Print

Copycat Olive Garden Pasta E Fagioli Soup

Copycat Olive Garden Pasta E Fagioli Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a warm bowl of Copycat Olive Garden Pasta E Fagioli Soup, a hearty and comforting dish perfect for any occasion. This flavorful soup combines ground beef, fresh vegetables, and nutritious beans simmered in a savory broth that encapsulates the essence of Italian comfort food. Simple to prepare and versatile enough to serve as a main course or starter, this recipe is sure to impress family and friends alike. Pair it with crusty bread or a light salad for a complete meal that warms you from the inside out.

Ingredients

Scale
  • 1 lb ground beef
  • ½ yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 2 tsp minced garlic
  • 3 cans tomato sauce (8 oz each)
  • 2 cans low sodium beef broth (14.5 oz each)
  • 1 can petite diced tomatoes (14.5 oz)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tsp salt, more or less to taste
  • ½ tsp black pepper
  • 1 can dark red kidney beans (15 oz), drained
  • 1 can cannellini beans (15 oz), drained
  • 1 cup ditalini pasta

Instructions

  1. In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
  2. Add chopped onions, carrots, celery, and minced garlic; sauté for about 3–4 minutes until softened.
  3. Stir in tomato sauce, broth, diced tomatoes, basil, oregano, salt, and pepper. Bring to a boil then reduce to simmer for about 10 minutes.
  4. Meanwhile, cook ditalini pasta separately according to package instructions until al-dente.
  5. Stir in drained kidney and cannellini beans into the soup; heat through and adjust seasoning if needed.
  6. Once pasta is cooked, drain and mix it into the soup.
  7. Serve hot with freshly grated Parmesan cheese on top.

Nutrition

Find it online: https://chefangelina.com/copycat-olive-garden-pasta-e-fagioli-soup/