Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Indulge in the comforting flavors of Olive Garden Pasta e Fagioli Soup with this easy-to-follow copycat recipe. Perfect for cozy evenings, this hearty soup features a delightful mix of ground beef, beans, and fresh vegetables simmered in a rich tomato broth. With its savory depth and wholesome ingredients, it’s an ideal choice for family dinners or gatherings. Not only is it simple to prepare, but it also offers generous servings that make it perfect for meal prep. So grab your stockpot and get ready to warm up with this delicious Italian-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Approximately 16 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
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
- 2 3/4 quarts beef broth
- 48 ounces marinara sauce
- 1 tablespoon vegetable oil
- 1 tablespoon dried oregano
- 2 1/2 teaspoons pepper
- 1 1/2 teaspoons Tabasco sauce
- 8 ounces small shell macaroni
- 5 teaspoons chopped fresh parsley
Instructions
- In a large stockpot, heat vegetable oil over medium heat. Add ground beef and cook until browned.
- Stir in onions, carrots, celery, and canned tomatoes; simmer for 10 minutes until vegetables soften.
- Combine red kidney beans, beef broth, dried oregano, pepper, Tabasco sauce, and marinara sauce; simmer gently for about 45 minutes.
- Stir in small shell macaroni and cook until al dente according to package directions.
- Just before serving, mix in chopped parsley for added freshness.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg