Description
Indulge in the comforting warmth of Pasta e Fagioli Soup, an Olive Garden copycat recipe that brings rich Italian flavors right to your kitchen. This hearty soup is brimming with nutritious beans, vibrant vegetables, and tender pasta, making it the perfect dish for cozy nights or gatherings with family and friends. Easy to prepare and highly versatile, it can be served as a main course or alongside crusty bread for a satisfying meal. Plus, it freezes well, allowing you to enjoy the delightful taste of homemade soup even on your busiest days.
Ingredients
Scale
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water, then more as desired
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 3 Tbsp minced fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium high heat. Crumble in lean ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer it to a plate; set aside. Heat the remaining olive oil in the same pot. Add chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until tender, about six minutes. Add minced garlic and sauté for one minute longer.
- Add low-sodium chicken broth, tomato sauce, water, canned diced tomatoes, granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked beef back into the pot. Season with salt and pepper to taste.
- Bring the mixture to a boil then reduce heat to medium-low. Cover with a lid and allow it to simmer, stirring occasionally until veggies are soft—about fifteen to twenty minutes.
- Meanwhile, prepare ditalini pasta according to package directions until al dente.
- Add cooked and drained pasta to the soup along with dark red kidney beans and great northern beans. Thin with more broth or water if desired. Allow to cook for one minute longer.
- Stir in minced parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg