Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Olive Garden Pasta e Fagioli Soup (Copycat Recipe) is a warm and comforting dish that embodies the heart of Italian cuisine. This flavorful soup combines ground beef, nutritious beans, fresh vegetables, and small pasta in a savory tomato broth, making it an ideal option for cozy nights or gatherings with loved ones. With just a short prep time and simple ingredients, this recipe is perfect for busy weeknights or leisurely weekends. Serve it alongside crusty bread for a truly satisfying meal that will have everyone coming back for seconds.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
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 red kidney beans
- 2 cups cooked 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. Add ground beef and cook until browned. Stir in the onions, carrots, celery, and canned tomatoes; simmer for about 10 minutes.
- Add cooked beans, beef broth, oregano, pepper, Tabasco sauce, and marinara sauce. Mix well and let simmer until vegetables are tender (about 45 minutes).
- Stir in small shell macaroni and cook until pasta is tender according to package instructions.
- Before serving, add fresh parsley for flavor enhancement.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg