0 from 147 votes
Olive Garden Pasta e Fagioli
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 382 kcal
Course:
Soup
Cuisine:
Italian-American Fussion
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
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.
Cup of Yum
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
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
% 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.