Description
Copycat Olive Garden Pasta E Fagioli Soup is a delightful, hearty dish that brings the comforting flavors of Italian cuisine right to your kitchen. This easy-to-make soup combines ground beef, fresh vegetables, and a variety of beans with ditalini pasta, all simmered in a rich tomato broth. Perfect for cozy family dinners or gatherings, it’s a meal that guarantees satisfaction on chilly nights. With its robust flavors and nutritious ingredients, this Pasta E Fagioli Soup is sure to become a beloved staple in your home.
Ingredients
Scale
- 1 lb. ground beef
- 1/2 yellow onion, chopped
- 2 medium carrots, chopped
- 3 ribs celery, chopped
- 2 tsp. minced garlic
- 3 cans (8 oz.) tomato sauce
- 2 cans (14.5 oz.) low sodium beef broth
- 1 can (14.5 oz.) petite diced tomatoes
- 1 can (15 oz.) dark red kidney beans, drained
- 1 can (15 oz.) cannellini beans, drained
- 1 cup ditalini pasta
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked; drain excess fat.
- Add chopped onions, carrots, celery, and minced garlic; sauté for about 3–4 minutes until tender.
- Stir in tomato sauce, beef broth, petite diced tomatoes, dried basil, oregano, salt, and black pepper; bring to a boil then reduce heat and simmer for about 10 minutes.
- While the soup simmers, cook the ditalini pasta according to package directions until al-dente; drain.
- Add drained kidney and cannellini beans to the soup; stir until heated through.
- Combine cooked pasta into the soup mixture; stir well.
- Serve hot with freshly grated Parmesan cheese on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 65mg