive Garden. I didn't read the reviews and do the pasta last which may be bad when its time to take it out of the freezer for another meal, but you live and learn. I'm adding this to my list of fave's! It did take much longer then 45 minutes to cook, closer to 1 hour 10 minutes or so, but next time I'll chop my veggies a little smaller and that should help.

  85. Kelly REVIEW:
    July 11, 2008

    Made this last night. It was very easy, and disappeared quickly. I made 1/2 the recipe, and still fed 8 (with leftovers for lunch). Everyone loved it! I did as others suggested and cooked the pasta seperate. That worked out wonderfully as the pasta did not fall apart.

  86. Guest Foodie REVIEW:
    July 10, 2008

    Thank you for this recipe! It is just like Olive Garden. I loved it. I will make it often, especially in the winter. WOW!

  87. ObamaYourmama! REVIEW:
    May 22, 2008

    superb soup. as good as the real thing, but a heck of a lot cheaper :)

  88. 5 time granny REVIEW:
    March 12, 2008

    I have tried making this soup both ways you have it on the recipe. I find that it is tastier with the chunky pasta suace rather than the crushed tomatoes. I also like the 1/2 cup of bouillon granules better than the 1 Knorr cube. Very tasty recipe & most of all a very close copy cat! I enjoy many of your copy cat recipes.

  89. ready2ha REVIEW:
    March 5, 2008

    The best!! I used 1 lb. ground chuck and browned mild Italian sausages (then sliced and added to the crock pot) I suggest cooking the pasta seperately so you can freeze left-overs. Great for a crowd or large family - and even better tasting 2nd day! Enjoy.

  90. jessmello February 28, 2008


  91. linda REVIEW:
    February 28, 2008

    I have been making this soup for a couple of years now and it is soooo delicious and so simple to make in no time at all. I find Emerils marinara sauce or Newmans own marinara works best for the spaghetti sauce it asks for. Yummy!

  92. bonnie REVIEW:
    February 20, 2008

    LOVE this recipe, but was wondering if anybody knows how many calories and the serving size. I'm diabetic, and have to count calories.

  93. Tricia REVIEW:
    February 18, 2008

    This was amazing!! Definitely agree with previous reviews - cook the pasta separately and add to soup when done cooking.Also, I chiopped my carrots because I don't like crunchy carrot in my soup and I seem to recall it being that way when I had this soup at Olive Garden.

  94. kv REVIEW:
    February 12, 2008

    Hesitant at first, I wasn't sure how close to the Olive Garden it would taste, but to my surprise it was fantastic! A definite recipe that I'll make again and again. I agree with a previous review in that, you shouldn't add the pasta until the last 20 minutes of cooking. If freezing, make as directed only don't add the pasta until reheating; it gets mushy.

  95. Esther REVIEW:
    February 2, 2008

    This soup is SO good! My husband can't get enough of it, myself included. Do leave the noodles out as suggested by others. It really does make a difference. If you like things spicy be sure to add some red pepper. It really gave the dish a kick!

    January 15, 2008


  97. tootsy REVIEW:
    January 12, 2008

    Easy to make, add the pasta during the last 30 minutes of cooking, this way they won't overcook! YUMMY

  98. teach REVIEW:
    January 1, 2008

    delicious! had it last night at a new year's eve gathering... can't wait to make it this weekend!!

  99. KimC REVIEW:
    December 30, 2007

    I make this regularly and it is fantastic! I get rave reviews from my family every single time. HUGE hit!

  100. michi REVIEW:
    December 27, 2007

    awesome! I added my left over ham hock from christmas dinner and it tasted even better! it's a great post christmas meal on it's own with some garlic bread on the side.

  101. jel REVIEW:
    December 25, 2007

    My kids love Olive Garden and they loved this soup.

  102. Gary REVIEW:
    December 15, 2007

    I just made this tonight and it was excellent. It's rated 3 stars in difficulty, but I would have given it maybe 2 stars as it was pretty simple to prepare. I made the full recipe (which makes a lot) and I'm glad I did. This soup coupled with some crusty bread makes an wonderful and very satisfying meal. I'm looking forward to the leftovers:) Whoever created this recipe - thank you!!

  103. johnnydeppsgirl REVIEW:
    November 29, 2007

    Hi,Anyone happen to know the weight watchers points for this one? I didn't see any nutritional info- but the soup was excellent!

  104. jackie3072 REVIEW:
    November 25, 2007

    This is a keeper.It makes a lot, but you can freeze it.I recommend that you freeze it without the pasta in it. It's so easy to add cooked pasta to the soup at the last minute. This insures that the noodles won't be all mushy.I'm adding this to my recipe box. It's really tasty.

  105. Maiya REVIEW:
    October 22, 2007

    Perfect recipe for a wonderful soup. Although I substituted ground beef for ground turkey, it turned out even better than expected. Also, since the portion was pretty big for just 2 people, I was able to freeze it and serve it later, saving myself both time and effort of cooking a few days later.

  106. Mere8 REVIEW:
    October 9, 2007

    This recipe is amazing - tastes just like the real thing. Took me a little over an hour after all the chopping, etc (Im a slow cook though). I made half what the recipe called for and it still made a lot !

  107. TennesseeMom REVIEW:
    September 15, 2007

    This recipe is so forgiving! Since the nearest Olive Garden is an hour and a half away, I thought I would try and treat my family to this soup with our Sunday dinner. I was out of oregano, but italian seasoning didn't seem to ruin it at all. I also couldn't find white kidney beans, and it didn't really make a difference either. I am glad I did the math first and cut the recipe in half. It took my largest chili pot to make half! I love this soup and so does my family!!!! And it was so easy! P.S. Definitely add the pasta at the last or in individual bowls to keep the soup from being goopy.

  108. Susie REVIEW:
    August 14, 2007

    This was fabulous !! I have made it a couple of times and my family loves it. Now I have a soup for the cold winter months.

  109. Tommy's Girl REVIEW:
    July 22, 2007

    I wanted a recipe that was as close to the Olive Garden recipe as possible- and this was perfect! It tastes fantastic. This is a recipe to treasure. Now I can't wait to make the minestrone. Thank you so much!

  110. Jessica REVIEW:
    July 18, 2007

    The soup was very good. One suggestion though- put the pasta in during the last 20 minutes of cooking. It was a little soggy being in the pot for 45 minutes.

  111. goya REVIEW:
    June 27, 2007

    I loved this recipeand the turn out!!Its was fabulous, me and my family loved it!!!It tastes just like the real thing!!

  112. Italian Diva REVIEW:
    May 16, 2007

    You simply have to make this soup! A small substitution can be maded here or there without compromising the incredibly delicious end result. Family and friends will give you rave reviews!

  113. Momma March 21, 2007

    My daughters are the queens of picky eaters. Nothing that even looks like a veggie on their plates! However, this one is a request year after year for their birthday dinners. How can you go wrong with something this wonderful that children will eat. Rave reviews from our familiy!

  114. Budswizer REVIEW:
    February 16, 2007

    Absolutely wonderful with a couple of minor adjustments! Used my own Marinara Sauce because nothing in a jar can beat it, and substituted 1/2 of the ground beef for Italian Sweet/Hot Sausage. Just peeled off the skin and skilleted like directions said. cook them separate. Sprinkled a little Locatelli on top- AMAZING!!

  115. Kerry M. Va.Beach, Va. REVIEW:
    February 6, 2007

    This is sooo good! I would definately make this soup again, Its almost identical to the restraunt. however like other notes before me dont add the noodles! cook them seperate and when ready to serve!, I followed the directions and they turned out soggy. excellent tip on the Emerils homemade marinara as the spaghetti sauce. you must make this just once its delish!!

  116. Nana December 29, 2006


  117. Kristine REVIEW:
    December 23, 2006

    This dish is the best!

  118. Jen REVIEW:
    November 27, 2006

    I am so glad that I found this recipe... It has become a standby in my family... Making the whole amount and freezing half (or several smaller amounts) is a great way to go, only I don't add the pasta shells until I'm preparing it for immediate consumption (I'm afraid that they'll get mushy). In other words, I make the full amount of soup, but I put whatever amount I'm serving that night in a separate saucepan, and only add the pasta there.I'm a vegetarian, but everyone else in my family eats meat -- I leave out the hamburger, nobody misses it and it still tastes fabulous (better than the real thing, my mom says...) If anyone else out there is vegetarian, but wants the "meat effect," you can use Morningstar crumbles or Boca, but I noticed that the texture of the "meat" gets funky in the leftovers (I think it absorbs too much liquid), so when I do it, I cook the "meat" separately and add it only to the portions I'm serving immediately (no crumbles in the leftovers.)Again -- I'm so glad this recipe was posted! When I went vegetarian, I missed the Olive Garden version so much, but this recipe allowed me to modify it without losing anything!

  119. lexi REVIEW:
    November 13, 2006

    I made this for my family and they loved it.

  120. mamaralesa REVIEW:
    October 22, 2006

    The best! Because it made so much-- I froze 1/2 of it. When we were ready to have it the 2nd time-- just popped it in the crockpot-- and made a fast and fabulous supper. My husband has event told others and made me send out the recipe to some of his friends (unheard of!) Try this and you won't regret it! (Neither will the diners! :))

  121. gourmetwannabe REVIEW:
    September 15, 2006

    Made this dish for a card party. It was a Aces with everyone, will make it again and again!

  122. LynMc REVIEW:
    September 5, 2006

    My husband said it tasted even better than the original! Quite a compliment. This recipe will be part of my repertoire - it's YUMMY!

  123. kaytee REVIEW:
    August 13, 2006

    This recipe is wonderful. Very simple to make...little prep time and tastes just like the real thing. Thanks Sydney for the suggestion re: Emerils marinara sauce. That worked out very well.

  124. ladytru REVIEW:
    July 24, 2006

    this was quite easy to make. it didn't take too long at all. i have a family of 6 and everyone loved it, including the kids. my sister happened to be over for dinner and she thought it was so good, she took some home for lunch the next day! i didn't follow the recipe precisely - i added all the ingredients to suit my taste and it still tasted exactly like olive garden. i will make this again.

  125. Guest Foodie REVIEW:
    February 18, 2006

    This was so easy and wonderful. What a great way to feed a large group of people. I always get compliments and recipe requests!

  126. Guest Foodie REVIEW:
    February 11, 2006

    Amazing! Just like the real thing!

  127. sydney2000 REVIEW:
    July 13, 2005

    This is the easiest dish/appetizer there is, and will Please even the toughest crowd. Make this dish a day in advance, and it is even tastier! If you are confused about what spaghetti sauce to use, a Really Great choice is Emerils Marinara. It works wonderfully.

  128. Lynne K REVIEW:
    March 18, 2005

    Absolutely the best.Very delicious.I make the soup at least 2 times a month.

  129. mincedwords REVIEW:
    August 11, 2003

    My family will attest that I'm FAR from being a gourmet cook, but this recipe was easy...even for me! It turned out fantastic!! YUMMM!!!

  130. oviatt REVIEW:
    January 2, 2003

    It took me almost an hour to get this made (I'm slow)...but it was more than worth it! It was a great soup for New Year's Day! I will make this again and again.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.


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