How to Make Olive Garden Pasta e Fagioli at Home
Discover the comforting flavors of Olive Garden Pasta e Fagioli at home with this easy-to-make recipe. This hearty Italian-style soup is a delightful blend of ground beef, beans, and vegetables simmered in a rich tomato broth, perfect for cozy family dinners or gatherings. With just 15 minutes of prep time and under an hour to cook, you can serve up a nutritious and satisfying meal that appeals to all ages. Customize it with seasonal vegetables or your favorite pasta for added variety. Ideal for meal prep, leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- 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
- 4 cups beef broth
- 1 cup ditalini pasta
- 2 tbsp olive oil
- 1 ½ tsp basil
- 1 tsp oregano
- ½ tsp thyme
- Salt & pepper
Instructions
- In a large pot over medium heat, add olive oil and sauté onion, carrots, celery, and garlic until tender.
- Add ground beef and cook until browned.
- Stir in kidney beans, great northern beans, crushed tomatoes, and tomato sauce.
- Pour in beef broth and mix well.
- Season with basil, oregano, thyme, salt, and pepper.
- Bring to a boil; add ditalini pasta. Reduce heat and simmer for about 20 minutes until pasta is cooked through.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg