Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
User Reviews
5
Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Description
This copycat Pasta e Fagioli Soup from Olive Garden combines browned ground beef with onions, carrots, celery, and canned diced tomatoes to form a rich base. Adding both red and white kidney beans contributes protein and texture, while beef broth and marinara sauce create a savory tomato broth. Seasonings like oregano, black pepper, and Tabasco give the soup a subtle herbal note and spicy kick. Small pasta is cooked directly in the soup near the end to absorb the flavors and thicken the broth slightly.
The soup is a filling, warming dish suitable for lunches or dinners, especially in cooler weather. The chewy pasta and tender vegetables complement the meaty broth, while the beans add heartiness. Fresh parsley stirred in at the end adds brightness.
The recipe yields approximately 9 quarts, making it practical for large gatherings. To freeze the soup, it is recommended to omit pasta and add fresh pasta when reheating to avoid mushiness. Halving the recipe works well for smaller servings.
Ingredients
- 2 pounds ground beef
- 1 tablespoon vegetable oil
- 12 ounces onion chopped
- 14 ounces carrot slivered
- 14 ounces celery diced
- 48 ounces diced tomatoes canned
- 2 cups red kidney beans cooked, drained
- 2 cups white kidney beans cooked, drained
- 2 3/4 quarts beef broth
- 1 tablespoon oregano dried
- 2 1/2 teaspoons black pepper
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces marinara sauce
- 8 ounces elbow macaroni or other small dried pasta shape
- 5 teaspoons parsley chopped, fresh
Instructions
- Cook the beef in the oil in a large stockpot, breaking it up until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
- Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it’s cooked.
- Stir in the parsley before serving.
Notes
- This recipe yields about 9 quarts; reduce quantities by half for smaller portions.
- To freeze leftovers, omit the pasta as it does not freeze well; cook fresh pasta separately when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 1261mg | 53% |
| Potassium | 1055mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 4005IU | 80% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 103mg | 10% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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