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Pasta e Fagioli Soup {Olive Garden Copycat Recipe}
This Pasta e Fagioli is one of my all time favorite soups and one of my most popular recipes! It's loaded with vegetables and brimming with Italian flavor. It's perfectly comforting, hearty and absolutely delicious!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
olive oil, (divided)2 Tbsp
2
Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
olive oil, (divided)2 Tbsp
3
Add onions, carrots, and celery and saute over medium-high heat until tender about ⏱️ 6 minutes, add garlic and saute ⏱️ 1 minute longer.
diced carrots (about 2 medium)1 cupdiced celery (about 3 stalks)1 cupgarlic, (minced (1 Tbsp))3 cloves
4
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
tomato sauce3 (8 oz) cansdiced tomatoes1 (15 oz) candried oregano1 tsp
5
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.
6
Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
7
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.
great northern beans, drained and rinsed1 (15 oz) can
8
Allow to cook ⏱️ 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Nutrition Facts
calories
540 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
13 g
sugar Content
12 g
sodium Content
718 mg
protein Content
35 g
cholesterol Content
49 mg
carbohydrate Content
70 g
saturated Fat Content
4 g
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