Copycat Olive Garden Pasta e Fagioli
Indulge in the comforting flavors of this Copycat Olive Garden Pasta e Fagioli, a delightful Italian-American soup that warms both body and soul. This hearty dish combines tender ground beef, nutritious vegetables, and a blend of beans for a satisfying meal any day of the week. With its rich tomato base and savory spices, this pasta e fagioli is perfect for cozy dinners or meal prep. It’s quick to make—ready in just 30 minutes—making it an ideal choice for busy schedules. Enjoy it with crusty bread or a fresh salad for a complete dining experience that pleases everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 6 servings 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Italian-American
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 of 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.
- Add chopped onion, diced carrots, diced celery, and minced garlic; cook until vegetables are tender.
- Stir in tomato sauce, beef broth, canned tomatoes, and seasonings; bring to a boil.
- Add ditalini pasta; simmer for about 10 minutes until pasta is al dente.
- Mix in drained kidney and cannellini beans; heat through.
- Serve hot with freshly grated Parmesan cheese on top.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 55mg