Description
Indulge in the comforting flavors of our Copycat Olive Garden Pasta e Fagioli Recipe, a delightful Italian-inspired soup that brings warmth and satisfaction to any table. Packed with savory ground beef, hearty beans, tender ditalini pasta, and an array of fresh vegetables, this dish is not only filling but also easy to prepare. Perfect for family dinners or meal prep throughout the week, this recipe balances delicious simplicity with robust flavors. Serve it warm with crusty bread or a fresh salad for a complete meal that everyone will love.
Ingredients
Scale
- 1 lb lean ground beef
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic (minced)
- 3 cans (8 oz each) tomato sauce
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 can (15 oz) diced tomatoes
- 1 cup dry ditalini pasta
- 2 cans (15 oz each) beans (dark red kidney and great northern), drained and rinsed
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the ground beef thoroughly, then drain excess fat.
- Add remaining olive oil to the pot and sauté onions, carrots, and celery until tender. Stir in minced garlic.
- Pour in chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram; return cooked beef to pot. Season with salt and pepper; bring to a boil.
- Reduce heat to medium-low and simmer for 15-20 minutes until vegetables are soft.
- Cook ditalini pasta according to package instructions; drain.
- Stir cooked pasta and beans into the soup; adjust consistency with additional broth if needed. Cook for another minute before stirring in fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg