Print

Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting essence of Olive Garden Pasta e Fagioli, a delightful Italian-American soup that transforms any meal into a warm, cozy experience. This hearty dish is packed with tender ground beef, vibrant vegetables, and nutritious beans all simmered in a rich chicken broth. Perfect for family dinners or casual nights at home, this easy-to-make recipe takes just about 40 minutes from start to finish. It’s not only filling but also provides a great source of protein and fiber, ensuring it’s both delicious and nutritious. Whether served as a main course or paired with crusty bread, this pasta e fagioli will quickly become a cherished favorite.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 medium onion (chopped)
  • 3 sticks celery (chopped finely)
  • 2 medium carrots (peeled & chopped finely)
  • 4 cloves garlic (minced)
  • 1 can diced tomatoes (14 oz)
  • 1 can crushed tomatoes (14 oz)
  • 1 can red kidney beans (14 oz, drained)
  • 1 can cannellini beans (14 oz, drained)
  • 4 cups chicken broth
  • 3/4 cup uncooked ditalini pasta

Instructions

  1. In a soup pot or Dutch oven, brown 1 pound of lean ground beef over medium-high heat until fully cooked.
  2. Add 1 chopped onion, 3 finely chopped celery sticks, 2 finely chopped carrots, and 4 minced garlic cloves; sauté for 8–10 minutes until tender.
  3. Stir in 1 can each of diced tomatoes and crushed tomatoes (14 oz), 1 can each of drained red kidney beans and cannellini beans (14 oz), and 4 cups of chicken broth; bring to a boil.
  4. Reduce heat and let it simmer for 15–20 minutes with the lid slightly ajar.
  5. Add 3/4 cup uncooked ditalini pasta and simmer until tender (about 15–20 minutes), stirring occasionally to prevent sticking.
  6. Season with salt and pepper to taste before serving.

Nutrition

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