Olive Garden Pasta e Fagioli
How to Make Olive Garden Pasta e Fagioli at Home is a comforting and hearty Italian soup that’s perfect for chilly evenings or family gatherings. This delightful recipe features tender beef, nutritious beans, and fresh vegetables simmered in a rich tomato broth, creating a dish that warms both the body and soul. With its robust flavors and satisfying textures, this Pasta e Fagioli brings the beloved Olive Garden experience right to your kitchen. In just under an hour, you can whip up this cozy meal that’s ideal for busy weeknights or meal prepping for leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) great northern beans, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup ditalini pasta
- 2 tbsp olive oil
- 1 ½ tsp basil
- 1 tsp oregano
- ½ tsp thyme
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; sauté for about 5 minutes until softened.
- Add ground beef to the pot; cook until browned, breaking it apart as it cooks (6-8 minutes).
- Stir in kidney beans, great northern beans, crushed tomatoes, tomato sauce, and beef broth. Mix well.
- Season with basil, oregano, thyme, salt, and pepper; stir thoroughly.
- Bring to a boil; add ditalini pasta. Reduce heat and simmer uncovered for about 20 minutes until pasta is al dente.
- Serve warm with crusty bread on the side.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg