Description
Indulge in the comforting flavors of Italy with this Copycat Olive Garden Pasta e Fagioli Recipe. This hearty soup combines fresh vegetables, savory ground beef, and tender ditalini pasta, making it a perfect choice for family dinners or meal prep. With its rich aroma and robust taste, this dish is sure to warm your heart on chilly nights. Quick to prepare and customizable based on your pantry staples, it’s a versatile option that everyone will love. Enjoy a bowl topped with fresh parsley and shredded cheese for an authentic touch!
Ingredients
Scale
- 1 lb lean ground beef
- 2 Tbsp olive oil (divided)
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 3 cans (8 oz each) tomato sauce
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1/2 cup water (plus additional as needed)
- 1 can (15 oz) diced tomatoes
- 1 cup dry ditalini pasta
- 1 can (15 oz dark red kidney beans, drained and rinsed)
- 1 can (15 oz great northern beans, drained and rinsed)
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 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. Add the ground beef, breaking it apart with a spoon. Cook until browned throughout. Drain any excess fat and transfer the beef to a separate plate.
- In the same pot, add the remaining tablespoon of olive oil. Stir in the chopped onions, carrots, and celery. Sauté over medium-high heat until tender, about 6 minutes. Add minced garlic and cook for an additional minute.
- Pour in the chicken broth, tomato sauce, water, and diced tomatoes. Add sugar along with dried basil, oregano, thyme, and marjoram. Return cooked beef to the pot. Season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low. Cover with a lid and let simmer for 15-20 minutes until vegetables are soft.
- While the soup simmers, cook ditalini pasta according to package instructions until al dente. Drain well.
- Add cooked pasta along with kidney beans and great northern beans to the soup. If too thick, add additional broth or water as needed. Allow cooking for an additional minute.
- Stir in fresh parsley before serving warm topped with finely shredded Romano or Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg