Olive Garden Pasta e Fagioli Soup

4.96 from 25 votes

Olive Garden Pasta e Fagioli Soup is a cozy, herb-loaded soup with beans, beef, and pasta—hearty, healthy, and perfect for chilly days!

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: Olive Garden Pasta e Fagioli Soup, pasta e fagioli

Servings: servings

Author: Chelsea Lords

Cost: $12.23

Equipment

Large pot

Ingredients

1 tablespoon olive oil
3/4 cup diced carrots 3 carrots
3/4 cup diced celery 3 ribs
3/4 cup diced yellow onion 1/2 an onion
1 pound lean ground beef 93/7
2 teaspoons minced garlic 2 cloves
Salt and pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
2 (14.5-ounce) cans fire-roasted diced tomatoes undrained
1 (15-ounce) can dark red kidney beans drained and rinsed
1 (15-ounce) can white beans cannellini beans or great northern beans, drained and rinsed
2 tablespoons tomato paste
1-1/2 cups Rao’s marinara sauce
2 to 4 cups reduced-sodium beef broth see note 1
1 large beef bouillon cube
1 bay leaf

Add Later

3/4 cup ditalini pasta measured when uncooked
3 teaspoons red wine vinegar divided
Serving suggestions see note 2

US - Metric

Instructions

Dice carrots, celery, onion, and mince garlic.
Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook, stirring often, for 3 minutes until softened. Increase heat to high and add the ground beef, garlic, salt, and pepper (I add 1/2 teaspoon salt and 3/4 teaspoon pepper). Let cook undisturbed for 30 seconds, then crumble and cook until browned, about 5–8 minutes.
Add remaining ingredients except for pasta and red wine vinegar. Crumble the bouillon cube into the soup. Start with 2 cups beef broth. Stir well, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
About 20 minutes before the soup is done, bring 8 cups of water to a boil in a separate pot. Add 2 teaspoons of salt, then the ditalini pasta. Cook for 1 minute less than the package directions, drain, and toss with 1 teaspoon of red wine vinegar. Set aside.
If eating all the soup immediately, stir the pasta into the soup. If saving leftovers, add pasta to individual serving bowls to prevent bloating. Stir the remaining 2 teaspoons of red wine vinegar into the soup. Taste and adjust seasonings as needed.
Ladle soup into bowls and garnish with Parmesan and parsley, if desired. Serve hot.

Video

Notes

Note 1: This soup is thick and hearty, more like a stew. For a thinner consistency, add 1–2 extra cups of beef broth.

Note 2: Serving suggestions: Top with fresh parsley, freshly grated Parmesan cheese, or red pepper flakes for heat.

Storage: Let soup cool before storing. Keep separate from pasta in sealed containers in the fridge for 4–5 days. If freezing, leave out the pasta; it can be frozen for up to 3 months. When reheating, warm it on the stove and add broth if it’s too thick. Cook pasta fresh and stir it in when reheating frozen soup.

Slow Cooker Directions

In a pan over medium-high heat, brown the ground beef with the onions, carrots, and celery. Drain grease.
Transfer the mixture to a slow cooker. Add remaining ingredients except pasta and vinegar. Start with 2 cups beef broth. Stir well.
Cover and cook on high for 3–5 hours or low for 5–7 hours.
About 20 minutes before the soup is done, boil 8 cups of water. Add 2 teaspoons of salt, then the pasta. Cook 1 minute less than package says, drain, and return to the pot. Toss with 1 teaspoon of red wine vinegar and set aside.
If eating all the soup at this meal, stir in the pasta. If you want leftovers, add pasta to individual serving bowls so pasta doesn’t bloat. Add remaining 2 teaspoons red wine vinegar to Slow Cooker. Taste soup and adjust seasonings. Ladle into bowls, garnish with Parmesan and parsley, if desired. Serve hot.

Nutrition