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Pasta e Fagioli Soup {Better than Olive Garden’s}

Pasta e Fagioli Soup {Better than Olive Garden’s}

This Pasta e Fagioli is loaded with vegetables and brimming with Italian flavor. It's perfectly comforting and delicious!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 320 kcal

Equipment

  • large pot

Ingredients
  

  • 2 tablespoon olive oil divided
  • 1 lb lean ground beef
  • 1.5 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic minced
  • 3 cans tomato sauce (8 oz each)
  • 2 cans low-sodium chicken broth (14.5 oz each)
  • 0.5 cup water then more as desired
  • 1 can diced tomatoes (15 oz)
  • 2 teaspoon granulated sugar
  • 1.5 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.75 teaspoon dried thyme
  • 0.5 teaspoon dried marjoram
  • Salt and freshly ground black pepper
  • 1 cup dry ditalini pasta
  • 1 can dark red kidney beans drained and rinsed (15 oz)
  • 1 can great northern beans drained and rinsed (15 oz)
  • Finely shredded Romano or Parmesan cheese for serving
  • 3 tablespoon minced fresh parsley

Instructions
 

  • Heat 1 tablespoon olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
  • Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 tablespoon olive oil in same pot.
  • Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
  • Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
  • Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
  • Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
  • Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 36gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 80mgIron: 4mg
Keyword Comfort Food, hearty, Olive Garden copycat, Pasta e Fagioli, soup, Vegetarian
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