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Olive Garden Pasta e Fagioli Recipe
Olive Garden Pasta e Fagioli
By Todd Wilbur

Recipe Type: Soup
Calories: 400
Cook Time: 1 hour 25 minutes
Recipe Rating: 4.8 (200 reviews)
 

Menu Description: "White and red beans, ground beef, tomatoes and pasta in a savory broth."

It's amazing how many lousy clone recipes for this delicious chili-like soup are floating around the Internet. Cooking message boards, and questionable sites that claim to have "actual restaurant recipes" have for years passed off numerous versions only to have disappointed home chefs waste ingredients. What's puzzling is they leave out major ingredients that you can clearly see in the real thing, like the carrots, or ground beef, or two kinds of beans. Others don't even get the pasta right - it's obviously ditali pasta, which are short little tubes. So, if you want the taste of Olive Garden's famous Pasta e Fagioli at home, this may be the only recipe out there that will live up to a side-by-side taste test. Beware of imitation imitations!

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

Serves 8.



        
Loved This Soup!!!!
Marilyn  
Submitted on: 03/19/14
Recipe turned out great. I did adapt a bit, I used a jarred marinara instead of tomato sauce. I and guests were very pleased.
Perfect
joesam  
Submitted on: 03/17/14
Wonderful, It almost is a perfect match!
Time saving tip
Shannon  
Submitted on: 03/04/14
I love this soup, but I admit I'm lazy! If you have a Trader Joe's near you, check the produce section for a tub of Mirepoix. Fresh Carrots, celery and onion already cut up? Yes please!
Everyone loved it!
Val lawless  
Submitted on: 03/02/14
My husband and two sons have always enjoyed this soup at Olive Garden. I made this recipe and they loved it! The left overs I had were eaten later that night!
Disappointing
Barbie  
Submitted on: 02/28/14
A waste of ingredients and effort. The result is a nondescript-tasting concoction.
Perfect Olive Garden clone
melliemel22936  
Submitted on: 02/16/14
First of all, for those of you who are complaining about the recipe having meat in it - This is a clone of Olive Garden's recipe. Theirs has meat in it! That said, I have made this several times and everyone says its as good as, if not better than the OG version!
Awesome
Lori  
Submitted on: 02/12/14
I made this soup for my father-in-law who just loves to go to Olive Garden for this. He told me it was better than Olive Gardens. My husband who is a very picky eater loved it. I will make this again. Was easy and delicious. I did add more V-8 juice and I also added some beef broth to thin it out a little. I did not put my pasta in til I was ready to eat it. LOVED IT!!!!!!!!
False
Knows Better  
Submitted on: 02/11/14
Pasta e Fagolia contains no meat. Recipe is a version of someone's version to suit their ego...
Spot on!
TxAnne  
Submitted on: 02/10/14
This recipe is a true clone of the Olive Garden favorite! Be sure follow the directions to cook pasta separately and add to soup just before serving, especially if there will be left overs.
Could Eat This All Week
Laura  
Submitted on: 02/10/14
When I make spaghetti sauce with meat I use the leftovers to make this soup. Just add vegtables, can beans and pasta.
Pasta fagioli?
Vince  
Submitted on: 02/08/14
Very tasty stew but why do you insist on calling this recipe pasta fagioli? It has no resemblance to past a fagioli except for the beans, which, by the way should be cannelini, not great northern and kidney
Tessie  
Submitted on: 02/08/14
I will add more v-8. I didn't add salt, cause the tom. sauce and v-8 has enough salt. Will use macaroni. Delicious.
Better than oG
admepa  
Submitted on: 02/02/14
I used spicy v8 and a can of beeth broth. Simply delicious...
Pasta e Fagioli
Nancy  
Submitted on: 02/01/14
This is one of the best recipes for this soup I have ever had. I have shared it with many and they all agree.
Awesome
Kelly  
Submitted on: 01/29/14
This is the 2nd time I've made this soup and it is phenomenal !!! Easy to make, even helped my niece make this for her family for dinner tonight.
Yummy
Angeline Hagood  
Submitted on: 01/28/14
I love this soup. I added the pasta only to the individual serving bowls so that it didn't soak up the broth and could easily be saved for leftovers tomorrow. I also added three cups of water and three chicken boullion cubes. I also added one whole zucchini sliced.
Family of 6 Loved
Jessica  
Submitted on: 01/25/14
A family of 6 ranging from 3 years to 35 years all loved this. That's a great find.
tum tickling tasty
Suzette  
Submitted on: 01/23/14
After reading reviews, one suggestion would be to keep the ditali noodles in a ziplock bag with a little EVO, so the noodles don't stick together. Add the noodles as you serve it. It saves having all the liquid absorb in the noodle. Top with fresh grated pram cheese and a loaf of fresh bake bread.
Great!
Ken  
Submitted on: 01/22/14
Made this a couple of times. Great winter soup and great for leftovers. Regarding the reviews where you lose liquid, if you simmer the soup covered, it wasn't a problem, at least for me.
ditali pasta
Sheila  
Submitted on: 01/19/14
Having served in an authentic Italian restaurant many years ago, I know having the right pasta for the recipe can really make a huge difference. I held out making this until I found it. Surprise! Target carries an organic ditalini pasta called Simply Balanced. Ran into it quite by accident while shopping. It was on an end cap.
Patrick  
Submitted on: 01/15/14
Agree that the soup gets more like a stew after the pasta is added. We used Rotel instead of diced tomatoes to add some heat. Will add more V8. Still has an awesome taste. It's a keeper
Awesome Sauce!!!
Gig  
Submitted on: 01/14/14
Great soup recipe! I add just a few tops of broccoli florets and some chicken broth. I also too with Grated Parmesan and Romano. Thanks for the recipe.
