Copycat Olive Garden Pasta e Fagioli Soup

Copycat Olive Garden Pasta e Fagioli Soup
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  1. 1lb ground beef (I used 90/10)
  2. 1 small onion, chopped (1 cup)
  3. 1 large carrot, chopped (1 cup)
  4. 2 stalks celery, chopped (1 cup)
  5. 2 cloves garlic, minced
  6. 28oz can crushed tomatoes
  7. 15oz can tomato sauce
  8. 15oz can beef broth (plus more for heating)
  9. 15oz can red kidney beans (with liquid)
  10. 15oz can great northern beans (with liquid)
  11. 1 teaspoon salt
  12. 1 teaspoon dried oregano
  13. 1 teaspoon dried basil
  14. 1/2 teaspoon dried thyme
  15. 1/2 teaspoon pepper
  16. 2x2" parmesan rind (optional)
  17. 8oz dry gluten-free or regular ditalini pasta (or any short cut pasta)
  1. Brown ground beef in a large soup pot over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Drain then return to the pot. Add onions, carrots, celery, and garlic, lightly season with salt & pepper, then saute for 10 minutes, stirring occasionally. Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally.
  2. When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain then add to the soup and simmer for 5-10 more minutes. Remove parmesan cheese rind, then serve.
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