Description
Indulge in the comforting warmth of Olive Garden Pasta e Fagioli Soup with this easy copycat recipe. Packed with ground beef, a variety of beans, colorful vegetables, and tender pasta, this hearty Italian-inspired soup is perfect for family dinners or cozy gatherings. The rich tomato broth is both satisfying and nutritious, making it an ideal choice for chilly evenings. With simple ingredients and straightforward steps, you can whip up a delicious batch that serves well for meal prep or entertaining guests. Enjoy the robust flavors and textures that will surely impress everyone at your table.
Ingredients
Scale
- 2 pounds ground beef
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans
- 48 ounces canned diced tomatoes
- 2 3/4 quarts beef broth
- 8 ounces small shell macaroni
- Fresh parsley for garnish
Instructions
- In a large stockpot, heat vegetable oil over medium heat. Add ground beef and cook until browned.
- Stir in onions, carrots, celery, and diced tomatoes; simmer for about 10 minutes.
- Add both types of beans, beef broth, oregano, pepper, Tabasco sauce, and marinara sauce; simmer until vegetables are tender (approximately 45 minutes).
- Incorporate small shell macaroni and cook until pasta is tender.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg