Top Secret Recipes | Olive Garden Pasta e Fagioli Recipe

Home >> Recipes >> Olive Garden® >> 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: 4.9 (127 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!



	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.

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.

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!!

Carolyn DiLeo Submitted on 01/09/13
When even my kids like it, you know it's a success.

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.

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 .

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.

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.

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!

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.

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!

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.

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!

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".

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.

Lynette Submitted on 10/11/05
Love this recipe. I spice it up with crushed red pepper and chili pepper.

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)

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!!

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!

Lori Submitted on 07/20/05
Souper recipe!

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.

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.

Rate and Review