Description

A hearty and flavorful Italian-style soup, this Olive Garden Pasta e Fagioli recipe is loaded with tender ground beef, vegetables, beans, and pasta in a rich tomato broth. It’s perfect for a cozy dinner or meal prep favorite.

Ingredients

1 tablespoon olive oil

1 pound ground beef

1 small yellow onion, diced

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

3 cups beef broth

15 ounces tomato sauce

15 ounces diced tomatoes

15 ounces red kidney beans, drained and rinsed

15 ounces great northern beans, drained and rinsed

1 teaspoon dried basil

1 teaspoon dried oregano

0.5 teaspoon thyme

Salt and pepper to taste

0.75 cup ditalini pasta

Fresh parsley and grated Parmesan for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.

2. Add diced onion, carrots, and celery. Cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.

3. Pour in beef broth, tomato sauce, and diced tomatoes. Add basil, oregano, thyme, salt, and pepper. Bring to a boil.

4. Add kidney and great northern beans. Reduce heat and simmer uncovered for 15–20 minutes.

5. Meanwhile, cook ditalini pasta according to package directions. Drain and set aside.

6. Stir cooked pasta into soup just before serving. Garnish with parsley and Parmesan if desired.

Notes

Store soup and pasta separately to avoid soggy noodles.

Use vegetable broth and skip the meat for a vegetarian version.

Add a sprinkle of red pepper flakes for a spicy twist.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 370
Sugar: 6g
Sodium: 850mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 9g
Protein: 22g
Cholesterol: 35mg

Keywords: pasta e fagioli, Olive Garden soup, Italian soup