Description
Indulge in the warmth and comfort of this Olive Garden Pasta Fagioli Soup Recipe, perfect for cozy family dinners or gatherings. This hearty Italian soup combines tender ground beef, nutritious beans, and a medley of fresh vegetables simmered in a rich, flavorful broth. Each spoonful is bursting with robust herbs and spices that elevate the dish into a satisfying meal that everyone will love. Easy to prepare and even better as leftovers, this soup is not only delicious but also a nourishing option your family will crave time and again.
Ingredients
Scale
- 1 pound ground beef
- 4 cups beef or chicken broth
- 1 large onion, diced
- 3 stalks celery, sliced
- 3 cloves garlic, crushed
- 1 can diced tomatoes (15 ounces)
- 3 cans tomato sauce (8 ounces each)
- 2 cans kidney beans and Great Northern beans (15 ounces each)
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 1.5 teaspoons dried basil
- 2 teaspoons dried Italian seasoning
- 1 tablespoon brown sugar
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Sauté ground beef until browned.
- Add diced onion, celery, and carrots; cook for about 5 minutes until softened. Stir in garlic and cook for an additional minute.
- Add dried basil, Italian seasoning, brown sugar, red pepper flakes, salt, and pepper; mix well.
- Pour in diced tomatoes, tomato sauce, and broth; bring to a boil.
- Stir in drained beans while maintaining a boil.
- Add ditalini pasta; simmer for 8–10 minutes until al dente.
- Adjust the consistency with water if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg