Olive Garden Pasta Fagioli Soup
Indulge in the comforting embrace of this Olive Garden Pasta Fagioli Soup Recipe, a delightful fusion of robust flavors and wholesome ingredients. This hearty soup features tender ground beef, savory beans, and a medley of vibrant vegetables simmered in rich broth, creating the ultimate cozy meal. Perfect for family dinners or meal prep, this dish is both satisfying and nutritious. Whether you’re hosting friends or enjoying a quiet night in, each bowl promises to warm your heart and tantalize your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 pound ground beef
- 4 cups beef broth or chicken broth
- 1 large onion (diced)
- 3 stalks celery (sliced)
- 1–2 cups carrots (sliced or diced)
- 3 cloves garlic (crushed)
- 2 tablespoons olive oil
- 1 can (15 ounces) diced tomatoes
- 3 cans (8 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) Great Northern or cannellini beans, drained
- 1 cup ditalini pasta
Instructions
- In a large soup pot, warm olive oil over medium-high heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in diced onion, celery, and carrots; sauté for about 5 minutes until softened. Add crushed garlic and cook for an additional minute.
- Sprinkle in dried basil, Italian seasoning, brown sugar, and red pepper flakes; mix well.
- Pour in diced tomatoes and tomato sauce; add broth. Bring to a boil while adjusting seasoning with salt and pepper.
- Fold in drained beans and maintain a vigorous boil.
- Gently stir in ditalini pasta; simmer for about 8-10 minutes until al dente.
- Adjust consistency with water if needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg