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Olive Garden Pasta e Fagioli Soup (Copycat Recipe)

Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
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Olive Garden Pasta e Fagioli Soup is a comforting and hearty dish that brings the warmth of Italian cooking to your kitchen. This copycat recipe captures the essence of the beloved restaurant classic, featuring a robust blend of ground beef, colorful vegetables, and nutritious beans simmered in a rich tomato broth. With its satisfying texture and rich flavors, this soup is perfect for chilly evenings or family gatherings. Plus, it’s easy to prepare and makes for excellent meal prep, as it stores well and serves a crowd. Enjoy this delicious bowl of goodness that will leave everyone feeling cozy and content.

Ingredients

Scale
  • 2 pounds ground beef
  • 2 cups cooked, drained red kidney beans
  • 2 cups cooked, drained white kidney beans
  • 12 ounces chopped onion
  • 14 ounces slivered carrots
  • 14 ounces diced celery
  • 48 ounces canned diced tomatoes
  • 1 tablespoon vegetable oil
  • 2 3/4 quarts beef broth
  • 1 tablespoon dried oregano
  • 2 1/2 teaspoons pepper
  • 1 1/2 teaspoons Tabasco sauce
  • 48 ounces marinara sauce
  • 8 ounces small shell macaroni
  • 5 teaspoons chopped fresh parsley

Instructions

  1. In a large stockpot, heat vegetable oil over medium heat. Add ground beef and cook until browned.
  2. Stir in chopped onions, slivered carrots, diced celery, and canned tomatoes. Simmer for about 10 minutes.
  3. Add cooked red and white kidney beans, beef broth, oregano, pepper, Tabasco sauce, and marinara sauce to the pot. Let simmer for 45 minutes until vegetables are tender.
  4. Add small shell macaroni and cook according to package instructions until pasta is done.
  5. Stir in chopped fresh parsley just before serving.

Nutrition

Find it online: https://thelowfatkitchen.com/olive-garden-pasta-e-fagioli-soup-copycat-recipe/