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Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Pasta e Fagioli Soup {Olive Garden Copycat Recipe}
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Warm up your evenings with this comforting Pasta e Fagioli Soup, a delightful Olive Garden copycat recipe that brings the flavors of Italy right to your kitchen. This hearty soup features tender ditalini pasta, nutritious beans, and a medley of fresh vegetables simmered in a rich broth, making it perfect for any occasion. Whether you’re hosting friends or enjoying a cozy night in, this dish is easily customizable to suit your taste preferences. Packed with protein and fiber, it’s a satisfying meal that will keep you full for hours. Serve it alongside crusty bread or a fresh salad for a complete dining experience.

Ingredients

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  • 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
  • 3 Tbsp minced fresh parsley

Instructions

  1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally until fully cooked through.
  2. Drain excess fat from the beef then transfer it to a plate and set aside. In the same pot, heat the remaining olive oil. Add chopped onions, diced carrots, and diced celery; sauté over medium-high heat until tender, about 6 minutes. Stir in minced garlic and sauté for an additional minute.
  3. Add low-sodium chicken broth, tomato sauce, water, canned tomatoes, granulated sugar, dried basil, dried oregano, dried thyme, dried marjoram, cooked beef back into the pot. Season with salt and pepper to taste.
  4. Bring the mixture to a boil then reduce heat to medium-low. Cover with a lid and let simmer, stirring occasionally until vegetables are soft, about 15 – 20 minutes.
  5. While the soup simmers, prepare ditalini pasta according to package directions until al dente.
  6. Add cooked pasta to the soup along with drained kidney beans and great northern beans. If desired, thin out with more broth or water.
  7. Allow to cook for an additional minute. Stir in minced parsley before serving warm.

Nutrition

Find it online: https://kitchenbyskylar.com/pasta-e-fagioli-soup-olive-garden-copycat-recipe/