Description
This Olive Garden Pasta e Fagioli is a cozy, hearty Italian soup loaded with ground beef, beans, vegetables, and ditalini pasta in a savory tomato broth. It’s a spot-on copycat of the beloved restaurant version—easy to make at home and perfect for chilly nights, weeknight dinners, or make-ahead lunches.
Ingredients
1 lb lean ground beef
1 medium onion, chopped
3 celery stalks, finely chopped
2 medium carrots, finely chopped
4 garlic cloves, minced
1 can (14 oz) diced tomatoes with juices
1 can (14 oz) crushed tomatoes
1 can red kidney beans, drained
1 can cannellini or great northern beans, drained
4 cups chicken broth
½ tbsp red wine vinegar
½ tbsp sugar
½ tsp Italian seasoning
1 tsp dried oregano
1 tsp dried basil
¼ tsp crushed red pepper flakes (optional)
¾ cup uncooked ditalini pasta
Salt and pepper, to taste
Instructions
In a large pot, cook ground beef over medium-high heat until browned. Drain excess grease.
Add onion, celery, carrots, and garlic. Sauté for 8–10 minutes until vegetables soften.
Stir in diced and crushed tomatoes, both beans, broth, vinegar, sugar, and seasonings. Bring to a boil.
Reduce heat and simmer partially covered for 15–20 minutes.
Add uncooked ditalini pasta. Simmer another 15–20 minutes, stirring occasionally, until pasta is tender.
Season with salt and pepper. Serve hot with Parmesan and fresh herbs if desired.
Notes
Stir frequently after adding pasta to prevent sticking.
Swap in ground turkey or sausage if preferred.
Vegetarian? Skip the meat and use vegetable broth.
For a thicker soup, simmer uncovered for the last 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Plats
- Method: Plats
- Cuisine: Italian-American