• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Soups

    One Pot Pasta E Fagioli Soup

    Published: Sep 15, 2024 · Modified: Sep 15, 2024 by Kathy Carmichael · This post may contain affiliate links.

    251 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video Print Recipe

    This copycat Olive Garden Pasta E Fagioli Soup recipe is a comforting Italian soup in a tomato-based broth filled with beans, vegetables, and tiny tubular pasta. This vegan, healthy version of an Olive Garden classic is so delicious you will think you are eating out. And it takes less than 30 minutes and one pot to make.

    Pasta Fagiola soup recipe in a bowl.

    I loved eating Olive Garden Pasta E. Fagioli Soup when I transitioned to a plant-based diet. Olive Garden was one of the only restaurants I frequented because I liked their salad (without cheese), Pasta Fagioli Soup, and their famous breadsticks, which are vegan. But I soon realized making a homemade Pasta Fagioli soup recipe is healthier than eating at a restaurant.

    Jump to:
    • Olive Garden Soup Nutritional Information
    • Minestrone Soup vs. Pasta Fagioli Soup
    • Pasta E Fagioli Noodles 
    • Adjust Time for Different Noodles
    • Pasta E Fagoili Soup Ingredient Substitutions
    • How to Make Pasta Fagioli Soup
    • What to Serve with Pasta Soup
    • Recipe FAQs
    • Tips
    • Vegan Soups You Will Love this Fall and Winter
    • 📖 Recipe
    • 💬 Reviews

    One of my former students, Sarah, worked at Olive Garden and shared the ingredients in my favorite dishes. As a result, I decided to make my favorite Olive Garden recipes at home. 

    So, I set out to make a healthy version of this pasta vegetable soup to serve my family. But, of course, my version adds a few extra ingredients because that's just how I roll. 

    Olive Garden Soup Nutritional Information

    Out of curiosity, I checked the fat and calories in my selections at Olive Garden; call it an eye-opening event! 

    • Pasta Fagioli Soup: 150 calories; 5 grams of fat; 2 grams saturated fat
    • Olive Garden Salad: 150 calories; 10 grams of fat; 1.5 grams saturated fat
    • Breadstick (1): 140 calories; 2.5 grams of fat; .5 grams saturated fat

    Of course, the salad was a shocker! Again, live and learn. 

    Minestrone Soup vs. Pasta Fagioli Soup

    Olive Garden soup in a bowl on the table.

    Although I love minestrone, Pasta E Fagioli soup's preparation and ingredients differ. Minestrone, for instance, has many more vegetables but fewer beans. 

    Pasta Fagioli Soup is easy to make in under 30 minutes with simple ingredients, typically in a pantry. 

    Even though this Fagioli soup recipe has fewer vegetables than a typical minestrone, you can always add additional vegetables. After all, that makes a recipe unique. 

    You know I always add my own little flair to every recipe for those who follow my blog, so don't be shy in exploring your own inner creativity. 

    Pasta E Fagioli Noodles 

    Ditalini pasta on a cutting board.

    Initially, I struggled to find Ditalini pasta noodles at my local store. Ditalini pasta and small tubular noodles are often used in soup recipes. 

    If, for some reason, you can't find these little noodles, substitute them with small macaroni, orzo, or acini de Pepe noodles.

    Adjust Time for Different Noodles

    But, keep in mind to follow the cooking instructions on whatever noodle you choose for the last step in the cooking process, not to overcook the noodles in the soup. 

    Because Ditalini pasta takes 8-10 minutes to cook, I add it right at the end of cooking. This, however, changes if different noodles are chosen, requiring more or less time to cook. 

    Pasta E Fagoili Soup Ingredients

    Celery, onions, and carrots chopped on a cutting board.

    One of the best aspects of this soup recipe is the simple ingredients needed to make a fabulous soup pot.

    • Garlic: I prefer fresh garlic whenever available.
    • Yellow Onion: Yellow onion is sweet and, when sauteed with garlic, gets a rich and delicious flavor.
    • Celery: Celery adds a fresh crunch to the soup ingredients.
    • Carrots: Carrots are sweet, crunchy, and vibrant in color.
    • Canned Diced Tomatoes: You can use canned or fresh diced tomatoes.
    • Tomato Paste: Tomato paste adds rich, deep flavor.
    • Dark Red Kidney Beans:Dark red kidney beans are hearty and robust and add flavor and texture to the soup.
    • White Beans (Cannellini): Cannellini beans are also hearty yet mild in flavor.
    • Maple Syrup: Maple syrup adds a little sweetness without adding refined sugar.
    • Dry Ditalini Pasta: Dry Ditalini Pasta (or similar small noodle or gluten-free pasta)
    • Brown Lentils: Although lentils are not a typical ingredient in Olive Garden's Pasta Fagioli Soup, I added cooked Trader Joe's brown lentils for additional protein and texture. This is an optional ingredient.
    • Italian Seasoning: Italian Seasoning is a combination of dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram, but several variations also feature additions like dried sage, fennel seeds, or even spices like garlic powder or crushed red pepper flakes.
    • Vegan Worcestershire Sauce: I like Annie's or Wizard brand Vegan Worcestershire Sauce.
    • Nutritional Yeast: Nutritional Yeast is vegan cheesy. It is a soup thickener, adds immense flavor, and is rich in vitamin B.
    • Bay Leaves: Adding a bay leaf while the soup cooks adds flavor. It is removed before serving the soup.
    • Red Pepper Flakes (optional) A pinch of red pepper flakes enhances the other flavor in the soup.
    • Vegan Parmesan Cheese: Vegan Parmesan is an optional ingredient; however, it adds an additional cheesy component as a garnish.
    • Parsley (garnish): I added a parsley garnish, which is optional.
    White and dark red kidney beans in a strainer in the sink.

    Pasta E Fagoili Soup Ingredient Substitutions

    • One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
    • White onion substitutes yellow onion in recipes.
    • Fennel is often substituted for celery in recipes; however, it does have a slight licorice flavor, which sweetens when cooked.
    • Parsnips of any kind, substitute carrots in recipes.
    • Crushed or fresh tomatoes can substitute for diced tomatoes. For a smokey flavor, use fire-roasted tomatoes.
    • Choose any beans you prefer. You can even use chickpeas if desired.
    • Date syrup is often used to replace maple syrup as a natural substitution. Or, try agave.
    • Instead of lentil, add more beans.
    • Soy sauce, coconut aminos, or balsamic vinegar are substitutes for vegan Worcestershire sauce.
    • Miso paste is used as a substitute for nutritional yeast.
    • A pinch of cayenne pepper is a suitable substitute for red pepper flakes. If you don't like spice, skip this ingredient.
    • I also like basil as a garnish instead of parsley.

    How to Make Pasta Fagioli Soup

    I am adding noodles to the pasta fagioli soup recipe on the stove.

    As with many of my easy one-pot meals, Pasta Fagioli Soup cooks quickly in one-pot for a great weeknight meal. 

    Even though Pasta Fagioli usually has meat, I exchanged the meat for 2 cups of cooked lentils. If you don't like lentils, however, substitute chopped mushrooms. 

    • In a large pot, saute the garlic and onions until translucent.
    • Add celery and cook for a couple of minutes.
    • Now, add diced carrots and cook for a few minutes.
    • Add the diced tomatoes, tomato paste, vegetable broth, beans (rinsed and drained), Italian seasoning, Worcestershire sauce, nutritional yeast, maple syrup, and red pepper flakes (if using) and bay leaves.
    • Bring to a boil, stirring to combine ingredients.
    • Once boiling, add dry pasta and lentils. Stir and cover.
    • Reduce heat to simmer.
    • Simmer for 8-10 minutes (the time required to cook the noodles); if you use a different noodle, follow the cooking time on the noodles' box or bag.
    • Remove from heat; stir and add salt and pepper to taste.
    • Ladle into bowls and sprinkle with vegan parmesan cheese and chopped parsley
    • Serve with a salad, crusty bread, or your favorite side dishes.
    • Note: if using dry lentils, add 1 cup to the pot without the pasta, bring the soup to a boil, cover, reduce to a simmer, and cook for 30 minutes. Then, boil again, remove the cover, and add the pasta. Cook for 8-10 minutes uncovered until the pasta is cooked through.
    A ladle of soup from the pot of soup in the stove.

    What to Serve with Pasta Soup

    As soon as the pasta is cooked, the soup is ready to serve. Like Olive Garden's soup recipe, I serve my soup with fresh chopped parsley and Vegan Parmesan Cheese.

    Olive garden Pasta E Fagioli Soup recipe on a cutting board with a shaker of vegan parmesan cheese.

    Since I planned my Fagioli soup as my main dish, I served a simple salad with my Creamy Italian Dressing. 

    Olive Garden Pasta E Fagioli Soup served with a salad on a plate on the table.

    This is a great soup to serve with a side of crusty bread or Vegan Oil-Free Cornbread. My family loves to dip bread in their soup and run it around the bowl to get every last drop. 

