Olive Garden Chili Recipe​

If you have ever sat down at Olive Garden and fallen in love with their famous soup, you already know that their Pasta e Fagioli is what most fans lovingly call the Olive Garden Italian Chili.

While there is no official chili on the Olive Garden menu, this hearty, tomato-based Italian soup packed with ground beef, tender vegetables, creamy beans, and ditalini pasta is the closest thing to it – and it is absolutely legendary.

This copycat Olive Garden Pasta e Fagioli recipe brings that same restaurant-quality comfort straight to your home kitchen. Whether you call it Olive Garden chili soup or Pasta e Fagioli soup, one thing is certain – you are going to want seconds.

What Does Olive Garden’s Italian Chili Taste Like?

The Olive Garden Pasta e Fagioli soup delivers a deeply satisfying, savory flavor that sits somewhere beautifully between a classic Italian chili and a rustic bean soup.

The tomato-rich broth is bold and slightly tangy, layered with the warmth of oregano and basil. The ground beef adds a hearty, meaty depth, while the Great Northern and kidney beans bring a creamy, earthy balance.

The ditalini pasta soaks up all that flavor and gives every spoonful a comforting, filling finish. It is cozy, robust, and packed with Italian soul.

Olive Garden Chili Recipe​ Ingredients

For the Soup:

• 1 tablespoon extra virgin olive oil
• 1.5 pounds lean ground beef
• 1 cup celery, sliced into 1/8-inch pieces
• 1 cup yellow onion, finely chopped
• 1 cup matchstick carrots
• 1 tablespoon minced garlic
• 2 cans petite diced tomatoes (14.5 oz each), with juice
• 1 can tomato sauce (15 oz)
• 2 cups tomato juice or V8
• 1/3 teaspoon dried oregano
• 1/3 teaspoon dried basil
• 1 tablespoon Good Seasons Italian dressing mix
• 1/2 tablespoon cracked black pepper, plus more to taste
• 1 tablespoon kosher salt, plus more to taste
• 1 can Great Northern beans (15 oz), drained and rinsed
• 1 can dark red kidney beans (15 oz), drained and rinsed

For the Pasta:

• 1 pound Barilla ditalini pasta
• 2 tablespoons salt (for pasta water)

Kitchen Utensils

• 1 large stockpot (for the soup)
• 1 separate large pot (for boiling pasta)
• Slotted spoon
• Wooden spoon or silicone spatula
• Colander or strainer
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 8 to 10 servings

Olive Garden Chili Recipe​ Instructions

Step 1 – Boil the Pasta Water

In a large pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons of salt.

Step 2 – Cook the Ditalini Pasta

Add the ditalini pasta to the boiling water and cook for 9 minutes, one minute less than al dente. The pasta will finish cooking once added to the hot soup.

Step 3 – Drain and Cool the Pasta

Drain the cooked pasta through a colander and rinse it under cold water to stop the cooking process. Set aside.

Step 4 – Brown the Ground Beef

In a large stockpot over high heat, add the extra virgin olive oil. Add the lean ground beef and break it apart as it cooks. Brown until fully cooked through.

Step 5 – Sauté the Vegetables

Using a slotted spoon, remove the browned beef and set it aside. In the same pot with the remaining beef drippings, add the celery, onion, carrots, and garlic. Stir and cook until the onion turns translucent and the vegetables are fragrant.

Step 6 – Add Tomatoes and Seasoning

Add the petite diced tomatoes with their juice, tomato sauce, and tomato juice or V8. Stir in the oregano, basil, Italian dressing mix, and black pepper. Return the ground beef and its juices back into the pot.

Step 7 – Simmer the Soup

Cover the pot and let the soup simmer over medium-low heat for 45 minutes, stirring frequently. Do not add the beans or pasta at this stage – this slow simmer is what builds the deep, rich flavor.

Step 8 – Add Beans and Pasta

Add the drained Great Northern beans and kidney beans along with about 4 cups of the cooked ditalini pasta. Stir everything together and bring the soup back to a gentle simmer just until the beans and pasta are heated through.

Step 9 – Season and Serve

Taste the soup and adjust seasoning with kosher salt and additional black pepper as needed. Ladle into bowls and serve hot.

Customization and Pairing Ideas for This Olive Garden Italian Chili

One of the best things about this copycat Olive Garden Pasta e Fagioli soup is how incredibly easy it is to make it your own. Here are seven delicious ways to customize and serve it.

1. Make It Spicy

If you love heat, stir in a pinch of crushed red pepper flakes or a splash of hot sauce during the simmering stage. This turns your Olive Garden Italian chili soup into a fiery, bold bowl without losing any of its Italian soul.

2. Swap the Protein

Ground beef is classic, but this recipe works beautifully with Italian sausage, ground turkey, or even ground chicken. Italian sausage in particular gives the Pasta e Fagioli soup an extra layer of fennel and spice that feels incredibly authentic.

3. Go Vegetarian

Leave out the meat entirely and replace the beef drippings with a splash of extra olive oil. Add extra beans or toss in chopped zucchini or spinach for a hearty vegetarian Olive Garden chili soup that is just as satisfying as the Olive Garden Garlic Mashed Potatoes.

4. Add More Vegetables

Bulk up the nutrition by adding diced bell peppers, baby spinach, kale, or even frozen peas during the last few minutes of cooking. This keeps things colorful, nutritious, and fresh.

5. Try a Different Pasta

While ditalini is the traditional pasta for Pasta e Fagioli, you can also use small elbow macaroni, small shells, or tubetti if you cannot find ditalini at your local grocery store. Keep the shape small so it fits perfectly on the spoon.

6. Top It Like a Pro

Finish each bowl with a generous shower of freshly grated Parmesan or Pecorino Romano, a drizzle of good olive oil, and a crack of fresh black pepper. Fresh parsley on top makes it look as good as it tastes.

7. Serve the Olive Garden Way

Complete the full Olive Garden experience at home by serving this copycat Pasta e Fagioli alongside a crisp garden salad with Italian dressing and warm, buttery breadsticks. It is the ultimate Italian comfort meal that the whole family will love.

Expert Tips for the Best Copycat Olive Garden Pasta e Fagioli

Follow these tried-and-true tips to make sure your Olive Garden chili recipe turns out perfectly every single time.

1. Always Cook the Pasta Separately

Never cook the ditalini pasta directly in the soup. If you do, it will absorb too much broth and turn mushy. Cooking it separately and adding it at the end keeps the texture perfect and prevents your Olive Garden Pasta e Fagioli from turning into a stew.

2. Undercook the Pasta by One Minute

Pull the pasta out one full minute before the package says it is done. Since it will continue to cook when stirred into the hot soup, this one simple trick ensures it stays pleasantly al dente rather than soft and overcooked.

3. Use Very Lean Ground Beef

Lean ground beef, preferably 90/10 or leaner, means less excess grease floating in your broth. This keeps the soup clean, flavorful, and true to the Olive Garden Italian chili soup style without any oily residue.

4. Do Not Skip the Italian Dressing

Mix The Good Seasons Italian dressing mix is a key flavoring ingredient in this copycat recipe. It adds a unique blend of herbs, garlic, and tang that brings the soup remarkably close to the real Olive Garden Pasta e Fagioli flavor profile. Do not substitute it without expecting a flavor difference.

5. Simmer Low and Slow

The 45-minute simmer without the beans and pasta is not optional – it is the secret to a deeply developed, restaurant-worthy broth. Rushing this step will leave you with a flat-tasting soup. Patience here is everything.

6. Add Pasta Gradually

You may not need all of the cooked pasta at once. Add about 4 cups first, stir, and then assess the thickness. If you prefer a brothier Olive Garden chili soup, use less pasta. Save the rest separately and add it to individual bowls when reheating.

7. Taste and Season at the End

The salt level in canned tomatoes, beans, and tomato juice varies by brand. Always taste your soup after adding the beans and pasta, then adjust the salt and pepper accordingly. This final seasoning step is what takes a good soup to a great one.

Storage and Reheating Guidance

Store leftover Olive Garden Pasta e Fagioli soup in an airtight container in the refrigerator for up to 4 days. For best results, store pasta separately to prevent it from absorbing too much broth. Reheat gently on the stovetop over medium heat, adding a splash of water or broth to loosen.

Common Queries and FAQs

Here are some commonly asked questions we’ve got you covered about this Olive Garden Chili Recipe​

What is the Olive Garden Italian Chili?

The Olive Garden Italian Chili is not an official menu item but a popular nickname fans give to Olive Garden’s Pasta e Fagioli soup. It earns the “chili” label because of its thick, hearty, tomato-and-beef base that feels similar in spirit to a classic American chili, but with Italian herbs, beans, and pasta.

What does Pasta e Fagioli mean?

Pasta e Fagioli literally means “pasta and beans” in Italian. It is a traditional Italian peasant soup that has been made for centuries across different regions of Italy. Olive Garden’s version is an Americanized, heartier take on the classic.

Can I freeze Olive Garden Pasta e Fagioli soup?

Yes, but freeze the soup and pasta separately for the best results. The soup base with beef, beans, and vegetables freezes beautifully for up to 3 months. Cooked pasta does not freeze as well, so add fresh cooked pasta when reheating from frozen.

Can I make this Olive Garden chili recipe in a slow cooker?

Absolutely. Brown the beef and sauté the vegetables first, then transfer everything except the beans and pasta into a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the beans and cooked pasta in the final 30 minutes.

What can I use instead of ditalini pasta?

If ditalini is not available, you can use small elbow macaroni, small shells, tubetti, or any small short pasta. The key is keeping the pasta small enough to fit comfortably on a spoon alongside the beans and vegetables.

Is this recipe gluten-free?

As written, this recipe is not gluten-free because of the ditalini pasta and Italian dressing mix. However, you can easily make a gluten-free version by using certified gluten-free pasta and checking that your Italian dressing mix and other canned products are gluten-free certified.

How can I thicken the Pasta e Fagioli soup?

The soup naturally thickens as the pasta absorbs the broth over time. If you want it thicker right away, add more cooked pasta, or use an immersion blender to partially blend a small portion of the soup and stir it back in.

This copycat Olive Garden Pasta e Fagioli soup – the fan-favorite Italian chili recipe – is the kind of meal that wraps you up like a warm blanket on any given night.

It is hearty, deeply flavorful, and surprisingly simple to make at home with everyday pantry ingredients.

Whether you are recreating that beloved Olive Garden experience or simply looking for your new favorite cozy soup recipe, this Pasta e Fagioli checks every single box.

Give it a try, make it your own, and do not forget the breadsticks. We’d love to know how this recipe works out for you! Give it a try and leave a comment below to share your experience, tips, or any tweaks you made.

Don’t forget to follow us on Pinterest and YouTube for more tasty recipes and kitchen inspiration. Your support and feedback truly mean everything to us!