Description
Indulge in the comforting flavors of Pasta e Fagioli, a delightful copycat recipe inspired by Olive Garden’s classic dish. This hearty Italian soup combines lean ground beef, tender vegetables, and creamy beans with ditalini pasta in a rich, savory broth. Perfect for family dinners or meal prep, it’s not only quick to prepare but also tastes even better the next day. With just one pot to clean, you’ll enjoy a delicious homemade meal without the fuss. Whether you’re serving it as a main course or a starter, this versatile soup is sure to warm your heart and satisfy your taste buds.
Ingredients
Scale
- 1 lb lean ground beef
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 carton (32 oz) chicken broth
- 1 cup ditalini pasta
- 2 cans (15 oz each) Great Northern and kidney beans
Instructions
- In a large pot over medium heat, add olive oil and brown the ground beef for about 3–5 minutes.
- Remove the beef from the pot and sauté diced carrots, onion, celery, and garlic for approximately 4 minutes until softened.
- Return the beef to the pot; stir in diced tomatoes and chicken broth.
- Add both types of beans and simmer for 10 minutes.
- Incorporate ditalini pasta along with Italian seasoning; cook for another 10 minutes until pasta is tender.
- Serve hot with fresh basil or Parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg