Copycat Pasta e Fagioli Soup Recipe
Warm up with our hearty copycat Pasta e Fagioli Soup Recipe. A comforting blend of pasta, beans, vegetables, and rich broth recipe inspired by Olive Garden’s classic. Perfect for cold winter nights and even better the next day! For more recipes like this one, see my Soup page.
One of our absolute favorite soup recipes has to be the Pasta e Fagioli soup. It’s the perfect mix of cozy and hearty. If you’ve never tried it, imagine a delicious blend of chili and spaghetti in one bowl.
It’s rich, flavorful, and the kind of meal that makes cold winter nights instantly better. Honestly, it’s even more amazing the next day once all the flavors have mingled and the noodles have soaked up some of the sauce.
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No surprise it’s earned a permanent spot in our family’s recipe favorites collection.
Copycat Pasta e Fagioli Soup Recipe
Now, my husband is a die-hard fan of The Olive Garden’s Pasta e Fagioli recipe, so of course, we went on a mission to recreate that magic at home.
After some searching, we stumbled on what we believe is the best copycat Olive Garden Pasta Fagioli soup version by Todd Wilbur from the Top Secret Recipes books.
Naturally, we couldn’t resist making it our own. With a few personal tweaks to fit our taste, this adapted version is everything we love about the original, it’s just a little more “us.” So grab a pot, bake some crusty bread, and let’s make some soup!
Ingredients
- 1 pound ground turkey
- 1 cup diced onion
- 1 cup julienne carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 14.5 ounce cans diced tomatoes
- 1 15.5 ounce can red kidney beans, with liquid
- 1 15 ounce can great northern beans, with liquid
- 1 15 ounce can tomato sauce
- 46 ounces of Spicy V-8 juice
- 1 tablespoon of vinegar
- 1 ½ teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ½ pound Ditalini pasta, 1/2 of a 1pkg.
Instructions
- Brown and drain the ground turkey in a large saucepan.
- Add the turkey to a large stock pot.
- Saute onion, carrot, celery {Hint: for more flavor~ add some of the celery leaves} and garlic until tender in a large saucepan.
- Add veggies to stockpot.
- Stir in all remaining ingredients, but do not add the pasta.
- Simmer for at least an hour.
- Cook pasta by package directions for al dente and drain.
- Add the pasta to the soup.
- Simmer for 5 minutes more and serve.
NOTES
Nutrition
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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I’ve made this soup twice before and each time with a slight twist because I didn’t have some of the ingredients but not far off. Either way it was delicious. Today I’m preparing it again with most ingredients except for the white northern beans, expecting good results. I’m using ground beef didn’t have ground turkey. This soup is still good with a little love. Dolores G. Westchester, IL
Thanks for the review Dolores, white northern beans and/or cannellini beans are very similar to red kidney beans. You can use red or light red instead if you want. The soup will not change in flavor you can absolutely use ground beef as well.