Better Than Olive Garden’s Pasta e Fagioli Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
