Pasta e Fagioli Soup (Olive Garden)

Pasta e Fagioli Soup (Olive Garden)

Allow me to introduce you to one of my favorite soups ever... pasta e fagioli. This Italian classic is loaded with beef, veggies, pasta, and beans — comfort food in a bowl!

Course Soup

Cuisine Italian

Keyword Pasta e Fagioli Soup, Pasta e Fagioli Soup Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 373kcal

Author Natalya Drozhzhin

Ingredients

1 lb ground beef 90% lean
2 medium carrots diced into small cubes
1 medium onions finely diced
1 stalk celery finely diced
4 garlic cloves chopped or minced
15 oz canned diced tomatoes
15 oz tomato sauce
15 oz canned Great Northern beans drained and rinsed
15 oz canned Kidney beans drained and rinsed
6 cups chicken broth
1/2 tbsp Italian seasoning
1 tsp salt adjust to preference
1/4 tsp black pepper adjust to preference
1 cup Ditalini pasta uncooked

US Units - Metric

Instructions

Heat a large pot over medium heat. Add the ground beef and cook until it is just browned, breaking it into small pieces. There's no need to drain the fat.
Add the diced carrots, onions, celery, and garlic into the pot with the ground beef. Sauté the veggies for about 8 minutes, or until they are softened.
Pour in the diced tomatoes, tomato sauce, beans, and chicken broth. Add the Italian seasoning, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for about 10 minutes.
Stir in the pasta and cook for an additional 10 minutes, or until the pasta is al dente.
Serve the soup warm, garnished with fresh parsley and/or Parmesan cheese if desired.

Nutrition