Pasta e Fagioli (pronounced “pasta fah-ZHOOL”) means “pasta and beans” in Italian. Olive Garden’s version is a hearty tomato-based soup packed with ground beef, white and red beans, ditalini pasta, tomatoes, celery, carrots, and Italian herbs. It’s the most filling soup on the menu per calorie and the closest thing to a complete meal in soup form.
Unlike the cream-based Zuppa Toscana and Chicken & Gnocchi, Pasta e Fagioli uses a tomato broth, giving it a lighter, more rustic character. It’s the kind of soup your Italian grandmother would make — unpretentious, filling, and packed with protein from both the beef and beans. In a restaurant known for cream-heavy dishes, this soup stands out as the down-to-earth option.
A single bowl costs $8.79. Get it unlimited as part of the $11.99 lunch combo Monday-Friday, 11AM-3PM. It’s also available unlimited as a side with any dine-in entree.
At 260 calories with 15g of protein and 6g of fiber, Pasta e Fagioli is the most nutritionally balanced soup on the menu. It’s higher in protein and fiber than any other soup option, making it the best choice for anyone focused on nutrition. Compare: Zuppa Toscana has 300 cal and 10g protein; Minestrone has 120 cal but only 5g protein.
To make Pasta e Fagioli at home:
The key is not overcooking the pasta — it will continue to absorb liquid as the soup sits. If making ahead, cook the pasta separately and add when serving to prevent mushiness.
Available at all Olive Garden locations. Find your nearest restaurant and call ahead to confirm daily soup availability. For the full soup lineup, see our soup, salad & breadsticks guide.