Description
Recreate the comforting flavors of Better Than Olive Garden Pasta e Fagioli in your own kitchen. This hearty, savory soup combines perfectly cooked pasta and tender beans in a rich broth, making it an ideal choice for family dinners or gatherings with friends. Packed with nutritious vegetables and customizable ingredients, this recipe offers a delightful twist on the classic Italian-American comfort food. With straightforward steps and easy-to-find ingredients, you’ll be able to impress everyone at your table.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- ½ pound ground beef or Italian sausage (optional)
- 2 tablespoons tomato paste
- 6 cups chicken broth
- ½ cup ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (or more to taste)
- Salt to taste
- Pepper to taste
- Grated Parmesan cheese, for garnish
- Olive oil, for drizzling (optional)
- Crusty bread, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, carrots, and celery until softened (5–7 minutes).
- Add minced garlic, oregano, basil, and red pepper flakes; cook until fragrant (1 minute).
- If using meat, add ground beef or sausage; cook until browned and drain excess grease.
- Stir in tomato paste for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add kidney and cannellini beans; simmer on low for 30–60 minutes.
- Cook ditalini pasta according to package directions; add to soup.
- For creaminess, blend part of the soup if desired.
- Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 298
- Sugar: 4g
- Sodium: 682mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 61mg