Copycat Olive Garden Pasta e Fagioli Recipe
This Pasta e Fagioli is a classic Italian-style soup, inspired by the beloved Olive Garden version. Packed with fresh vegetables, savory ground beef, and tender pasta, it offers a robust flavor that is both comforting and satisfying. Perfect for a hearty meal!
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Servings: 6
Ingredients
- 1 lb lean ground beef
- 2 Tbsp olive oil divided
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots approximately 2 medium carrots
- 1 cup diced celery approximately 3 stalks
- 3 cloves garlic minced (1 Tbsp)
- 3 cans 8 oz each tomato sauce
- 2 cans 14.5 oz each low-sodium chicken broth
- 1/2 cup water plus additional as needed
- 1 can 15 oz diced tomatoes
- 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
- 1 cup dry ditalini pasta
- 1 can 15 oz dark red kidney beans, drained and rinsed
- 1 can 15 oz great northern beans, drained and rinsed
- 3 Tbsp minced fresh parsley
- Finely shredded Romano or Parmesan cheese for serving
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned throughout. Drain any excess fat and transfer the beef to a separate plate.
- In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped onions, carrots, and celery. Sauté over medium-high heat until the vegetables become tender, approximately 6 minutes. Add the minced garlic and cook for an additional minute.
- Pour in the chicken broth, tomato sauce, water, and diced tomatoes. Add the sugar, dried basil, oregano, thyme, and marjoram, then return the cooked beef to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low. Cover with a lid and allow the soup to simmer, stirring occasionally, for 15 to 20 minutes, or until the vegetables are soft.
- While the soup is simmering, cook the ditalini pasta according to the package instructions until it reaches an al dente texture. Drain the pasta.
- Add the cooked pasta, kidney beans, and great northern beans to the soup. If the soup is too thick, add additional broth or water as needed. Let the soup cook for an additional minute.
- Stir in the fresh parsley. Serve the soup warm, topped with finely shredded Romano or Parmesan cheese.
Notes
If you don't plan on consuming all of the soup immediately, consider adding the pasta to each individual serving. This prevents the pasta from becoming overly soft and absorbing too much broth.