Copycat Olive Garden Pasta E Fagioli Soup
Experience the warm and comforting flavors of Copycat Olive Garden Pasta E Fagioli Soup, a delightful Italian-inspired dish that brings the essence of cozy dinners right to your kitchen. This rich and hearty soup is filled with tender ground beef, an assortment of fresh vegetables, and protein-packed beans, all simmered in a savory tomato broth. Perfect for chilly nights or family gatherings, this recipe will quickly become a go-to favorite for its delicious taste and satisfying texture. Plus, it’s quick to prepare, making it ideal for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 lb. ground beef
- 1/2 yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 3 ribs celery, chopped
- 2 tsp. minced garlic
- 3 8oz. cans tomato sauce
- 2 14.5oz. cans low sodium beef broth
- 1 14.5oz. can petite diced tomatoes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 2 tsp. salt, more or less to taste
- 1/2 tsp. black pepper
- 1 15oz. can dark red kidney beans, drained
- 1 15oz. can cannellini beans, drained
- 1 cup ditalini pasta
Instructions
- In a large pot over medium heat, cook the ground beef until browned; drain excess fat.
- Add chopped onions, carrots, celery, and minced garlic; sauté for 3–4 minutes until softened.
- Stir in tomato sauce, beef broth, petite diced tomatoes, dried basil, oregano, salt, and pepper; bring to a boil then simmer for 10 minutes.
- Cook ditalini pasta separately according to package instructions until al-dente.
- Stir in drained kidney and cannellini beans into the soup; heat through.
- Combine cooked pasta with the soup just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 70mg