Description
Olive Garden Pasta e Fagioli is a comforting Italian soup that combines tender pasta, hearty beans, and vibrant vegetables in a savory broth. Perfect for chilly evenings or cozy family gatherings, this dish is not only delicious but also easy to make. With its rich flavors and satisfying texture, each spoonful feels like a warm hug. Enjoy it on its own or pair it with crusty bread for the ultimate comfort meal.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes in juice
- 1 can (15 oz) red kidney beans, drained
- 1 cup small pasta (like ditalini)
- 4 cups beef broth
- 2 tsp dried Italian herbs (basil, oregano, thyme)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until golden brown, about 3 minutes.
- Stir in diced carrots and celery; cook until tender, about 5 minutes. Add ground beef and brown completely.
- Mix in canned tomatoes with their juices and drained kidney beans; stir well.
- Pour in beef broth and bring to a gentle boil. Add pasta and cook according to package instructions until al dente (about 10 minutes).
- Season with salt and pepper to taste. Allow to simmer for an additional 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
Keywords: For a vegetarian version, swap ground beef for mushrooms or lentils and use vegetable broth. Add zucchini or spinach for more nutritious veggies. Store leftovers in an airtight container in the fridge for up to five days; reheat gently on the stove with a splash of broth if needed.