Pasta e Fagioli (Olive Garden Copycat)
This hearty and comforting Pasta e Fagioli is a home-cooked version of the beloved Olive Garden favorite. Loaded with lean ground beef, tender veggies, beans, pasta, and a rich Italian-seasoned tomato broth, it's the ultimate one-pot meal—perfect for a cozy lunch or dinner. Bonus: it tastes even better the next day!
Servings: 12
Calories: 204.7kcal
Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 2 medium carrots diced
- 1 large onion diced
- 1 stalk celery diced
- 3 cloves garlic minced or pressed
- 1 can 15 oz diced tomatoes
- 1 can 15 oz tomato sauce
- 1 carton 32 oz chicken broth
- 1 can 15 oz Great Northern beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tablespoon Italian seasoning
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper adjust to taste
- 2 tablespoons fresh basil chopped (optional, for garnish)
Instructions
- In a large pot or Dutch oven over medium heat, heat the olive oil. Add the ground beef and cook for 3–5 minutes, breaking it into small pieces as it browns.
- Remove the cooked beef from the pot and drain any excess fat. Set the beef aside.
- In the same pot, add the diced carrots, onion, celery, and garlic. Sauté for about 4 minutes, or until the vegetables begin to soften.
- Return the cooked beef to the pot. Add the diced tomatoes and tomato sauce, stirring to combine.
- Add the Great Northern beans, kidney beans, and chicken broth. Stir and let the soup simmer for 10 minutes to allow flavors to meld.
- Stir in the ditalini pasta, Italian seasoning, salt, and pepper. Cook for another 10 minutes, or until the pasta is tender.
- Serve hot, garnished with chopped fresh basil or a sprinkle of Parmesan cheese if desired.