Pasta e Fagioli Soup {Olive Garden Copycat Recipe}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian soup loaded with ground beef, vegetables, beans, and small pasta in a rich tomato broth seasoned with basil, oregano, and other herbs. This copycat of Olive Garden's famous soup is comforting, substantial, and packed with flavor. Perfect for a satisfying lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp olive oil, (divided)
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots ((about 2 medium))
- 1 cup diced celery ((about 3 stalks))
- 3 cloves garlic, (minced (1 Tbsp))
- 3 (8 oz) cans tomato sauce
- 2 14.5 oz cans low-sodium chicken broth
- 1/2 cup water, (then more as desired)
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese (, for serving)
- 3 Tbsp minced fresh parsley
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1637mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1374mg
- Calcium
- 264mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.