Description
Craving something cozy, hearty, and loaded with flavor? This Olive Garden Pasta e Fagioli brings the beloved restaurant soup to your own kitchen—perfect for a quick dinner, meal prep, or a satisfying lunch. With ground beef, two types of beans, rich tomato broth, and tender pasta, this easy recipe fits right in with your favorite dinner ideas, easy meals, or fall comfort food. Whether you're looking for a healthy soup, one-pot recipe, or just new food ideas, this dish checks all the boxes.
Ingredients
1 pound ground beef
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
15 oz can red kidney beans, drained and rinsed
15 oz can cannellini beans, drained and rinsed
28 oz can diced tomatoes, with juice
15 oz can tomato sauce
3 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and black pepper, to taste
3/4 cup ditalini pasta
Fresh parsley, chopped (optional)
Grated Parmesan cheese (optional)
Instructions
1. In a large Dutch oven or soup pot, cook ground beef over medium-high heat until browned. Drain excess fat.
2. Add onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes, until softened.
3. Stir in diced tomatoes, tomato sauce, both types of beans, beef broth, oregano, basil, thyme, salt, and pepper.
4. Bring the soup to a boil, then reduce heat and simmer for 25–30 minutes.
5. Meanwhile, cook pasta separately according to package instructions. Drain and set aside.
6. Add cooked pasta to the soup just before serving. Stir to combine.
7. Adjust seasoning as needed. Add extra broth if soup thickens too much.
8. Garnish with fresh parsley and Parmesan cheese if desired. Serve hot.
Notes
Cook pasta separately to keep it from getting soggy if storing leftovers.
Use low-sodium broth and beans so you can control the salt.
Browning the beef well at the start adds great flavor to the broth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 35mg
Keywords: Pasta e Fagioli, Olive Garden Soup, Italian soup, easy dinner, fall soup, hearty soup