Very good but beware
Justin  
Submitted on: 01/11/14
This is vey good but when you add the noodles it is no more like a soup since the absorb what moisture is in it. Make sure you have a extra can of sauce and some extra v8 so it's not too pasty and is more like a soup.
Very Good Soup!
Margarita  
Submitted on: 01/11/14
I just wanted to add.. I decided to buy the 46 oz bottle of V-8 vegetable juice because the noodles will soak up the soup once you add it all together... this caused me to add more seasonings. I also added 1 tsp of sugar and 1 tsp of Lea & Perrins worcestershire sauce. Then, the soup was just right!
Better than Original
Terri James  
Submitted on: 01/07/14
I love this recipe!! In my opinion this soup is better than the original. The only change I make is I add more V8 because I like it soupier. Oustanding recipe. I make this a lot and everyone who tries it loves it.
Thank you!
Connie B  
Submitted on: 01/05/14
Just made this for my husband and he loved it. Thank you so much! Great recipe!
so yummy
Fred  
Submitted on: 01/01/14
my wife made it twice so far so good.
Absolutely Delicious
Mary B  
Submitted on: 12/30/13
I made this recipe for the first time. Our store didn't have the ditali pasta so bought so small penne. It is just as good as the bowl I had at Olive Garden!!!!
Awesome
proudmama  
Submitted on: 12/28/13
I really like this. It just got thick really quick. Might add a little less pasta next time. But this was awesome.
Most Excellent!!!
Garry  
Submitted on: 12/15/13
WOW - Thank you for this recipe...Way to go Todd. You rock the house on this one!
Fantastic!
Laurie P.  
Submitted on: 12/14/13
I followed the recipe exactly as written and it was perfect!
Fabulous
Ann C  
Submitted on: 12/08/13
I've made this a couple times now and I use Rotel original diced tomatoes instead regular diced and also used about 1 Tbs. of crushed red pepper. Love it!!
3rd time
Annie  
Submitted on: 12/06/13
This is awesome 3rd time making it. This time for my son and 4 grand children. Everyone loved it even the picky 4 yr. old. I did add 1 cup of beef broth because they eat so much. Thank you my grandchildren think I'm now real COOL
Yummy!
Donna B  
Submitted on: 11/17/13
My husband LOVES this soup! Tastes just like the real thing!
Tasty
Jennifer  
Submitted on: 11/16/13
Tasty, easy to make, everyone liked it. I added water and drained and cleaned the beans before using them. Otherwise followed the recipe.
Delicious
KB  
Submitted on: 11/13/13
This isn't exactly like the OG soup, if you ask me or those I made it for in my family, but that doesn't matter because it is one of the best soups I have ever made! Everyone raved about it. So good. I couldn't find ditali pasta locally so I substituted small shells. Enjoy!
Too Much Tomato
OC Cook  
Submitted on: 11/11/13
Too much canned tomato for me; tomato sauce, V8, canned tomatoes. Also thought there was too much salt added considering how many canned ingredients were added already containing sodium. If I were to make it again I would leave out one of the tomato items, and add vegetable or chicken broth. I did use italian sausage instead of ground beef. Also added a pinch of red pepper flakes and grated Parmesan on top.
Very nice
Kay a smith  
Submitted on: 11/09/13
This was a wonderful addition to my soups. I love it at OG and now I can have it anytime. Thank you so much.
Amazing Pasta Fagioli
Linda  
Submitted on: 11/08/13
I have made this a few times and it's become an all time favorite all year round; no left overs on this one especially when it's cold outside. Thank You!!!!
Better than Olive Garden
Cathy Benton  
Submitted on: 11/07/13
Always get the pasta fagilio for the soup and salad lunch deal at Olive Garden. My family rated this soup as even better tasting. I didn't add the carrots but that didn't detract one bit.
Fantastic!!!!
Annie  
Submitted on: 11/06/13
There is no words that can describe how awesome this. My husband is a happy man. (I kinda hid in another room and had a bowl before dinner )
Jackie  
Submitted on: 11/04/13
AWESOME!!! Go to OG just for this - now it is MINE all mine!!!
Awesome
Keri  
Submitted on: 11/03/13
I have fixed this twice and it is delicious. I use ground turkey and make it just a touch spicier. The hint to keep the pasta separate is a great idea; I just put it in a separate container and let everyone add the amount they want.
Love this Recipe!
P. Alexandra  
Submitted on: 11/03/13
This recipe definitely resembles that of Olive Garden's Pasta Fagioli. The directions were straight forward and easy to follow. Will definitely be making this soup all winter long!
Delicious!
Marie  
Submitted on: 11/03/13
I'm not sure I understand the few 2-Star ratings. I'm a big fan of Olive Garden's Pasta Fagioli soup and this recipe is dead on. Either these people did something wrong, or they simply don't care the soup but there is nothing wrong with this recipe. I now have to triple it when I make it and send it home with family and friends.
A little kick
Aleica  
Submitted on: 10/30/13
We use Italian sausage, either hot/mild or both in place of the beef and substitute spicy v 8 to give it a little bit of a kick! It's great anytime of year. I also add a can of chick peas and thin it out with broth if it gets to thick.
Husband's Olive Garden Favorite
Linda  
Submitted on: 10/29/13
Past the test with my husband! He said it tasted the same so it will be a repeat recipe in our home. Thank You!!
Just a few tweaks & it was GREAT!
Dee  
Submitted on: 10/28/13
This is my favorite Olive Garden soup, and this comes really close. I increased the amount of V8, nearly tripling it (32 oz.) I also 'heap' the measuring spoons with the spices. And finally, I add about a Tablespoon or so of sugar. Delicious!
This was just ok
Sarah  
Submitted on: 10/27/13
Nothing great. Made this for a function and there was plenty of left over. Doubt I'll be making this again.
Delicious!
Merrilee  
Submitted on: 10/24/13
We substituted mild Italian sausage for the ground beef. Delicious! Would I serve to guests? In a heartbeat. Made the recipe box for sure.
Better than good!
Donna  
Submitted on: 10/24/13
Am a huge fan of the Olive Garden version and this is even better! Because we like a lot broth, I added an extra box of chicken broth (as opposed to beef).
Second time making
Wendy  
Submitted on: 10/17/13
This is now a family favorite. Easy to make and so delish!!! Pinned it to my favorite recipe board on Pinterest! I do use extra liquid to make more soupy. I add unsealed broth since using so many canned items. I do not add salt either. I sub the v8 juice with the broth. Hands down awesome. Serve with French bread for dipping! Enjoy!!
Amazing!
Theresa  
Submitted on: 10/13/13
I was skeptical I have to admit. And I've never left a recipe review before but I just felt compelled to after making this recipe. All I can say is this taste exactly the same or even better than Olive Garden's, of which I am a huge fan. I think it's better because the ingredients are probably fresher, less salty and it's piping hot when made at home. Either way, this is so absolutely delicious and easy to make. And there are lots of leftovers to freeze.
Exceptional!
Trina  
Submitted on: 10/13/13
I go to Olive Garden, just to get this soup and bread sticks. I have no reason to go to Olive Garden anymore. This recipe is spot on! Thicker, but still bread stick dippable! So good, so very good! Mr. Todd Wilbur thank you!
AWESOME !
Candie  
Submitted on: 10/12/13
O.G. Pasta Fagioli soup is my Husband's all time favorite. Not any more ! I made this recipe to surprise him and he loves it ! Thanks for the recipe !
Outstanding!!!
Carolyne  
Submitted on: 10/09/13
I have served this several times to different groups and every time they want the recipe saying it is the best soup ever. Thank you Todd Wilbur!!!
On the Weekly Menu
D  
Submitted on: 10/08/13
Dont look any further this is the soup you want!I have made it three times and every time its amazing! Now to find the breadstick recipe! :)
Excellent
Diane  
Submitted on: 10/07/13
Made this for the first time yesterday. I agree it is a little thick but very flavorful. I also added beef broth to thin it out. Next time I will add more V8 as others have suggested and try Italian sausage as well. I cooked it in the slow cooker. Easy and delicious!
The real deal!
Susan G.  
Submitted on: 09/23/13
My 15 yr. old son loves this soup @ OG...and thank goodness you came up with the recipe. So easy to make and delicious. I add a little red wine and a splash of Worchestershire and extra V8 and it is quickly becoming a favorite around here. Great to freeze too, and I just freeze it with the pasta. Thanks!!
wonderful!! use this in crockpot
Barb  
Submitted on: 09/20/13
Everyone in family loved this!!! I brown meat, and stick everyone except pasta in crockpot and let it go all afternoon......
Masterpiece
Joan  
Submitted on: 09/10/13
My husband said this was my soup masterpiece! I did add the extra V-8 to thin it out.
Fabulous!!!!!
Kathy  
Submitted on: 09/08/13
This is the best i have found--only difference-it's thicker.I use 64oz bottle of V8 instead of 12 and keep my macaroni separate (that way leftovers don't suck up all the broth and get gross--just add as much mac as you want to each bowl when serving--this recipe is fabulous--close your eyes and you're at olive garden!!!!!!!!!!!!!!
Finicky Husband impressed!
Elsa  
Submitted on: 08/22/13
I was equally impressed! My soup was incredibly rich and delicious; this will be a favorite from now on. As some suggested, I did add a bit of beef broth at the end. Loved it!!
olive garden e pasta fagioli
Bethchef  
Submitted on: 08/22/13
sooo yummy just as it is! BETTER THAN OLIVE GARDEN! All my friends and family love it! Thank you
Very good when modified
Terri  
Submitted on: 08/21/13
As written, this soup is way too thick. I increased the V8 to 3 cups and it was much better. Next time I will add more meat. 1 pound is rather skimpy.
Pasta e Fagioli
Susan P  
Submitted on: 08/09/13
This is an absolutely addictive soup. So very good.
The first recipe I tried and only one I need
Kristen  
Submitted on: 07/30/13
Don't look any further. This is the recipe you want. I add the beans last and heat. Everyone in my family loves this soup at OG and loves this version too!
comfort food
sharon lynne  
Submitted on: 07/26/13
I browned the beef, put it in a crockpot with all the other ingredients except pasta. I kept it on low and let it cook until I got off work. All that was left was to cook the pasta and add to the soup. Yummy, no leftovers!!!
One Change
Lindsay  
Submitted on: 05/29/13
This recipe was delicious...but I would add the great northern beans at the same time that you add the pasta. My beans got soggy and broke apart from simmering for an hour. Other than that-awesome!
Marce;;om  
Submitted on: 05/16/13
Soup is excellent and always very consistent when making. Only thing is I use a large bottle of V-8 since like it not as thick.
Pasta e Fagioli
Niki weaver  
Submitted on: 04/20/13
After 48 years of marriage and too many attempts to count, I finally found a great recipe! The problem is I need to double the recipe. I made a big mistake and had my friends taste it! GREAT JOB!!!
AWESOME
John Ross  
Submitted on: 03/26/13
Made this and tested it side by side with the real deal. It did NOT come out the same. It came out much better. The only thing is it was too thick. Not enough broth to be a soup. Next time I will be adding beef broth to 'loosen' it up. Other than that it was AWESOME. Not only will I make it again I plan on making this many many more times. Thanks Todd for the great recipe.
Nice Job
Bud  
Submitted on: 03/24/13
It cooking now I made three times the recipe. I have eaten at OG many times and order the Pasta Fagioli. I have to let the manager at OG Madison east to stop watering theirs down LOL I dont know if you got OG receipe or not but you nailed it! Thanks
Delicious!
Christina  
Submitted on: 03/17/13
I made this recipe several times already and love it! It's easy to make and a satisifying meal. You can even freeze it. I leave the pasta out and at it when I defrost and reheat the soup.
Home run!!!!
pm  
Submitted on: 02/28/13
My Mom Loves OG's pasta e fagioli soup, so I tried your recipe. LOVE it! And, she lives alone, so this freezes well in "snack" sized ziploc bags (without including the pasta in the soup -- keep the slightly undercooked pasta separate and add it in when you thaw/reheat soup right before serving). Thanks for this great recipe!!!!
laurie  
Submitted on: 02/12/13
I made this soup for a soup off contest. I came in 3rd. Considering i am not a cook, i thought i did pretty good! I used all low salt or no salt varieties of everything that came in a can. I also at the end, had to add to boxes of chicken broth (again low or no sodium) because i like a little bit more liquid. Soup turned out fabulous!!
Family Favorite
Carolyn DiLeo  
Submitted on: 01/09/13
When even my kids like it, you know it's a success.
Thumbs Up from an Ex OG Employee!
M Richards  
Submitted on: 01/02/13
I can't believe how much this recipe tastes like the original! I used to work as a server at OG and this is the one item on the menu I couldn't get enough of. I am so thrilled to be able to make it at home! The first time out, I grabbed the diced tomatoes with jalapenos and that turned out to be delicious serendipity! Now I do 1 can of plan diced and 1 can of the jalapeno diced - gives it a fun little kick.
This was AMAZING !
Jackie Slishman  
Submitted on: 09/20/12
I just finished my first bowl of this and can't wait for the second ......WOW This is just like Olive Garden ! I was considering using an Italian Seasoning blend instead of the individual ingredients , but I followed the recipe faithfully except I used shredded carrots as I read someone else tried that . It was amazing. I will most certainly be making more .
Delicious!
Tiffany Mrvica  
Submitted on: 08/13/12
Seriously JUST like Olive Gardens! Everyone loves it!! I had so much of it leftover! I would say it could close to 10-12 people. Will definitely be making this again.
Finally!
Stefanie Mackenzie  
Submitted on: 05/06/12
Thanks for having this out here. Lately I have been trying to recreate this recipe with iffy results. I stumbled on this recipe a few weeks ago. Its just fabulous. Since then, I've made it several times. I keep saying I want to make it to freeze in portions since I am single. HAH. If I dont make serious inroads into it, my college age daughter comes over and does the same thing. Does anyone know if this doubles well? Thanks again.
Awesome recipe!
Kellye Cates  
Submitted on: 04/30/12
After searching several copycat sites looking for a recipe for my favorite soup I decided to use the recipe here. OMG, it was fabulous. Making my second batch this week. Thank you Mr. Wilbur! I pretty much stuck to the recipe but couldn't find the right pasta so I used small elbows. Will use MUCH LESS this time. I had no idea they could absorb so much liquid!! I also used beef broth for half of the V8. Oh so good!
Wow
Tiff  
Submitted on: 01/01/12
I've made more copycat recipes than I care to remember. Some good, some great, some kinda terrible, but all of them had one thing in common; even if it tasted fantastic, it didn't taste like the real recipe. This soup is THE exception. It tastes EXACTLY like Olive Garden's. I Used several short cuts and it STILL tasted perfectly.
Suzanne Gover  
Submitted on: 12/14/11
I think this recipe is even better than Olive Gardens'. My daughter told me that it was "Great!", but my 7-year old grandson disagreed and said it was "Awesome!" An all-around family hit. You can't beat that. It freezes well too. Just refrigerate the soup overnite to cool it before you put the pasta in (so the pasta doesn't swell up too much) and then freeze in ziploc bags.
Deborah Landry  
Submitted on: 12/08/11
I eat at OG just for this soup. I found this recipe, tried it, and fell in love! It is just as good and OG and I can have it any time I want. Awesome!!
Brad Davis  
Submitted on: 12/02/11
Everyone I serve this to has asked me for the recipe. My Italian friends as well as my German friends. It is truley AWSOME!. I only use about 6 oz. of the ditail pasta. Also, after cooking the beef and vegies in the saucepan, I do the rest in a crock pot on high for 4 - 5 hours.
OMG
Victoria Gutierrez  
Submitted on: 11/20/11
Everytime I went to the OG, I went specifically for the Fagioli. Since I've found this recipe, I don't have to wait for our next trip and I'm looking forward to sitting with a bowl, in front of the fireplace, during a snowstorm....HEAVENLY!
AWESOME!
NC Mama  
Submitted on: 01/10/11
I used home canned tomatoes instead of the tomato sauce and it was delicious!!! Tasted just like OG. My daughter orders this every time we go, but she says this recipe is better. We use mini pinwheel pasta because our picky eater 3 year old loves them.
So Yummy!!!
Meg M  
Submitted on: 11/22/10
Made this last night and it was so delicious!! It was an easy recipe and the family loved it!!
Carleen P, Marysville, WA  
Submitted on: 06/22/10
It was much easier than I thought it would be. My family loved it. Tasted just the the restaurant.
Cindy, Spring Texas  
Submitted on: 04/23/10
FABULOUS!! Enjoyed fixing it and really enjoyed eating it. My daughter told me about it - her 'hint' is to serve the pasta and soup in separate serving dishes and let each person get their pasta and add soup on top. That keeps the pasta from soaking up all the broth and allows everyone to control their portion.
Lynn H  
Submitted on: 04/10/10
I have used this recipe for many years now. I absolutely love it. It is a complete meal for someone on the go. I add a second can of tomato sauce because I find that it gets a little thick.
Gloria, the Villages, Fl  
Submitted on: 04/09/10
This recipe is as close to the real thing as you can get. We have this soup quite often at the Olive Garden. Since my husband has to eat a low-sodium diet I used all low-sodium products and less than half of the salt. My husband loved it.
Jane  
Submitted on: 02/06/10
This comes out perfectly. I also add half Italian sweet sausage and half ground beef. It freezes better if you leave out the pasta, and then add fresh pasta after you thaw it out. Yummy!
Sandie  
Submitted on: 11/30/09
This is a wonderful recipe. It tastes just like the real thing!! I cooked it with 1/2 sweet Italian sausage and 1/2 lean ground beef and used pre-shredded carrots to make it even easier. Also, it freezes very well. This is definitely a keeper!!
Collectonian  
Submitted on: 11/19/09
Perfect! It comes out awesome everytime. I make mine with low sodium V-8 and very lean ground sirloin for a healthier version, and often change out the pasta just to be different :-) Love it!
Miriam  
Submitted on: 09/17/09
This recipe comes out perfect every time and tastes exactly like Olive Garden.
Norma  
Submitted on: 06/07/09
This is excellent! My best friend and I have to travel 60 miles away to get to an Olive Garden, and we always order this soup. I'm so glad I can now make it at home. I do agree with another poster that it was too thick, and add more V-8 juice. I've also made this with ground turkey, and it's quite good too.
Susan McCloskey  
Submitted on: 05/12/09
Delicious and easy and exactly what it tastes like at Olive Garden
dn6993  
Submitted on: 04/28/09
This is excellent. I use turkey italian sausage instead of ground beef and everyone raves about this everytime I make it.
Quiettime4mom  
Submitted on: 03/22/09
Turned out wonderful I also added diced potato to the soup.
sscuba55  
Submitted on: 01/03/09
I've made this recipe many, many, times since 2000. Always a hit! Tks
Sandy  
Submitted on: 12/31/08
Love this soup. Can't wait to make it again. My very picky daughter enjoys it also. It was a hit with our company also. Thanks
Lisa Murphy  
Submitted on: 12/19/08
Excellent recipe. Just like the Olive Garden version.
Sharonavich  
Submitted on: 12/02/08
Have made this recipe several times and everyone loves it. I do increase the V8 for a thinner consistency, add fresh parmesan cheese and the pasta right before serving.
widastill  
Submitted on: 10/25/08
Hits the mark perfectly - just recommend that the pasta be rinsed before adding to the soup or it soaks up all the "soup". Easy, very little time for the best outcome..
Saucylady  
Submitted on: 10/06/08
Great recipe!
Jan Kezeor  
Submitted on: 09/26/08
What a great recipe. It tastes just like Olive Garden.
Kristie Bentley  
Submitted on: 09/16/08
I searched this recipe because it is my 16-year-old nephew's favorite dish at Olive Garden. I am just on the last 15 minutes of simmer-time and the house smells like a restaurant. The only thing I changed was the addition of a 24 oz. of V-8 and about 1 cup of beef broth to loosen it up a little. I can tell that this is going to be a favorite around my house for years to come. Thanks Todd!!
Kathy  
Submitted on: 09/03/08
Outstanding recipe, I think it is even better than Olive Gardens! When the soup thinkens a little, usually the leftovers do, instead of adding more water, I add chicken broth to it, it works perfectly!
Mary Quilhot  
Submitted on: 06/24/08
This is a great recipe...by accident I added a 46 oz can of V-8 the first time I made it. Didn't thin the soup as one would think...but made it perfect!!! I always use this size of V-8 now.
Gayle  
Submitted on: 03/21/08
Great recipe! I add approximately 1 tsp red pepper sauce to give it a little zip. I've made this for potlucks at work and it's a hit every time!
John  
Submitted on: 03/11/08
I love this at Olive Garden and I love it even more at home. I don't cook a lot (I'm the Dad) but everyone loved it when I made this. I followed the directions pretty closely except I kept the noodles separate and only added them per bowl. This kept it from getting too thick, however it is the thickness that makes it better than OG's! Just awesome.
Sandi  
Submitted on: 03/02/08
My attempt ended up very thick, being very careful to simmer and keep covered. Flavor was great. Will try to thin it out with more V-8. Used pasta from Italy. Will only use 1/4 lb. next time.
Marjorie  
Submitted on: 02/17/08
Huge hit with the family! I used mild sausage and cooked the pasta right in the pot. We like it a bit thinner so I just added a bit of water. I had run out of thyme so that was omitted but the soup tasted fine. I will try the spicy V-8 next time. We all topped our soup bowls with shredded parmesian cheese. Serve with bread sticks and this soup is just the best!
Erika  
Submitted on: 12/12/07
I love this recipe, it tastes better than the Olive Gardens! The last time I went there I ordered the soup and compared them. This recipe is great!!!
Mandy  
Submitted on: 11/09/07
Awesome! Tastes just like eating in the restaurant.
George James  
Submitted on: 11/02/07
Fantastic! Have been making this meal and it is great.
TOM D  
Submitted on: 11/01/07
THIS IS THE BEST, WE LOVE IT AND IT IS AS GOOD AS THE ORIGINAL.
Steve Exeter  
Submitted on: 10/28/07
Also made it for years. My son insists it is better than OG's.
sharon  
Submitted on: 10/26/07
We love this recipe on cold days. I have made it for years. I have learned to leave out the pasta altogether, otherwise it is more stew than soup. When I did add the pasta, I would use salad macaroni.
Lisa  
Submitted on: 10/23/07
All I can say is, "YUM"! The family loved it. It is definitely better than Olive Garden. I added extra V8 juice to cut down on the thickness.
