How to Make Olive Garden Pasta e Fagioli at Home
Warm your soul with a delightful bowl of homemade Olive Garden Pasta e Fagioli. This hearty Italian-inspired soup combines ground beef, nutritious beans, and tender vegetables simmered in a rich tomato broth. Perfect for family dinners or cozy nights in, this easy recipe is packed with flavor and comfort. You’ll love how simple it is to replicate this beloved dish in your own kitchen, making it a staple for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) great northern beans, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup ditalini pasta
- 2 tbsp olive oil
- 1 ½ tsp basil
- 1 tsp oregano
- ½ tsp thyme
- Salt & pepper to taste
Instructions
- In a large pot over medium heat, heat 2 tablespoons of olive oil. Add ground beef and cook until browned.
- Stir in the onion, carrots, celery, and garlic; sauté until softened.
- Mix in the kidney beans and great northern beans along with crushed tomatoes and tomato sauce.
- Pour in the beef broth and add basil, oregano, thyme, salt, and pepper; bring to a boil.
- Stir in ditalini pasta and reduce heat; simmer for about 10-12 minutes until pasta is tender.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg