Description
Indulge in the comforting flavors of Pasta e Fagioli, a hearty Italian soup that brings warmth to any table. This Olive Garden copycat recipe features rich ground beef, nutritious beans, and tender ditalini pasta simmered in a savory broth. Perfect for busy weeknights or family gatherings, it offers a protein-packed meal with minimal prep and just one pot for easy cleanup. Customize it by adding your favorite vegetables or beans, and serve hot with crusty bread for an inviting dish that nourishes both body and soul.
Ingredients
Scale
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 carton (32 oz) chicken broth
- 1 can (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
- Italian seasoning, salt, and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and brown the ground beef for 3–5 minutes until fully cooked. Drain excess fat.
- Add the diced carrots, onion, celery, and minced garlic; sauté for about 4 minutes until softened.
- Return the cooked beef to the pot; stir in the diced tomatoes and tomato sauce.
- Pour in the Great Northern beans, kidney beans, and chicken broth. Bring to a simmer for about 10 minutes.
- Stir in the ditalini pasta along with Italian seasoning, salt, and pepper. Cook for another 10 minutes until pasta is tender.
- Serve hot, garnished with fresh basil or grated cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg