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Copycat Olive Garden Pasta e Fagioli

A creamy, hearty Italian-inspired soup made with beans, ground beef, and vegetables in a rich tomato broth.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can white beans, drained and rinsed
  • 1 14.5-ounce can diced tomatoes
  • 4 cups beef broth
  • 1 tablespoon olive oil
  • 2 teaspoons Italian seasoning
  • to taste Salt
  • to taste Pepper
  • 1 cup small pasta (like ditalini or macaroni)
  • for topping Parmesan cheese, optional

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
  2. Stir in the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are tender.
  3. Add the kidney beans, white beans, diced tomatoes, beef broth, Italian seasoning, salt, and pepper to the pot. Stir well to combine.
  4. Bring the soup to a gentle boil. Then, lower the heat and let it simmer for about 30 minutes, allowing the flavors to meld.
  5. In the last 10 minutes of cooking, add the small pasta to the soup and stir to incorporate. Cook until al dente.
  6. Once everything is cooked through, ladle the soup into bowls, top with grated parmesan cheese, and serve hot!

Notes

Serve with a side of garlic bread or a fresh garden salad. For a vegetarian option, replace ground beef with mushrooms or lentils and use vegetable broth instead. Ensure pasta is cooked properly to avoid mushiness.