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Pasta Fagioli Soup

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A warm and hearty Pasta Fagioli Soup loaded with vegetables, beans, and pasta, inspired by a memorable dining experience at Olive Garden.

Ingredients

Scale
  • 1 pound ground beef
  • 4 cups beef or chicken broth
  • 1 large onion (diced)
  • 3 stalks celery (sliced)
  • 1–2 cups carrots (sliced or diced)
  • 3 cloves garlic (crushed)
  • 1 can diced tomatoes
  • 3 cans tomato sauce
  • 1 can kidney beans (drained)
  • 1 can Great Northern beans (drained)
  • 1 cup ditalini pasta
  • Olive oil
  • Dried basil
  • Italian seasoning
  • Brown sugar
  • Red pepper flakes
  • Salt
  • Pepper

Instructions

  1. Warm the olive oil in a large soup pot over medium-high heat. Add the ground beef and sauté until it’s nicely browned, about 5-7 minutes.
  2. Stir in the diced onion, sliced celery, and diced carrots; cook for about 5 minutes until softened and fragrant.
  3. Add the crushed garlic and cook for another minute, allowing it to impart its aromatic essence into the mix.
  4. Mix in the dried basil, Italian seasoning, brown sugar, and red pepper flakes.
  5. Pour in the diced tomatoes, tomato sauce, and broth; bring the mixture to a rolling boil. Season generously with salt and pepper to taste.
  6. Fold in the drained kidney beans and Great Northern beans; return to a vigorous boil.
  7. Stir in the ditalini pasta and reduce the heat. Simmer for 8-10 minutes until the pasta is al dente.

Notes

Serve with grated Parmesan cheese and a slice of crusty bread. This soup can be stored for up to 3 days or frozen for up to 3 months.

Nutrition

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

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