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Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli

This Olive Garden pasta e fagioli recipe is a restaurant-quality soup that's simple to make in your own kitchen!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian American
Servings 6 servings
Calories 382 kcal

Equipment

  • soup pot
  • Dutch oven

Ingredients
  

Meat

  • 1 pound lean ground beef

Vegetables

  • 1 medium onion, chopped
  • 3 sticks celery, chopped finely
  • 2 medium carrots, peeled & chopped finely
  • 4 cloves garlic, minced

Canned Goods

  • 1 14 ounce can diced tomatoes with juices
  • 1 14 ounce can crushed tomatoes
  • 1 14 ounce can red kidney beans, drained
  • 1 14 ounce can cannellini beans or great northern beans, drained
  • 4 cups chicken broth

Condiments & Spices

  • ½ tablespoon red wine vinegar
  • ½ tablespoon sugar
  • ½ teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes optional (or add more to taste)
  • Salt & pepper to taste

Pasta

  • ¾ cup uncooked ditalini pasta

Instructions
 

Cooking Instructions

  • Add the beef to a soup pot or Dutch oven. Cook over medium-high heat until just browned, breaking it up with your spoon as it cooks. I don't drain the fat.
  • Stir in the onion, celery, carrots, and garlic, and cook for another 8-10 minutes, stirring occasionally.
  • Add in the diced tomatoes, crushed tomatoes, canned beans, chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes (everything except the pasta and salt & pepper). Increase the heat to high and bring the soup to a boil.
  • Once boiling, reduce the heat and let the soup simmer (covered, with the lid slightly open) for 15-20 minutes.
  • Add the pasta in and continue to simmer until it's tender (about 15-20 minutes). Cover the pot again with the lid slightly ajar. Stir the soup a few times while it's cooking so the pasta doesn't stick to the bottom of the pot. Note: if you're planning on lots of leftovers, I recommend cooking the pasta separately and adding it to individual portions as needed (continue simmering for another 15 minutes to build flavors then add the pasta at the end).
  • Season the soup with salt & pepper as needed.

Notes

The sugar isn't strictly necessary, but it does bring out the sweetness of canned tomatoes and give this soup more of an American restaurant-style taste.

Nutrition

Serving: 1servingCalories: 382kcalCarbohydrates: 55gProtein: 32gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 50mgSodium: 991mgPotassium: 1086mgFiber: 12gSugar: 9gVitamin A: 3744IUVitamin C: 17mgCalcium: 153mgIron: 8mg
Keyword fagioli, Italian, Olive Garden Pasta e Fagioli, pasta, restaurant-quality, soup
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