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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: Italian American
Keyword: Olive Garden Pasta e Fagioli
Servings: 6
- 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
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.
- 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.
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