Description
A hearty and comforting Olive Garden–style Pasta e Fagioli soup made with ground beef, vegetables, beans, pasta, and a rich tomato broth—all in one pot and perfect for cozy meals.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 5 cups chicken stock
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 can red kidney beans, drained and rinsed
- 1 can white or cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tablespoon Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat until cooked through. Drain excess grease.
- Add diced onion, carrots, and celery. Sauté for 4–5 minutes until vegetables begin to soften.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken stock, tomato sauce, and diced tomatoes. Stir to combine.
- Add the drained beans, Italian seasoning, bay leaf, salt, and pepper. Bring the soup to a simmer.
- Once simmering, add the ditalini pasta and cook until pasta is tender, about 10–12 minutes.
- Remove bay leaf and adjust seasoning if needed before serving.
Notes
- Use ground turkey for a lighter version of the soup.
- Add extra vegetables like zucchini or spinach for added nutrition.
- For spiciness, include red pepper flakes to taste.
- If planning leftovers, cook pasta separately and add when serving to avoid mushiness.
- Freeze the soup without pasta and add fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 6g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 45mg
