Description
Experience the comforting warmth of this Olive Garden Pasta e Fagioli recipe, a delightful Italian-American soup that’s perfect for chilly evenings or casual gatherings. Bursting with rich flavors from tomatoes, herbs, and wholesome ingredients like ground beef and a variety of beans, this hearty dish is not only satisfying but also easy to prepare. Ideal for weeknight dinners or special occasions, it’s a versatile soup that can be enjoyed on its own or paired with crusty bread and fresh salads. Whether you’re meal prepping or serving guests, this Pasta e Fagioli is sure to impress!
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 3 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 4 cloves garlic (minced)
- 1 can diced tomatoes (14 oz, with juices)
- 1 can crushed tomatoes (14 oz)
- 1 can red kidney beans (14 oz, drained)
- 1 can cannellini beans (14 oz, drained)
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
- Italian seasoning, oregano, basil, salt & pepper
Instructions
- In a soup pot or Dutch oven over medium-high heat, brown the lean ground beef until fully cooked.
- Stir in chopped onion, celery, carrots, and minced garlic; cook for 8–10 minutes until tender.
- Add diced tomatoes, crushed tomatoes, both types of beans, chicken broth, and seasonings. Bring to a boil.
- Reduce heat to simmer for 15–20 minutes with the lid slightly open.
- Incorporate ditalini pasta and continue to cook until tender, about another 15–20 minutes.
- Season with salt and pepper before serving warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 70mg