Description
This Pasta e Fagioli Soup is a hearty and comforting Italian-inspired dish, loaded with vegetables, lean ground beef, and beans, simmered in a rich tomato and herb broth. Perfect for a cozy family meal, it combines tender ditalini pasta with robust flavors of basil, oregano, and thyme, topped with freshly grated Romano or Parmesan cheese for an authentic Olive Garden copycat experience.
Ingredients
Scale
Meat and Oils
- 2 Tbsp olive oil, divided
- 1 lb lean ground beef
Vegetables
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (about 1 Tbsp)
Liquids
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water, plus more as desired
- 1 (15 oz) can diced tomatoes
Seasonings
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
Additional Ingredients
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 3 Tbsp minced fresh parsley
- Finely shredded Romano or Parmesan cheese, for serving
Instructions
- Cook the Ground Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until fully cooked through. Drain fat from the beef, then transfer the beef to a plate and set aside.
- Sauté the Vegetables: In the same pot, heat the remaining 1 Tbsp olive oil. Add the chopped onions, diced carrots, and celery, sautéing over medium-high heat until the vegetables are tender, about 6 minutes. Add the minced garlic and sauté for one more minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth, tomato sauce, water, and diced tomatoes. Stir in sugar, dried basil, oregano, thyme, marjoram, and the cooked ground beef. Season to taste with salt and freshly ground black pepper.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let the soup simmer, stirring occasionally, until the vegetables are soft, about 15 to 20 minutes.
- Cook the Pasta: Meanwhile, prepare the ditalini pasta according to the package instructions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Beans: Add the cooked pasta to the soup along with the drained kidney beans and great northern beans. If the soup is too thick, thin it with additional broth or water as desired. Cook for 1 more minute to heat through.
- Finish and Serve: Stir in the minced fresh parsley. Serve the soup warm, garnished with finely shredded Romano or Parmesan cheese.
Notes
- This Pasta e Fagioli is one of the most beloved soups, perfect for a hearty and comforting meal that’s packed with Italian flavors.
- Use low-sodium chicken broth to better control the salt level.
- Substitute ground turkey or chicken for a leaner meat option.
- Cook pasta al dente to avoid it becoming too mushy when combined with soup.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 12 g
- Sodium: 718 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 13 g
- Protein: 35 g
- Cholesterol: 49 mg
