Olive Garden Pasta Fagioli Soup
Indulge in the comforting warmth of Olive Garden Pasta Fagioli Soup, a classic Italian-inspired dish that combines hearty ground beef, protein-packed beans, and tender pasta in a rich tomato broth. This nourishing soup is quick to prepare and easily customizable, making it perfect for family dinners or meal prep for busy weeknights. Serve it alongside crusty bread or a fresh salad to create a complete meal that warms both body and soul. With its delightful blend of flavors, this soup is sure to become a favorite at your dining table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 large onion, diced
- 3 stalks celery, sliced
- 1–2 cups carrots, sliced or diced
- 3 cloves garlic, crushed
- 1 can (15 oz) diced tomatoes
- 3 cans (8 oz each) tomato sauce
- 4 cups beef or chicken broth
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) Great Northern or cannellini beans, drained
- 1 cup ditalini pasta
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned.
- Stir in diced onions, celery, and carrots; cook for about 5 minutes until softened.
- Add crushed garlic and cook for an additional minute.
- Mix in dried basil, Italian seasoning, brown sugar, and red pepper flakes.
- Pour in diced tomatoes, tomato sauce, and broth; bring to a boil.
- Add drained kidney beans; continue boiling for about 5 minutes.
- Stir in ditalini pasta; cook until al dente (about 8-10 minutes). Adjust consistency with water if needed.
- Serve hot with crusty bread or salad.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 940mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg
Find it online: https://myrecipesbook.com/olive-garden-pasta-fagioli-soup/