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Copycat Olive Garden Pasta e Fagioli

Copycat Olive Garden Pasta e Fagioli
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Experience the warmth and comfort of this Copycat Olive Garden Pasta e Fagioli, a delightful soup that encapsulates the essence of home-cooked meals. Bursting with rich flavors and wholesome ingredients, this hearty dish combines lean ground beef with a medley of vegetables and beans, creating a nutritious meal that everyone will love. Perfect for chilly nights or family gatherings, this easy-to-make soup is not only filling but also a fantastic way to bring loved ones together around the dinner table. In just about 30 minutes, you can enjoy a bowl of this delectable pasta e fagioli, topped with freshly grated cheese for an extra touch of flavor.

Ingredients

Scale
  • 1 lb lean ground beef
  • 1 yellow onion, chopped finely
  • 2 medium carrots, diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 3 (8oz) cans tomato sauce
  • 2 (14.5oz) can beef broth
  • 1 (14.5oz) can petite diced tomatoes
  • 1/2 cup of water
  • 2 tsp granulated sugar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 8 oz dry ditalini pasta
  • 1 (15oz) can dark red kidney beans drained and rinsed
  • 1 (15oz) can cannellini beans, drained and rinsed
  • Parmesan cheese, freshly grated for serving
  • Salt and Pepper to taste

Instructions

  1. In a large pot over medium heat, cook the ground beef until browned and no pink remains.
  2. Add chopped onion, diced carrots, diced celery, and minced garlic; stir to combine.
  3. Incorporate tomato sauce, beef broth, canned tomatoes, water, basil, oregano, sugar, salt, and pepper; mix well.
  4. Bring to a boil then simmer for 5–6 minutes before adding ditalini pasta; cook an additional 10 minutes or until tender.
  5. Stir in drained kidney beans and cannellini beans; heat through before serving.
  6. Serve hot topped with freshly grated Parmesan cheese.

Nutrition

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