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Pasta e Fagioli Soup (Olive Garden Copycat Recipe)

by Sheryl S

Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 6

This Olive Garden Copycat recipe of Pasta e Fagioli Soup is a very comforting soup packed with vegetables and brimming with Italian flavor. It’s crazy delicious, super hearty, and the perfect soup to warm you up from the inside and out!

Ingredients

1 pound lean ground beef

2 tablespoons olive oil, divided

3 cloves garlic, minced (1 tablespoon)

1 1/2 c. chopped yellow onion

1 c. diced carrots (about 2 medium)

3 (8 ounces) cans of tomato sauce

2 14.5 ounces cans of low-sodium chicken broth

1 c. diced celery (about 3 stalks)

1/2 c. water, then more as desired

1 teaspoon dried oregano

2 teaspoons granulated sugar

1 (15-ounce) can diced tomatoes

1 1/2 teaspoons dried basil

3/4 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 c. dry ditalini pasta

1 (15-ounce) can of dark red kidney beans, drained and rinsed

1 (15-ounce) can of great northern beans, drained and rinsed

Salt and freshly ground black pepper

3 tablespoons minced fresh parsley

Finely shredded Romano or Parmesan cheese, for serving

How to make Pasta e Fagioli Soup (Olive Garden Copycat Recipe)

Step 1: In a large pot, heat 1 tbsp olive oil over medium-high heat. Once hot, add the ground beef and cook while stirring often until completely cooked.

Step 2: Drain the excess grease. To a plate, transfer the beef and set aside.

Step 3: In the same pot, heat the rest of the 1 tbsp olive oil. Then, toss in the onions, carrots, and celery. Cook for about 6 minutes over medium-high heat until tender. Add the garlic and continue to cook for another minute.

Step 4: Pour in the chicken broth, tomato sauce, and water. Add the canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef. To taste, season with salt and pepper.

Step 5: Bring the mixture to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and let everything simmer for another 15 to 20 minutes, stirring often until the veggies are tender.

Step 6: In the meantime, cook the ditalini pasta following the package directions until al dente.

Step 7: To the soup, add the cooked and drained pasta, kidney beans, and great northern beans. If desired, add a little more broth or water to thin out the sauce.

Step 8: Cook for an additional minute before stirring in the parsley.

Step 9: Serve the soup hot with grated Romano or Parmesan cheese. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 540, Calories from Fat 126, Fat 14g22%, Saturated Fat 4g25%, Cholesterol 49mg16%, Sodium 718mg31%, Potassium 1616mg46%, Carbohydrates 70g23%, Fiber 13g54%, Sugar 12g13%, Protein 35g70%, Vitamin A 4375IU88%, Vitamin C 24mg29%, Calcium 150mg15%, Iron 8mg44%

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Pasta e Fagioli Soup (Olive Garden Copycat Recipe)

This Olive Garden Copycat recipe of Pasta e Fagioli Soup is a very comforting soup packed with vegetables and brimming with Italian flavor. It's crazy delicious, super hearty, and the perfect soup to warm you up from the inside and out!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 540 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced (1 tablespoon)
  • 1 1/2 c. chopped yellow onion
  • 1 c. diced carrots about 2 medium
  • 3 8 ounces cans of tomato sauce
  • 2 14.5 ounces cans of low-sodium chicken broth
  • 1 c. diced celery about 3 stalks
  • 1/2 c. water then more as desired
  • 1 teaspoon dried oregano
  • 2 teaspoons granulated sugar
  • 1 15-ounce can diced tomatoes
  • 1 1/2 teaspoons dried basil
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 c. dry ditalini pasta
  • 1 15-ounce can of dark red kidney beans, drained and rinsed
  • 1 15-ounce can of great northern beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 3 tablespoons minced fresh parsley
  • Finely shredded Romano or Parmesan cheese for serving

Instructions
 

  • In a large pot, heat 1 tbsp olive oil over medium-high heat. Once hot, add the ground beef and cook while stirring often until completely cooked.
  • Drain the excess grease. To a plate, transfer the beef and set aside.
  • In the same pot, heat the rest of the 1 tbsp olive oil. Then, toss in the onions, carrots, and celery. Cook for about 6 minutes over medium-high heat until tender. Add the garlic and continue to cook for another minute.
  • Pour in the chicken broth, tomato sauce, and water. Add the canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef. To taste, season with salt and pepper.
  • Bring the mixture to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and let everything simmer for another 15 to 20 minutes, stirring often until the veggies are tender.
  • In the meantime, cook the ditalini pasta following the package directions until al dente.
  • To the soup, add the cooked and drained pasta, kidney beans, and great northern beans. If desired, add a little more broth or water to thin out the sauce.
  • Cook for an additional minute before stirring in the parsley.
  • Serve the soup hot with grated Romano or Parmesan cheese. Enjoy!

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