Olive Garden Pasta Fagioli Soup
Indulge in the warmth of Olive Garden Pasta Fagioli Soup, a nourishing Italian-inspired dish that brings comfort to any table. This hearty soup is filled with tender ground beef, protein-packed beans, and al dente ditalini pasta, all simmered together with fragrant vegetables and spices. Perfect for bustling weeknights or cozy family dinners, this quick recipe allows for easy customization by adding your favorite vegetables or alternate proteins. Serve it alongside crusty bread or a fresh salad for a complete meal that is sure to please everyone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 large onion, diced
- 3 stalks celery, sliced
- 1–2 cups carrots, sliced or diced
- 3 cloves garlic, crushed
- 1 can (15 oz) diced tomatoes
- 3 cans (8 oz each) tomato sauce
- 4 cups beef or chicken broth
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) Great Northern or cannellini beans, drained
- 1 cup ditalini pasta
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add ground beef, cooking until browned and crumbled.
- Stir in diced onion, celery, and carrots; cook until softened (about 5 minutes).
- Add crushed garlic; sauté for 1 minute until fragrant.
- Mix in dried basil, Italian seasoning, brown sugar, and red pepper flakes.
- Pour in diced tomatoes, tomato sauce, and broth; bring to a boil.
- Add kidney beans; boil for 5 minutes to combine flavors.
- Stir in ditalini pasta and cook until al dente (8–10 minutes).
- Adjust consistency with water if needed; serve hot.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 6g
- Sodium: 790mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 60mg
Find it online: https://mealsavor.com/olive-garden-pasta-fagioli-soup/