Pasta e Fagioli (Olive Garden Copycat)

Name: Pasta e Fagioli (Olive Garden Copycat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup ditalini pasta; 1 lb lean ground beef; 1 tsp garlic powder; 1 tsp onion powder; 4 TB olive oil; 2 cups diced carrots; 2 cups diced celery; 1 whole yellow onion; 3 large cloves of garlic; 24 oz tomato sauce; 4 cups chicken broth; 15 oz diced tomatoes; 1 TB sugar; 2 tsp dried basil; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp fennel seeds; ½ tsp dried marjoram; 15 oz dark red kidney beans; 15 oz great northern beans; salt and pepper; Optional: parmesan cheese

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 servings
Calories
476 kcal
Course
Side Dish, Soup, Dinner
Cuisine
Italian-American Fussion

Pasta e Fagioli (Olive Garden Copycat)

Iris Warren

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This homemade version of Olive Garden's Pasta e Fagioli is indeed better than the restaurant! It is chock full of fresh, quality ingredients. Both hearty and healthy, with a robust flavor that is mouthwatering.

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Ingredients

Servings

1 cup ditalini pasta
1 lb lean ground beef
1 tsp garlic powder
1 tsp onion powder
4 TB olive oil divided
2 cups diced carrots about 4 medium ones
2 cups diced celery about 6 stalks
1 whole yellow onion chopped
3 large cloves of garlic minced
24 oz tomato sauce
4 cups chicken broth
15 oz diced tomatoes canned, with juices
1 TB sugar
2 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
½ tsp fennel seeds
½ tsp dried marjoram
15 oz dark red kidney beans canned, drained and rinsed
15 oz great northern beans canned, drained and rinsed
salt and pepper
Optional: parmesan cheese freshly grated, for serving

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Instructions

In a large heavy pot, cook pasta in salted boiling water, just until barely al dente. Do not overcook; about 1 minute under al dente is good. Drain, rinse with cold water, and toss with a sprinkle of olive oil. Set aside.
In same large pot, heat 2 TB olive oil over medium high heat. Add beef, garlic powder, onion powder, 1 tsp salt and 1 tsp pepper. Cook and break up into small pieces. Transfer cooked beef into a bowl and set aside.
Heat remaining 2 TB olive oil in same pot. Add carrots, celery, onion, and garlic, cooking until tender, 4-5 minutes. Reduce heat to low.
Add tomato sauce, chicken broth, canned tomatoes with juices, sugar, basil, oregano, thyme, fennel seeds, and marjoram. Add cooked beef back in. Cover and simmer for 30 minutes.
Add back cooked pasta into the pot, along with all beans. Simmer 5 minutes longer. Add salt and pepper to taste.
Serve with fresh parmesan.

Notes

For leftovers: If pasta absorbs too much liquid in the soup, simply add chicken broth until desired consistency is reached, during reheating.
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Cook the ditalini pasta just until it's barely al dente. This will prevent it from becoming mushy when it's added to the soup later.
After cooking the beef, don't wash from the pot. The remaining fat and brown bits will add flavor to the vegetables.
This soup tastes even better the next day as the flavors have more time to meld.
For leftovers: If pasta absorbs too much liquid in the soup, simply add chicken broth until desired consistency is reached, during reheating.
This recipe is part of our Healthy Italian Recipes Collection.
We recommend serving it with some homemade Olive Garden Breadsticks or Rosemary Garlic Bread for a complete family meal.

Nutrition Information

Show Details

Calories 476kcal (24%) Carbohydrates 54g (18%) Protein 23g (46%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 41mg (14%) Sodium 1053mg (44%) Potassium 1145mg (33%) Fiber 11g (44%) Sugar 13g (26%) Vitamin A 6046IU (121%) Vitamin C 14mg (16%) Calcium 146mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 476 kcal

% Daily Value*

Calories	476kcal	24%
Carbohydrates	54g	18%
Protein	23g	46%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	41mg	14%
Sodium	1053mg	44%
Potassium	1145mg	24%
Fiber	11g	44%
Sugar	13g	26%
Vitamin A	6046IU	121%
Vitamin C	14mg	16%
Calcium	146mg	15%
Iron	5mg	28%