Description
Indulge in the comforting warmth of Olive Garden Pasta e Fagioli, a delightful Italian-American soup that brings restaurant-quality flavors to your kitchen. This hearty dish combines lean ground beef with vibrant vegetables and nutritious beans, all simmered in a rich chicken broth. With its satisfying blend of protein and fiber, this pasta e fagioli is perfect for family dinners or cozy nights at home. Ready in just 40 minutes, it’s an easy recipe that will quickly become a beloved staple.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 4 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 can crushed tomatoes (14 oz)
- 1 can red kidney beans (14 oz, drained)
- 1 can cannellini beans (14 oz, drained)
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Instructions
- In a soup pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked.
- Add the chopped onion, celery, carrots, and garlic; sauté for about 8–10 minutes until tender.
- Stir in diced tomatoes, crushed tomatoes, drained beans, chicken broth, vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes; bring to a boil.
- Reduce heat and let simmer for 15–20 minutes with the lid slightly ajar.
- Add uncooked ditalini pasta and simmer until tender (about 15–20 minutes), stirring occasionally.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 75mg