Description
This Olive Garden Pasta e Fagioli recipe is a hearty Italian soup featuring lean ground beef, vegetables, beans, and ditalini pasta simmered in a flavorful tomato broth. Perfect for a comforting, satisfying meal ready in about 40 minutes, it combines classic pantry ingredients into a rich and delicious dish reminiscent of the iconic Olive Garden version.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 4 cloves garlic, minced
Tomatoes and Beans
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can red kidney beans
- 1 (14 ounce) can cannellini beans
Liquids and Pasta
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Seasonings
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano (optional)
- 1 teaspoon dried basil (optional)
Instructions
- Brown the beef: In a large soup pot over medium-high heat, brown the lean ground beef until fully cooked, breaking it up with a spoon; do not drain the fat.
- Sauté vegetables: Add the chopped onion, celery, carrots, and minced garlic to the beef. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add tomatoes and beans: Stir in the diced tomatoes, crushed tomatoes, red kidney beans, cannellini beans, and chicken broth. Then add red wine vinegar, sugar, and optional dried herbs if using. Bring the mixture to a boil.
- Simmer soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 to 20 minutes, allowing flavors to meld.
- Cook the pasta: Add the uncooked ditalini pasta to the soup, stir, and continue simmering uncovered for another 15 to 20 minutes or until the pasta is tender.
- Season and serve: Taste and season the soup with salt and freshly ground black pepper before serving hot.
Notes
- This soup can be made vegetarian by omitting the ground beef and using vegetable broth instead of chicken broth.
- For a thicker soup, reduce the broth slightly or use less broth.
- Feel free to garnish with grated Parmesan cheese or fresh parsley for extra flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
