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Olive Garden Pasta e Fagioli Recipe

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4 from 12 reviews

Olive Garden Pasta e Fagioli is a hearty Italian-American soup combining lean ground beef, fresh vegetables, savory tomatoes, beans, and ditalini pasta simmered together in a flavorful broth. This comforting classic features aromatic herbs and a touch of red wine vinegar for depth, delivering a filling meal perfect for any day.

Ingredients

Meat and Vegetables

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 3 sticks celery, chopped finely
  • 2 medium carrots, peeled and chopped finely
  • 4 cloves garlic, minced

Tomatoes and Beans

  • 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

Liquids and Seasonings

  • 4 cups chicken broth
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon sugar
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste

Pasta

  • 3/4 cup uncooked ditalini pasta

Instructions

  1. Brown the Beef: Add the lean ground beef to a large soup pot or Dutch oven and cook over medium-high heat until just browned, breaking it up with a spoon throughout. Do not drain the fat.
  2. Sauté the Vegetables: Stir in the chopped onion, celery, carrots, and minced garlic. Cook for 8-10 minutes, stirring occasionally, until vegetables begin to soften.
  3. Add Tomatoes, Beans, and Seasonings: Pour in the diced tomatoes (with juices), crushed tomatoes, red kidney beans, cannellini beans, chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and crushed red pepper flakes. Increase heat to high and bring the soup to a boil.
  4. Simmer the Soup: Once boiling, reduce heat to low; cover the pot with the lid slightly ajar and let the soup simmer gently for 15-20 minutes to meld flavors.
  5. Cook the Pasta: Add the uncooked ditalini pasta to the soup. Continue simmering with the lid slightly open for 15-20 minutes until the pasta is tender. Stir occasionally to prevent sticking. (Optional: Cook pasta separately if making large batches and add to individual servings later.)
  6. Season to Taste: Season the soup with salt and pepper as needed. Serve warm and enjoy.

Notes

  • For leftovers, cook pasta separately and add to individual bowls to avoid overcooking.
  • Adjust crushed red pepper flakes to your heat preference.
  • Do not drain the fat from the browned ground beef, as it adds flavor.
  • Simmer with the lid slightly open to prevent soup from boiling over.

Find it online: https://glowcooks.com/olive-garden-pasta-e-fagioli-recipe/