Description
This classic Pasta e Fagioli Soup, an Olive Garden copycat recipe, is a hearty and comforting Italian dish loaded with ground beef, vegetables, kidney and northern beans, and ditalini pasta simmered in a flavorful tomato and herb broth. Perfect for a cozy meal, this soup delivers robust flavors with fresh herbs and a sprinkle of Romano or Parmesan cheese on top.
Ingredients
Scale
Meat and Oil
- 2 Tbsp olive oil, divided
- 1 lb lean ground beef
Vegetables and Aromatics
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
Liquids and Canned Goods
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water, then more as desired
- 1 (15 oz) can diced tomatoes
Seasonings
- 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
Pasta and Beans
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
Garnish
- Finely shredded Romano or Parmesan cheese, for serving
- 3 Tbsp minced fresh parsley
Instructions
- Cook the Ground Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until fully cooked through. Drain excess fat, then transfer the beef to a plate and set aside.
- Sauté Vegetables: In the same pot, heat the remaining 1 Tbsp olive oil over medium-high heat. Add chopped onions, diced carrots, and celery. Sauté until vegetables are tender, about 6 minutes. Add minced garlic and continue to sauté for another 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in chicken broth, tomato sauce, water, and canned diced tomatoes. Stir in granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked ground beef. Season with salt and freshly ground black pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot with a lid and let the soup simmer, stirring occasionally, until vegetables are soft and flavors combine, about 15 to 20 minutes.
- Cook Pasta Separately: While the soup simmers, prepare the ditalini pasta according to the package directions until al dente. Drain well.
- Combine Pasta and Beans: Add the cooked pasta, drained kidney beans, and great northern beans to the soup. If the soup is too thick, thin with additional broth or water to desired consistency.
- Final Simmer and Garnish: Allow the soup to cook together for another 1 minute. Stir in minced fresh parsley. Serve the soup warm topped with shredded Romano or Parmesan cheese.
Notes
- This Pasta e Fagioli is a favorite hearty Italian soup, packed with vegetables and rich in flavor.
- Adjust the seasoning with salt and pepper to your preference as you simmer the soup.
- Use low-sodium chicken broth and canned goods to better control the salt content.
- Cooking pasta separately prevents it from absorbing too much broth and becoming mushy in the soup.
- For a vegetarian version, omit the ground beef and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 12 g
- Sodium: 718 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 13 g
- Protein: 35 g
- Cholesterol: 49 mg
