Prep time: 15 mins | Cook time: 35 mins | Ready in 50 mins | Servings: 6
Enjoy the Italian flavour of this warming, packed with veggies Pasta e Fagioli Soup. It’s fairly easy to throw together and guarantees a delicious soup!
Ingredients
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1 pound lean ground beef
2 tablespoons olive oil, divided
1 c. dry ditalini pasta
3 cloves garlic, minced (1 tablespoon)
1 1/2 c. chopped yellow onion
1 c. diced celery (about 3 stalks)
1 c. diced carrots (about 2 medium)
2 14.5-ounce cans of low-sodium chicken broth
3 (8 ounces) cans tomato sauce
1 (15 ounces) can diced tomatoes
1/2 c. water, then more as desired
2 teaspoons granulated sugar
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon dried marjoram
3/4 teaspoon dried thyme
1 (15 ounces) can great northern beans, drained and rinsed
1 (15 ounces) can dark red kidney beans, drained and rinsed
Finely shredded Romano or Parmesan cheese, for serving
3 tablespoons minced fresh parsley
Salt and freshly ground black pepper
How to make Pasta e Fagioli Soup (Olive Garden Copycat Recipe)
Step 1: In a large pot, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the ground beef to the pot and cook, crumbling the meat apart as it cooks until completely cooked.
Step 2: When done, drain the grease and place the beef on a plate. Set aside.
Step 3: In the same pot, heat the rest of the 1 tbsp olive oil. Add the onions to the pot once the oil is hot along with the carrots, and celery. Saute for about 6 minutes over medium-high heat until tender. Then, add the garlic and continue to cook for a minute more.
Step 4: To the pot, add the chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef. To taste, season with salt and pepper. Bring everything to a boil, then adjust the heat to medium-low. Put the lid on and simmer for about 15 to 20 minutes, stirring often until the veggies are soft.
Step 5: Following the package directions, cook the ditalani pasta until al dente.
Step 6: To the soup. Add the cooked and drained pasta followed by the kidney beans and great northern beans. If needed, you can add more broth or water to thin the soup. Continue to cook for a minute more.
Step 7: Lastly, stir in the parsley. Serve right away garnished with grated Romano or Parmesan cheese.
Note:
I suggest adding the pasta in individual servings if not serving the soup right away to prevent the pasta from getting soggy.
Nutrition Facts:
Amount Per Serving: Calories 540, Calories from Fat 126, Fat 14g22%, Saturated Fat 4g25%, Cholesterol 49mg16%, Sodium 718mg31%, Potassium 1616mg46%, Carbohydrates 70g23%, Fiber 13g54%, Sugar 12g13%, Protein 35g70%, Vitamin A 4375IU88%, Vitamin C 24mg29%, Calcium 150mg15%, Iron 8mg44%
Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil, divided
- 1 c. dry ditalini pasta
- 3 cloves garlic, minced (1 tablespoon)
- 1 1/2 c. chopped yellow onion
- 1 c. diced celery (about 3 stalks)
- 1 c. diced carrots (about 2 medium)
- 2 14.5-ounce cans of low-sodium chicken broth
- 3 (8 ounces) cans tomato sauce
- 1 (15 ounces) can diced tomatoes
- 1/2 c. water, then more as desired
- 2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon dried marjoram
- 3/4 teaspoon dried thyme
- 1 (15 ounces) can great northern beans, drained and rinsed
- 1 (15 ounces) can dark red kidney beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese, for serving
- 3 tablespoons minced fresh parsley
- Salt and freshly ground black pepper
Instructions
Step 1: In a large pot, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the ground beef to the pot and cook, crumbling the meat apart as it cooks until completely cooked.
Step 2: When done, drain the grease and place the beef on a plate. Set aside.
Step 3: In the same pot, heat the rest of the 1 tbsp olive oil. Add the onions to the pot once the oil is hot along with the carrots, and celery. Saute for about 6 minutes over medium-high heat until tender. Then, add the garlic and continue to cook for a minute more.
Step 4: To the pot, add the chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef. To taste, season with salt and pepper. Bring everything to a boil, then adjust the heat to medium-low. Put the lid on and simmer for about 15 to 20 minutes, stirring often until the veggies are soft.
Step 5: Following the package directions, cook the ditalani pasta until al dente.
Step 6: To the soup. Add the cooked and drained pasta followed by the kidney beans and great northern beans. If needed, you can add more broth or water to thin the soup. Continue to cook for a minute more.
Step 7: Lastly, stir in the parsley. Serve right away garnished with grated Romano or Parmesan cheese.
Notes
I suggest adding the pasta in individual servings if not serving the soup right away to prevent the pasta from getting soggy.
