Pasta e Fagioli (Olive Garden Copycat)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
476 kcal
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Cuisine
Italian-American Fussion
Pasta e Fagioli (Olive Garden Copycat)
Description
This recipe for Pasta e Fagioli captures a classic, comforting Italian soup with layers of flavor from aromatic herbs and a blend of vegetables. Lean ground beef is cooked with garlic and onion powders, then combined with sautéed carrots, celery, onions, and garlic to form a savory base. Tomato sauce, canned diced tomatoes, and chicken broth provide a rich, tomato-forward broth. The soup includes kidney and great northern beans for added texture and protein, and ditalini pasta adds bite-sized pasta pieces that absorb the broth’s flavors.
Herbs such as basil, oregano, thyme, fennel seeds, and marjoram give the soup a fragrant and earthy complexity. Simmering the soup melds the flavors and tenderizes the vegetables, while briefly cooking the pasta separately ensures it remains firm and doesn't become mushy in the soup.
This dish is typically served hot with freshly grated Parmesan cheese sprinkled on top, enhancing the rich and savory notes. It makes for a filling meal especially in colder months or for a classic Italian comfort food experience.
Leftover soup may be reheated with added chicken broth to loosen the soup if the pasta absorbs too much liquid over time.
Ingredients
- 1 cup ditalini pasta
- 1 lb ground beef lean
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 TB olive oil divided
- 2 cups carrot about 4 medium ones, diced
- 2 cups celery about 6 stalks, diced
- 1 yellow onion chopped, whole
- 3 large garlic minced, cloves
- 24 oz tomato sauce
- 4 cups chicken broth
- 15 oz diced tomatoes canned, with juices
- 1 TB sugar
- 2 tsp basil dried
- 1 tsp oregano dried
- 1 tsp thyme dried
- ½ tsp fennel seeds
- ½ tsp marjoram dried
- 15 oz Kidney Beans canned, drained and rinsed, dark red
- 15 oz great northern beans canned, drained and rinsed
- salt
- black pepper
- Parmesan Cheese freshly grated, for serving, optional
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
- Cook the ditalini pasta just until barely al dente to prevent it from overcooking when added to the soup.
- Do not clean the pot after cooking beef; the browned bits add flavor to the sautéed vegetables and broth.
- The soup tastes better the next day once flavors have melded.
- When reheating leftovers, add chicken broth if the soup becomes too thick from pasta absorption.
- This recipe is part of a collection of healthy Italian recipes and pairs well with breadsticks or garlic bread.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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