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Copycat Olive Garden pasta fagioli in a white bowl with pasta, beans, and vegetables in tomato broth

Pasta Fagioli

Make copycat Olive Garden pasta fagioli with tender pasta, beans, vegetables, and a hearty broth for a cozy restaurant-style soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: Italian-American
Calories: 320
Ingredients Method

Ingredients
  

  • 450 g Ground beef, 85/15
  • 1 cup Onion, diced
  • 1 cup Carrots, diced
  • 1 cup Celery, diced
  • 400 g Canned diced tomatoes
  • 400 g Canned white beans, drained and rinsed
  • 4 cup Beef broth
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 cup Ditalini pasta

Method
 

  1. Brown the ground beef in a large pot over medium-high heat for 5 to 6 minutes, breaking it into small crumbles, then drain excess fat.
  2. Add the onion, carrots, and celery to the pot and cook for 4 to 5 minutes until softened.
  3. Stir in the diced tomatoes, white beans, beef broth, oregano, and basil, then bring to a boil.
  4. Reduce heat to medium-low and simmer for 10 minutes to blend the flavors.
  5. Add the ditalini pasta and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
  6. Ladle the soup into bowls and serve hot with grated Parmesan cheese if desired.