Copycat Olive Garden Pasta e Fagioli

4.8

(9)

7 Reviews

This copycat Olive Garden Pasta e Fagioli soup features lean ground beef, ditalini pasta and plenty of beans, just like the original. The addition of tomato sauce helps thicken and flavor the broth. Like many soups, this will taste better the next day, but because it includes hearty ingredients like beans, you may need to loosen the soup with additional broth or water when reheating. Serve with breadsticks for dunking.

By

Amanda Stanfield

Published on December 22, 2023

Tested by

Marianne Williams

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

a recipe photo of the Copycat Olive Garden Pasta e Fagioli — Photo:
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless

Active Time:

40 mins

Total Time:

55 mins

Servings:

8 servings

Nutrition Profile:

Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Protein Egg-Free

Ingredients

1 tablespoon extra-virgin olive oil
1 pound lean ground beef
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 small white onion, chopped
6 cloves garlic, finely chopped
1/2 cup chopped fresh basil, plus 1/4 cup loosely packed fresh basil leaves, divided
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 cups lower-sodium beef broth
1 (15-ounce) can no-salt-added kidney beans, rinsed
1 (15-ounce) can no-salt-added cannellini beans, rinsed
1 (15-ounce) can no-salt-added diced tomatoes
1 (8-ounce) can no-salt-added tomato sauce
4 ounces whole-wheat ditalini pasta (about 1 cup)
1/3 cup grated Pecorino Romano cheese

Directions

Heat oil in a large heavy-bottomed pot over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up the beef, until browned, about 5 minutes. Stir in carrots, celery and onion; cook, stirring often, until starting to soften, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add 1/2 cup chopped basil, Italian seasoning, salt and pepper; stir to combine.

Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Stir in broth, kidney beans, cannellini beans, diced tomatoes and tomato sauce. Bring to a simmer over medium-high heat. Stir in pasta; cover and reduce heat to medium-low. Cook until the pasta is tender, 12 to 14 minutes.

Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Divide the soup among 8 soup bowls. Top with Pecorino Romano and the remaining 1/4 cup basil leaves.

Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless

To make ahead

Refrigerate in an airtight container for up to 3 days.

Nutrition Information

Serving Size: about 1 1/3 cups

Calories 308, Fat 11g, Saturated Fat 4g, Cholesterol 40mg, Carbohydrates 30g, Total Sugars 5g, Added Sugars 0g, Protein 22g, Fiber 6g, Sodium 485mg, Potassium 669mg

EatingWell.com, December 2023