Description
Indulge in the comforting warmth of Olive Garden Pasta e Fagioli, a delightful Italian-American soup that brings restaurant-quality flavor right to your kitchen. This hearty dish features a rich combination of ground beef, beans, and pasta simmered in a savory tomato broth. Perfect for cozy dinners or meal prep, this easy recipe can be made in just 40 minutes, making it an ideal choice for busy weeknights or special gatherings. With its satisfying texture and robust flavor, you’ll find yourself reaching for seconds.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) red kidney beans
- 1 can (14 oz) cannellini beans
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Instructions
- In a large pot, brown the ground beef over medium-high heat until cooked through. Do not drain the fat.
- Add onions, celery, carrots, and garlic; cook until vegetables are softened (8–10 minutes).
- Stir in diced and crushed tomatoes, beans, broth, and seasonings. Bring to a boil.
- Reduce heat and let simmer for 15–20 minutes.
- Add ditalini pasta and continue to simmer until tender (about 15–20 minutes). If saving leftovers, consider cooking pasta separately.
- Adjust seasoning with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg