Gluten-Free Olive Garden Pasta E Fagioli Soup (One Pot)
- Katie Gallagher
- 6 days ago
- 2 min read
This Gluten-Free Olive Garden–inspired Pasta e Fagioli Soup is a cozy, one-pot wonder! Packed with hearty beans, ground beef, veggies, and gluten-free pasta, it’s full of flavor and perfect for chilly nights. A Celiac-safe twist on the restaurant classic your whole family will love!
Hearty, flavorful, and Celiac-safe—this one-pot wonder is pure comfort.
If you’ve ever craved a big bowl of Olive Garden’s Pasta e Fagioli but can't consume gluten, this recipe is for you. My Gluten-Free Pasta e Fagioli Soup brings all the rich, savory flavor of the original, without the wheat. It’s cozy, packed with protein and fiber, and made completely in one pot.
This soup reminds me of simpler times—big pots on the stove, crusty bread (now GF, of course), and everyone coming back for seconds. I make it often during the fall and winter months, but it’s honestly great any time of year.
Why You’ll Love It
Celiac-safe: Made with naturally gluten-free ingredients and Jovial GF pasta shells.
One-pot meal: No need to dirty extra dishes, just simmer and serve.
Loaded with goodness: Ground beef, beans, veggies, tomatoes, and Italian spices.
Meal-prep friendly: Heats up beautifully for leftovers or freezer storage.
Ingredients Notes
92% lean ground beef: Adds protein and flavor without extra grease.
Prego Mushroom Marinara: It gives depth, but feel free to use your favorite GF marinara.
Red kidney beans & petite diced tomatoes: Pantry staples that bulk up the soup.
Jovial GF pasta shells: They hold up beautifully in soup and give you that true pasta e fagioli feel.
Tabasco, oregano, parsley & pepper: Don’t skip the seasoning. It builds layers of flavor.
How to Serve
Top each bowl with a sprinkle of grated Parmesan, a handful of fresh parsley, and a side of gluten-free garlic bread. It’s the perfect meal for a chilly night, or anytime you want something satisfying and nourishing.
Make It Your Own
Add heat: Stir in extra Tabasco or crushed red pepper flakes.
Lower sodium: Use low-sodium broth and no-salt-added beans and tomatoes.
Recipe Gluten-Free Olive Garden Pasta E Fagioli Soup
1
Beans
You can reduce to 1 can red and 1 can white beans.
2
GF Pasta
I like to make this with Dilatini pasta, but I've yet to find a GF version of that shape. Use any small GF pasta shape you prefer.
Notes
1
Saute onions in EVOO in large 7-9 quart pot. Add and brown the lean ground beef. Stir in Tabasco sauce, salt, pepper, parsley, and oregano.
2
Add in celery, carrots, tomatoes, marinara, and beef broth. Bring just to a boil and reduce heat to simmer.
3
Add in 8 oz. of dried pasta plus red and white kidneys. Simmer for 20 minutes or until pasta is tender.
4
Serve with a crisp delicious salad and GF garlic bread sticks.
Instructions
48 oz. marinara (I like Prego Mushroom for this)
1 tablespoon EVOO
2 lbs. 92% lean ground beef
1 large diced onion
14 oz. shredded carrots
1/2 - 1 package celery hearts diced
48 oz. petite diced tomatoes
1 tablespoon Tabasco sauce
2 14.5 oz. Red Kidney Beans
1 tablespoon Oregano
2 teaspoons pepper
2 14.5 oz. white cannelloni beans
Up to 80 oz. GF Beef Broth
Gluten-Free Olive Garden Pasta E Fagioli Soup (One Pot)
Gluten-Free Olive Garden Pasta E Fagioli Soup (One Pot)
Katie Gallagher
This Gluten-Free Olive Garden–inspired Pasta e Fagioli Soup is a cozy, one-pot wonder! Packed with hearty beans, ground beef, veggies, and gluten-free pasta, it’s full of flavor and perfect for chilly nights. A Celiac-safe twist on the restaurant classic your whole family will love!
10 Servings
439 Calories / Serve
Prep Time
15 min
Cooking Time
45 min
Rest Time
0 min
Total Time
1 hour
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