Copycat Olive Garden Pasta E Fagioli Soup
Experience the comforting warmth of Copycat Olive Garden Pasta E Fagioli Soup, a delightful blend of hearty ingredients that brings the essence of Italian cuisine right to your kitchen. This satisfying soup features tender ground beef, wholesome beans, and vibrant vegetables simmered in a rich tomato broth, making it perfect for a cozy family dinner or a gathering with friends. Easy to prepare and filled with robust flavors, this recipe is sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 lb. ground beef
- 1/2 yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 3 ribs celery, chopped
- 2 tsp. minced garlic
- 3 8oz. cans tomato sauce
- 2 14.5oz. cans low sodium beef broth
- 1 14.5oz. can petite diced tomatoes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 15oz. can dark red kidney beans, drained
- 1 15oz. can cannellini beans, drained
- 2 tsp. salt, more or less to taste
- 1/2 tsp. black pepper
- 1 cup ditalini pasta
Instructions
- In a large pot over medium heat, brown the ground beef. Drain excess fat.
- Add chopped onions, carrots, celery, and garlic; sauté for 3-4 minutes until softened.
- Stir in tomato sauce, beef broth, diced tomatoes, basil, oregano, salt, and pepper; bring to a boil then simmer for 10 minutes.
- Cook ditalini pasta separately according to package instructions until al dente.
- Stir in kidney beans and cannellini beans; heat through.
- Add drained pasta to the soup; mix well.
- Serve topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg