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Pasta Fagioli Soup, a delightful Italian dish, is beloved for its rich flavors and comforting warmth. This hearty soup combines pasta, beans, and vegetables, creating a filling meal that is both nutritious and satisfying. It's no surprise that Pasta Fagioli has gained immense popularity, especially with its prominent presence on the menu of Olive Garden, a restaurant known for its Italian-American cuisine. The restaurant's version of this classic soup has made it a household favorite, evoking memories of cozy gatherings around the dinner table.

Olive Garden–Style Pasta Fagioli Soup

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Ingredients
  

1 tablespoon olive oil

1 medium yellow onion, diced

1 medium carrot, diced

1 medium celery stalk, diced

2 cloves garlic, minced

1 pound ground beef (or Italian sausage)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

4 cups beef broth

1 tablespoon fresh parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

1 cup ditalini pasta (or any small pasta)

Grated Parmesan cheese (for serving)

Instructions
 

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for about 5 minutes, until the vegetables are soft and the onions are translucent. Stir in minced garlic and cook for an additional minute until fragrant.

    Brown the Meat: Add the ground beef (or sausage) to the pot. Cook until browned and no longer pink, about 6-8 minutes. Use a spoon to break any clumps of meat.

      Combine Ingredients: Stir in the kidney beans, cannellini beans, diced tomatoes (with juice), tomato sauce, and beef broth. Bring the mixture to a boil.

        Season the Soup: Add parsley, basil, oregano, salt, and black pepper. Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.

          Cook the Pasta: While the soup is simmering, cook the ditalini pasta separately according to package instructions until al dente. Drain and set aside.

            Combine Pasta and Soup: Stir the cooked pasta into the soup. If the soup is too thick, you can add more beef broth to reach your desired consistency.

              Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6