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a ladle in a pot of pasta e fagioli soup
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Olive Garden Pasta e Fagioli

This Olive Garden pasta e fagioli recipe is a restaurant-quality soup that's simple to make in your own kitchen! It's loaded with rich flavors in an irresistibly warming soup.
Course Soup
Cuisine Italian American
Keyword Olive Garden Pasta e Fagioli
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 382kcal

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion chopped
  • 3 sticks celery chopped finely
  • 2 medium carrots peeled & chopped finely
  • 4 cloves garlic minced
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1 (14 fluid ounce) can crushed tomatoes
  • 1 (14 fluid ounce) can red kidney beans drained
  • 1 (14 fluid ounce) can cannellini beans or great northern beans drained
  • 4 cups chicken broth
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon sugar
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes optional (or add more to taste)
  • 3/4 cup uncooked ditalini pasta
  • Salt & pepper to taste

Instructions

  • Add the beef to a soup pot or Dutch oven. Cook over medium-high heat until just browned, breaking it up with your spoon as it cooks. I don't drain the fat.
  • Stir in the onion, celery, carrots, and garlic, and cook for another 8-10 minutes, stirring occasionally.
  • Add in the diced tomatoes, crushed tomatoes, canned beans, chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes (everything except the pasta and salt & pepper). Increase the heat to high and bring the soup to a boil.
  • Once boiling, reduce the heat and let the soup simmer (covered, with the lid slightly open) for 15-20 minutes.
  • Add the pasta in and continue to simmer until it's tender (about 15-20 minutes). Cover the pot again with the lid slightly ajar. Stir the soup a few times while it's cooking so the pasta doesn't stick to the bottom of the pot. Note: if you're planning on lots of leftovers, I recommend cooking the pasta separately and adding it to individual portions as needed (continue simmering for another 15 minutes to build flavors then add the pasta at the end).
  • Season the soup with salt & pepper as needed.

Notes

  • The sugar isn't strictly necessary, but it does bring out the sweetness of canned tomatoes and give this soup more of an American restaurant-style taste.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 382kcal | Carbohydrates: 55g | Protein: 32g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 991mg | Potassium: 1086mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3744IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 8mg