Olive Garden Pasta e Fagioli
User Reviews
4.9
147 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
382 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Olive Garden Pasta e Fagioli
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This Olive Garden pasta e fagioli recipe is a restaurant-quality soup that's simple to make in your own kitchen! It's loaded with rich flavors in an irresistibly warming soup.
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Ingredients
- 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 (14 fluid ounce) can diced tomatoes with juices
- 1 (14 fluid ounce) can crushed tomatoes
- 1 (14 fluid ounce) can red kidney beans drained
- 1 (14 fluid ounce) can cannellini beans or great northern beans drained
- 4 cups chicken broth
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes optional (or add more to taste)
- 3/4 cup uncooked ditalini pasta
- salt & pepper to taste
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Instructions
- Add the beef to a soup pot or Dutch oven. Cook over medium-high heat until just browned, breaking it up with your spoon as it cooks. I don't drain the fat.
- Stir in the onion, celery, carrots, and garlic, and cook for another 8-10 minutes, stirring occasionally.
- Add in the diced tomatoes, crushed tomatoes, canned beans, chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes (everything except the pasta and salt & pepper). Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat and let the soup simmer (covered, with the lid slightly open) for 15-20 minutes.
- Add the pasta in and continue to simmer until it's tender (about 15-20 minutes). Cover the pot again with the lid slightly ajar. Stir the soup a few times while it's cooking so the pasta doesn't stick to the bottom of the pot. Note: if you're planning on lots of leftovers, I recommend cooking the pasta separately and adding it to individual portions as needed (continue simmering for another 15 minutes to build flavors then add the pasta at the end).
- Season the soup with salt & pepper as needed.
Notes
- The sugar isn't strictly necessary, but it does bring out the sweetness of canned tomatoes and give this soup more of an American restaurant-style taste.
Nutrition Information
Show Details
Calories
382kcal
(19%)
Carbohydrates
55g
(18%)
Protein
32g
(64%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
991mg
(41%)
Potassium
1086mg
(31%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Vitamin A
3744IU
(75%)
Vitamin C
17mg
(19%)
Calcium
153mg
(15%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 32g | 64% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 991mg | 41% |
| Potassium | 1086mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 3744IU | 75% |
| Vitamin C | 17mg | 19% |
| Calcium | 153mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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