Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Warm up with this delicious Olive Garden Pasta e Fagioli Soup (Copycat Recipe). This hearty and comforting dish combines ground beef, a medley of beans, and fresh vegetables, all simmered in a rich tomato broth. Perfect for cold days or family gatherings, it’s a satisfying meal that brings the flavors of Italian cuisine right to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 pounds ground beef
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans
- 2 3/4 quarts beef broth
- 8 ounces small shell macaroni
- Fresh parsley for garnish
Instructions
- In a large stockpot, heat vegetable oil over medium heat. Add ground beef and cook until browned.
- Stir in chopped onions, slivered carrots, diced celery, and canned diced tomatoes. Simmer for about 10 minutes.
- Add cooked beans and beef broth along with oregano, pepper, Tabasco sauce, and marinara sauce. Bring to a gentle simmer for about 45 minutes.
- Add small shell macaroni and cook according to package instructions until tender.
- Stir in freshly chopped parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg