Description
Olive Garden’s pasta e fagioli recipe brings hearty Italian comfort to home kitchens with rich, savory flavors. Packed with ground beef, beans, and vegetables, this soup delivers authentic warmth and satisfying textures you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 1 lb lean ground beef
Vegetables:
- 1 yellow onion, chopped finely
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
Canned Ingredients and Liquid Base:
- 3 (8 ounces/226 grams) cans tomato sauce
- 2 (14.5 ounces/411 grams) cans beef broth
- 1 (14.5 ounces/411 grams) can petite diced tomatoes
- 1/2 cup (120 milliliters) water
- 1 (15 ounces/425 grams) can dark red kidney beans, drained and rinsed
- 1 (15 ounces/425 grams) can cannellini beans, drained and rinsed
Seasonings:
- 2 teaspoons granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Pasta:
- 8 ounces (226 grams) dry ditalini pasta
Garnish:
- Parmesan cheese, freshly grated for serving
Instructions
- Caramelize ground beef in a medium-heat pot, continuously breaking and stirring until completely browned, approximately 5-7 minutes. Retain a minimal amount of rendered fat for enhanced flavor profile.
- Incorporate aromatic vegetables including onions, carrots, celery, and garlic. Sauté until vegetables soften and release their fragrant essences, roughly 4-5 minutes, stirring consistently to prevent scorching.
- Introduce liquid components: tomato sauce, beef broth, diced tomatoes, and water. Season with herbs like basil and oregano, alongside sugar, salt, and pepper. Elevate temperature to boiling, then immediately reduce to a gentle simmer for 5-6 minutes, allowing flavors to harmonize.
- Integrate ditalini pasta directly into simmering liquid. Cook for 9-11 minutes until pasta reaches perfect al dente consistency, periodically monitoring liquid levels and adding water if mixture becomes overly concentrated.
- Fold in kidney and cannellini beans, warming thoroughly for 2-3 minutes. Taste and adjust seasoning as needed, ensuring balanced flavor complexity.
- Portion soup into serving vessels, crowning each with freshly grated Parmesan cheese. The residual heat will subtly melt cheese, creating a luxurious finishing touch.
Notes
- Adjust beef fat for healthier version by using lean ground beef or draining excess grease completely to reduce calories.
- Swap pasta for gluten-free alternative like chickpea or rice pasta to accommodate celiac or gluten-sensitive diets.
- Use low-sodium broth and control salt levels to make this dish heart-friendly and suitable for individuals monitoring sodium intake.
- Enhance vegetable nutrients by chopping them finely and not overcooking, preserving their texture and nutritional value.
- Prep Time: 9 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 50mg