Olive Garden Pasta E Fagioli
Recreate the comforting flavors of everyone's favorite Italian-American restaurant with this Olive Garden-inspired Pasta e Fagioli recipe! This hearty one-pot soup combines tender ground beef, a medley of aromatic vegetables, two types of hearty beans, and perfectly al dente ditalini pasta in a rich, savory tomato broth. Infused with classic Italian herbs like oregano, basil, and thyme, every spoonful is bursting with robust flavor. Ready in just an hour, this soul-warming dish is perfect for weeknight dinners or cozy gatherings. Serve it with freshly chopped parsley for a vibrant finish, and pair it with crusty bread or a side salad for a complete meal. Simple, satisfying, and packed with wholesome ingredients, this copycat recipe is a must-try for lovers of Italian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 15 ounces diced tomatoes (with juice)
- 15 ounces tomato sauce
- 4 cups beef broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup dried ditalini pasta
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the ground beef to the pot and cook until browned and crumbled, about 6-8 minutes. Drain any excess fat.
Add the onion, carrot, and celery to the pot. Sauté until the vegetables are tender, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes (with juice), tomato sauce, beef broth, cannellini beans, and kidney beans to the pot. Stir to combine.
Season the mixture with oregano, basil, thyme, salt, and black pepper. Bring the soup to a boil over high heat.
Reduce the heat to low and let the soup simmer for 25 minutes, stirring occasionally.
While the soup simmers, cook the ditalini pasta in a separate pot according to the package instructions. Drain and set aside.
After 25 minutes, stir the cooked pasta into the soup and let it heat through for an additional 5 minutes.
Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 7089 mg | 308% | |
| Total Carbohydrate | 367.5 g | 134% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 47.6 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 6799 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
