Description
Indulge in the comforting flavors of Copycat Olive Garden Pasta e Fagioli, a hearty soup that’s perfect for family gatherings or cozy nights in. This delightful dish combines protein-rich ground beef with vibrant vegetables and two kinds of beans, all simmered in a savory broth for a satisfying meal. With its rich textures and robust flavors, this soup is sure to become a favorite in your household. Best of all, it comes together in just 30 minutes, making it an ideal choice for busy weeknights. Serve it hot with freshly grated Parmesan cheese on top for an unforgettable dining experience!
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans beef broth
- 1 (14.5 oz) can petite diced tomatoes
- 8 oz dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
Instructions
- In a large pot over medium heat, cook the ground beef until browned; break it into smaller pieces while cooking.
- Add chopped onions, diced carrots, diced celery, and minced garlic to the pot; stir well to combine.
- Pour in tomato sauce, beef broth, canned tomatoes, and water; add dried basil, oregano, granulated sugar, salt, and pepper. Stir until mixed.
- Bring the mixture to a boil over medium-high heat; then reduce heat and let simmer for 5–6 minutes.
- Stir in the ditalini pasta and cook for an additional 10 minutes until pasta is al dente.
- Add kidney beans and cannellini beans; heat through before serving with grated Parmesan cheese on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg