Description
Olive Garden Pasta e Fagioli: An Amazing Ultimate Recipe is a warm, hearty Italian soup that brings comfort to your table. Filled with tender ground beef, hearty beans, vibrant vegetables, and small pasta, this dish delivers layers of flavor in every bowl. Perfect for busy weeknights or casual gatherings, it comes together in just 45 minutes using a single pot—making cleanup a breeze! Whether served with crusty bread or topped with freshly grated Parmesan cheese, this pasta e fagioli is sure to impress family and friends alike.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup small pasta (such as ditalini or elbows)
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the ground beef until fully cooked, breaking it apart as needed.
- Add diced onion, minced garlic, carrot, and celery; cook until softened.
- Stir in diced tomatoes along with their juice and both types of beans.
- Pour in the beef broth and mix well.
- Season with oregano, basil, salt, and pepper to taste.
- Bring to a boil; reduce heat and let simmer for 15–20 minutes.
- In the last 10 minutes of simmering, add the small pasta until tender.
- Adjust seasoning if needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 65mg