Description
This is a copycat recipe for Olive Garden’s Pasta e Fagioli, a hearty Italian soup made with pasta, beans, and vegetables.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 cup small pasta (like ditalini)
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add onion, carrots, celery, and garlic. Cook until vegetables are tender.
- Stir in diced tomatoes, kidney beans, cannellini beans, beef broth, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add pasta and cook until tender, about 10 minutes.
- Season with salt and pepper to taste before serving.
Notes
- This soup can be made ahead and stored in the refrigerator.
- Reheat gently on the stove before serving.
- Add more broth if the soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
Keywords: copycat olive garden pasta e fagioli