Go Back
–+ servings
Pasta e Fagioli Soup {Better than Olive Garden’s}

Pasta e Fagioli Soup {Better than Olive Garden’s}

A hearty, vegetable-loaded Pasta e Fagioli soup that is better than Olive Garden’s.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 350 kcal

Equipment

  • large pot

Ingredients
  

  • 2 tablespoon olive oil divided
  • 1 lb lean ground beef
  • 1.5 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic minced
  • 3 8 oz cans tomato sauce
  • 2 14.5 oz cans low-sodium chicken broth
  • 0.5 cup water then more as desired
  • 1 15 oz can diced tomatoes
  • 2 teaspoon granulated sugar
  • 1.5 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.75 teaspoon dried thyme
  • 0.5 teaspoon dried marjoram
  • salt to taste
  • freshly ground black pepper to taste
  • 1 cup dry ditalini pasta
  • 1 15 oz can dark red kidney beans drained and rinsed
  • 1 15 oz can great northern beans drained and rinsed
  • Finely shredded Romano or Parmesan cheese for serving
  • 3 tablespoon minced fresh parsley

Instructions
 

  • Heat 1 tablespoon olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
  • Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 tablespoon olive oil in same pot.
  • Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
  • Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
  • Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
  • Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
  • Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 450IUVitamin C: 9mgCalcium: 150mgIron: 4mg
Keyword hearty soup, Olive Garden copycat, Pasta e Fagioli, soup, vegetable soup
Tried this recipe?Let us know how it was!