Copycat Olive Garden Pasta e Fagioli Soup Recipe | Italian Olive Garden Recipe

canned cannellini beans

🥗Healthier: dried cannellini beans

💰Cheaper: canned navy beans

Dried beans are more economical and healthier when cooked from scratch.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

In a soup pot on medium-high heat, cook and chop 1 pound of ground beef until no longer pink. Drain excess fat if necessary.

Add 1 cup each of diced onions, celery, carrots, and 1 diced rinsed and drained leek. Season with 1/4 teaspoon each of salt and black pepper. Cook and stir for 3-4 minutes until onions start to change color.

Add 3 cloves of minced garlic and 2 tablespoons of tomato paste. Stir to incorporate and cook for 1 minute.

Pour in 1 (14 ounce) can of diced tomatoes with juice and 4 cups of chicken broth. Turn the heat up to bring to a simmer.

Add a sprinkle more of black pepper, 2 teaspoons of sugar, 1 teaspoon each of oregano and basil, 3/4 teaspoon of thyme, and 1 teaspoon of parsley. Stir and bring to a simmer. Cover and cook for 10 minutes.

Add 1 (14 ounce) can each of white northern beans and red kidney beans. Stir and bring back to a simmer. Cover and cook for another 15 minutes.

Add 1 cup of dried ditalini pasta directly to the pot. Cook for about 10 minutes until the pasta is done, stirring occasionally. Add more broth if needed for desired consistency.

Turn off the heat and add 1 teaspoon more parsley and 1/4 cup of grated parmesan cheese or romano cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens