Name: Copycat Olive Garden Pasta e Fagioli Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 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 (1 Tbsp)); 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 can (15 oz) dark red kidney beans, drained and rinsed; 1 can (15 oz) great northern beans, drained and rinsed; 1 cup dry ditalini pasta; 3 Tbsp minced fresh parsley; Finely shredded Romano or Parmesan cheese (for serving)

Description

Indulge in the comforting warmth of a homemade Copycat Olive Garden Pasta e Fagioli Recipe that’s sure to please family and friends alike. This hearty soup is a delightful blend of lean ground beef, fresh vegetables, and tender ditalini pasta, simmered together in a savory broth that captures the essence of Italian cuisine. Perfect for cozy dinners or as a satisfying lunch, this recipe is not only quick to prepare but also packed with nutrients. Plus, it’s freezer-friendly, making it an ideal choice for busy weeknights. Enjoy each flavorful spoonful topped with fresh parsley and a sprinkle of cheese for that authentic touch!

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 (1 Tbsp))
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 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1 cup dry ditalini pasta
3 Tbsp minced fresh parsley
Finely shredded Romano or Parmesan cheese (for serving)

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Instructions

Brown the ground beef in olive oil in a large pot over medium-high heat. Drain excess fat.
Sauté chopped onions, carrots, and celery in the same pot until tender. Add minced garlic and cook for another minute.
Stir in chicken broth, tomato sauce, water, diced tomatoes, sugar, and seasonings. Return the cooked beef to the pot and simmer for 15-20 minutes.
Cook ditalini pasta separately until al dente. Drain and add to the soup along with the beans.
Stir in fresh parsley just before serving and top with shredded cheese.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 300
Sugar: 6g
Sodium: 680mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 18g
Cholesterol: 50mg