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Two bowls of Pasta e Fagioli Soup.

Copycat Olive Garden Pasta e Fagioli Soup

Chef Jenn
Warm up with a bowl of Pasta e Fagioli Soup, full of ground beef, beans, and tender veggies. It's a homemade version that’s even better than the classic!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 10
Calories 296 kcal

Ingredients
  

  • 1 cup pasta shells cooked according to package directions
  • 1 pound ground beef I usually buy 80/20
  • 1 tablespoon olive oil
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onion diced
  • 1 cup green bell pepper diced
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • ½ teaspoon dried thyme
  • 2 cups low or no sodium chicken broth
  • 2 cups low or no sodium beef broth
  • 2 tablespoons tomato paste
  • 28 ounces canned diced tomatoes
  • 30 ounces canned tomato sauce 2 15-ounce cans
  • 14.5 ounce canned kidney beans drained and rinsed
  • 15.5 ounce cannellini beans drained and rinsed
  • salt and pepper to taste

Instructions
 

  • Cook the pasta according to the package instructions and set aside.
  • Brown the ground beef in a large soup pot, then drain off any excess fat.
  • Add olive oil to the pot with the ground beef, followed by the chopped carrot, celery, onion, bell pepper, and garlic. Sauté until the veggies are tender.
  • Stir in the dried spices and cook for an additional minute.
  • Add the chicken and beef broth, tomato paste, tomato sauce, diced tomatoes, and the drained beans to the pot. Stir well and bring to a simmer.
  • Cover and let the soup simmer for 30 minutes.
  • Remove the lid and simmer for another 10 minutes to deepen the flavors.
  • Stir in the cooked pasta and season with salt and pepper to taste.
  • Serve with a sprinkle of shredded Parmesan if desired.

Notes

Chef Jenn's Tips

  • Chop the veggies while the meat is cooking to save time.
  • Save the aquafaba from the canned beans for another recipe.
  • For extra flavor, toss a piece of Parmesan rind into the pot while simmering.
  • Simmer the soup uncovered at the end to concentrate the flavors.

Nutrition

Serving: 1cupCalories: 296kcalCarbohydrates: 34gProtein: 18gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 32mgSodium: 893mgPotassium: 955mgFiber: 8gSugar: 8gVitamin A: 2759IUVitamin C: 29mgCalcium: 116mgIron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword beans, beef soup, easy dinner, ground beef
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