Description
This comforting Olive Garden Pasta e Fagioli at home is a hearty, family-friendly soup made with tender pasta, beans, vegetables, ground meat, and a rich tomato broth that tastes like it simmered all day.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (15 oz)
- 4 cups beef broth
- 1 cup water
- 1 cup ditalini pasta
- 1 can red kidney beans, drained and rinsed
- 1 can great northern beans, drained and rinsed
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat and brown the ground beef, breaking it up as it cooks.
- Drain excess fat, then add onion, carrots, and celery and cook for 5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in diced tomatoes, tomato sauce, beef broth, water, Italian seasoning, bay leaf, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Add ditalini pasta and cook for 8–10 minutes until tender.
- Stir in kidney beans and great northern beans and simmer for 5 minutes.
- Remove bay leaf, adjust seasoning, and serve warm.
Notes
Do not overcook the pasta, as it will continue to soften while the soup sits. Add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American