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.