Description
This Pasta e Fagioli Soup is a comforting and hearty Italian-inspired recipe, replicating the beloved Olive Garden classic. Packed with lean ground beef, vegetables, kidney and great northern beans, and ditalini pasta, simmered in a flavorful tomato-based broth infused with classic Italian herbs. It’s perfect for a satisfying meal loaded with protein and fiber.
Ingredients
Scale
Main Ingredients
- 2 Tbsp olive oil, (divided)
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water, then more as desired
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 3 Tbsp minced fresh parsley
- Finely shredded Romano or Parmesan cheese, for serving
Instructions
- Cook the Ground Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until fully cooked through. Drain excess fat, then transfer the beef to a plate and set aside.
- Sauté Vegetables: In the same pot, heat the remaining 1 Tbsp olive oil over medium-high. Add chopped onions, carrots, and celery. Sauté until the vegetables are tender, about 6 minutes. Add minced garlic and continue to sauté for an additional 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth, tomato sauce, diced tomatoes, and water. Stir in sugar, dried basil, oregano, thyme, marjoram, and the cooked ground beef. Season with salt and freshly ground black pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot with a lid and allow the soup to simmer, stirring occasionally, until the vegetables are soft, about 15 to 20 minutes.
- Cook Pasta: While the soup simmers, prepare ditalini pasta separately according to package directions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Beans: Add the cooked pasta, kidney beans, and great northern beans to the soup. Thin the soup with additional broth or water if desired.
- Final Cooking and Garnish: Allow the soup to cook together for 1 more minute to meld flavors. Stir in minced fresh parsley. Serve warm with finely shredded Romano or Parmesan cheese on top.
Notes
- This Pasta e Fagioli is loaded with vegetables and Italian herbs making it comforting, hearty, and delicious.
- Use low-sodium chicken broth to better control the salt level of the soup.
- Cooking the pasta separately prevents it from becoming mushy in the soup.
- Adjust the soup thickness by adding more water or broth to suit your preference.
- For a vegetarian version, omit the ground beef and use vegetable broth instead.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 12 g
- Sodium: 718 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 13 g
- Protein: 35 g
- Cholesterol: 49 mg
