Copycat Olive Garden Pasta e Fagioli Soup
Now that we're past Labor Day and the days are supposedly getting cooler (here in Texas, "cooler" is a relative term), I thought I'd bring out a soup recipe I've been waiting to try.
Normally when someone makes a "copycat" recipe, they've tried the original version at least once before so they have an idea of how closely their version tastes like it. In this case, I've never had the Pasta e Fagioli soup at Olive Garden (I usually order Minestrone), so I'm going backwards this time. After trying this delicious version, I'm looking forward to comparing it with the "real thing" the next time I go there for dinner :)
Adapted from Cooking Classy
A copycat version of the Pasta e Fagioli soup served at Olive Garden restaurants.
Adapted from Cooking Classy
- 2 tablespoons olive oil, divided
- 1 pound lean ground beef
- 1 1/2 cup yellow onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 garlic cloves, minced
- 2 cans tomato puree (14.5 oz each)
- 1 can petite diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1/2 cup water
- 1 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoons dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons granulated sugar (optional)
- 1 cup Ditalini pasta, uncooked
- 1 can dark red kidney beans, rinsed and drained (15 oz)
- 1 can Great Northern bean, rinsed and drained (15 oz)
- 3 tablespoons fresh parsley, minced
- Parmesan or Romano cheese, finely shredded
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add ground beef and cook until browned, breaking into crumbles as it cooks. Drain excess grease, then transfer beef to a large pot and cover to keep warm.
Heat remaining olive oil in the skillet. Add onion, carrots, and celery, and cook over medium-high heat about 6 minutes or until tender. Add garlic and continue cooking for 1 additional minute.
Transfer vegetable mixture to the cookpot with the meat. Add tomato puree, diced tomatoes, chicken broth, water, basil, oregano, thyme, marjoram, salt, pepper, and sugar (if desired) and stir to combine.
Bring mixture to a boil, then reduce heat, cover, and simmer for approximately 15-20 minutes, stirring occasionally, until vegetable are soft.
Prepare pasta according to package directions to cook al dente.
Add cooked pasta to soup, along with the kidney beans and Great Northern beans, and stir to combine. Allow time for the beans to warm up in the soup, about 5 minutes. Stir in parsley and serve with cheese.
Servings 6
- Amount Per Serving
- Calories 464kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 5g25%
- Cholesterol 67mg23%
- Sodium 1079mg45%
- Potassium 1497mg43%
- Total Carbohydrate 48g16%
- Dietary Fiber 10g40%
- Sugars 14g
- Protein 35g70%
- Calcium 10 mg
- Iron 42 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- The ground beef can be substituted with a mix of 1/2 lb ground beef and 1/2 lb Italian sausage.
- If Ditalini pasta is not available, substitute any small pasta shape (elbow macaroni, small shells, etc.).
- The sugar in the recipe helps to balance out the acidity in the tomatoes. It can be omitted if desired.
- If the soup is too thick, add water 1/4 cup at a time until desired consistency is reached.
- If you have leftovers, note the pasta will continue to absorb liquid after cooking and can get soggy. If leftovers are expected, try keeping the pasta separate and adding to individual servings.