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Pasta e Fagioli (Olive Garden Copycat)

A delicious vegan copycat of Olive Gardens Pasta e fagioli! Which means, pasta and beans! Very similar to everyone’s favorite minestrone soup!


Vegetable oil

12-16oz vegan ground meat

3 tbsps vegan butter

1 cup diced onion

1 cup diced celery

3/4 cup diced carrots

2 tbsps minced garlic

15.25 oz tomato sauce  

15.25 oz can of diced tomatoes

1 tbsp Italian seasonings

1 tsp salt

1 tsp garlic pepper

2 tbsps sugar

4-6 cups broth of choice, preferably not low sodium

15.25 oz can cannellini beans, drained

15.25 oz can of kidney beans, drained

1-2 cups of cooked ditalini pasta

1/4 cup freshly chopped parsley


Heat a little oil in a large pot over medium high heat

Add in your vegan grounds

Cook and crumble until browned

Remove from pot

(Important to always remove vegan meat substitutes before making soup as they tend to get soggy and gross lol)

Add your butter to the pot

Then add in your onion, celery, carrots and garlic

Cook stirring often for roughly 5-7 minutes, until onion is translucent 

Add in your tomato sauce, diced tomatoes, Italian seasoning, salt, pepper and sugar

Pour in your broth

Mix well and bring to a boil

Turn down to medium and let simmer for 20 minutes

Add in two types of beans, cooked pasta and parsley

Mix well

Cook for an additional 5 minutes

(If soup is too thick and you prefer, add more broth) 

Soup is now ready to serve

I like to add in the vegan meat just before serving or adding to serving bowls to keep it fresh

Serve and enjoy! 


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