Description
Pasta e Fagioli Soup is a hearty Italian-American dish inspired by Olive Garden, featuring ground beef, beans, veggies, and pasta in a flavorful tomato broth. It’s comforting, affordable, and perfect for cozy dinners or weekly meal prep.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley or grated parmesan (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add onions, carrots, and celery. Cook for 5–7 minutes until vegetables soften.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes, tomato sauce, and beef broth.
- Stir in kidney beans, cannellini beans, and Italian seasoning. Bring to a boil.
- Reduce heat and let soup simmer for 20 minutes.
- Meanwhile, cook ditalini pasta separately according to package directions. Drain and set aside.
- Before serving, stir cooked pasta into the soup. Season with salt and pepper to taste.
- Garnish with chopped parsley or parmesan, if desired.
Notes
- Substitute ground beef with Italian sausage or ground turkey.
- Use spinach, zucchini, or other veggies to boost nutrition.
- For vegetarian version, skip meat and use vegetable broth.
- Store soup and pasta separately to prevent soggy noodles.
- Freezes well without pasta—add fresh-cooked pasta when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 50mg
