Description
A hearty Italian soup inspired by Olive Garden’s Pasta e Fagioli – made with ground beef, beans, pasta, and a rich tomato broth.
Ingredients
1 pound lean ground beef
1 medium onion, chopped
3 sticks celery, finely chopped
2 medium carrots, finely chopped
4 cloves garlic, minced
1 (14 oz) can diced tomatoes
1 (14 oz) can crushed tomatoes
1 (14 oz) can red kidney beans, drained
1 (14 oz) can cannellini beans, drained
4 cups chicken broth
1/2 tablespoon red wine vinegar
1/2 tablespoon sugar
1/2 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
3/4 cup uncooked ditalini pasta
Salt & pepper to taste
Instructions
1. Add the ground beef to a soup pot or Dutch oven and cook over medium-high heat until browned.
2. Stir in onion, celery, carrots, and garlic; cook for 8–10 minutes until softened.
3. Add tomatoes, beans, broth, vinegar, sugar, and seasonings. Bring to a boil.
4. Reduce heat; simmer covered 15–20 minutes.
5. Add pasta and cook until tender (15–20 minutes more), stirring occasionally.
6. Season with salt and pepper to taste and serve warm.
Notes
For best results, cook pasta separately if storing leftovers.
Top with grated Parmesan and fresh basil before serving.
Freezes well without pasta for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 8g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 35mg
Keywords: Olive Garden Pasta e Fagioli, hearty pasta bean soup, Italian white bean soup, copycat Olive Garden soup, one-pot comfort soup