Description
Experience the comforting flavors of Olive Garden Pasta e Fagioli, a delicious Italian-American soup that transforms your kitchen into a cozy dining space. This hearty dish combines lean ground beef with a medley of vibrant vegetables and protein-rich beans, all simmered in a savory chicken broth. It’s perfect for family dinners or quiet nights at home, offering both nutrition and satisfaction. In just about 40 minutes, you can whip up this delightful bowl of goodness that promises to become a favorite in your household.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 3 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 4 cloves garlic (minced)
- 1 can diced tomatoes (14 oz)
- 1 can crushed tomatoes (14 oz)
- 1 can red kidney beans (14 oz, drained)
- 1 can cannellini beans (14 oz, drained)
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Instructions
- Brown 1 pound of lean ground beef in a large soup pot over medium-high heat until fully cooked.
- Add 1 chopped onion, 3 finely chopped celery sticks, 2 finely chopped carrots, and 4 minced garlic cloves; sauté for 8–10 minutes until tender.
- Stir in 1 can each of diced and crushed tomatoes, drained red kidney beans, drained cannellini beans, 4 cups chicken broth, along with seasonings including vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes; bring to a boil.
- Reduce heat and let simmer for 15–20 minutes with the lid slightly ajar.
- Add 3/4 cup uncooked ditalini pasta and continue to simmer until the pasta is tender (about 15–20 minutes).
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg