Quick Pasta E Fagioli Olive Garden
Capture the comforting flavors of your favorite restaurant with this Quick Pasta e Fagioli inspired by Olive Garden! This hearty soup is a perfect weeknight dinner, loaded with tender ground beef, wholesome beans, and an aromatic medley of sautéed vegetables like onions, carrots, and celery. Simmered in a rich tomato and beef broth seasoned with oregano and basil, it delivers a savory, Italian-inspired taste in just 45 minutes. Topped with perfectly al dente ditalini pasta and a sprinkle of fresh parsley, this one-pot wonder is as satisfying as it is simple. Pair it with crusty bread for a cozy, filling meal the whole family will love. Perfect for busy nights, this recipe makes enough to serve six hungry diners with minimal prep time.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 2 Garlic cloves, minced
- 14.5 ounces Diced tomatoes (canned)
- 8 ounces Tomato sauce
- 4 cups Beef broth
- 15 ounces Red kidney beans (canned, drained and rinsed)
- 15 ounces Great Northern beans (canned, drained and rinsed)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 cup Small pasta (e.g., ditalini)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if necessary and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cooked ground beef back to the pot along with the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
Stir in the red kidney beans, Great Northern beans, dried basil, dried oregano, black pepper, and salt. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low and let the soup simmer for 10 minutes, stirring occasionally.
While the soup is simmering, cook the pasta in a separate pot according to the package instructions. Drain the pasta and set aside.
Stir the cooked pasta into the soup and let it warm through for 2-3 minutes. Adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for an even heartier meal.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.7 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1135 mg | 24% | |
*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.
