Description
Pasta e Fagioli Soup is a delightful, hearty dish that captures the essence of Italian cooking right in your kitchen. This Olive Garden copycat recipe combines tender pasta, nutritious beans, and a medley of fresh vegetables in a savory broth. Perfect for cozy dinners or gatherings with friends, this comforting soup is both filling and easy to prepare. With simple ingredients and straightforward steps, you can whip up a satisfying meal in under an hour. Plus, it’s highly customizable—feel free to add your favorite veggies and spices! Whether served as a main dish or a warm starter, this Pasta e Fagioli Soup is sure to become a family favorite.
Ingredients
Scale
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese, for serving
- 3 Tbsp minced fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the lean ground beef and cook until browned, stirring occasionally. Drain excess fat from beef and transfer it to a plate; set aside.
- In the same pot, heat remaining olive oil. Add chopped onions, diced carrots, and diced celery; sauté until tender, about 6 minutes. Stir in minced garlic and cook for an additional minute.
- Add chicken broth, tomato sauce, water, canned diced tomatoes, sugar, dried basil, dried oregano, dried thyme, dried marjoram, and cooked beef. Season with salt and pepper according to taste.
- Bring the mixture to a boil then reduce heat to medium-low. Cover the pot with a lid and let simmer for about 15-20 minutes until veggies are soft.
- Meanwhile, prepare ditalini pasta according to package directions until al dente.
- Add cooked pasta along with drained kidney beans and great northern beans into the soup. If desired, thin with more broth or water as needed. Allow to cook for an additional minute.
- Stir in fresh parsley before serving warm. Top each bowl with finely shredded Romano or Parmesan cheese. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 50mg