Copycat Olive Garden Pasta E Fagioli Recipe
Indulge in the warmth of Italian cuisine with this Copycat Olive Garden Pasta E Fagioli Recipe. This comforting soup brings together a hearty blend of lean ground beef, colorful vegetables, and nutritious beans, simmered in a rich tomato broth. Perfect for chilly evenings or family gatherings, each bowl is packed with flavor and nostalgia reminiscent of your favorite dining experiences. Easy to prepare and meal prep-friendly, it will surely become a go-to dish that pleases all palates. Enjoy this wholesome delight that makes satisfying your hunger both simple and delicious.
- Prep Time: 9 minutes
- Cook Time: 20 minutes
- Total Time: 29 minutes
- Yield: Serves 8
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 cans (8 oz each) tomato sauce
- 2 cans (14.5 oz each) beef broth
- 1 can (14.5 oz) petite diced tomatoes
- 1/2 cup water
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 8 oz dry ditalini pasta
Instructions
- In a large pot over medium heat, brown the ground beef for about 5–7 minutes until fully cooked.
- Add the chopped onion, carrots, celery, and minced garlic; sauté until fragrant and tender, about 4–5 minutes.
- Stir in the tomato sauce, beef broth, diced tomatoes, and water. Season with sugar, basil, oregano, salt, and pepper; bring to a boil before reducing to a simmer for 5–6 minutes.
- Pour in the ditalini pasta and cook for 9–11 minutes until al dente.
- Mix in kidney beans and cannellini beans; warm through for an additional 2–3 minutes.
- Serve hot with freshly grated Parmesan cheese on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg