Copycat Olive Garden Pasta e Fagioli
Indulge in the comforting warmth of this Copycat Olive Garden Pasta e Fagioli, a hearty soup that combines lean ground beef, fresh vegetables, and nutritious beans. Perfect for busy weeknights or cozy family dinners, this recipe is quick to prepare and bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans beef broth
- 1 (14.5 oz) can petite diced tomatoes
- 8 oz dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
Instructions
- In a large pot over medium heat, cook the ground beef until browned; break it into small pieces.
- Add onions, carrots, celery, and garlic. Stir to combine and cook for a few minutes.
- Pour in tomato sauce, beef broth, diced tomatoes, and water; season with basil, oregano, sugar, salt, and pepper.
- Bring to a boil; reduce heat and let it simmer for 5–6 minutes.
- Add ditalini pasta; cook for an additional 10 minutes until tender.
- Stir in kidney beans and cannellini beans until heated through; adjust consistency with more water if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Find it online: https://teffrecipes.com/copycat-olive-garden-pasta-e-fagioli/