Yield
1 serving

How to Make It

Step 1

Olive Garden Pasta e Fagioli Soup Copycat Recipe

Step 2

Ingredients

Step 3

* 1 cup ditalini pasta, uncooked

Step 4

* 1 lb lean ground beef or mild Italian sausage (I've tried both and like either)

Step 5

* 2 Tbsp extra virgin olive oil, divided

Step 6

* 1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)

Step 7

* 1 cup diced celery (about 3 stalks)

Step 8

* 3/4 cup chopped yellow onion (about 1/2 of a large)

Step 9

* 1 large clove garlic, finely minced

Step 10

* 3 (8 oz) cans tomato sauce

Step 11

* 3 cups beef broth (chicken broth works fine too)

Step 12

* 1 cup water

Step 13

* 1 (15 oz) can diced tomatoes, undrained

Step 14

* 1 Tbsp granulated sugar

Step 15

* 1 1/2 tsp dried basil

Step 16

* 1 tsp dried oregano

Step 17

* 3/4 tsp dried thyme

Step 18

* 1/2 tsp dried marjoram

Step 19

* Salt and freshly ground black pepper to taste

Step 20

* 1 (15 oz) can dark red kidney beans, drained and rinsed

Step 21

* 1 (15 oz) can great northern beans, drained and rinsed

Step 22

* Romano cheese (I also like it with Italian cheese blend), for serving

Step 23

Directions

Step 24

* Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat,

Step 25

crumble in ground beef or sausage and cook, stirring occasionally until

Step 26

cooked through. Pour beef (along with fat from beef, if you want it to

Step 27

be healthier you can drain the fat) into a bowl, set aside. Heat

Step 28

remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add

Step 29

garlic and saute 1 minute longer. Reduce heat to a low, add tomato

Step 30

sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally

Step 31

until veggies are soft. Meanwhile prepare ditalini pasta according to

Step 32

directions on package, cooking to al dente.

Step 33

* Add cooked and drained pasta to soup along with kidney beans and great

Step 34

northern beans and allow to cook 5 minutes longer. Serve warm with

Step 35

grated Romano cheese if desired.

Step 36

* Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.

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