I’ve already shared this Copycat Olive Garden Pasta e Fagoli recipe before but this is one of my go-to soup recipes that I make regularly, so I just wanted to update the pictures since I have to look at them all the time :). Plus, if you haven’t already made it this one is a MUST that I don’t want you to miss out on! It is so hearty and filling and I love everything about it. I love that it has lots of veggies and a good amount of protein from the beef and the beens, I love that it has such a delicious Italian flavor and I also like that it has pasta to keep it filling – which makes it seem like a full on main dish and not just a soup. After one bite this will be your go-to Pasta e Fagoli soup!
If you wan to make things legit you can serve this with Copycat Olive Garden Breadsticks. Yes indeed, it’s a match made in Heaven and basically the ultimate cold weather comfort food. But, if you don’t have time for the breadsticks (like I don’t most of the time) just grab some fresh French bread at the store. And then to get the whole soup, salad and bread deal, grab a lettuce mix and the Olive Garden Italian Dressing (that they sell in grocery stores) and you’ve got what you’d normally have to go out for in the comfort of your own home. Which you can eat in your pjs. On your couch. Without doing your hair or your make up. Meaning it was a lazy day and we all need those sometimes. Make this soup soon if you haven’t already, it will easily become a new favorite! Trust me.
- 1 lb lean ground beef or mild Italian sausage (I've tried both and like either)
- 2 Tbsp olive oil, divided
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low sodium chicken broth or beef broth
- 1/2 cup water, then more as desired
- 1 (15 oz) can 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 scant cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese, for serving
- Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, onions, carrots, and celery over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. Cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more water if desired. Allow to cook 2 minutes longer. Serve warm with grated Romano or Parmesan cheese.
- *If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Then whatever is left over you can add the pasta to that the next day. Otherwise the pasta get's really soggy and soup doesn't have enough liquid.
- Recipe Source: Cooking Classy