Tsr Version of Olive Garden Pasta E Fagioli by Todd Wilbur
Experience the comforting embrace of Italian-American cuisine with this copycat recipe for Olive Garden’s iconic Pasta e Fagioli, reimagined by Todd Wilbur. This hearty, one-pot soup brims with tender ground beef, a medley of aromatic vegetables, and two types of beans for a protein-packed, soul-warming meal. Simmered with zesty tomato sauce, fragrant herbs like oregano and basil, and enriched with velvety beef broth, each spoonful offers a perfect balance of savory flavors. Ditalini pasta is stirred in just before serving, ensuring a satisfying al dente bite. Ready in just over an hour, this crowd-pleasing recipe serves eight and pairs beautifully with grated Parmesan cheese or crusty bread for an authentic Olive Garden experience in your own kitchen. Keywords: Olive Garden copycat recipe, Pasta e Fagioli, Italian soup, Todd Wilbur recipe.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 cup (diced) Carrot
- 1 cup (diced) Celery
- 1 cup (diced) Onion
- 2 cloves (minced) Garlic
- 28 ounces Canned diced tomatoes
- 15 ounces (drained) Canned red kidney beans
- 15 ounces (drained) Canned great northern beans
- 1 cup Tomato sauce
- 4 cups Beef broth
- 1 cup Water
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup (uncooked) Ditalini pasta
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into small crumbles, approximately 6-8 minutes. Drain any excess fat.
Add diced carrots, celery, onion, and garlic to the pot. Sauté for 8-10 minutes, or until the vegetables are softened and the onions are translucent.
Stir in canned diced tomatoes (with juice), red kidney beans (drained), great northern beans (drained), tomato sauce, beef broth, and water.
Add dried oregano, basil, thyme, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally.
In a separate pot, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
Once the soup has simmered and the flavors have melded, stir in the cooked ditalini pasta just before serving.
Taste and adjust seasoning, if needed. Serve hot with grated Parmesan cheese or crusty bread, if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 7.6 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1044 mg | 22% | |
*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.
