Olive Garden Pasta e Fagioli (copycat) Made Easy!
A delicious and hearty copycat recipe of Olive Garden’s famous Pasta e Fagioli, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 cup ditalini pasta
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add chopped onion and minced garlic to the pot, cooking until the onion is translucent.
- Stir in the kidney beans, cannellini beans, diced tomatoes, tomato sauce, and beef broth.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes.
- Add the ditalini pasta and Italian seasoning, cooking until the pasta is tender.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months; reheat on the stove or in the microwave.
Find it online: https://meal15.com/olive-garden-pasta-e-fagioli-copycat-recipe/