Copycat Olive Garden Pasta E Fagioli
Experience the comforting embrace of Italy with this Copycat Olive Garden Pasta E Fagioli Recipe. This hearty soup blends tender ground beef with a medley of fresh vegetables and protein-rich beans, simmered in a savory broth for an unforgettable flavor. Ideal for cozy family dinners or casual gatherings, this dish is easy to prepare and perfect for meal prep, as its flavors deepen over time. Enjoy it topped with freshly grated Parmesan cheese and served alongside crusty bread for a complete meal that warms both the heart and soul.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 cloves garlic, minced
- 3 cans (8 oz each) tomato sauce
- 2 cans (14.5 oz each) beef broth
- 1 can (14.5 oz) petite diced tomatoes
- 1/2 cup water
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 8 oz dry ditalini pasta
Instructions
- In a large pot over medium heat, brown the ground beef for about 5–7 minutes until fully cooked.
- Add chopped onions, carrots, celery, and minced garlic; sauté for about 4–5 minutes until softened.
- Stir in tomato sauce, beef broth, diced tomatoes, and water; season with sugar, basil, oregano, salt, and pepper. Bring to a boil then reduce to a simmer for 5–6 minutes.
- Add ditalini pasta; cook for another 9–11 minutes until al dente.
- Incorporate kidney beans and cannellini beans; heat through for an additional 2–3 minutes.
- Serve hot topped with freshly grated Parmesan cheese.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 21g
- Cholesterol: 60mg