Description
Indulge in the warm embrace of Italian comfort with this Olive Garden Pasta e Fagioli Soup (Copycat Recipe). This hearty soup is brimming with flavors, featuring tender ground beef, two types of beans, and a medley of fresh vegetables, all simmered in a rich tomato broth. Perfect for cozy dinners or family gatherings, this nutritious dish not only satisfies your cravings but also warms you from the inside out. Whether served alone or alongside crusty bread, it’s sure to become a staple in your home. Easy to prepare and great for meal prep, this delightful soup is a go-to option for busy weeknights or special occasions.
Ingredients
Scale
- 2 pounds ground beef
- 1 tablespoon vegetable oil
- 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 and brown the ground beef.
- Add chopped onion, slivered carrots, diced celery, and canned tomatoes; simmer for 10 minutes until vegetables soften.
- Stir in kidney beans, beef broth, oregano, pepper, Tabasco sauce, and marinara sauce; bring to a boil then reduce heat and simmer for 45 minutes.
- Add small shell macaroni; continue simmering until cooked through.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg