Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Dive into the warm, hearty goodness of Olive Garden Pasta e Fagioli Soup with this easy copycat recipe. This comforting dish features a savory blend of ground beef, nutritious beans, colorful vegetables, and tender pasta simmered in a rich tomato broth. Perfect for chilly nights or family gatherings, this soup is not only delicious but also versatile – you can easily customize it to suit your preferences! Enjoy it with crusty bread or a fresh salad for a well-rounded meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 16 1x
- Category: Soup
- 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, drained red kidney beans
- 2 cups cooked, drained white kidney beans
- 2 3/4 quarts beef broth
- 1 tablespoon dried oregano
- 2 1/2 teaspoons pepper
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces marinara sauce
- 8 ounces small shell macaroni
- 5 teaspoons chopped fresh parsley
Instructions
- In a large stockpot, heat vegetable oil over medium heat. Add ground beef and cook until browned. Stir in onions, carrots, celery, and tomatoes; simmer for about 10 minutes.
- Add kidney beans and beef broth along with oregano, pepper, Tabasco sauce, and marinara sauce. Simmer on low heat for approximately 45 minutes.
- Add macaroni and cook according to package instructions until tender.
- Garnish with chopped parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg