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Olive Garden Pasta e Fagioli

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A hearty Italian soup with pasta, beans, and ground beef, inspired by Olive Garden’s classic dish.

Ingredients

Scale

For the Crust:

  • 1 lb ground beef
  • 1 small onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can white cannellini beans, drained and rinsed
  • 4 cups beef broth
  • 1 (15 oz) can tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup ditalini pasta, uncooked
  • 2 tbsp olive oil
  • Grated Parmesan cheese for serving

Instructions

1. Prepare the Crust:

  1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
  2. Add onion, carrot, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften.
  3. Stir in diced tomatoes, kidney beans, cannellini beans, beef broth, tomato sauce, oregano, basil, thyme, salt, and pepper. Bring to a boil.
  4. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
  5. Add ditalini pasta and cook for an additional 10 minutes or until pasta is al dente.
  6. Serve hot, topped with grated Parmesan cheese.

Notes

You can customize the seasonings to taste.

Find it online: https://www.receipster.com/olive-garden-pasta-e-fagioli/

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