Description
Experience the comforting warmth of our Copycat Olive Garden Pasta E Fagioli Recipe, a hearty Italian-inspired soup that’s perfect for cozy dinners and family gatherings. This delightful dish features lean ground beef, an array of tender vegetables, and a mix of nutritious beans simmered in a rich tomato broth. Each spoonful is packed with flavor, making it not only satisfying but also a great meal prep option—tasting even better the next day! Whether you enjoy it on its own or paired with crusty bread, this soup is sure to become a favorite in your home.
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 cans (8 ounces each) tomato sauce
- 2 cans (14.5 ounces each) beef broth
- 1 can (14.5 ounces) petite diced tomatoes
- 1/2 cup water
- 2 teaspoons granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 can (15 ounces) dark red kidney beans, drained
- 1 can (15 ounces) cannellini beans, drained
- 8 ounces dry ditalini pasta
Instructions
- In a large pot over medium heat, brown the ground beef for about 5–7 minutes until fully cooked. Drain excess fat.
- Add chopped onions, diced carrots, diced celery, and minced garlic to the pot; sauté for 4–5 minutes until softened.
- Stir in tomato sauce, beef broth, diced tomatoes, and water; season with sugar, basil, oregano, salt, and pepper. Bring to a boil then reduce heat to simmer for about 6 minutes.
- Mix in the ditalini pasta and cook for an additional 9–11 minutes until al dente.
- Fold in the kidney and cannellini beans; warm for another 2–3 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg