Description
Indulge in the comforting flavors of Copycat Olive Garden Pasta E Fagioli Soup, a homemade rendition of the beloved Italian classic. This hearty soup is a delightful blend of ground beef, vibrant vegetables, and a medley of beans, all simmered in a rich tomato-based broth. Perfect for chilly nights or as a cozy family meal, this soup promises to deliver warmth and satisfaction in every spoonful. With easy-to-follow steps and customizable ingredients, you’ll have a delicious dish ready in under an hour. Make extra to enjoy later; it freezes beautifully for quick meals on busy days.
Ingredients
Scale
- 1 lb ground beef
- 1/2 yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 3 ribs celery, chopped
- 2 tsp minced garlic
- 3 cans (8 oz each) tomato sauce
- 2 cans (14.5 oz each) low sodium beef broth
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) dark red kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 1 cup ditalini pasta
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add chopped onions, carrots, celery, and minced garlic to the pot. Sauté for about 3-4 minutes until softened.
- Stir in tomato sauce, beef broth, diced tomatoes, dried basil, oregano, salt, and black pepper. Bring to a boil then reduce heat to simmer for about 10 minutes.
- Meanwhile, cook ditalini pasta according to package instructions until al dente; drain.
- Stir in drained kidney and cannellini beans into the soup and cook until heated through.
- Combine cooked pasta with the soup and mix well.
- Serve hot with optional grated Parmesan cheese on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg