Better Than Olive Garden’s Pasta e Fagioli Soup Recipe

Introduction

This hearty Pasta e Fagioli soup is a comforting blend of savory ground beef, tender vegetables, beans, and pasta in a flavorful tomato broth. It’s a classic Italian dish that’s even better than the version served at Olive Garden, perfect for a cozy meal any day of the week.

Ingredients

• 1 lb lean ground beef
• 1 Tbsp olive oil
• 2 medium carrots, grated
• 4 stalks celery, cut into 1/8″ slices
• 1 medium onion, diced
• 1 quart beef broth
• 24 oz marinara sauce
• 15 oz cannellini beans
• 15 oz red kidney beans, drained and rinsed
• 1/2 cup ditalini pasta
• 2 tsp garlic salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 Tbsp Italian seasoning
• 1 tsp dried basil
• 2 tsp granulated sugar

Instructions

1. Step 1: Heat a large pot over medium-high heat. Add 1 tablespoon olive oil and 1 pound ground beef. Crumble the meat using a spatula and cook until nicely browned.
2. Step 2: Add 2 teaspoons garlic salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon Italian seasoning, 1 teaspoon dried basil, and 2 teaspoons granulated sugar. Stir the seasonings into the browned beef.
3. Step 3: Add the diced onion, grated carrots, and sliced celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
4. Step 4: Pour in 1 quart beef broth, 24 ounces marinara sauce, and both cans of beans (cannellini and red kidney, drained and rinsed). Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
5. Step 5: Stir in 1/2 cup ditalini pasta and continue cooking for another 10 minutes until the pasta is tender but firm.
6. Step 6: Remove from heat and serve hot. For an authentic touch, add freshly grated Parmigiano Reggiano on top before serving.

Tips & Variations

• For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
• Use other small pasta shapes like elbow macaroni or mini shells if ditalini is unavailable.
• Add fresh herbs like chopped parsley or basil at the end for extra freshness.
• If you prefer a thicker soup, mash some of the beans before adding them to the pot.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans without rinsing them?

It’s best to drain and rinse canned beans to remove excess sodium and any canning liquids, which helps keep the soup’s flavor balanced.

What can I substitute for ditalini pasta?

You can use any small pasta shape such as elbow macaroni, small shells, or orzo. Just adjust the cooking time as needed so the pasta is tender but not mushy.

Better Than Olive Garden’s Pasta e Fagioli Soup Recipe

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★★★★★

4.7 from 118 reviews

This comforting and hearty Pasta e Fagioli Soup recipe offers a richer and more flavorful alternative to the classic Olive Garden version. Made with lean ground beef, a medley of fresh vegetables, savory Italian seasonings, beans, pasta, and a robust marinara base, this soup is perfect for a cozy family meal that’s both satisfying and nutritious.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 lb lean ground beef
• 1 Tbsp olive oil

Vegetables

• 2 medium carrots, grated
• 4 stalks celery, cut into 1/8” slices
• 1 medium onion, diced

Liquids and Sauces

• 1 quart beef broth
• 24 oz marinara sauce

Beans and Pasta

• 15 oz cannellini beans, drained and rinsed
• 15 oz red kidney beans, drained and rinsed
• 1/2 cup ditalini pasta

Seasonings

• 2 tsp garlic salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 Tbsp Italian seasoning
• 1 tsp dried basil
• 2 tsp granulated sugar

Instructions

1. Brown the beef: Heat a large pot over medium-high heat, add 1 tablespoon of olive oil, and then add the 1 pound of lean ground beef. Use a meat chopper or spoon to crumble the beef and cook it until it is nicely browned and cooked through.
2. Add the Italian seasonings: To the browned beef, add 2 teaspoons garlic salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon Italian seasoning, 1 teaspoon dried basil, and 2 teaspoons granulated sugar. Stir the seasonings well into the meat using a wooden spatula to evenly distribute the flavors.
3. Add the vegetables: Incorporate the diced onion, grated carrots, and sliced celery into the pot. Cook and stir for about 5 minutes, or until the vegetables are tender and softened.
4. Add the liquids, beans, and marinara sauce: Pour in 1 quart of beef broth and 24 ounces of marinara sauce. Then add the drained and rinsed cannellini and red kidney beans. Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes to allow flavors to meld.
5. Stir in the pasta and finish cooking: Add 1/2 cup of ditalini pasta to the simmering soup. Continue cooking for 10 more minutes, or until the pasta is tender. Remove the soup from heat and serve immediately, optionally garnishing with freshly grated Parmigiano Reggiano cheese.

Notes

• Use lean ground beef for a healthier option without sacrificing flavor.
• Be sure to rinse and drain the beans to reduce excess sodium and avoid a cloudy soup.
• Adjust the red pepper flakes according to your preferred spice level.
• The pasta can be substituted with any small pasta shape you prefer, such as elbow macaroni or mini shells.
• For a vegetarian version, omit the ground beef and beef broth, substituting with vegetable broth, and consider adding extra beans or vegetables.
• This soup reheats well and can be stored in the refrigerator for up to 4 days.

Keywords: Pasta e Fagioli, Italian soup, ground beef soup, beans and pasta soup, comforting soup recipe, marinara soup, easy stovetop soup