Pasta Fagioli Soup

5 from 4 votes

Pasta Fagioli Soup is an Olive Garden copycat recipe and a comforting soup that's loaded with beans, ground beef, and tiny noodles.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Soup

Cuisine: American

Servings:

Author: Kristin Maxwell

Ingredients

3 tablespoons extra virgin olive oil
1 pound lean ground beef
1 cup yellow onion diced (about 1 small onion)
1 cup carrots diced
1 cup celery diced
3 cloves garlic minced
3 8 oz cans tomato sauce
2 14.5 oz cans chicken broth
1 15 oz can diced tomatoes undrained
2 tablespoons italian seasoning blend
2 teaspoons salt
1 teaspoon ground black pepper
1 15 oz can dark red kidney beans drained and rinsed
1 15 oz can great northern beans drained and rinsed
2 cups cooked ditalini pasta cooked to al dente and drained
Optional: Fresh parsley for garnish

Instructions

In a large dutch oven, heat 2 Tablespoons of extra virgin olive oil over medium high heat and cook the ground beef until browned and no longer pink. Drain, remove from pan and set aside.
Add the remaining 1 Tablespoon oil to the pan, reduce the heat to medium and cook the carrots, celery and onion until tender.
Add the garlic and cook for 1 additional minute or until fragrant.
Stir in the tomato sauce, chicken broth, tomatoes, Italian seasoning, salt, pepper and cooked ground beef to the pan and bring to a simmer.
Reduce the heat, cover and simmer for 25 minutes.
Add the beans and simmer for an additional 5 minutes.
Stir in the cooked pasta and parsley right before serving.

Notes

This soup is very forgiving, you can adjust pretty much anything to suit your taste. If you love a super chunky soup, you can increase the meat, veggies, and pasta. If you like a more brothy soup, you can add an extra bit of water or broth.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.