Olive Garden Pasta e Fagioli
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
382 kcal
-
Course
Soup
-
Cuisine
Italian-American Fussion
Olive Garden Pasta e Fagioli
Description
This soup starts with browning lean ground beef in a pot, followed by sautéing onion, celery, carrots, and garlic until softened. Canned diced tomatoes, crushed tomatoes, drained kidney and cannellini beans, chicken broth, red wine vinegar, sugar, and dried Italian seasonings are added to develop depth of flavor. The soup is brought to a boil, then simmered gently to meld the ingredients.
Ditalini pasta is added towards the end and cooked until tender, absorbing the surrounding flavors. The inclusion of sugar gently enhances the tomatoes’ natural sweetness, contributing to the soup’s balanced taste. The soup can be served as a filling lunch or dinner option.
If preparing large batches, the pasta can be cooked separately and added individually to avoid overcooking in leftovers. Salt and black pepper are added to taste.
Ingredients
- 1 pound ground beef lean
- 1 medium onion chopped
- 3 ticks celery chopped finely
- 2 medium carrot 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 drained, or great northern beans
- 4 cups chicken broth
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon Italian seasoning
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1/4 teaspoon red pepper flakes optional (or add more to taste, crushed
- 3/4 cup ditalini pasta uncooked
- salt to taste
- black pepper to taste
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
- Adding sugar enhances sweetness and mimics the American-style restaurant flavor.
- For leftovers, cook pasta separately to prevent it from becoming mushy when reheated.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
