Name: Copycat Olive Garden Pasta e Fagioli Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb lean ground beef; 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

Description

Savor the warmth and heartiness of our Copycat Olive Garden Pasta e Fagioli Recipe, a delightful take on the beloved Italian soup. This comforting dish is brimming with tender beef, fresh vegetables, and ditalini pasta, making it perfect for cozy family dinners or gatherings with friends. Packed with flavor from herbs and spices, this recipe is easy to follow and customizable to suit your taste. Whether you enjoy it as a quick weeknight meal or serve it to impress guests, this Pasta e Fagioli will bring smiles to every table.

Ingredients

Scale

1 lb lean ground beef
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

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.
In the same pot, add the remaining tablespoon of olive oil. Stir in the chopped onions, carrots, and celery. Sauté over medium-high heat until the vegetables become tender, approximately six minutes. Add the minced garlic and cook for an additional minute.
Pour in the chicken broth, tomato sauce, water, and diced tomatoes. Add the sugar along with dried basil, oregano, thyme, and marjoram. Return the cooked beef to the pot. Season with salt and pepper to taste. Bring this mixture to a boil then reduce heat to medium-low. Cover with a lid allowing it to simmer for about fifteen to twenty minutes or until vegetables are soft.
While the soup is simmering, cook ditalini pasta according to package instructions until al dente. Drain when finished.
Add cooked pasta along with kidney beans and great northern beans into the soup. If it's too thick, add extra broth or water as needed. Let everything cook together for one more minute.
Stir in fresh parsley before serving warm.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (approx. 300g)
Calories: 450
Sugar: 9g
Sodium: 850mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 25g
Cholesterol: 70mg

Keywords: Customize with your favorite vegetables or additional beans for variety. For an added flavor boost, let the soup rest before serving to meld the flavors together.