Description
This Olive Garden Pasta e Fagioli is a hearty and comforting Italian soup featuring lean ground beef, beans, vegetables, and ditalini pasta simmered in a flavorful tomato and herb broth. Perfect for a cozy meal, it combines traditional flavors with simple ingredients to create a robust and satisfying dish.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 4 cloves garlic, minced
Tomatoes and Beans
- 1 (14 ounce) can diced tomatoes with juices
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can red kidney beans, drained
- 1 (14 ounce) can cannellini beans or great northern beans, drained
Broth and Seasonings
- 4 cups chicken broth
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Pasta
- 3/4 cup uncooked ditalini pasta
Instructions
- Brown the Beef: Add the lean ground beef to a soup pot or Dutch oven over medium-high heat. Cook until just browned, breaking it up with a spoon as it cooks. There is no need to drain the fat.
- Sauté Vegetables: Stir in the chopped onion, celery, carrots, and minced garlic. Cook for 8-10 minutes, stirring occasionally until the vegetables soften and become fragrant.
- Add Tomatoes, Beans, and Seasonings: Pour in the diced tomatoes with juices, crushed tomatoes, red kidney beans, cannellini beans, chicken broth, red wine vinegar, sugar, Italian seasoning, dried oregano, dried basil, and crushed red pepper flakes if using. Increase the heat to high and bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and let it simmer for 15-20 minutes to meld flavors.
- Cook the Pasta: Stir in the uncooked ditalini pasta, cover with the lid slightly ajar, and continue simmering for another 15-20 minutes until the pasta is tender. Stir occasionally to prevent sticking. For making leftovers, consider cooking the pasta separately and adding it before serving.
- Season to Taste: Adjust the salt and pepper to taste before serving. Stir well to distribute the seasoning throughout the soup.
Notes
- For thicker soup and better pasta texture in leftovers, cook the pasta separately and add it when serving.
- You can adjust the crushed red pepper flakes to your heat preference or omit them altogether for a milder flavor.
- Using a Dutch oven or heavy-bottomed pot is recommended for even cooking and simmering.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