    Recipe FAQs

    What goes with Pasta Fagioli Soup?

    There are plenty of dishes that go with Pasta Fagioli soup. This includes Italian chopped salad, vegan wrap sandwiches, crusty bread, or anything you enjoy!

    Is Pasta Fagioli Soup really vegan?

    Yes, of course. This soup is vegan; the main ingredients are beans and vegetables with very little pasta.

    Can you freeze Pasta E Fagioli Soup?

    Store leftover pasta fagioli in an airtight container in the refrigerator for up to 5 days. The soup also freezes well for up to 3 months. To reheat, thaw overnight in the refrigerator and in the microwave or stovetop.

    Tips

    • If using dry lentils, add 1 cup to the pot without the pasta, bring the soup to a boil, cover, reduce to a simmer, and cook for 30 minutes. Then, boil again, remove the cover, and add the pasta. Cook for 8-10 minutes uncovered until the pasta is cooked through.
    • Any type of small pasta works well in this soup.
    • Add another can of beans of choice for those who do not like lentils.
    • For those who struggle with nightshade vegetables, swap the diced tomatoes for roasted red peppers in a jar packed in water.
    • I would suggest that you serve the soup with an Italian chopped salad.

    It's soup season, and this copycat Olive Garden Pasta E Fagioli Soup recipe is a hearty, comforting soup you will love!

    Vegan Soups You Will Love this Fall and Winter

    • Vegan Minestrone Recipe
      Vegan Minestrone Soup Recipe
    • Vegan Easter
      Vegan Easter Recipes
    • vegan carrot soup recipe
      Vegan Roasted Carrot Soup
    • Vegan Ramen Noodle Soup

    If you love this copycat Olive Garden Pasta E Fagioli Soup recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Pasta Fagioli Soup

    One Pot Pasta Fagioli Soup

    Kathy Carmichael
    This Pasta Fagioli Soup recipe is a comforting Italian soup in a tomato-based broth filled with beans, vegetables, and tiny tubular pasta. This vegan, healthy version of an Olive Garden classic is so delicious you will think you are eating out. And it takes less than 30 minutes and one pot to make.
    4.87 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Soups
    Cuisine Italian
    Servings 8 servings
    Calories 395 kcal

    Ingredients
      

    • 3 cloves Garlic minced
    • 1 cup Yellow or White Onion diced
    • 1 cup Celery diced
    • 1 cup Carrots diced
    • 30 ounces Diced Tomatoes
    • 3 Tablespoons Tomato Paste
    • 8 cups vegetable broth
    • 15 ounces Dark Red Kidney Beans drained
    • 15 ounces White Beans Cannellini, drained
    • 2 teaspoons Maple Syrup
    • 1 cup dry Ditalini Pasta or similar small noodle; or gluten-free pasta
    • 2 cups Brown Lentils cooked; optional (of 1 cup dry brown lentils; see notes)
    • 1 Tablespoon Italian Seasoning
    • 2 teaspoons vegan Worchestershire Sauce I like Annie's
    • ¼ cup Nutritional Yeast
    • 2 Bay Leaves
    • ½ teaspoon Red Pepper Flakes optional

    Garnish (optional)

    • Vegan Parmesan optional
    • 1/ 4 cup Parsely chopped

    Instructions
     

    • In a large pot, saute the garlic and onions until translucent.
    • Add celery and cook for a couple of minutes.
    • Now, add diced carrots and cook for a few minutes.
    • Add the diced tomatoes, tomato paste, vegetable broth, beans (rinsed and drained), Italian seasoning, Worcestershire sauce, nutritional yeast, maple syrup, red pepper flakes (if using), and bay leaves.
    • Bring to a boil, stirring to combine ingredients.
    • Once boiling, add dry pasta and lentils. Stir and cover.
    • Reduce heat to simmer.
    • Simmer for 10 minutes (the time required to cook the noodles); if you use a different noodle, follow the cooking time on the noodles' box or bag.
    • Remove from heat; stir and add salt and pepper to taste.
    • Ladle into bowls and sprinkle with vegan parmesan cheese and chopped parsley
    • Serve with a salad, crusty bread, or your favorite side dishes.

    Video

    Notes

    • If using dry lentils, add 1 cup to the pot without the pasta, bring the soup to a boil, cover, reduce to a simmer, and cook for 30 minutes. Then, boil again, remove the cover, and add the pasta. Cook for 8-10 minutes uncovered until the pasta is cooked through.
    • Any type of small pasta works well in this soup.
    • Add another can of beans of choice for those who do not like lentils.
    • For those who struggle with nightshade vegetables, swap the diced tomatoes for roasted red peppers in a jar packed in water.
    • I would suggest that you serve the soup with an Italian chopped salad.

    Nutrition

    Calories: 395kcalCarbohydrates: 74gProtein: 24gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 586mgPotassium: 1403mgFiber: 24gSugar: 10gVitamin A: 5989IUVitamin C: 53mgCalcium: 181mgIron: 9mg
    Tried our recipe?Let us know how it was!

    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Soups

    • Roasted vegetable soup recipe
      Roasted Vegetable Soup
    • Fajita soup recipe
      Vegan Fajita Soup
    • Vegan Potato Chowder Recipe
      Vegan Potato Chowder
    • Easy Sheet Pan Tomato Soup

    Reader Interactions

    Comments

      4.87 from 23 votes (17 ratings without comment)

      Did you make this recipe? Leave a reply below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Nancy

      February 27, 2024 at 2:36 pm

      5 stars
      We absolutely love everyone of your recipes, that we have tried. This soup is a favorite!!! We’ve made your Tofu stir fry three times🥰. Thank you for sharing such wonderful deliciousness 💖.
      Nancy and family 👍

      Reply
      • Kathy Carmichael

        February 27, 2024 at 3:07 pm

        Hi Nancy and Family, thank you for reaching out and taking the time to rate the recipe and comment. I appreciate your support and am so glad you have enjoyed the recipes.

        Reply
    2. lesa donnelly

      February 21, 2024 at 5:26 pm

      5 stars
      5 Stars!

      Reply
      • Kathy Carmichael

        February 21, 2024 at 7:20 pm

        Hi Lesa! Thanks so much! I'm so glad you liked it! I appreciate you taking the time to rate the recipe!

        Reply
    3. Wendy

      October 12, 2021 at 7:59 pm

      5 stars
      this soup was delicious. The whole family loved it!

      Reply
    4. Alocasia

      January 11, 2021 at 11:07 am

      We had this last night. Delicious! A definite keeper. Thanks, Kathy.

      Reply
      • Kathy Carmichael

        January 11, 2021 at 3:23 pm

        Hi Alocasia! I'm so glad you liked the Pasta Fagioli Soup. It's one of my family's favorites. Thank you for your feedback. I appreciate it. Happy New Year!

        Reply
      • Ruth

        February 22, 2024 at 7:27 am

        5 stars
        This sounds great and I intend to make soon. Just to clarify, it’s my understanding that Olive Garden Pasta Fagioli soup contains meat. I know your version does not, just saying in case anyone orders thinking no meat. Their minestrone soup does not contain meat and is what I normally order there. Maybe ingredients are different depending on region?

        Reply
        • Kathy Carmichael

          February 22, 2024 at 4:33 pm

          Hi Ruth, I say in the video that Olive Garden's Pasta Fagioli has soup; this is a vegan version of that recipe. I appreciate the suggestion. I wouldn't want a vegan person ordering a meat-filled soup. Yuck 🙂

          Reply
          • Ruth

            February 23, 2024 at 9:36 am

            5 stars
            Kathy I did see afterwards you had mentioned the meat! I’ll pay better attention in future!
            Your recipe is delicious!

            Reply
            • Kathy Carmichael

              February 23, 2024 at 3:18 pm

              Ruth, Don't be silly. I appreciate you pointing it out. You are right. A lot of people don't read the blog post.

        • Joan

          February 27, 2024 at 11:10 am

          5 stars
          I definitely got the same impression from the post Ruth. “I loved eating Olive Garden Pasta E. Fagioli Soup when I transitioned to a plant-based diet. Olive Garden was one of the only restaurants I frequented because I liked their salad (without cheese), Pasta Fagioli Soup, and their famous breadsticks, which are vegan”. Happy for the clarification from you and Kathy. I might even go there for salad and breadsticks one day. It’s been a minute. I have always loved Fagioli soup so I’m excited to make this cleaner recipe!

          Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Light and Delicious Vegan Spring Food Recipes

    • Spicy Peanut Noodles Recipe
      Spicy Peanut Noodles
    • Pineapple fried rice Recipe
      Pineapple Fried Rice
    • superfood salad recipe
      Superfood Salad
    • Quick and Easy Southwest Coleslaw
    • White Bean Avocado Sandwich Recipe
    • creamy mushroom pasta
      Creamy Mushroom Pasta

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    251 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.