Description
This Olive Garden Pasta e Fagioli Soup is an easy dinner option perfect for weeknight meals. It offers a comforting Italian bean soup full of hearty beans and pasta, making it an ideal family dinner and copycat soup recipe.
Ingredients
Scale
- 1 pound lean ground beef
- 3 medium carrots diced
- 2 ribs celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken stock
- 15 ounces canned tomato sauce
- 15 ounces canned diced tomatoes
- 15 ounces canned Great Northern beans drained
- 15 ounces canned red kidney beans drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1 cup ditalini pasta
Instructions
- Cook the ground beef in a large pot over medium heat, breaking it apart until it browns.
- Stir in the diced carrots, celery, onion, and minced garlic, cooking until the beef is fully cooked and vegetables soften.
- Pour in the chicken stock, tomato sauce, diced tomatoes, both beans, and all the dried herbs and seasonings.
- Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes.
- Add the ditalini pasta and cook for an additional 10 minutes until tender.
- Remove from heat and serve right away.
Notes
- You can easily swap the ground beef for ground turkey or Italian sausage if preferred
- Any small shaped pasta works well, but ditalini pasta is more authentic
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 344kcal
- Sugar: 9g
- Sodium: 1018mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 39mg