31+ Delicious Olive Garden Pasta Fagioli Soup Recipes to Savor All Year Long

When the weather gets chilly, few things are as comforting as a bowl of soup, and Olive Garden’s Pasta Fagioli Soup is a classic favorite that never goes out of style.

This hearty, flavorful soup is packed with tender beans, savory vegetables, rich broth, and small pasta — a perfect combination for a satisfying meal.

Whether you love the original recipe or enjoy experimenting with new twists, there are endless variations to make this soup your own.

In this blog, we’ve rounded up 31+ Olive Garden Pasta Fagioli Soup recipes that are sure to inspire your next cooking adventure.

From traditional takes to creative spins with different proteins, vegetables, and seasonings, there’s something for every taste and dietary preference

31+ Delicious Olive Garden Pasta Fagioli Soup Recipes to Savor All Year Long

Olive Garden’s Pasta Fagioli Soup is a timeless dish that brings warmth and comfort to any meal.

With over 31+ recipes to choose from, you can enjoy this classic soup in countless variations, from light and vegetarian to hearty and meaty.

Whether you stick to the traditional recipe or try something bold with a new twist, each version will fill your kitchen with delicious aromas and your stomach with satisfaction.

So, gather your ingredients, put on your apron, and get ready to enjoy a comforting bowl of homemade Pasta Fagioli Soup!

Olive Garden Pasta Fagioli Soup (Classic Version)

This classic Olive Garden-style Pasta Fagioli Soup is a rich and hearty dish, perfect for cozy nights or serving a crowd. It combines tender pasta, hearty beans, ground beef, and fresh vegetables in a savory tomato-based broth. Ideal for pairing with a slice of warm, crusty bread, this soup is easy to prepare and packed with flavor.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups beef broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes (optional)
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Grated Parmesan cheese for garnish

Instructions

1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat and set the beef aside.
2. In the same pot, add the diced onion, carrot, celery, and garlic. Sauté for about 5 minutes until the vegetables begin to soften.
3. Stir in the kidney beans, white beans, diced tomatoes, tomato paste, beef broth, water, basil, oregano, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Add the pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
5. Stir in the spinach or kale (if using) and cook until wilted, about 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan cheese.

This hearty soup is the epitome of comfort food. The blend of tender pasta, earthy beans, and savory broth creates a filling and satisfying dish that is sure to please any crowd. Plus, it’s versatile—feel free to add extra vegetables or switch up the beans for your preferred variety. Enjoy with a side of bread for a complete meal.

Olive Garden Pasta Fagioli Soup (Vegetarian Version)

For those who prefer a vegetarian version, this Pasta Fagioli Soup delivers all the flavor and heartiness of the classic but without the meat. Packed with fresh vegetables, beans, and herbs, this soup is filling and perfect for those seeking a plant-based option. It’s ideal for a nutritious, easy-to-make dinner that the whole family will love.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups vegetable broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes (optional)
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Grated Parmesan cheese (or vegan alternative) for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and garlic. Sauté for about 5 minutes until the vegetables soften.
2. Stir in the kidney beans, white beans, diced tomatoes, tomato paste, vegetable broth, water, basil, oregano, and red pepper flakes (if using). Bring the mixture to a boil.
3. Reduce heat and let the soup simmer for 15-20 minutes to allow the flavors to combine.
4. Add the pasta to the soup and cook for 8-10 minutes, or until the pasta is al dente.
5. Stir in the spinach or kale and let it wilt for about 2 minutes.
6. Season with salt and pepper to taste.
7. Serve with a sprinkle of grated Parmesan or a vegan cheese alternative if desired.

This vegetarian version of the classic Pasta Fagioli is every bit as delicious as its meaty counterpart. The hearty beans and vegetables, combined with the flavorful broth, make this soup a perfect choice for a satisfying meat-free meal. It’s a wonderful way to enjoy the same comforting flavors with a plant-based twist.

Olive Garden Pasta Fagioli Soup (Slow Cooker Version)

This slow cooker version of Olive Garden’s Pasta Fagioli Soup is the ultimate hands-off recipe, allowing you to come home to a warm, flavorful meal. With ingredients that simmer all day, the result is a rich and savory soup that’s ideal for busy days. Set it and forget it for a deliciously comforting dinner.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups beef broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes (optional)
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Grated Parmesan cheese for garnish

Instructions

1. Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat and transfer the beef to the slow cooker.
2. Add the diced onion, garlic, carrots, celery, kidney beans, white beans, diced tomatoes, tomato paste, beef broth, water, basil, oregano, and red pepper flakes to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, add the pasta and stir well. Let it cook in the soup for the remaining time until tender.
5. Stir in the spinach or kale, if using, and let it wilt for 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with a sprinkle of Parmesan cheese.

This slow cooker version of Pasta Fagioli is the ultimate convenience without compromising on flavor. By allowing the ingredients to meld together over hours of cooking, the result is a soup that’s rich, satisfying, and comforting. It’s perfect for meal prep or a stress-free dinner after a busy day.

Olive Garden Pasta Fagioli Soup (Low-Carb Version)

For those looking for a low-carb alternative to the classic Pasta Fagioli Soup, this version swaps traditional pasta for zucchini noodles and uses a blend of beans to keep it hearty and satisfying. The result is a healthy, flavorful, and lighter version of the beloved Olive Garden soup, with all the warmth and richness of the original recipe but without the carbs.

Ingredients

• 1 lb ground turkey (or chicken)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups chicken broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes (optional)
• 2 medium zucchinis, spiralized into noodles
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped
• Grated Parmesan cheese (optional) for garnish

Instructions

1. In a large pot, brown the ground turkey over medium heat until fully cooked. Drain any excess fat and set aside.
2. In the same pot, sauté the diced onion, garlic, carrot, and celery for about 5 minutes until softened.
3. Add the kidney beans, white beans, diced tomatoes, tomato paste, chicken broth, water, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Add the zucchini noodles and cook for an additional 3-5 minutes, until the zucchini noodles are tender but still al dente.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

This low-carb version of Pasta Fagioli keeps all the comforting elements of the classic soup but eliminates the heavy pasta. The zucchini noodles provide a satisfying texture, while the beans add heartiness. This is a great option for those following a low-carb or keto lifestyle, without sacrificing flavor. It’s an excellent way to enjoy this traditional soup with fewer carbs but all the comfort.

Olive Garden Pasta Fagioli Soup (Instant Pot Version)

The Instant Pot version of Olive Garden’s Pasta Fagioli Soup is a quick and efficient way to enjoy this comforting dish in a fraction of the time. In just about 30 minutes, you can have a flavorful, savory soup with all the tender beans, pasta, and vegetables you love. It’s an excellent choice for those who are short on time but still want a delicious, home-cooked meal.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups beef broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes (optional)
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Grated Parmesan cheese for garnish

Instructions

1. Turn the Instant Pot to the sauté setting and add the ground beef. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
2. Add the onion, garlic, carrot, and celery. Sauté for another 3-5 minutes until the vegetables begin to soften.
3. Stir in the kidney beans, white beans, diced tomatoes, tomato paste, beef broth, water, basil, oregano, and red pepper flakes.
4. Close the Instant Pot lid and set the valve to “sealing.” Cook on high pressure for 10 minutes.
5. After the cooking time, perform a quick release. Carefully open the lid and stir in the pasta.
6. Set the Instant Pot to sauté mode again and cook the pasta for about 5-8 minutes, or until al dente.
7. Stir in the spinach or kale and cook for another 2 minutes until wilted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with grated Parmesan cheese.

This Instant Pot version of Pasta Fagioli Soup is perfect for those who want a quick, flavorful meal without compromising on quality. The pressure cooking ensures that the beans, vegetables, and beef meld together into a rich and savory soup. With just a few simple steps, you can enjoy a hearty, comforting soup in less than 30 minutes.

Olive Garden Pasta Fagioli Soup (Spicy Italian Sausage Version)

This version of Pasta Fagioli Soup takes a spicy turn with the addition of Italian sausage, adding a bold flavor to the classic dish. The sausage infuses the broth with its rich, savory taste, and the heat from the spices provides a little kick, making this version perfect for those who enjoy a spicier, more robust flavor.

Ingredients

• 1 lb spicy Italian sausage, casing removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups chicken broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Grated Parmesan cheese for garnish

Instructions

1. In a large pot, brown the spicy Italian sausage over medium heat, breaking it into small pieces as it cooks. Once fully cooked, drain any excess fat and set aside.
2. Add the diced onion, garlic, carrot, and celery to the same pot and sauté for 5-7 minutes until softened.
3. Stir in the kidney beans, white beans, diced tomatoes, tomato paste, chicken broth, water, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes.
4. Add the pasta and cook for 8-10 minutes, until the pasta is tender.
5. Stir in the spinach or kale (if using) and cook until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan cheese.

The addition of spicy Italian sausage elevates this Pasta Fagioli Soup with a punch of heat and bold flavors. The richness of the sausage pairs perfectly with the beans, vegetables, and savory broth, creating a satisfying meal. This is an ideal recipe for those who want to enjoy the heartiness of Pasta Fagioli but with an exciting spicy twist.

Olive Garden Pasta Fagioli Soup (Chicken and Bacon Version)

This variation of Olive Garden’s Pasta Fagioli Soup combines the rich flavors of chicken and bacon for a savory twist on the classic recipe. The chicken adds a lean protein, while the bacon infuses the broth with a smoky richness. This comforting soup is perfect for anyone craving the familiar taste of Pasta Fagioli, but with an extra boost of flavor from these hearty additions.

Ingredients

• 2 chicken breasts, diced
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups chicken broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Grated Parmesan cheese for garnish

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the diced chicken breast to the pot and cook until browned and cooked through. Set the chicken aside with the bacon.
3. In the same pot, add the onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
4. Stir in the kidney beans, white beans, diced tomatoes, tomato paste, chicken broth, water, basil, oregano, and red pepper flakes. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Add the cooked chicken and bacon back into the soup, along with the pasta. Cook for another 8-10 minutes, until the pasta is tender.
6. Stir in the spinach or kale (if using) and cook for an additional 2 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese.
   This Chicken and Bacon Pasta Fagioli Soup offers a hearty and savory version of the classic recipe. The combination of tender chicken, crispy bacon, and the familiar beans and vegetables creates a rich and satisfying meal. Perfect for a cozy dinner, this soup offers the comfort of a traditional Pasta Fagioli but with an exciting new flavor profile.

Olive Garden Pasta Fagioli Soup (Sausage and Kale Version)

This variation features Italian sausage and kale, adding a bit of spice and a healthy, green boost to the traditional Pasta Fagioli Soup. The sausage brings depth and richness to the broth, while the kale provides a hearty texture and extra nutrients. This flavorful and nutritious soup is perfect for those looking for a more robust version of the classic.

Ingredients

• 1 lb Italian sausage (mild or spicy, based on preference)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups chicken broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes (optional)
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups fresh kale, chopped
• Grated Parmesan cheese for garnish

Instructions

1. In a large pot, brown the Italian sausage over medium heat, breaking it into small pieces. Once cooked through, drain any excess fat.
2. Add the diced onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
3. Stir in the kidney beans, white beans, diced tomatoes, tomato paste, chicken broth, water, basil, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Add the pasta and cook for an additional 8-10 minutes until the pasta is tender.
5. Stir in the chopped kale and cook for another 2 minutes until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan cheese.

The addition of Italian sausage and kale transforms the traditional Pasta Fagioli Soup into a heartier and more flavorful dish. The sausage adds a savory richness, while the kale gives the soup a nutritious boost. This version is perfect for those who love a bit of spice and extra greens in their meals. Enjoy a bowl full of this robust, comforting soup that’s packed with flavor.

Olive Garden Pasta Fagioli Soup (Vegetarian Bean-Only Version)

For a completely plant-based version, this bean-only Pasta Fagioli Soup delivers all the heartiness and flavor without any meat. With an array of beans and fresh vegetables simmered in a savory broth, this soup is rich, satisfying, and full of healthy nutrients. It’s a fantastic option for vegetarians, vegans, or anyone looking to cut down on meat without sacrificing flavor.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups vegetable broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp thyme
• 1 tsp red pepper flakes (optional)
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.
2. Stir in the kidney beans, white beans, chickpeas, diced tomatoes, tomato paste, vegetable broth, water, basil, oregano, thyme, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
3. Add the pasta and cook for 8-10 minutes until tender.
4. Stir in the spinach or kale (if using) and cook for another 2 minutes until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This vegetarian, bean-only Pasta Fagioli Soup is a healthy and flavorful alternative that’s perfect for plant-based eaters. The combination of multiple beans creates a satisfying texture, while the blend of fresh vegetables and herbs ensures that the soup is full of flavor. Whether you’re a vegetarian or just looking for a lighter soup, this version is hearty enough to be a complete meal.

Olive Garden Pasta Fagioli Soup (Beef and Mushroom Version)

This variation of Olive Garden’s Pasta Fagioli Soup combines hearty beef and earthy mushrooms for a rich and comforting twist. The beef adds a robust, savory flavor, while the mushrooms contribute depth and umami. This version is perfect for those who enjoy a meatier, more substantial soup, with the added richness from the mushrooms to balance out the other ingredients.

Ingredients

• 1 lb ground beef
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups beef broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes (optional)
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Grated Parmesan cheese for garnish

Instructions

1. In a large pot, brown the ground beef over medium heat. Once fully cooked, drain any excess fat and set the beef aside.
2. Add the sliced mushrooms to the pot and sauté for about 5 minutes until they release their moisture and begin to brown.
3. Add the diced onion, garlic, carrot, and celery, cooking for another 5 minutes until the vegetables soften.
4. Stir in the kidney beans, white beans, diced tomatoes, tomato paste, beef broth, water, basil, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Add the pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
6. Stir in the spinach or kale (if using) and cook for 2 minutes until wilted.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese.

This Beef and Mushroom Pasta Fagioli Soup is a hearty and satisfying meal that brings together the best of both worlds: the rich, savory flavor of beef and the earthy, umami taste of mushrooms. It’s perfect for those who want a more substantial version of the classic soup, with the mushrooms enhancing the depth of flavor. A great choice for any meat-lover looking for a comforting, filling bowl of soup.

Olive Garden Pasta Fagioli Soup (Creamy Version)

For those who love a creamy, velvety soup, this version of Pasta Fagioli adds a smooth, indulgent texture to the traditional recipe. By incorporating heavy cream and a touch of Parmesan, the broth becomes rich and creamy, creating a comforting bowl of soup that still features all the traditional flavors and ingredients of Olive Garden’s original.

Ingredients

• 1 lb ground beef or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups chicken or beef broth
• 1 cup heavy cream
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (plus more for garnish)
• 2 cups spinach or kale (optional)

Instructions

1. In a large pot, cook the ground beef or turkey over medium heat until browned. Drain any excess fat and set the meat aside.
2. Add the onion, garlic, carrot, and celery to the same pot, cooking for about 5-7 minutes until the vegetables soften.
3. Stir in the kidney beans, white beans, diced tomatoes, tomato paste, chicken or beef broth, basil, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the pasta and cook for 8-10 minutes until tender.
5. Stir in the heavy cream, grated Parmesan cheese, and spinach or kale (if using). Cook for another 2-3 minutes until the greens are wilted and the soup is creamy and heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with extra Parmesan cheese.

This creamy version of Pasta Fagioli Soup elevates the traditional recipe with a smooth, luxurious broth. The addition of heavy cream and Parmesan gives the soup a richness that makes it extra comforting and indulgent. If you’re craving a bowl of soup that’s both hearty and creamy, this version is the perfect choice to enjoy all the flavors of the classic dish with an extra touch of indulgence.

Olive Garden Pasta Fagioli Soup (Smoked Turkey Version)

This Smoked Turkey Pasta Fagioli Soup gives a smoky twist to the traditional recipe, replacing ground beef with flavorful smoked turkey. The smoky depth from the turkey, combined with beans, vegetables, and a savory broth, creates a uniquely satisfying version of Pasta Fagioli. This variation is perfect for those who want a lighter, yet still rich, take on the beloved soup.

Ingredients

• 2 cups smoked turkey, shredded or chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups chicken broth
• 2 cups water
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Grated Parmesan cheese for garnish

Instructions

1. In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
2. Add the carrot and celery, and cook for another 5 minutes until they begin to soften.
3. Stir in the smoked turkey, kidney beans, white beans, diced tomatoes, tomato paste, chicken broth, water, thyme, oregano, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the pasta and cook for 8-10 minutes, or until the pasta is al dente.
5. Stir in the spinach or kale (if using) and cook until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan cheese.

The addition of smoked turkey provides a rich, smoky flavor that gives this Pasta Fagioli Soup a unique twist. The turkey adds depth to the broth while keeping the soup light and flavorful. This version is perfect for those who want to enjoy the comforting elements of Pasta Fagioli, but with a smoky, protein-packed alternative to traditional meat.

Olive Garden Pasta Fagioli Soup (Lentil and Sweet Potato Version)

This version of Olive Garden’s Pasta Fagioli Soup is a vibrant and healthy twist on the classic. By incorporating lentils and sweet potatoes, this recipe is packed with fiber, vitamins, and minerals. The sweet potatoes add a natural sweetness, while the lentils provide a hearty texture and protein. This nutritious and comforting soup is perfect for anyone looking to enjoy the traditional flavors of Pasta Fagioli with a modern, wholesome upgrade.

