Soup
Pasta Fagioli Soup
An Olive Garden copycat loaded with ground beef, vegetables, two kinds of beans, and little ditalini pasta in an herby tomato broth.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
- Calories
- 540 per serving
Directions
8 stepsTap a step to mark it done. The screen stays on while you cook.
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Brown the beef
Heat 1 tablespoon of the olive oil in a large pot over medium-high heat. Crumble in the beef and cook, stirring now and then, until cooked through.
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Drain and set aside
Drain off the fat and move the beef to a plate. Add the remaining 1 tablespoon of oil to the same pot.
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Cook the vegetables
Add the onion, carrots, and celery and sauté over medium-high heat until tender, about 6 minutes. Add the garlic and cook 1 minute more.
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Build the soup
Pour in the broth, tomato sauce, water, and diced tomatoes. Add the sugar, basil, oregano, thyme, marjoram, and the cooked beef, then season with salt and pepper.
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Simmer
Bring to a boil, then turn the heat to medium-low, cover, and simmer, stirring occasionally, until the vegetables are soft, 15–20 minutes.
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Cook the pasta
While the soup simmers, cook the ditalini in a separate pot until al dente, following the package directions. Drain.
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Add the pasta and beans
Stir the pasta, kidney beans, and great northern beans into the soup. Thin with a little more broth or water if you like.
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Finish and serve
Cook 1 minute longer, then stir in the parsley. Serve warm with Romano or Parmesan.
Adapted from Pasta Fagioli Soup by Jaclyn on Cooking Classy.