Description
This Olive Garden Pasta e Fagioli recipe is a hearty Italian-inspired soup combining lean ground beef, a medley of vegetables, beans, and ditalini pasta in a rich tomato broth. Perfect as a comforting meal, it simmers to meld savory flavors with tender pasta and beans for a satisfying dish.
Ingredients
Scale
Main Ingredients
- 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
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can red kidney beans, drained and rinsed
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
- Salt and freshly ground black pepper, to taste
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon dried Italian seasoning (optional)
Instructions
- Brown the beef: In a large soup pot over medium-high heat, add the lean ground beef and cook, stirring occasionally, until fully browned and no longer pink. Do not drain the fat as it adds flavor to the soup.
- Cook vegetables: Add the chopped onion, finely chopped celery, carrots, and minced garlic to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add tomatoes and beans: Stir in the diced tomatoes, crushed tomatoes, drained red kidney beans, and cannellini beans. Pour in the chicken broth, then add red wine vinegar, sugar, and Italian seasoning if using. Bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer for 15 to 20 minutes to allow the flavors to meld.
- Add pasta: Add the uncooked ditalini pasta to the soup. Continue simmering uncovered for another 15 to 20 minutes or until the pasta is tender but not mushy. Stir occasionally to prevent sticking.
- Season and serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot and enjoy a traditional Italian pasta e fagioli experience.
Notes
- Drain and rinse canned beans to reduce sodium content.
- If preferred, substitute ground beef with ground turkey for a leaner option.
- Use gluten-free pasta to make this recipe gluten free.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Adding a pinch of crushed red pepper flakes can add a spicy kick.
