Description
Indulge in a bowl of comfort with this Olive Garden Pasta e Fagioli recipe. This hearty Italian-American soup combines tender ground beef, nutritious beans, fresh vegetables, and ditalini pasta simmered in a flavorful broth. Perfect for cozy dinners or gatherings, it’s not only easy to prepare but also versatile enough to serve as a main dish or starter. Enjoy it alongside crusty bread or garlic breadsticks for a complete meal that delights the whole family. With its rich flavors and satisfying texture, this soup will quickly become a favorite in your home.
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 (14 oz) diced tomatoes with juices
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) red kidney beans, drained
- 1 can (14 oz) cannellini beans or great northern beans, drained
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Instructions
- In a large soup pot or Dutch oven, brown the ground beef over medium-high heat. Break it apart as it cooks.
- Add the chopped onion, celery, carrots, and minced garlic. Sauté until the vegetables are softened (8–10 minutes).
- Stir in diced tomatoes (with juices), crushed tomatoes, drained red kidney and cannellini beans, chicken broth, and seasonings. Bring to a boil.
- Reduce heat and let simmer covered but slightly ajar for about 15–20 minutes.
- Add uncooked ditalini pasta and continue to simmer until tender (15–20 minutes). Stir occasionally.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 6g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 19g
- Cholesterol: 65mg