Description
This Pasta e Fagioli recipe is a hearty and comforting Olive Garden copycat that layers ground beef, tender vegetables, beans, and ditalini pasta in a rich tomato and broth base. Perfect for a cozy meal, it blends Italian flavors with wholesome ingredients for a filling soup that’s easy to prepare and full of flavor.
Ingredients
Scale
Meat and Oil
- 1 lb lean ground beef
- 1 tbsp olive oil
Vegetables
- 2 medium carrots, diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic, pressed
Tomato Base
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
Broth and Beans
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
Pasta and Seasoning
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt, adjust to taste
- 1 tsp black pepper, adjust to taste
Optional Garnish
- 2 tbsp fresh basil
- Parmesan cheese, for serving
Instructions
- Brown the ground beef: Heat a large pot or Dutch oven over medium heat and add olive oil. Add the ground beef and cook for 3-5 minutes, breaking it apart into small pieces until browned.
- Drain excess fat: Remove the browned beef from the pot and drain any excess fat. Set the beef aside.
- Sauté the vegetables: In the same pot, add diced carrots, onion, celery, and pressed garlic. Sauté for about 4 minutes until the vegetables are softened and fragrant.
- Add tomatoes and beef: Stir in canned diced tomatoes, tomato sauce, and the cooked beef back into the pot with the vegetables. Mix thoroughly to combine all ingredients.
- Add beans and broth: Add the drained Great Northern and kidney beans to the pot. Pour in the chicken broth and bring the mixture to a simmer. Let it simmer gently for about 10 minutes to deepen the flavors.
- Cook the pasta and season: Stir in the ditalini pasta, Italian seasoning, salt, and black pepper. Continue to cook the soup for another 10 minutes until the pasta is tender but not mushy.
- Serve: Ladle the soup into bowls and garnish with fresh basil and a sprinkle of Parmesan cheese, if desired, for an added burst of flavor.
Notes
- Adjust salt and pepper to your taste during cooking.
- You can substitute ground turkey or plant-based crumbles for a different protein option.
- If you want a vegetarian version, omit the meat and use vegetable broth instead.
- For added depth, let the soup simmer longer, up to 20 minutes, before adding pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; pasta may absorb some broth, so add extra broth or water when reheating.
Keywords: Pasta e Fagioli, Olive Garden copycat, Italian soup, pasta and beans soup, hearty soup, ditalini pasta, bean soup