Description
Olive Garden Pasta e Fagioli is a hearty, comforting soup that brings the classic flavors of the beloved restaurant right to your kitchen. This delicious dish combines savory ground beef, tender beans, and al dente pasta in a rich tomato broth, making it perfect for chilly nights or gatherings with family and friends. In just 40 minutes, you can whip up this flavorful soup that not only fills the belly but also warms the heart. With simple ingredients and easy preparation steps, this recipe is ideal for both novice cooks and seasoned chefs looking for a quick meal option. Customize it with your favorite vegetables or adjust the spices to make it your own!
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 4 cloves garlic, minced
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can red kidney beans
- 1 (14 ounce) can cannellini beans
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Instructions
- Brown the beef in a soup pot over medium-high heat until fully cooked; do not drain.
- Add onion, celery, carrots, and garlic; cook for 8–10 minutes until softened.
- Stir in diced tomatoes, crushed tomatoes, beans, broth, vinegar, sugar, and seasonings; bring to a boil.
- Reduce heat and simmer covered for 15–20 minutes.
- Add pasta; continue simmering until tender (about 15–20 minutes).
- Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 50mg