Copycat Olive Garden Pasta E Fagioli Soup
Copycat Olive Garden Pasta E Fagioli Soup is so delicious that you won’t believe that it’s not straight from the restaurant! With ground beef, onion, crunchy chopped carrots and celery, tomatoes, kidney beans, cannellini beans, and pasta, all in a tomato and beef broth-based base, this soup is the perfect recipe when you want a warm, comforting Italian dinner.
Ingredients
- 1 lb. ground beef
- 1/2 yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 3 ribs celery, chopped
- 2 tsp. minced garlic
- 3 8oz. cans tomato sauce
- 2 14.5oz. cans low sodium beef broth
- 1 14.5oz. can petite diced tomatoes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 15oz. can dark red kidney beans, drained
- 1 15oz. can Canelli beans, drained
- 2 tsp. salt, more or less to taste
- 1/2 tsp. black pepper
- 1 cup ditalini pasta
- parmesan cheese for topping
Instructions
- In a large pot over medium heat, cook ground beef until done. Drain and return to the stove.
- Once the beef is cooked, add onions, carrots, celery, and garlic. Saute vegetables for 3-4 minutes.
- Next, Add tomato sauce, beef broth, canned tomatoes, basil, oregano, salt and pepper. Bring this to a boil and let simmer for 10 minutes.
- While soup is simmering, bring a small pot of water to boil and cook noodles according to the package directions until al-dente.
- Once soup has simmered, stir in the kidney and cannellini beans and cook until these are heated through. Check the seasoning and add more water if you want a thinner soup.
- Drain pasta and add to the soup and stir to combine.
- Top with parmesan cheese and serve immediately. Enjoy!
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