Copycat Olive Garden Pasta E Fagioli Recipe
Warm up with this comforting and hearty Copycat Olive Garden Pasta E Fagioli Recipe. This delicious Italian-inspired soup is sure to satisfy your cravings, featuring a perfect blend of ground beef, tender beans, and savory vegetables simmered in a rich tomato broth. With its quick preparation time and adaptable nature, this soup is ideal for cozy family dinners or casual gatherings with friends. Each spoonful delivers robust flavors that will transport you straight to Italy, making it a must-try comfort food in your home kitchen.
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Total Time: 39 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 cans (8 oz each) tomato sauce
- 2 cans (14.5 oz each) beef broth
- 1 can (14.5 oz) petite diced tomatoes
- 1/2 cup water
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 8 oz dry ditalini pasta
Instructions
- In a large pot over medium heat, cook the ground beef until browned (5–7 minutes). Drain excess fat.
- Add chopped onion, carrots, celery, and minced garlic; sauté for about 4–5 minutes until soft.
- Stir in tomato sauce, beef broth, diced tomatoes, water, basil, oregano, sugar, salt, and pepper. Bring to a boil then reduce to simmer for 5–6 minutes.
- Add ditalini pasta; cook for 9–11 minutes until al dente. If needed, add more water during cooking.
- Fold in the kidney and cannellini beans; warm through for an additional 2–3 minutes.
- Serve hot topped with freshly grated Parmesan cheese.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 65mg