Ingredients

• 1 cup lentils, rinsed
• 1 large sweet potato, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups vegetable broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp thyme
• Salt and pepper to taste
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups spinach or kale (optional)
• Fresh parsley for garnish

Instructions

1. In a large pot, heat a bit of olive oil over medium heat and sauté the onion and garlic for 5 minutes until soft.
2. Add the diced carrot, celery, and sweet potato, and cook for another 5 minutes.
3. Stir in the lentils, kidney beans, white beans, diced tomatoes, tomato paste, vegetable broth, and water. Bring to a boil.
4. Reduce the heat to low and simmer for 25-30 minutes until the lentils and sweet potatoes are tender.
5. Add the pasta and cook for 8-10 minutes until the pasta is al dente.
6. Stir in the spinach or kale (if using) and cook for 2 more minutes.
7. Season with salt, pepper, and dried herbs.
8. Serve hot, garnished with fresh parsley.

This Lentil and Sweet Potato Pasta Fagioli Soup is a nutrient-packed version of the classic that will leave you feeling satisfied and nourished. The lentils add a rich, earthy flavor while the sweet potatoes bring a natural sweetness and color to the soup. This is a perfect choice for vegetarians, vegans, or anyone seeking a light yet hearty meal full of wholesome ingredients.

Olive Garden Pasta Fagioli Soup (Roasted Tomato and Basil Version)

For those who love the taste of roasted tomatoes, this version of Pasta Fagioli Soup incorporates slow-roasted tomatoes, giving the soup a smoky, deep flavor. Fresh basil adds a fragrant note that complements the rich, savory broth. This variation is perfect for summer or when you’re craving a more robustly flavored Pasta Fagioli, with a twist on the classic tomato base.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups vegetable broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1/2 cup fresh basil leaves, chopped
• 2 cups spinach or kale (optional)
• Grated Parmesan cheese for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, until softened and slightly charred.
2. In a large pot, sauté the onion and garlic over medium heat for 5 minutes until softened.
3. Add the diced carrot and celery and cook for another 5 minutes.
4. Stir in the kidney beans, white beans, roasted tomatoes, diced tomatoes, tomato paste, vegetable broth, and water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Add the pasta and cook for 8-10 minutes until the pasta is tender.
6. Stir in the fresh basil and spinach or kale (if using) and cook for an additional 2 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese.

The Roasted Tomato and Basil Pasta Fagioli Soup brings a smoky, deep flavor with the slow-roasted tomatoes, which are beautifully complemented by the fresh basil. This version elevates the classic with a burst of summer flavor and is perfect for tomato lovers who want to enjoy a more robust and savory twist on the traditional soup. It’s a perfect way to enjoy the heartiness of Pasta Fagioli with a fresh, vibrant taste.

Olive Garden Pasta Fagioli Soup (Spicy Chorizo Version)

For those who love a bit of spice, this version of Pasta Fagioli Soup includes spicy chorizo sausage, which gives the soup a bold and flavorful kick. The chorizo’s smoky and spicy notes enhance the rich broth, while the beans and vegetables maintain the comforting essence of the traditional soup. This spicy version is perfect for anyone who enjoys a hearty, flavorful soup with a bit of heat.

Ingredients

• 1 lb spicy chorizo sausage, casing removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups chicken broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Crumbled feta or sour cream for garnish (optional)

Instructions

1. In a large pot, brown the chorizo over medium heat, breaking it into small pieces as it cooks. Once fully cooked, remove excess fat and set the chorizo aside.
2. Add the diced onion and garlic to the pot and sauté for 5 minutes until softened.
3. Stir in the carrot and celery, and cook for an additional 5 minutes.
4. Add the kidney beans, white beans, diced tomatoes, tomato paste, chicken broth, water, basil, oregano, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Add the pasta and cook for 8-10 minutes until the pasta is tender.
6. Stir in the spinach or kale (if using) and cook for 2 more minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with crumbled feta or a dollop of sour cream for an extra layer of flavor.

The Spicy Chorizo Pasta Fagioli Soup brings a bold and spicy twist to the classic recipe. The chorizo sausage adds a smoky and flavorful heat that infuses the broth, making it a perfect choice for those who like their soups with a bit of kick. Whether you top it with a creamy garnish or enjoy it as-is, this version is sure to please anyone craving a heartier, spicier variation of the beloved Pasta Fagioli.

Note: More recipes are coming soon