Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Experience the warmth of a hearty bowl of Olive Garden Pasta e Fagioli Soup with this easy copycat recipe! This comforting Italian soup is filled with savory ground beef, nutritious beans, and vibrant vegetables simmered in a rich tomato broth. Perfect for chilly evenings or casual gatherings, this dish offers both flavor and satisfaction in every spoonful. With simple ingredients and straightforward steps, it’s a delightful meal that brings everyone together. Whether you’re looking for a fulfilling main dish or a cozy appetizer, this soup is versatile enough to fit any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 16 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 pounds ground beef
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans
- 2 3/4 quarts beef broth
- 48 ounces marinara sauce
- 8 ounces small shell macaroni
- 1 tablespoon vegetable oil
- 1 tablespoon dried oregano
- 2 1/2 teaspoons pepper
- 1 1/2 teaspoons Tabasco sauce
- 5 teaspoons chopped fresh parsley
Instructions
- In a large stockpot, heat vegetable oil over medium heat. Add ground beef and cook until browned.
- Add chopped onions, slivered carrots, diced celery, and canned tomatoes to the pot. Simmer for about 10 minutes.
- Stir in cooked beans, beef broth, oregano, pepper, Tabasco sauce, and marinara sauce. Simmer until vegetables are tender (about 45 minutes).
- Add small shell macaroni and continue simmering until pasta is cooked.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg