Description
Olive Garden Pasta e Fagioli is a hearty Italian-inspired soup made with ground beef, vegetables, beans, and pasta in a savory tomato broth. It’s a comforting and filling dish perfect for a cozy meal.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can great northern or cannellini beans, drained and rinsed
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- Salt and pepper to taste
- 1 cup ditalini pasta
- Fresh parsley and grated Parmesan for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
- Add onion, carrot, celery, and garlic. Sauté for 5–7 minutes until vegetables are tender.
- Stir in beef broth, tomato sauce, diced tomatoes, kidney beans, white beans, basil, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes to allow flavors to blend.
- Meanwhile, cook ditalini pasta separately according to package directions. Drain and set aside.
- Stir cooked pasta into the soup just before serving, or keep separate to avoid over-softening.
- Garnish with chopped parsley and Parmesan cheese if desired. Serve hot.
Notes
- For a vegetarian version, omit the beef and use vegetable broth.
- Store leftovers without the pasta mixed in to avoid soggy noodles.
- Can be frozen for up to 3 months; add fresh-cooked pasta after reheating.
- Add a pinch of red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg