What's for Dinner Tonight? Pasta e Fagioli Soup (Olive Garden Copycat Recipe)

This recipe was shared on Yummly along with other restaurant favorites. The Zuppa Tuscana at Olive Garden, and this Pasta e Fagioli are two of my favorites, so I was pleased when I found this recipe. If your garden is producing fresh vegetables now, this is a great place to use them. Hearty with lots of great flavors, and it makes a large pot of soup so it's good for a large family or dinner with friends.

Pasta e Fagioli

2 Tablespoons olive oil
1 pound lean ground beef
1-1/2 cups chopped yellow onion
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 3 stalks)
3 cloves garlic, minced (1 Tablespoon)
3 - 8 ounce cans tomato sauce
2 - 14.5 ounce cans chicken stock
1/2 cup water, then more as desired
1 - 15 ounce can petite diced tomatoes
2 teaspoons granulated sugar
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
salt and freshly ground black pepper
1 cup dry ditalini pasta
1 - 15 ounce can dark red kidney beans, drained and rinsed
1 - 15 ounce can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese, for serving
3 Tablespoons minced fresh parsley

  1. Heat 1 Tablespoon olive oil in a large pot over medium heat, crumble in ground beef and cook, stirring occasionally until cooked through.
  2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tablespoon olive oil in the same pot.
  3. Add onions, carrots, and celery and saute′ over medium-high heat until tender, about 6 minutes, add garlic and saute′ 1 minute longer.
  4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
  5. Bring to a boil and then reduce heat to medium-low, cover with lid and simmer, stirring occasionally, for about 10 minutes.
  6. Add ditalini and cook until al dente (about 8 minutes). Add kidney beans and great northern beans and simmer to heat beans. Thin with a little more stock or water if desired.
  7. Stir in parsley, serve warm with grated Romano or Parmesan.



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