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Olive Garden Pasta e Fagioli

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Indulge in the hearty comfort of Olive Garden Pasta e Fagioli, a classic Italian-American soup that brings warmth to your kitchen. This delicious dish combines lean ground beef, vibrant vegetables, and protein-packed beans simmered in a rich chicken broth, creating a filling meal perfect for family gatherings or cozy nights at home. In just about 40 minutes, you can serve a nutritious soup that’s not only satisfying but also easy to customize based on your preferences. Enjoy it as a standalone dish or paired with crusty bread for an even more delightful experience.

Ingredients

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  • 1 pound lean ground beef
  • 1 medium onion (chopped)
  • 3 sticks celery (chopped finely)
  • 2 medium carrots (peeled & chopped finely)
  • 4 cloves garlic (minced)
  • 1 can diced tomatoes (14 oz)
  • 1 can crushed tomatoes (14 oz)
  • 1 can red kidney beans (14 oz, drained)
  • 1 can cannellini beans (14 oz, drained)
  • 4 cups chicken broth
  • 3/4 cup uncooked ditalini pasta

Instructions

  1. In a soup pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked.
  2. Add chopped onion, celery, carrots, and minced garlic; sauté for about 8–10 minutes until tender.
  3. Stir in diced tomatoes, crushed tomatoes, drained beans, chicken broth, vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes; bring to a boil.
  4. Reduce heat and let simmer for 15–20 minutes with the lid slightly ajar.
  5. Add uncooked ditalini pasta and simmer until tender (about 15–20 minutes), stirring occasionally.
  6. Season with salt and pepper to taste before serving.

Nutrition

Find it online: https://myrecipestories.com/olive-garden-pasta-e-fagioli/