Description
This Pasta e Fagioli Soup is an Olive Garden-inspired copycat recipe that combines hearty ground beef, ditalini pasta, and two types of beans in a rich tomato broth infused with Italian herbs and fresh vegetables. Perfectly comforting and filling, this soup is a classic Italian-American favorite that’s easy to make at home.
Ingredients
Scale
Main Ingredients
- 2 Tbsp olive oil, (divided)
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water, plus more as desired
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese, for serving
- 3 Tbsp minced fresh parsley
Instructions
- Brown the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat, then crumble in the ground beef. Cook, stirring occasionally, until the beef is cooked through. Drain the excess fat and transfer the beef to a plate, setting it aside.
- Sauté Vegetables: In the same pot, heat the remaining 1 Tbsp olive oil. Add the chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until the vegetables are tender, about 6 minutes. Add the minced garlic and sauté for an additional minute.
- Add Liquids and Seasonings: Pour in the low-sodium chicken broth, tomato sauce, water, and diced tomatoes. Stir in granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked ground beef. Season to taste with salt and freshly ground black pepper.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let the soup simmer, stirring occasionally, until the vegetables are fully softened, about 15 to 20 minutes.
- Cook the Pasta: While the soup simmers, prepare the ditalini pasta according to the package instructions until al dente. Drain the pasta well.
- Combine Pasta and Beans: Add the cooked pasta along with the drained and rinsed kidney beans and great northern beans to the soup. If the soup seems too thick, thin it with a little more chicken broth or water.
- Final Cooking and Garnish: Allow the soup to cook for an additional minute to incorporate all the flavors. Stir in the minced fresh parsley. Serve the soup warm, topped with finely shredded Romano or Parmesan cheese.
Notes
- For a vegetarian version, substitute ground beef with sautéed mushrooms or omit entirely and use vegetable broth instead of chicken broth.
- Adjust the amount of water or broth to achieve your desired soup consistency.
- For best flavor, use freshly grated cheese rather than pre-shredded varieties.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The soup can be frozen for up to 2 months; add pasta fresh when reheating for better texture.
