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Copycat Olive Garden Pasta e Fagioli Recipe

Copycat Olive Garden Pasta e Fagioli Recipe
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Indulge in the comforting flavors of our Copycat Olive Garden Pasta e Fagioli Recipe, a hearty soup that combines tender ground beef, vibrant vegetables, and al dente pasta in a savory broth. This recipe is perfect for busy weeknights or cozy gatherings, offering a quick yet satisfying meal that will delight your family and friends. With rich flavors and nutritious ingredients, it’s a dish you can feel good about serving any day of the week.

Ingredients

Scale
  • 1 lb lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic
  • 3 cans (8 oz each) tomato sauce
  • 2 cans (14.5 oz each) low-sodium chicken broth
  • 1 cup dry ditalini pasta
  • 2 cans (15 oz each) dark red kidney beans, drained and rinsed
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 2 Tbsp olive oil (divided)
  • 3/4 tsp dried thyme
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 2 tsp granulated sugar
  • Salt and freshly ground black pepper (to taste)
  • 3 Tbsp minced fresh parsley

Instructions

  1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until browned throughout. Drain any excess fat and transfer the beef to a separate plate.
  2. In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped onions, carrots, and celery. Sauté over medium-high heat until the vegetables become tender, approximately 6 minutes. Add the minced garlic and cook for an additional minute.
  3. Pour in the chicken broth, tomato sauce, water, and diced tomatoes. Add the sugar along with dried basil, oregano, thyme, and marjoram. Return the cooked beef to the pot. Season with salt and pepper to taste. Bring to a boil before reducing heat to medium-low. Cover with a lid and allow to simmer for about 15-20 minutes until vegetables are soft.
  4. While simmering your soup, cook the ditalini pasta according to package instructions until al dente. Drain well.
  5. Stir in cooked ditalini pasta along with kidney beans and great northern beans into your soup mixture. If too thick, add additional broth or water as needed. Let cook for one more minute.
  6. Stir in fresh parsley before serving warm topped with finely shredded Romano or Parmesan cheese.

Nutrition

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

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