Description
Indulge in the comforting flavors of our Copycat Olive Garden Pasta e Fagioli Recipe. This hearty Italian-inspired soup boasts a rich tomato base filled with savory ground beef, tender ditalini pasta, and a medley of fresh vegetables. Perfect for cozy dinners or gatherings, this dish not only warms the soul but also satisfies hunger with its wholesome ingredients. With a quick preparation time and the ability to customize to your liking, it’s an ideal meal for busy weeknights or meal prep. Serve it with crusty bread or a fresh salad for a complete dining experience that your entire family will love!
Ingredients
Scale
- 1 lb lean ground beef
- 2 Tbsp olive oil (divided)
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (approximately 2 medium carrots)
- 1 cup diced celery (approximately 3 stalks)
- 3 cloves garlic (minced)
- 3 cans (8 oz each) tomato sauce
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1/2 cup water (plus additional as needed)
- 1 can (15 oz) 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 (to taste)
- 1 cup dry ditalini pasta
- 1 can (15 oz dark red kidney beans, drained and rinsed)
- 1 can (15 oz great northern beans, drained and rinsed)
- 3 Tbsp minced fresh parsley
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until browned throughout. Drain any excess fat and transfer the beef to a separate plate.
- In the same pot, add the remaining tablespoon of olive oil. Stir in the chopped onions, carrots, and celery. Sauté over medium-high heat until tender, about 6 minutes. Add minced garlic and cook for an additional minute.
- Pour in chicken broth, tomato sauce, water, and diced tomatoes. Add sugar along with dried basil, oregano, thyme, and marjoram. Return cooked beef to the pot. Season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low. Cover with a lid; let simmer for 15 to 20 minutes until vegetables are soft.
- While the soup simmers, cook ditalini pasta according to package instructions until al dente. Drain well.
- Add cooked pasta along with kidney beans and great northern beans into the soup. If too thick, add additional broth or water as needed. Let cook for an additional minute.
- Stir in fresh parsley before serving warm topped with finely shredded Romano or Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 60mg