Description

Pasta e Fagioli, a warm and hearty Olive Garden copycat dish, brings the comforting flavors of Italy right to your kitchen. This one-pot soup combines lean ground beef, tender vegetables, and protein-packed beans in a rich tomato broth, making it perfect for family dinners or gatherings with friends. Its simplicity and deliciousness mean that not only will it please your crowd, but the leftovers are even tastier the next day! Easy to prepare and adaptable to your favorite ingredients, this recipe will quickly become a staple in your home cooking repertoire.

Ingredients

Scale

1 lb lean ground beef
1 tablespoon olive oil
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
1 tablespoon Italian seasoning
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper (adjust to taste)
2 tablespoons fresh basil, chopped (optional)

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Instructions

In a large pot over medium heat, heat olive oil and brown the ground beef for 3–5 minutes.
Remove beef and drain excess fat. Add carrots, onion, celery, and garlic to the pot; sauté for about 4 minutes until softened.
Return beef to the pot along with diced tomatoes and tomato sauce; mix well.
Stir in Great Northern beans, kidney beans, and chicken broth; simmer for 10 minutes.
Add ditalini pasta along with Italian seasoning, salt, and pepper; cook for an additional 10 minutes until pasta is tender.
Serve hot with optional garnishes like fresh basil or Parmesan cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 300g)
Calories: 320
Sugar: 5g
Sodium: 860mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 20g
Cholesterol: 60mg