Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 6
This Olive Garden Copycat recipe of Pasta e Fagioli Soup is a very comforting soup packed with vegetables and brimming with Italian flavor. It’s crazy delicious, super hearty, and the perfect soup to warm you up from the inside and out!
Ingredients
1 pound lean ground beef
2 tablespoons olive oil, divided
3 cloves garlic, minced (1 tablespoon)
1 1/2 c. chopped yellow onion
1 c. diced carrots (about 2 medium)
3 (8 ounces) cans of tomato sauce
2 14.5 ounces cans of low-sodium chicken broth
1 c. diced celery (about 3 stalks)
1/2 c. water, then more as desired
1 teaspoon dried oregano
2 teaspoons granulated sugar
1 (15-ounce) can diced tomatoes
1 1/2 teaspoons dried basil
3/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 c. dry ditalini pasta
1 (15-ounce) can of dark red kidney beans, drained and rinsed
1 (15-ounce) can of great northern beans, drained and rinsed
Salt and freshly ground black pepper
3 tablespoons minced fresh parsley
Finely shredded Romano or Parmesan cheese, for serving
How to make Pasta e Fagioli Soup (Olive Garden Copycat Recipe)
Step 1: In a large pot, heat 1 tbsp olive oil over medium-high heat. Once hot, add the ground beef and cook while stirring often until completely cooked.
Step 2: Drain the excess grease. To a plate, transfer the beef and set aside.
Step 3: In the same pot, heat the rest of the 1 tbsp olive oil. Then, toss in the onions, carrots, and celery. Cook for about 6 minutes over medium-high heat until tender. Add the garlic and continue to cook for another minute.
Step 4: Pour in the chicken broth, tomato sauce, and water. Add the canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef. To taste, season with salt and pepper.
Step 5: Bring the mixture to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and let everything simmer for another 15 to 20 minutes, stirring often until the veggies are tender.
Step 6: In the meantime, cook the ditalini pasta following the package directions until al dente.
Step 7: To the soup, add the cooked and drained pasta, kidney beans, and great northern beans. If desired, add a little more broth or water to thin out the sauce.
Step 8: Cook for an additional minute before stirring in the parsley.
Step 9: Serve the soup hot with grated Romano or Parmesan cheese. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 540, Calories from Fat 126, Fat 14g22%, Saturated Fat 4g25%, Cholesterol 49mg16%, Sodium 718mg31%, Potassium 1616mg46%, Carbohydrates 70g23%, Fiber 13g54%, Sugar 12g13%, Protein 35g70%, Vitamin A 4375IU88%, Vitamin C 24mg29%, Calcium 150mg15%, Iron 8mg44%
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