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Pasta e fagioli in a white bowl with a silver spoon.
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5 from 7 votes

Pasta e Fagioli Soup Recipe

A Classic Pasta e Fagioli soup, this easy Olive Garden copycat is comforting and hearty.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch
Cuisine: Italian
Servings: 8
Author: Kellie
Cost: $10

Equipment

  • stock pot

Ingredients

  • 2 Tbsp olive oil
  • 1 lb lean ground beef
  • 1 1/2 cups chopped sweet onion or yellow onion
  • 1 cup diced carrots about 2 medium
  • 1 cup diced celery about 3 stalks
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 24 oz can tomato sauce
  • 1/4 cup white wine
  • 3 1/2 cups chicken stock plus more if desired
  • 1 15 oz can diced tomatoes
  • 1 tbsp brown sugar
  • 1 1/2 tbsp Italian Seasoning
  • Salt and freshly ground black pepper
  • 1 cup dry ditalini pasta or other short cut pasta like Elbow pasta
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 15 oz can cannellini beans, drained and rinsed
  • Grated parmesan cheese for serving
  • 2 Tbsp minced fresh parsley
  • 2 Tbsp minced fresh basil

Instructions

  • Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned.
  • Using a slotted spoon, transfer the ground beef to a large bowl and drain off all but 2 tablespoons fat.
  • Add the onions, carrots, and celery. Saute over medium-high heat until beginning to soften, approximately 4-5 minutes. Add garlic and saute 1 minute longer.
  • Stir in the tomato paste and cook until it becomes a deep burgundy color, approximately 2-3 minutes. Deglaze the pan by adding the wine and scraping up the brown bits at the bottom of the pan.
  • Stir in the chicken stock, tomato sauce, canned tomatoes, sugar, Italian Seasoning and cooked beef.
  • Bring to a boil then reduce heat to low. Stir in the pasta and beans.
  • Simmer the soup for 8-10 minutes or until the pasta is al dente.
  • Thin with a little more chicken stock, if desired.
  • Serve with parsley, basil and freshly grated cheese.

Notes

This recipe can easily be adapted to smaller or larger batches by using the toggle at the top of the recipe card.

Nutrition

Calories: 253kcal | Carbohydrates: 26g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 215mg | Potassium: 495mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2856IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg