Print

Copycat Olive Garden Pasta e Fagioli Recipe

Copycat Olive Garden Pasta e Fagioli Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth and comfort of our Copycat Olive Garden Pasta e Fagioli Recipe, a delightful rendition of the classic Italian soup that combines hearty ground beef, nourishing vegetables, and tender pasta. This satisfying dish is perfect for cozy dinners or gatherings with family and friends. Rich in robust flavors and packed with protein and fiber, it’s a complete meal in one bowl. With its simple preparation steps, you can whip up this comforting soup in under an hour, making it ideal for busy weeknights or meal prep. Customize it with your favorite veggies and beans to suit your taste, and enjoy a bowl of happiness on chilly days.

Ingredients

Scale
  • 1 lb lean ground beef
  • 2 Tbsp olive oil (divided)
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (approximately 2 medium carrots)
  • 1 cup diced celery (approximately 3 stalks)
  • 3 cloves garlic (minced)
  • 3 cans (8 oz each) tomato sauce
  • 2 cans (14.5 oz each) low-sodium chicken broth
  • 1/2 cup water (plus additional as needed)
  • 1 can (15 oz) diced tomatoes
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • Salt and freshly ground black pepper (to taste)
  • 1 cup dry ditalini pasta
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 3 Tbsp minced fresh parsley

Instructions

  1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned throughout. Drain any excess fat and transfer the beef to a separate plate.
  2. In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped onions, carrots, and celery. Sauté over medium-high heat until the vegetables become tender, approximately 6 minutes. Add the minced garlic and cook for an additional minute.
  3. Pour in the chicken broth, tomato sauce, water, and diced tomatoes into the pot. Add the sugar, dried basil, oregano, thyme, and marjoram. Return the cooked beef to the pot. Season with salt and pepper to taste.
  4. Bring the mixture to a boil. Reduce heat to medium-low; cover with a lid. Allow the soup to simmer for about 15-20 minutes or until vegetables are soft.
  5. While simmering, cook ditalini pasta according to package instructions until al dente; drain.
  6. Add cooked pasta along with kidney beans and great northern beans into the soup. If necessary, adjust thickness with more broth or water. Let cook for an additional minute.
  7. Stir in fresh parsley before serving warm.

Nutrition

Find it online: https://perfectrecipeworld.com/copycat-olive-garden-pasta-e-fagioli-recipe/