Description
Bring the comforting flavors of Italian cuisine into your home with this easy-to-make Copycat Olive Garden Pasta E Fagioli Recipe. This hearty soup combines ground beef, nutritious beans, and a medley of fresh vegetables in a savory broth, making it the perfect dish for cozy dinners or gatherings. With its rich taste and satisfying texture, this recipe is sure to become a favorite in your household. Plus, it’s versatile enough to serve as a main course or side dish, perfect for any occasion. Enjoy the warmth and comfort of homemade soup that tastes just like your favorite restaurant!
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 cans tomato sauce (8 ounces each)
- 2 cans beef broth (14.5 ounces each)
- 1 can petite diced tomatoes (14.5 ounces)
- 1/2 cup water
- 1 can dark red kidney beans (15 ounces), drained and rinsed
- 1 can cannellini beans (15 ounces), drained and rinsed
- 8 ounces dry ditalini pasta
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked.
- Add the chopped onion, carrots, celery, and minced garlic; sauté for 4-5 minutes until softened.
- Pour in the tomato sauce, beef broth, petite diced tomatoes, and water. Add herbs and seasonings; bring to a boil and then simmer for about 5-6 minutes.
- Stir in ditalini pasta; cook for 9-11 minutes until al dente.
- Add kidney beans and cannellini beans; warm through for an additional 2-3 minutes.
- Serve hot topped with freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 7g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 60mg