Olive Garden Pasta E Fagioli Soup

Pasta e Fagioli Soup in a white soup bowl.

Olive Garden Pasta E Fagioli Soup

A delicious Olive Garden copycat soup recipe! Grab a bowl of Pasta E Fagioli soup for a rich, hearty and comforting meal.

Course Dinner

Cuisine American, Italian

Keyword Copycat Recipes, Olive Garden Recipes, Soup Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 360kcal

Author Darcey Olson

Cost $15

Ingredients

2 Tbsp Olive Oil (Divided)
1 Lb Ground Beef or Sausage (*Note 1)
1 Small Yellow Onion (Diced)
3 Carrots (Diced)
2 Stalks Celery (Diced)
1 Tbsp Minced Garlic
3 Cup Low Sodium Chicken Broth
1 Can Tomato Sauce (16 oz.)
1 Can Diced Tomatoes (15 oz.)
1 Tbsp Italian Seasoning (*Note 2)
1 Cup Water (Divided) (*Note 3)
1 Cup Ditalini Pasta (*Note 4)
1 Can Great Northern Beans (15 oz.), Drained & Rinsed
1 Can Kidney Beans (15 oz.), Drained & Rinsed
Sea Salt (To Taste)
Fresh Ground Black Pepper (To Taste)

OPTIONAL

Shredded Parmesan Cheese (For Serving)
Minced Parsley (For Serving)

Instructions

STOVETOP:

Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Once heated, add the ground beef and cook until browned (about 6-7 minutes) breaking into crumbles as it cooks. Drain the excess fat, transfer to a medium size bowl and set aside.
Add the remaining olive oil (1 tablespoon) to the soup pot/dutch oven. Stir in the onions, carrots and celery and cook until tender (about 3-4 minutes). Add the garlic and cook for about 1 minute, until fragrant.
Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning, cooked beef and 1/2 cup water to the pot and stir to combine. Season with salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with lid and simmer until vegetables are tender (about 15-20 minutes).
While the soup is simmering, add salted water to a separate large pot and bring to a boil. Cook pasta according to the package instructions for al dente. Drain well.
Add the cooked pasta and beans to the pot and heat for 2-3 minutes.
Top with parmesan cheese and/or parsley and serve immediately.

SLOW COOKER:

Add 1 tablespoon of olive oil to a large skillet over medium high heat. Once hot, add the ground beef and cook until browned. Transfer the cooked beef to the slow cooker
Add the garlic and onions to the same large skillet and sauté until onions are soft (about 2-3 minutes). Transfer to the slow cooker.
Add the rest of the ingredients, EXCEPT the beans and pasta. Season with salt and pepper, to taste.
Cook on low for 5-6 hours or high for 3-4 hours.
30 minutes before serving, cook the pasta in a separate stock pot according to the package instructions (you want it al dente). Drain and add to the slow cooker along with the beans.
Cook for a final 5 minutes until the beans are warm.
Top with parmesan cheese and/or parsley and serve immediately.

Notes

Note 1: I always prefer using 90% lean ground beef for less oil. Feel free to use whatever % you prefer. The nutritional information is calculated using 90% lean beef.

Note 2: Don't have Italian Seasoning? Replace it with 1 tsp. basil, 1 tsp. oregano and 1/2 tsp of dried thyme.

Note 3: You do not need to add extra water when doing the slow cooker method, unless you want it extra thin.

Note 4: If you aren't serving the entire pot of soup at once, I recommend adding the cooked pasta to individual bowls (before ladling the hot soup over it) vs adding it directly to the huge pot of soup. This way you can re-heat the rest of the soup, at a later time, without the pasta getting soggy.

Nutrition