Name: Olive Garden Pasta Fagioli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 lb ground beef or ½ lb ground beef + ½ lb Italian sausage; 1 large onion, diced; 3 stalks celery, sliced; 1–2 cups carrots, sliced or diced; 3 cloves garlic, crushed; 1½ teaspoons dried basil; 2 teaspoons dried Italian seasoning; 1 tablespoon brown sugar; Pinch of red pepper flakes; 1 can (15 oz) diced tomatoes; 3 cans (8 oz each) tomato sauce; 4 cups beef broth or chicken broth (or 1 tsp bouillon per cup of water); 1 cup additional water, if needed; Salt and pepper, to taste; 1 can (15 oz) kidney beans, drained (light or dark); 1 can (15 oz) Great Northern or cannellini beans, drained; 1 cup ditalini pasta; 2 tablespoons fresh parsley, finely chopped

Description

Indulge in the warm and comforting flavors of Olive Garden Pasta Fagioli Soup, a classic Italian dish that brings together ground beef, hearty beans, vibrant vegetables, and tender pasta in a rich tomato-based broth. Perfect for any occasion, this soup is not only easy to prepare but also customizable, allowing you to add your favorite ingredients.

Ingredients

Scale

2 tablespoons olive oil
1 lb ground beef or ½ lb ground beef + ½ lb Italian sausage
1 large onion, diced
3 stalks celery, sliced
1–2 cups carrots, sliced or diced
3 cloves garlic, crushed
1½ teaspoons dried basil
2 teaspoons dried Italian seasoning
1 tablespoon brown sugar
Pinch of red pepper flakes
1 can (15 oz) diced tomatoes
3 cans (8 oz each) tomato sauce
4 cups beef broth or chicken broth (or 1 tsp bouillon per cup of water)
1 cup additional water, if needed
Salt and pepper, to taste
1 can (15 oz) kidney beans, drained (light or dark)
1 can (15 oz) Great Northern or cannellini beans, drained
1 cup ditalini pasta
2 tablespoons fresh parsley, finely chopped

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Instructions

Heat olive oil in a large soup pot over medium heat.
Brown the ground beef (or beef and sausage mix), breaking it apart as it cooks.
Add diced onion, celery, and carrots; cook for about 5 minutes until softened.
Stir in crushed garlic and cook for an additional minute.
Add dried basil, Italian seasoning, brown sugar, and red pepper flakes; mix well.
Incorporate diced tomatoes, tomato sauce, and broth; bring to a boil.
Add drained kidney beans and Great Northern beans; simmer gently.
Stir in ditalini pasta and cook until al dente (about 8–10 minutes).
Adjust consistency by adding water if needed before serving hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 6g
Sodium: 890mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 15g
Cholesterol: 50mg