Description
Indulge in the warmth and comfort of this Olive Garden Pasta Fagioli Soup, a delightful Italian-American classic that’s perfect for any occasion. This hearty soup features a rich combination of ground beef, beans, fresh vegetables, and ditalini pasta, making it a satisfying meal to warm you on chilly days or during family gatherings. With its inviting flavors and easy preparation, you’ll find it’s not only quick to make but also customizable to suit your taste. Enjoy this deliciously filling soup for lunch or dinner, and savor the delightful notes of Italian seasonings that will transport you straight to Italy.
Ingredients
Scale
- 1 lb ground beef (or mix with Italian sausage)
- 4 cups beef broth
- 1 large onion, diced
- 3 stalks celery, sliced
- 1–2 cups carrots, diced
- 3 cloves garlic, crushed
- 1 can (15 oz) diced tomatoes
- 3 cans (8 oz each) tomato sauce
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) Great Northern or cannellini beans, drained
- 1 cup ditalini pasta
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Brown the ground beef until cooked through; break into pieces as it cooks.
- Add diced onion, celery, and carrots; cook for about 5 minutes.
- Stir in crushed garlic and cook for an additional minute.
- Mix in seasonings: basil, Italian seasoning, brown sugar, and red pepper flakes.
- Pour in diced tomatoes, tomato sauce, and broth; bring to a boil.
- Add drained beans and return to a boil for a few minutes.
- Stir in ditalini pasta; cook until al dente.
- Adjust consistency with water if necessary and season to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 880mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 60mg