Description
This Olive Garden Pasta e Fagioli recipe is a restaurant-quality soup that’s simple to make at home. It’s loaded with rich flavors in an irresistibly warming beef, bean, and pasta base.
Ingredients
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 (14 ounce) can diced tomatoes with juices
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can red kidney beans drained
1 (14 ounce) can cannellini beans or great northern beans drained
4 cups chicken broth
1/2 tablespoon red wine vinegar
1/2 tablespoon sugar
1/2 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes optional
3/4 cup uncooked ditalini pasta
Salt & pepper to taste
Instructions
1. Add the beef to a soup pot or Dutch oven and cook over medium-high heat until browned.
2. Stir in onion, celery, carrots, and garlic. Cook 8–10 minutes.
3. Add diced tomatoes, crushed tomatoes, beans, broth, vinegar, sugar, and seasonings.
4. Bring to a boil, then reduce heat and simmer covered 15–20 minutes.
5. Add pasta and simmer until tender, about 15–20 minutes, stirring occasionally.
6. Season with salt and pepper as needed.
Notes
Sugar boosts the sweetness of canned tomatoes and adds a classic restaurant-style taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl