Pasta e Fagioli Soup {Olive Garden Copycat Recipe}
This Pasta e Fagioli is one of my all time favorite soups and one of my most popular recipes! It's loaded with vegetables and brimming with Italian flavor. It's perfectly comforting, hearty and absolutely delicious!
Servings: 6servings
Prep15minutes
Cook35minutes
Ready in: 50minutes
Ingredients
2Tbspolive oil,divided
1lblean ground beef
1 1/2cupschopped yellow onion
1cupdiced carrots(about 2 medium)
1cupdiced celery(about 3 stalks)
3clovesgarlic,minced (1 Tbsp)
3(8 oz) cans tomato sauce
214.5oz cans low-sodium chicken broth
1/2cupwater,then more as desired
1(15 oz) candiced tomatoes
2tspgranulated sugar
1 1/2tspdried basil
1tspdried oregano
3/4tspdried thyme
1/2tspdried marjoram
Salt and freshly ground black pepper
1cupdry ditalini pasta
1(15 oz) candark red kidney beans, drained and rinsed
1(15 oz) cangreat northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese, for serving
3Tbspminced fresh parsley
Instructions
Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef 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 pot.
Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Meanwhile prepare ditalani 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 broth or water if desired.
Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Notes
*If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.