Description
Indulge in the cozy comfort of Pasta e Fagioli, an Olive Garden copycat recipe that brings authentic Italian flavors to your kitchen. This hearty soup combines lean ground beef, protein-packed beans, and tender vegetables simmered in a savory tomato broth, making it a perfect meal for any occasion. Whether it’s a family gathering or a simple lunch, this one-pot dish is not only satisfying but also easy to prepare. Plus, it tastes even better the next day!
Ingredients
Scale
- 1 lb lean ground beef
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 carton (32 oz) chicken broth
- 1 can (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
Instructions
- In a large pot over medium heat, heat olive oil and brown the ground beef for about 3–5 minutes.
- Drain excess fat and set the beef aside.
- In the same pot, sauté diced carrots, onion, celery, and minced garlic until softened (about 4 minutes).
- Return the beef to the pot; add diced tomatoes and tomato sauce; stir well.
- Add beans and chicken broth; simmer for about 10 minutes.
- Stir in ditalini pasta along with Italian seasoning, salt, and pepper; cook until pasta is tender (about another 10 minutes).
- Serve hot, garnished with fresh basil or Parmesan cheese if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg