Olive Garden Pasta Fagioli Recipe
Pasta e Fagioli is one of my all-time favorite soups, especially the version served at Olive Garden!It’s packed with the rich flavors of lean ground beef, beans, veggies, and tender pasta.The secret to nailing that restaurant-quality taste? Use a high-quality beef broth to really deepen the flavor.
Ingredients
- 1 tbsp Olive Oil
- 1 lb Ground Beef
- 1 Onion chopped
- 2 Carrots diced
- 2 Celery Stalks diced
- 3 cloves Garlic minced
- 1 can Tomatoes 32 oz.
- 1 can Tomato Sauce 15 oz.
- 1 can Red Kidney Beans 15 oz., drained and rinsed
- 1 can Great Northern Beans 15 oz., drained and rinsed
- 1 can Beef Broth 32 oz.
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Dried Thyme
- Salt and Pepper to taste
- 1 cup Ditalini Pasta uncooked
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned.
- Drain excess fat and set beef aside.
- Using the same pot, add a bit more olive oil if needed.
- Add chopped onion, carrots, and celery.
- Cook until tender, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add the cooked beef back into the pot.
- Pour in the canned tomatoes, tomato sauce, and beef broth.
- Add kidney beans and great northern beans.
- Season with dried oregano, basil, and thyme.
- Add salt and pepper to taste.
- Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.
- While the soup simmers, cook the ditalini pasta according to the package instructions.
- Once cooked, drain the pasta and set aside.
- Serve the soup hot, with a scoop of cooked pasta added to each bowl.
- Adjust seasoning as needed before serving.
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