Description
Olive Garden Pasta e Fagioli is a hearty Italian-inspired soup filled with pasta, beans, beef, and vegetables in a rich tomato broth—pure comfort in a bowl.
Ingredients
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes
- 4 cups beef broth
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can great northern beans, drained
- 1 cup ditalini pasta
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Chopped fresh parsley (for garnish)
- Freshly grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Brown ground beef until fully cooked.
- Add onion, carrots, celery, and garlic. Sauté until vegetables are tender, about 5 minutes.
- Stir in tomato sauce, diced tomatoes, and beef broth. Scrape up any browned bits from the pot.
- Add kidney beans, great northern beans, Italian seasoning, salt, and pepper. Simmer uncovered for 15 minutes.
- Meanwhile, cook ditalini pasta separately until al dente. Drain and set aside.
- Just before serving, stir cooked pasta into the soup. Adjust seasoning as needed.
- Ladle into bowls, garnish with parsley and Parmesan, and serve hot.
Notes
- Top with extra Parmesan, red pepper flakes, or a drizzle of olive oil for added flavor.
- Serve with breadsticks, garlic bread, or a green salad for a full meal.
- Use mini soup mugs or a DIY topping bar for fun presentations at gatherings.
- Store pasta and soup separately in the fridge up to 4 days; combine when reheating.
- Freeze soup without pasta for up to 3 months; thaw and add freshly cooked pasta before serving.
