Copycat Olive Garden Pasta e Fagioli
Indulge in the comforting flavors of Copycat Olive Garden Pasta e Fagioli, a hearty soup that brings restaurant-quality taste right to your kitchen. This satisfying dish combines tender ground beef, nutritious beans, and a medley of fresh vegetables, simmered in a rich tomato broth. Perfect for any occasion—from cozy family dinners to gatherings with friends—this easy-to-make recipe is ready in just 30 minutes. Enjoy it as a standalone meal or pair it with crusty bread and a fresh salad for a complete dining experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- 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 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans beef broth
- 1 (14.5 oz) can petite diced tomatoes
- 1/2 cup water
- 2 tsp granulated sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
- Add onions, carrots, celery, and garlic to the pot. Sauté for about five minutes until vegetables soften.
- Stir in tomato sauce, beef broth, diced tomatoes, water, sugar, basil, oregano, salt, and pepper. Mix well.
- Bring to a boil and let simmer for 5–6 minutes. Then add ditalini pasta and cook for an additional ten minutes until tender.
- Incorporate kidney beans and cannellini beans; heat through before serving.
- Serve hot with freshly grated Parmesan cheese on top.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg