Description
Indulge in the comforting flavors of Olive Garden Pasta e Fagioli, a soul-warming Italian soup that combines rich tomatoes, hearty beans, and tender pasta. This easy-to-make dish is perfect for busy weeknights or cozy family dinners. In just 40 minutes, you can create a satisfying bowl of goodness that rivals your favorite restaurant experience. Packed with nutritious ingredients like lean ground beef and fresh vegetables, this flavorful soup is not only filling but also ideal for meal prep and leftovers.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) red kidney beans, drained
- 1 can (14 oz) cannellini beans, drained
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Instructions
- In a large soup pot over medium-high heat, brown the ground beef until fully cooked.
- Add chopped onion, celery, carrots, and minced garlic; sauté for 8-10 minutes until vegetables are soft.
- Stir in diced and crushed tomatoes, drained beans, chicken broth, vinegar, sugar, and seasonings. Bring to a boil.
- Reduce heat and simmer covered for 15-20 minutes.
- Add ditalini pasta and continue simmering until cooked through (about 15-20 minutes). Adjust seasoning with salt and pepper as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 50mg