Description
This Olive Garden Pasta e Fagioli recipe is a hearty and comforting Italian-American soup featuring ground beef, a medley of beans, vegetables, and ditalini pasta simmered in a flavorful tomato and chicken broth base. Perfect for a family meal or cozy dinner, it’s packed with protein and rich in Italian herbs and spices.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 4 cloves garlic, minced
Beans and Tomatoes
- 1 (14 ounce) can diced tomatoes, with juices
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can red kidney beans, drained
- 1 (14 ounce) can cannellini beans or great northern beans, drained
Liquids and Seasonings
- 4 cups chicken broth
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3/4 cup uncooked ditalini pasta
- Salt and pepper, to taste
Instructions
- Brown the Ground Beef: Add the lean ground beef to a large soup pot or Dutch oven and cook over medium-high heat until just browned, breaking it up with a spoon as it cooks. Do not drain the fat for added flavor.
- Sauté Vegetables: Stir in the chopped onion, celery, carrots, and minced garlic into the pot. Continue cooking for another 8-10 minutes, stirring occasionally, until the vegetables soften.
- Add Tomatoes, Beans, and Seasonings: Pour in the diced tomatoes with juices, crushed tomatoes, drained kidney beans, drained cannellini beans, and the chicken broth. Add red wine vinegar, sugar, Italian seasoning, dried oregano, dried basil, and crushed red pepper flakes. Stir well.
- Bring to a Boil and Simmer: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low to maintain a simmer. Cover the pot with the lid slightly ajar and let simmer for 15-20 minutes to develop the flavors.
- Cook the Pasta: Add the uncooked ditalini pasta directly into the soup and continue to simmer, partially covered, for another 15-20 minutes until the pasta is tender. Stir occasionally to prevent sticking. For leftovers, cook pasta separately and add to individual servings.
- Season and Serve: Taste and adjust the seasoning by adding salt and pepper as needed. Serve warm and enjoy your hearty Pasta e Fagioli soup.
Notes
- Do not drain the fat from the ground beef for enhanced flavor in the soup base.
- Stir the soup occasionally while simmering to prevent pasta from sticking to the bottom.
- If preparing leftovers, consider cooking the pasta separately and adding it to servings to prevent it from overcooking and becoming mushy.
- Adjust the crushed red pepper flakes to your preferred spice level or omit for a milder soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
