Description
A rich and hearty Olive Garden–style Pasta e Fagioli soup filled with vegetables, beans, ground beef, and tender pasta. Comforting, flavorful, and ready in under an hour.
Ingredients
2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
3 (8 oz) cans tomato sauce
2 (14.5 oz) cans low-sodium chicken broth
1/2 cup water, plus more if needed
1 (15 oz) can 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 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 Tbsp minced fresh parsley
Instructions
1. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
2. Add ground beef and cook until browned.
3. Drain the fat and transfer beef to a plate.
4. Heat the remaining olive oil in the same pot.
5. Add onions, carrots, and celery. Sauté until tender.
6. Stir in garlic and cook 1 minute longer.
7. Add broth, tomato sauce, water, tomatoes, sugar, basil, oregano, thyme, marjoram, and beef.
8. Season with salt and pepper.
9. Bring to a boil, then lower heat and cover.
10. Simmer until vegetables are soft, about 15–20 minutes.
11. Cook ditalini pasta separately to al dente.
12. Add pasta, kidney beans, and great northern beans to the soup.
13. Thin with water or broth if needed.
14. Cook 1 minute longer. Stir in parsley.
15. Serve warm with grated cheese.
Notes
Add pasta only to individual servings if you plan to store leftovers.
Pasta softens quickly when left in the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
Keywords: pasta e fagioli, Italian soup, Olive Garden copycat, bean soup