Description
Warm, hearty, and bursting with flavor, Olive Garden Pasta e Fagioli Soup (Copycat Recipe) is a comforting dish that transports you to Italy with every spoonful. This delightful soup combines tender ground beef, nutritious beans, and a medley of fresh vegetables simmered in a rich tomato broth.
Ingredients
Scale
- 2 pounds ground beef
- 1 tablespoon vegetable oil
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans
- 2¾ quarts beef broth
- 1 tablespoon dried oregano
- 2 1/2 teaspoons pepper
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces marinara sauce
- 8 ounces small shell macaroni
- 5 teaspoons chopped fresh parsley
Instructions
- Heat vegetable oil in a large stockpot over medium heat. Brown the ground beef and break it up as it cooks.
- Add chopped onions, slivered carrots, diced celery, and canned tomatoes; simmer for about 10 minutes.
- Stir in cooked red and white kidney beans along with beef broth. Season with oregano, pepper, Tabasco sauce, and marinara sauce. Let simmer for 45 minutes until vegetables are tender.
- Add small shell macaroni and cook until pasta is tender.
- Stir in freshly chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg