Olive Garden Pasta e Fagioli Soup

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Olive Garden Pasta e Fagioli Soup


Cooking Time

Preparation Time :15 Min

Cook Time : 40 Min

Total Time : 55 Min


Serves : 6
  • 2 Tbsp olive oil 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 (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 scant 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 Finely shredded Romano or Parmesan cheese , for serving 3 Tbsp minced fresh parsley


  • Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through.  Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.  Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.  Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.  Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.  Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.  Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese. *If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.