Description
Get ready to savor a comforting bowl of Copycat Olive Garden Pasta E Fagioli, a delicious Italian soup that brings together the flavors of ground beef, beans, and fresh vegetables. Perfect for chilly evenings or family gatherings, this hearty dish is not only easy to prepare but also packed with protein and fiber, making it a satisfying meal on its own. In just 29 minutes, you can enjoy a rich and savory soup that rivals the beloved restaurant version. Serve it with crusty bread or topped with freshly grated Parmesan cheese for an unforgettable dining experience.
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 cans (8 oz) tomato sauce
- 2 cans (14.5 oz) beef broth
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 8 oz dry ditalini pasta
- Freshly grated Parmesan cheese for serving
Instructions
- In a medium pot over medium heat, brown the ground beef for about 5–7 minutes until fully cooked.
- Add onions, carrots, celery, and garlic; sauté for 4–5 minutes until softened.
- Stir in tomato sauce, beef broth, diced tomatoes, water, basil, oregano, sugar, salt, and pepper. Bring to a boil; reduce heat and simmer for 5–6 minutes.
- Add ditalini pasta; cook for about 9–11 minutes until al dente.
- Fold in kidney beans and cannellini beans; warm through for about 2–3 minutes.
- Serve hot with freshly grated Parmesan on top.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 60mg