Pasta e Fagioli (Olive Garden Copycat)
Indulge in the comforting flavors of Pasta e Fagioli, a hearty Italian soup that perfectly blends ground beef, beans, and ditalini pasta in a rich, savory broth. This delightful recipe is an excellent choice for busy weeknights or cozy family dinners. Its customizable nature allows you to incorporate your favorite vegetables, ensuring every bowl is a personalized treat. Quick to prepare and packed with protein and fiber, Pasta e Fagioli is not just a meal; it’s an experience that warms the soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 carton (32 oz) chicken broth
- 1 can (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
- Italian seasoning, salt, and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Add ground beef and brown for about 3–5 minutes. Drain any excess fat.
- Add the diced carrots, onion, celery, and minced garlic. Sauté for about 4 minutes until softened.
- Return the cooked beef to the pot with diced tomatoes and tomato sauce. Stir until well combined.
- Pour in the Great Northern beans, kidney beans, and chicken broth. Simmer for 10 minutes to meld flavors.
- Stir in ditalini pasta along with Italian seasoning, salt, and pepper. Cook for another 10 minutes until the pasta is tender.
- Serve hot in bowls garnished with fresh basil if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg