Pasta e Fagioli Soup {Olive Garden Copycat Recipe}
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Pasta e Fagioli Soup {Olive Garden Copycat Recipe}
Description
This Pasta e Fagioli Soup combines lean ground beef browned and drained, sautéed onions, carrots, celery, and garlic in olive oil, building a rich base of flavors. Tomato components including sauce and diced tomatoes, chicken broth, and water create a robust broth seasoned with dried herbs like basil, oregano, thyme, and marjoram. The addition of a small amount of sugar balances acidity, resulting in a mildly sweet tomato flavor.
Ditalini pasta cooked separately to al dente is added near the end along with two types of drained beans, which provide texture and nutrition. Simmering the soup just enough retains tender vegetables and pasta integrity. Fresh parsley finishes the dish with brightness.
Traditionally served warm, this soup is substantial enough for a main course and pairs well with crusty bread or a green salad. The recipe notes recommend adding pasta to individual servings if not consuming immediately to prevent sogginess.
Ingredients
- 2 Tbsp olive oil divided
- 1 lb ground beef lean
- 1 1/2 cups chopped yellow onion
- 1 cup carrot about 2 medium, diced
- 1 cup celery about 3 stalks, diced
- 3 cloves garlic minced (1 Tbsp
- 3 (8 oz) cans tomato sauce
- 2 .5 chicken broth low-sodium, in cans
- 1/2 cup water then more as desired
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp basil dried
- 1 tsp oregano dried
- 3/4 tsp thyme dried
- 1/2 tsp marjoram dried
- salt freshly ground
- black pepper freshly ground
- 1 cup ditalini pasta dry
- 1 (15 oz) can kidney bean dark red, drained and rinsed
- 1 (15 oz) can great northern beans drained and rinsed
- Parmesan Cheese for serving, or Romano cheese, finely shredded
- 3 Tbsp parsley fresh, minced
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
- Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
- Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Notes
- To avoid soggy pasta when storing leftovers, add the cooked pasta to each serving rather than reheating the entire batch with pasta included.
User Reviews
Overall Rating
5
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