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Olive Garden Pasta e Fagioli

Dreamy Olive Garden Pasta e Fagioli for Cozy Nights

This Olive Garden Pasta e Fagioli soup captures comforting flavors with tender beef, hearty pasta, and beans simmered in savory tomato broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Lean Ground Beef can substitute with ground turkey or chicken
  • 1 medium Onion finely chopped
  • 2 stalks Celery chopped
  • 2 medium Carrots peeled and chopped
  • 3 cloves Garlic minced
  • 14 oz Diced Tomatoes canned with juices
  • 14 oz Crushed Tomatoes
For the Beans
  • 14 oz Red Kidney Beans drained
  • 14 oz Cannellini or Great Northern Beans drained
For Flavor Enhancements
  • 4 cups Chicken Broth homemade or low-sodium
  • 1/2 tbsp Red Wine Vinegar
  • 1/2 tbsp Sugar optional
  • 1/2 tsp Italian Seasoning
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/4 tsp Crushed Red Pepper Flakes adjust to taste
For the Pasta & Seasoning
  • 3/4 cup Uncooked Ditalini Pasta or any small pasta shape
  • Salt to taste
  • Pepper to taste

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large pot or Dutch oven, heat over medium-high heat and add the lean ground beef. Cook for about 5-7 minutes, breaking it apart with a spatula until it's no longer pink.
  2. Stir in the finely chopped onions, celery, carrots, and minced garlic. Sauté for 8-10 minutes until the vegetables are softened and fragrant.
  3. Add the diced tomatoes, crushed tomatoes, and the drained beans to the pot. Pour in the chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and crushed red pepper flakes. Stir well.
  4. Bring the mixture to a boil, then reduce heat to low. Cover slightly ajar and let it simmer for 15-20 minutes.
  5. Stir in the uncooked ditalini pasta and simmer for an additional 15-20 minutes, stirring occasionally.
  6. Season with salt and pepper. Ladle the soup into bowls and serve hot.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Consider using ground turkey or chicken for a lighter option. Cook the pasta separately to maintain its texture in leftovers.

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