Description
Indulge in the comforting flavors of Olive Garden Pasta e Fagioli, a delightful Italian-American soup that brings the taste of restaurant-quality dining right to your kitchen. This hearty dish combines lean ground beef with vibrant vegetables and nutritious beans simmered in a rich, flavorful broth. Ideal for family dinners or cozy nights at home, this pasta e fagioli not only satisfies your hunger but also provides a healthy dose of protein and fiber. In just about 40 minutes, you can create a warm bowlful of goodness that’s sure to become a favorite!
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 3 sticks celery (chopped finely)
- 2 medium carrots (peeled & 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 onion, celery, carrots, and garlic; sauté for about 8–10 minutes until tender.
- Stir in diced tomatoes, crushed tomatoes, 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 ditalini pasta and cook 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: Soup
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 55mg