A Classic Pasta e Fagioli soup, this easy Olive Garden copycat is comforting and hearty.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch
Cuisine: Italian
Keyword: beans, pasta e fagioli, pasta soup
Servings: 8
Calories: 253kcal
Author: Kellie
Cost: $10
Equipment
stock pot
Ingredients
2Tbspolive oil
1lblean ground beef
1 1/2cupschopped sweet onionor yellow onion
1cupdiced carrotsabout 2 medium
1cupdiced celeryabout 3 stalks
3clovesgarlicminced
1tbsptomato paste
124 oz can tomato sauce
1/4 cupwhite wine
3 1/2cupschicken stockplus more if desired
115 oz can diced tomatoes
1tbspbrown sugar
1 1/2tbspItalian Seasoning
Salt and freshly ground black pepper
1cupdry ditalini pastaor other short cut pasta like Elbow pasta
115 oz can red kidney beans, drained and rinsed
115 oz can cannellini beans, drained and rinsed
Grated parmesan cheesefor serving
2Tbspminced fresh parsley
2Tbspminced 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.