Go Back

Olive Garden–Style Pasta Fagioli Soup

A hearty Italian-inspired soup with pasta, beans, vegetables, and savory beef in a rich tomato broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 lb ground beef
  • 2 cups beef broth
  • 1 cup water
  • 1 can crushed tomatoes 14 oz
  • 1 can kidney beans drained
  • 1 can white beans drained
  • 1 cup small pasta ditalini

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Cook onion, carrots, and celery until softened.
  3. Add garlic and ground beef; cook until browned.
  4. Stir in seasonings and tomato paste.
  5. Add tomatoes, broth, and water. Simmer.
  6. Add beans and pasta. Cook until tender.
  7. Season to taste and serve with Parmesan.

Notes

For best leftovers, cook pasta separately.