Description

This Pasta e Fagioli Soup is a hearty and comforting Italian classic that replicates the beloved Olive Garden recipe. Featuring tender ground beef, a medley of fresh vegetables, tomato broth, ditalini pasta, and two types of beans, this soup delivers rich flavors and satisfying textures perfect for any occasion.

Ingredients

Meat and Oils

2 Tbsp olive oil, (divided)
1 lb lean ground beef

Vegetables and Aromatics

1 1/2 cups chopped yellow onion
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 3 stalks)
3 cloves garlic, minced (1 Tbsp)

Liquids and Canned Goods

3 (8 oz) cans tomato sauce
2 (14.5 oz) cans low-sodium chicken broth
1/2 cup water, then more as desired
1 (15 oz) can diced tomatoes

Seasonings

2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper, to taste

Pasta and Beans

1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed

Garnish

Finely shredded Romano or Parmesan cheese, for serving
3 Tbsp minced fresh parsley

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Instructions

Cook Ground Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until fully cooked through. Drain excess fat from the beef and transfer it to a plate; set aside.
Sauté Vegetables: Add the remaining 1 Tbsp olive oil to the same pot. Add the chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until the vegetables are tender, about 6 minutes. Add minced garlic and sauté for an additional minute to release its aroma.
Add Broth and Seasonings: Pour in the low-sodium chicken broth, tomato sauce, water, and canned diced tomatoes. Stir in the granulated sugar, dried basil, dried oregano, dried thyme, dried marjoram, and the cooked ground beef. Season with salt and freshly ground black pepper to taste.
Simmer Soup: Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer. Stir occasionally and allow the vegetables to soften, cooking for about 15 to 20 minutes.
Cook Pasta: While the soup simmers, cook the ditalini pasta separately according to the package instructions until al dente. Drain and set aside.
Combine Ingredients: Add the cooked and drained pasta along with the drained and rinsed dark red kidney beans and great northern beans to the soup. Thin the soup with additional broth or water if desired to reach your preferred consistency.
Final Cooking and Garnish: Allow the soup to cook together for one more minute to incorporate flavors. Stir in the minced fresh parsley. Serve the soup warm, topped with a generous sprinkle of finely shredded Romano or Parmesan cheese.

Notes

Feel free to substitute ground turkey or chicken for a leaner option.
For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
Adjust pasta amount or cooking time to achieve desired texture, as ditalini is traditionally al dente.
This soup pairs wonderfully with crusty bread or a light side salad.
Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.