Description
This Olive Garden-inspired Pasta e Fagioli is a hearty Italian soup combining ground beef, vegetables, beans, and ditalini pasta in a rich tomato and chicken broth seasoned with classic Italian herbs and spices. Perfect for a comforting meal any time of year.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
Liquids and Canned Goods
- 5 cups chicken stock
- 29 ounce can tomato sauce
- 15.5 ounce can red kidney beans, drained
- 15.5 ounce can cannellini beans, drained
- 14.5 ounce can diced tomatoes
Dry Ingredients & Seasonings
- 1 cup ditalini pasta
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare the Vegetables and Meat: In a large pot or Dutch oven over medium heat, add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. Add the diced onion, carrots, celery, and minced garlic to the pot and sauté for about 5 minutes until the vegetables soften.
- Add Liquids and Canned Ingredients: Pour in the chicken stock, tomato sauce, diced tomatoes with their juices, red kidney beans, and cannellini beans. Stir well to combine all the ingredients.
- Season the Soup: Add the Italian seasoning, onion powder, garlic powder, bay leaf, and season with salt and pepper to taste. Stir to evenly distribute the seasonings.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add Pasta: Stir in the ditalini pasta and continue to simmer for an additional 10-12 minutes or until the pasta is cooked al dente. Stir occasionally to prevent sticking.
- Final Adjustments: Remove the bay leaf before serving. Taste and adjust salt and pepper if needed. Serve hot, ideally with crusty bread for dipping.
Notes
- You can substitute ground beef with ground turkey or Italian sausage for different flavor profiles.
- If you want a vegetarian version, omit the ground beef and use vegetable stock instead of chicken stock.
- For a thicker soup, reduce the amount of chicken stock or simmer longer uncovered.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If the soup thickens too much when stored, add a splash of water or stock to loosen it when reheating.
Keywords: Pasta e Fagioli, Olive Garden copycat, Italian soup, ground beef soup, bean pasta soup, classic Italian recipe