Print

Copycat Olive Garden Pasta E Fagioli Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and hearty Italian soup filled with ground beef, vegetables, and ditalini pasta.

Ingredients

Scale
  • 1 lb. ground beef
  • 1/2 yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 3 cans tomato sauce (8 oz each)
  • 2 cans low sodium beef broth (14.5 oz each)
  • 1 can petite diced tomatoes (14.5 oz)
  • 1 cup ditalini pasta
  • 1 can dark red kidney beans, drained (15 oz)
  • 1 can cannellini beans, drained (15 oz)
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 2 tsp. salt, more or less to taste
  • 1/2 tsp. black pepper

Instructions

  1. Brown the beef in a large pot over medium heat until it’s browned. Drain any excess fat.
  2. Add the chopped onions, carrots, celery, and minced garlic to the pot. Sauté for about 3-4 minutes until the veggies are softened.
  3. Stir in the tomato sauce, beef broth, diced tomatoes, dried basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
  4. Cook the ditalini pasta separately according to package instructions until al-dente.
  5. Add the drained kidney beans and cannellini beans to the soup and heat through.
  6. Drain the cooked pasta and gently stir it into the soup mixture.
  7. Serve the soup hot, topped with freshly grated Parmesan cheese or fresh herbs.

Notes

For a vegetarian version, swap ground beef for lentils or mushrooms and use vegetable broth.

Nutrition

Find it online: https://delishrecipezbylucy.com/copycat-olive-garden-pasta-e-fagioli-soup-recipe/

Scroll to Top