Pasta e Fagioli (Olive Garden Copycat)
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
4.99 out of 5 stars
(259)
Ingredients
12 servings
- 1 lb lean ground beef
- 1 tbsp olive oil
- 2 medium carrots, diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned Kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt, adjust to taste
- 1 tsp black pepper, adjust to taste
- 2 tbsp fresh basil, (optional)
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Preparation
Step 1
On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As it's cooking, be sure to break it apart into small pieces.
Step 2
Remove cooked beef from the pot. Drain of excess fat and set aside.
Step 3
In the same pot, add diced carrots, onion, celery, and pressed garlic. Sauté until the vegetables are softened (about 4 minutes).
Step 4
Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
Step 5
Add Great Northern and kidney beans to the mix. Pour chicken broth into the pot and let simmer for about 10 minutes.
Step 6
Add pasta, Italian seasoning, salt, and pepper and let it cook for another 10 minutes.
Step 7
Serve right away with a sprinkle of basil or parmesan cheese.
Step 8
Save recipe for the next time?
Chef's notes
You can substitute spicy, ground Italian sausage for beef. It will add a nice kick of heat! Also, don’t hesitate to use half beef, half Italian sausage.
Pro Tip:
Have a parmesan rind lying around? Don’t let it go to waste and throw it into the soup pot alongside the broth. All the oils and salty-parmesan in the rind will meld with your broth and enhance the flavor. Just make sure you take the rind out before serving.
Store soup in an airtight container in the refrigerator. It will keep for up to 5 days. This soup tastes better and better as it marinates in the fridge.
This soup is not recommended for freezing due to the pasta's texture after defrosting.
