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Cozy Copycat Olive Garden Pasta e Fagioli Soup Recipe

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This hearty and flavorful copycat Olive Garden Pasta e Fagioli soup is ready in about 45 minutes with simple ingredients. It’s the perfect cozy meal for chilly evenings, packed with ground beef, beans, and pasta in a rich tomato broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups low-sodium beef broth
  • 1 can (15 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 cup small pasta (ditalini, elbow macaroni, or small shells)
  • 2 cups water
  • Freshly grated Parmesan cheese (for serving)
  • Fresh parsley, chopped (optional, for serving)
  • Crusty bread or breadsticks (for serving)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until nicely browned (about 5-7 minutes). Use a slotted spoon to transfer beef to a plate. Leave about 1 tablespoon of rendered fat in the pot; discard excess.
  2. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until onions are translucent and vegetables begin to soften. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in salt, pepper, oregano, basil, thyme, and red pepper flakes (if using). Stir and cook for about 1 minute to bloom the spices.
  4. Pour in beef broth, diced tomatoes (with juices), tomato sauce, and tomato paste. Stir, scraping the bottom of the pot to release any browned bits. Add sugar and stir. Bring to a simmer, then reduce heat to low.
  5. Stir in drained and rinsed cannellini beans, kidney beans, and 2 cups of water. Return the browned beef to the pot. Bring back to a simmer.
  6. Add dry pasta directly to the pot. Stir well to submerge. Simmer gently for 10-12 minutes, or until pasta is tender but still al dente. Stir occasionally to prevent sticking.
  7. Remove pot from heat. Stir in red wine vinegar. Taste and adjust salt and pepper if needed.
  8. Let soup rest for 5 minutes before serving. Ladle into bowls, top with Parmesan cheese and fresh parsley. Serve with crusty bread or breadsticks.

Notes

The soup will thicken as it sits because the pasta absorbs liquid. For leftovers, cook pasta separately and add to individual bowls when serving to prevent mushiness. The red wine vinegar is a key secret ingredient that brightens the flavors. Season in layers for best depth of flavor.

Nutrition

Keywords: pasta e fagioli, olive garden copycat, italian soup, bean soup, hearty soup, comfort food, easy soup recipe

Find it online: https://vexifood.com/cozy-copycat-olive-garden-pasta-e-fagioli-soup-recipe/