Description
This Copycat Olive Garden Pasta e Fagioli Recipe brings the comforting flavors of Italian cuisine right to your home. With a hearty blend of fresh vegetables, savory ground beef, and tender pasta, this soup is perfect for cozy family dinners or meal prep throughout the week. Each spoonful offers a harmonious mix of textures and flavors that will warm you from the inside out.
Ingredients
Scale
- 1 lb lean ground beef
- 2 Tbsp olive oil (divided)
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic (minced)
- 3 cans tomato sauce
- 2 cans low-sodium chicken broth
- 1 can diced tomatoes
- 1 cup dry ditalini pasta
- 2 cans dark red kidney beans (drained and rinsed)
- 2 tsp granulated sugar
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ¾ tsp dried thyme
- ½ tsp dried marjoram
- Salt and freshly ground black pepper (to taste)
- 3 Tbsp minced fresh parsley
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the ground beef, breaking it apart as it cooks. Drain excess fat.
- Add remaining olive oil and sauté onions, carrots, and celery until tender (about 6 minutes). Stir in minced garlic for an additional minute.
- Combine chicken broth, tomato sauce, water, and diced tomatoes in the pot. Add sugar, basil, oregano, thyme, marjoram, salt, and pepper. Return beef to the pot; bring to a boil then reduce heat and simmer for 15-20 minutes.
- Cook ditalini pasta separately until al dente; drain well.
- Add cooked pasta and both types of beans to the soup; cook for another minute.
- Stir in fresh parsley before serving hot with cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 330
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 60mg