Barbara  
Submitted on: 10/14/07
This is better than OG's. I use HOT V8 juice and leave ditali pasta in collander to add individually to bowls. If added to soup it soaks up your juice. When reheating use any leftover Hot V8 as broth. Enjoy!
michelle  
Submitted on: 10/12/07
I live in Italy and all my Italian Friends love this cause this is not like their Pasta Fagolie soup.......Its soo easy and OHH soo YUMMY WITH SOME FRESH ITALIAN BREAD.
Jan  
Submitted on: 10/03/07
My family and I love this soup. It is just like the one at Olive Garden. Great job duplicating it. Thanks so much.
Deedee  
Submitted on: 09/30/07
This recipe was great. It was perfect and so hearty. I can't wait to make it for friends.
Bretta  
Submitted on: 09/28/07
This is the very best recipe I have found for the real taste of Olive Garden's terrific soup. Thank you for the great recipe.
Rich S  
Submitted on: 09/20/07
Having made this recipe according to Todd's directions, I prefer modifying it by using two-12 ounce packages of Hot Jimmmy Dean sausage for the one pound of ground beef. It adds more flavor and spice. I eliminated the vinegar as the sausage gives some bite. Also, I cut the pasta to one and one-half cups instead of eight ounces. Should the soup become too thick, add some water to loosen it.
Robin  
Submitted on: 09/03/07
I made this for the first time tonight to take to a pot luck! It was a huge hit and so delicious! Only thing I did differently was to add a hint more pepper. YUM! Will make this again and again.
Chere R  
Submitted on: 08/28/07
I've used this recipe since 2001 & love it!! I cut the recipe down so it will fit in my crock pot. It's on low for 8-9 hours.
Ontiveros J.  
Submitted on: 07/25/07
Fantastic...Just the aroma will make you want a bowl of this soup, and when you taste it, you want more than one bowl. (I had it without the meat, and it was still fabulous.)
N, Carroll  
Submitted on: 07/24/07
I have made this recipe for a long time and found it a bit thick as well so I added a can of beef broth which makes it more flavorful and not as thick.
Z. Baker  
Submitted on: 07/13/07
The greatest! Easy and not too time consuming.
Laurie  
Submitted on: 06/19/07
Better then Olive Garden's recipe. A little on the thick side but I just added water. Thank you for figuring this one out.
JE  
Submitted on: 01/24/07
I've never considered myself a good cook. BUT, I've been making this soup ever since you gave it to us and it is magnificient.I always fix it for company and get rave reviews. Makes me so proud. It is delicious. Re too thick, etc. I only use half of tomato sauce called for and twice (at least)as much V8. I leave the pasta in the colander and each person uses it according to their own taste. Thank you Top Secret.
Georgia  
Submitted on: 01/13/07
This is a great recipe . . . even better than the Olive Garden's, because it is richer & thicker. I grated fresh Parmesan and Asiago cheese on top. Tasty!
Arlene from California  
Submitted on: 01/13/07
I have used this recipe now for several years & everyone that eats it just loves it. I make it & share it with my friends & neighbors.
Michele  
Submitted on: 01/07/07
I was disappointed with it - it has very little favor and it is so thick it is more like pasta with meat/bean sauce than soup. Definately not OG's recipe
Sandra Etter  
Submitted on: 01/02/07
Excellent recipe. Sometimes I add a little water as is plenty thick. I just have trouble finding ditali pasta.
Mary Lou  
Submitted on: 12/19/06
This is great and very nutritious. I make it for my two year old grandson and just chop the beans for a second. After it's finished, I ladle it into muffin pans and freeze it, put it into plastic bags and wala...Lunch.
Martha  
Submitted on: 12/11/06
I have made this for years. It is a favorite! I brown my meat, then toss everything in a large slow cooker and let it go for at least 6 hours. I never saute the veggies! Less work! I use at least twice the amount of V-8 (or as much as will fit in the slow cooker). I up the amount of spices just a tad too. I also use cayenne pepper. Ground turkey or chicken is great since my husband is watching his cholesterol so I will toss in a beef bouillion cube or two. I do add the pasta after the first night. We take it for lunches and it is easier to eat and less messy if it is not too soupy! At least for my messy husband. But that is why I add the extra V8 so there is plenty. Instead of bread sticks try TSR Red Lobsters Cheddar Biscuits. Yum!
Chris  
Submitted on: 11/14/06
The trick is to make sure you simmer for the allowed time on the recipe for all the flavors to blend! This was absolutely fabulous and I think much better than OG can do!
Alaskan Baker  
Submitted on: 11/14/06
Love it! We make this all the time. Great hearty soup for winter. Like many others, we don't add pasta either. We did the first time we made it, but prefer it without. We also use ground turkey instead of ground beef.
Lauri  
Submitted on: 11/03/06
I made this recipe yesterday and I have to say that it wasn't anything special. I made the Olive Garden Toscana soup recipe from this site (I did omit the salt) and it was 10 times better than the restaurants so I was pretty disappointed when I made this one. It's just okay and my husband agrees with me.
Lynette  
Submitted on: 10/20/06
Wonderful recipe!! I was never confident in my soup making skills, but this is so easy, and so delicious!!! Everyone that tries it loves it!! I have to agree with others -- OG doesn't taste quite as good as this!! I took it to a church party tonight and came home the winner!! Thanks!
Janie  
Submitted on: 09/03/06
I made this for a group of ten people and doubled the recipe. I added the pasta to the soup the next day when it was reheated. The only problem I had was that it thickened over night. I added another can of V-8 Juice with a little water and it was fine. The crowd enjoyed it and asked for the recipe.
Mike  
Submitted on: 06/05/06
I used spicy sausage instead of ground beef and spicy V-8. It was outstanding.
Michelle  
Submitted on: 05/19/06
This is a great recipe and so easy to make. And you'll think you're at O.G. when you're eating it (except for the breadsticks.) But if you continue to make it and add your own touches, it gets even better. And I do have to warn you... you will be disappointed going back to O.G. Sorry, Nick.
Lcox  
Submitted on: 05/13/06
It's a very easy quick soup that doubles as a complete healthy meal. I leave the pasta out all together and as needed even with leftovers.
Diane  
Submitted on: 03/28/06
Great recipe. I substitute bulk italian sausage for the ground beef and Mr. & Mrs. T's Bloody Mary Mix for the V-8. My family asks for it when we have gatherings and it's always a hit.
Nick  
Submitted on: 03/21/06
I can't go back to the Olive Garden now to order pasta e fagioli in fear I might be dissapointed that the Olive Garden's isn't as good!
Laurie  
Submitted on: 02/13/06
I think this was great and very easy to make. I did not follow other's warnings about the pasta soaking up the liquid and it sure did. I made the pasta separate but then dumped it all in the pot of soup before serving. It was still good....even though it got thicker. I also added extra V-8 juice to give it more liquid... It was great!
Christine  
Submitted on: 02/07/06
Really good! I made this for a potluck and everyone loved it. I add water when cooking to make it more soupy and slightly tone down the tomato/vinegar tang. Also, I do not care for kidney beans, so I use only white beans and it's delicious. I use macaroni pasta because I usually have that on hand.
John  
Submitted on: 02/02/06
Excellent. Keep the pasta separate and place it in each bowl before serving. Helps keep the soup from firming up. Add a shot or two of dark rum to the mixture.
Becky  
Submitted on: 01/29/06
This is an awesome recipe. I made it the first time following the recipe exactly. Everyone loved it. Today, I added my own touch -- fresh jalapeno and much less pasta thrown in the pot at the end of cooking time. My family liked it even better!
Shirley Forbis  
Submitted on: 01/24/06
DELICIOUS!!!! I make this often...also think it's better than OG. I too couldn't find the pasta so use the small shell macaroni.
Charlene  
Submitted on: 01/06/06
I have made this numerous times, it is very popular with my 7 yr old. I usually double it so we have it for several days, and I give some to my family and friends. I too do not add the pasta as I cook. I add small amounts to each serving otherwise it sucks up the liquid.
Sue  
Submitted on: 12/31/05
Interesting...I have Olive Garden's "Original Recipe" but it's different than this. Instead of using tomato juice and V-8 juice, I use a big jar of plain spaghetti sauce and it tastes FANTASTIC! I think you'll like it better too. (Omit the vinegar, it's not necessary) I rate it a 5 if you use the spaghetti sauce. LOL.
Juliep  
Submitted on: 12/31/05
This is the best soup I ever made. I like a litle spice, so I use the spicy V-8 and add a little crushed red pepper. I have given this recipe out countless times. Better than OG!
Pat  
Submitted on: 12/20/05
I tried this and it did'nt quite come out like I thought it would. Not enough liquid and no kick at all. The original definitely has some kick.
Bob and Sally Andres, Naples, FL  
Submitted on: 12/15/05
We have made this several times since we first got the receipe from the Secret Recipes cook book. We found that a half-teaspoon of ground Cumin adds a bit of subtle zest and enhances the flavor.
Ginny  
Submitted on: 12/10/05
Everyone loves this soup. The only thing I change is I cook the pasta and add to each bowl before serving. This was the pasta doesn't get thick in the leftovers. Also add some fresh grated parm cheese on top. EXCELLENT!!
Erica  
Submitted on: 12/06/05
Definite keeper! My trick is to add about an 1/8 cup sugar the last 20 mins to make it just a bit sweeter in case the Italain seasonings are a bit too strong. Also....the pasta...I couldn't fine Ditali in the store so I used the Macaroni salad noodles and they worked great.
Mark  
Submitted on: 11/30/05
The best soup on the site! I add extra V-8 and half the pasta. I always get rave reviews whenever I make the soup. Great on a rainy day.
Linda Lea  
Submitted on: 11/22/05
I love this recipe. It is one of my favorites. I get so many compliments when I make this. Everyone loves it. I don't care if it gets a little "thick" for next day eating, you can always add more liquid if you desire. I remember my mother's pasta e fagioli! This is waaaaaay better!!!!
Kirsten  
Submitted on: 11/15/05
I thought this soup was very good.
Jerri  
Submitted on: 11/03/05
I use italian sausage instead of the ground beef. Cook the pasta until tender and add to bowl when serving soup. Otherwise, it really expands if you add it directly to the soup while cooking. I also sprinkle fresh grated parmesan cheese on top. This is an excellent soup for cold, rainy days and the whole family LOVES it. Great for company, too!!!
Dorothy  
Submitted on: 10/29/05
I've made this soup many times. I always add 1 pkg. dried onion soup mix and after adding the tomatoes add 2 cans of water to give more liquid. Always make when it rains and is dreary outside.
Liz  
Submitted on: 10/25/05
I make this several times a year. I took the ingredients & the frozen cooked meat in a cooler with me camping and fixed a quick meal. I prefer half the salt & half the pasta.
Amanda  
Submitted on: 10/23/05
My extraordinarily picky husband loves this. It really is so similar to the OG's version, but I modified it in two ways - 1) Served the pasta on the side as an addition since leftovers could get thick with it already there; and 2) We also put some very finely grated Asiago cheese on the top, and it accentuated the taste perfectly! This is definitely a hit with my household...Thanks TSR!!!
Tracy  
Submitted on: 10/18/05
Love this recipe. I made this for my son who loves it at Olive Garden. He said it was better than OG's! Easy, easy, easy! Instead of precooking the pasta, I just toss it in about 10 minutes before the soup is finished simmering. I add a little extra water to accommodate the pasta cooking in the soup.
Kim  
Submitted on: 10/18/05
I've been making this recipe for about 3 years. The blend of spices and flavors is delicious. I do cut down the amount of pasta to about half of what is written. It is better the next day. All my kids (ages 2, 5, and 8) really like it, too!
Christine  
Submitted on: 10/17/05
This is great, tastes just like Olive Garden! It is best to leave out the pasta until you are ready to eat it.
Michelle  
Submitted on: 10/13/05
I love this receipe, I add a chicken garlic sausage and make it more of a stew, it's a big seller at bake sales!
annette  
Submitted on: 10/13/05
I tried this soup @ the og and loved it. Fixed this the other nite for dinner and everyone had seconds!! My husband said he liked it better than chili!
Lynette  
Submitted on: 10/11/05
Love this recipe. I spice it up with crushed red pepper and chili pepper.
Marianne  
Submitted on: 10/11/05
This is our very favorite. I make a big batch on Saturday and freeze in containers and take to work. By lunchtime it is thawed and I can zap it in the microwave. My co-workers love the smell and I have shared the recipe with them. Truly a keeper of a soup recipe.
Vanessa  
Submitted on: 10/11/05
I quite liked this recipe. I just added more fresh thyme since I had some in my garden. Otherwise, a really good Italian "chili".
BillieJo  
Submitted on: 10/02/05
Long, long time lover of the O.G. version. Have now used this at least 30 times and it is AWESOME. I too add xtra V8 & serve pasta in the individual bowls & diced grn. pepper helps. I've used Top Secret Recipes since they first started & this is at the top of my list.
John  
Submitted on: 09/29/05
I made this for my wife to take to work and she took an extra container for her boss. He tasted it and told me that it was better than his mom's and if I ever said anything he would deny it.
Joani  
Submitted on: 09/27/05
MUCH BETTER than Olive Garden - I don't even like eating O.G. version any more! Everyone in my family loves it, and I froze two batches for my daughter to take to college. I do use a bit more V-8 and make sure to use the jumbo garlic. THANKS FOR THE GREAT RECIPE!!
Sandra  
Submitted on: 09/23/05
The Best! I use 2 extra large jugs of V8 Juice. A fun soup to give as a get well or new baby in home gift. Freezes well also.
Jason  
Submitted on: 09/16/05
This is hands down my favorite soup in the universe. I have seen many versions around the net but this one tops them all and is thicker :) We have made this countless times since I discovered it. It just simply is the best.
Gwen  
Submitted on: 09/16/05
LOVE this clone! I too agree about not adding the pasta, it soaks up all the liquid. There isn't a local Olive Garden, so when I crave Olive Garden, I make a batch of this.
liebermom  
Submitted on: 09/13/05
This is my son's favorite meal when he comes home from college! We all love it!
Carole Ingram  
Submitted on: 09/12/05
This is BETTER then the real thing! Warning: it does get "thicker" than the Olive Garden version, BUT like I said, I like it much better!!! I also add one medium sized diced green pepper for sweetness and taste... :-) That's just my personal preference! Also, I dice my carrots up, I prefer them diced v.s. julienned. Also, you don't have to use ditali pasta, use whatever version of pasta you want, but don't use more then half of a pound, it would be way too thick! This recipe is a must have and keeper!!!!
S Rodriguez  
Submitted on: 09/04/05
This soup is my favorite soup that Olive Garden has and the recipe was fantastic! It tasted just like it. The only thing I would do different is to not add the pasta to the whole pot of soup. After you let it sit for a while, the pasta soaks up a lot of the liquid. It would be better to add it to each bowl as you eat it. Other than that, you have to try this recipe, you'll love it.
i love it  
Submitted on: 08/09/05
it's perfect - soup consistency the first night and then "goulash" for leftovers.
Elly  
Submitted on: 08/04/05
An absolute favorite. I call this my 'Italian' chili. It gets better with age. I usually omit the pasta since it's impossible to retain the 'al dente' texture after sitting in liquid.
Anna M  
Submitted on: 08/02/05
This recipe is far better than what they serve at the O.G. Our family and friends love it!
Vonda  
Submitted on: 08/01/05
I work at the Olive Garden in south carolina and this recipe is just right. all the right veggies,herbs,pasta,and the thickness is just perfect!!!This is a Great recipe(u really can't tell the diff. when you do a side by side test)
Jimmy Nelson  
Submitted on: 07/21/05
Fabulous version of the original from O.G. The only change we make is to stir in an entire can of beef broth to the pot just before serving because we prefer a little more liquid (to dip the garlic breadsticks in). Add a little more broth each time you reheat the leftovers and it is just as good the second time and even great after freezing it! Great to make for a crowd and everyone loves it!
Tim  
Submitted on: 07/21/05
I could not taste any difference from the TSR clone to the Olive Garden recipe. Definitly worth your time! My finicky kids loved it too!!
Teresa  
Submitted on: 07/20/05
This recipe seems to be missing something. Beef stock to make it more soupy. I would use less of the pasta as well, but perhaps more of the tomato sauce. Just my opinion.
Lori  
Submitted on: 07/20/05
Souper recipe!
Tracey  
Submitted on: 07/19/05
This is a much better version. I use less tomatoes and get a thicker soup.
Laura  
Submitted on: 07/19/05
Fabulous! It's great to freeze.
Kim  
Submitted on: 07/19/05
Very close to the Olive Garden's. Everyone really liked it. This will be in our meal rotation quite regularly!
Linda  
Submitted on: 07/18/05
My favorite on this entire site. I always get raves when I make this.
Kissfan  
Submitted on: 07/18/05
This was very close in taste to the soup at Olive Garden. My husband and I loved it and I will make it again when the weather turns colder.