Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Indulge in the warmth of this Olive Garden Pasta e Fagioli Soup (Copycat Recipe), a comforting Italian classic that combines hearty ground beef, nutritious beans, and vibrant vegetables in a savory tomato broth. Perfect for chilly evenings, this soup is not only delicious but also a fantastic choice for family gatherings or meal prep. With easy-to-follow steps, you can create a satisfying dish that brings the flavors of Italy right to your kitchen. Serve it with crusty bread or a fresh salad for a complete meal that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 16 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 pounds ground beef
- 1 tablespoon vegetable oil
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups cooked, drained red kidney beans
- 2 cups cooked, drained white kidney beans
- 2 3/4 quarts beef broth
- 1 tablespoon dried oregano
- 2 1/2 teaspoons pepper
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces marinara sauce
- 8 ounces small shell macaroni
- 5 teaspoons chopped fresh parsley
Instructions
- In a large stockpot, heat vegetable oil over medium heat. Brown the ground beef while breaking it up with a wooden spoon.
- Add onions, carrots, celery, and diced tomatoes; simmer for about 10 minutes.
- Stir in cooked beans, beef broth, oregano, pepper, Tabasco sauce, and marinara sauce. Simmer until vegetables are tender (about 45 minutes).
- Add small shell macaroni and continue cooking until pasta is done.
- Stir in fresh parsley just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg