Olive Garden Pasta e Fagioli Soup
User Reviews
5
Olive Garden Pasta e Fagioli Soup
Description
This soup begins by browning ground beef and draining the fat, creating a rich meat base. The beef, along with chopped onion, shredded carrot, celery, chopped tomatoes, red and white kidney beans, beef stock, dried oregano, parsley, and seasonings, is cooked slowly in a slow cooker for several hours. The long cooking melds flavors and tenderizes ingredients.
Before serving, ditalini pasta is cooked separately and stirred into the soup to maintain its shape and texture. The soup is served garnished with Parmesan cheese and additional parsley if desired. The combination of ground beef, beans, and pasta makes this a substantial meal, combining protein and vegetables with a tomato-forward broth.
The soup pairs well with crusty bread, breadsticks, or cornbread, complementing the rustic Italian flavors. This one-pot preparation simplifies hands-on time while delivering a rich, full-flavored soup.
Ingredients
- 2 pounds ground beef
- 1 onion chopped
- 3 carrot shredded
- 1 cup celery chopped
- 1 (28-ounce) can tomato undrained, diced
- 1 (16-ounce) can red kidney beans drained
- 1 (16-ounce) can white kidney beans drained
- 4 cups beef stock
- 3 teaspoons oregano dried
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 ½ tablespoons dried parsley plus more for garnish
- 1 teaspoons Tabasco sauce
- 1 (24-ounce) bottle pasta sauce Prego Traditional brand
- 8 ounces ditalini pasta
- Parmesan Cheese for serving
Instructions
- Brown ground beef in a large skillet. Drain fat.
- Add beef and all ingredients except the pasta and Parmesan cheese into a large slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
- Before serving, cook pasta according to package directions. Drain and add to soup.
- Serve in bowls topped with Parmesan cheese and parsley if desired.
Notes
- This soup pairs well with crusty bread, breadsticks, or cornbread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 32mg | 11% |
| Sodium | 295mg | 12% |
| Potassium | 645mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1726IU | 35% |
| Vitamin C | 7mg | 8% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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