Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Indulge in the comforting embrace of Olive Garden Pasta e Fagioli Soup with this easy copycat recipe that brings Italian flavors right to your kitchen. This hearty dish is perfect for family gatherings or cozy evenings at home, featuring ground beef, a medley of beans, fresh vegetables, and small pasta all simmered in a rich tomato broth. With its delightful blend of spices and textures, this soup promises to be a satisfying meal that warms the soul. Whether you serve it as a main dish or a side, it’s versatile enough for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 pounds ground beef
- 1 tablespoon vegetable oil
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans
- 2 3/4 quarts beef broth
- 8 ounces small shell macaroni
- Fresh parsley for garnish
Instructions
- In a large stockpot, heat vegetable oil over medium heat. Add ground beef and brown it while breaking it apart with a wooden spoon.
- Stir in chopped onion, slivered carrots, diced celery, and canned tomatoes. Let simmer for about 10 minutes.
- Add cooked red and white kidney beans, beef broth, oregano, pepper, and marinara sauce. Simmer for approximately 45 minutes until vegetables are tender.
- Stir in small shell macaroni and cook according to package instructions until tender. Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg