Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Warm up your chilly days with this Olive Garden Pasta e Fagioli Soup (Copycat Recipe), a comforting dish that’s sure to please the whole family. Filled with tender ground beef, nutritious beans, and a medley of fresh vegetables, this hearty soup boasts a rich tomato broth that is both satisfying and flavorful. Ideal for cozy gatherings or meal prep, you can easily customize it by adding your favorite pasta shapes or beans. With straightforward preparation steps and common ingredients, this recipe is perfect for cooks of any skill level. Serve it with crusty bread or a fresh salad for a complete meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 pounds ground beef
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups cooked, drained red kidney beans
- 2 cups cooked, drained white kidney beans
- 2 3/4 quarts beef broth
- 1 tablespoon dried oregano
- 2 1/2 teaspoons pepper
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces marinara sauce
- 8 ounces small shell macaroni
- 5 teaspoons chopped fresh parsley
Instructions
- In a large stockpot, heat vegetable oil over medium heat. Brown the ground beef until fully cooked.
- Add chopped onions, carrots, celery, and canned tomatoes; simmer for about 10 minutes.
- Stir in the cooked red and white kidney beans along with the beef broth, oregano, pepper, Tabasco sauce, and marinara sauce. Simmer for 45 minutes until vegetables are tender.
- Add small shell macaroni; cook until pasta is al dente.
- Stir in fresh parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg