Better Than Olive Garden Pasta e Fagioli
Recreate the comforting flavors of Better Than Olive Garden Pasta e Fagioli in your own kitchen with this delightful recipe. This hearty Italian soup is brimming with tender beans, flavorful herbs, and pasta, making it ideal for family dinners, gatherings, or cozy nights in. Perfectly customizable, you can adjust the ingredients to suit your taste preferences while enjoying a rich flavor profile that rivals any restaurant dish. Whether you’re cooking for yourself or a crowd, this satisfying soup will warm your heart and fill your belly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- ½ pound ground beef (or ground turkey, optional)
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (or more to taste)
- Salt to taste
- Pepper to taste
- ½ cup ditalini pasta
- 1 can kidney beans
- 1 can cannellini beans
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Sauté diced onion, carrots, and celery until softened (about 5–7 minutes).
- Stir in minced garlic, oregano, basil, and red pepper flakes; cook for 1 minute.
- If using ground beef or turkey, add it now and cook until browned; drain any excess grease.
- Mix in tomato paste and cook for an additional minute.
- Pour in chicken broth; bring to a boil.
- Add kidney beans and cannellini beans; reduce heat to low and simmer for at least 30 minutes.
- Cook ditalini pasta according to package directions; add it to the soup before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 3g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 40mg