Description
This Pasta e Fagioli Soup is an Olive Garden copycat recipe that delivers a hearty, comforting Italian classic brimming with vegetables, tender ground beef, beans, and ditalini pasta in a rich, flavorful tomato broth. Perfect for a satisfying weeknight meal or cozy lunch, it’s loaded with Italian herbs and finishes with a sprinkle of Romano or Parmesan cheese to elevate every spoonful.
Ingredients
Scale
Meat and Oil
- 2 Tbsp olive oil, (divided)
- 1 lb lean ground beef
Vegetables
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
Liquids and Canned Goods
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water (plus more as desired)
- 1 (15 oz) can diced tomatoes
Seasonings
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
Pasta and Beans
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
To Serve
- Finely shredded Romano or Parmesan cheese
- 3 Tbsp minced fresh parsley
Instructions
- Cook the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add the ground beef, crumbling it as you cook. Stir occasionally until fully cooked through. Drain excess fat, then transfer the beef to a plate and set aside.
- Sauté Vegetables: In the same pot, heat the remaining 1 Tbsp olive oil. Add the chopped onions, diced carrots, and celery. Cook over medium-high heat, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth, tomato sauce, water, and canned diced tomatoes. Stir in the granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked ground beef. Season with salt and freshly ground black pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot with a lid and let it simmer, stirring occasionally, until the vegetables are very tender, about 15 to 20 minutes.
- Cook the Pasta: While the soup simmers, cook the ditalini pasta separately following package instructions until al dente. Drain the pasta and set aside.
- Combine Pasta and Beans: Add the drained cooked pasta, kidney beans, and great northern beans directly into the soup. If the soup seems too thick, thin it out with a little more chicken broth or water to your desired consistency.
- Finish Cooking: Let the soup cook for 1 more minute to meld the flavors. Stir in the fresh minced parsley right before serving.
- Serve: Ladle the soup into bowls and sprinkle generously with finely shredded Romano or Parmesan cheese. Serve warm and enjoy!
Notes
- This classic Pasta e Fagioli soup is one of the most beloved Italian dishes, celebrated for its rich flavor and hearty ingredients.
- The combination of two types of beans and fresh vegetables creates a nutritious, fiber-packed meal.
- Cooking the pasta separately prevents it from overcooking and becoming mushy in the soup.
- You can adjust the thickness of the soup by adding more or less broth or water as per preference.
- Leftovers taste even better the next day as flavors deepen—store refrigerated and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 12 g
- Sodium: 718 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 13 g
- Protein: 35 g
- Cholesterol: 49 mg
