Description
Indulge in the comforting flavors of Olive Garden Pasta e Fagioli, a hearty Italian-American soup that brings warmth to your table. This easy-to-make dish is perfect for cozy evenings and gatherings alike. With a rich blend of ground beef, beans, tomatoes, and ditalini pasta simmered in savory broth, every spoonful offers a delightful taste experience. Not only is it delicious, but it’s also nutritious and freezer-friendly, making it ideal for meal prep or feeding a crowd. Whether served as a main course or paired with fresh bread and salad, this Pasta e Fagioli is sure to become a favorite in your home.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 3 sticks celery (chopped finely)
- 2 medium carrots (peeled & 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
- 1 (14 ounce) can cannellini beans
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Instructions
- In a large soup pot or Dutch oven, cook the ground beef over medium-high heat until browned.
- Add the chopped onion, celery, carrots, and minced garlic; sauté until softened (about 8–10 minutes).
- Stir in diced tomatoes, crushed tomatoes, both types of beans, chicken broth, and seasonings. Bring to a boil.
- Reduce heat and let simmer covered for about 15–20 minutes.
- Add the ditalini pasta and simmer until tender (about another 15–20 minutes). Season with salt and pepper as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 840mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg