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Olive Garden–Style Pasta e Fagioli Soup

A hearty Italian-inspired soup with ground beef, beans, pasta, vegetables, and a rich tomato broth, just like the Olive Garden classic.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 14.5 oz diced tomatoes
  • 15 oz tomato sauce
  • 4 cups beef broth
  • 15 oz Great Northern beans drained and rinsed
  • 15 oz kidney beans drained and rinsed
  • 1 cup ditalini pasta uncooked
  • 1 tbsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • Large soup pot
  • Wooden spoon
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add ground beef and cook until browned. Drain excess fat.
  3. Add onion, carrots, and celery. Cook until softened.
  4. Stir in garlic and cook until fragrant.
  5. Add tomatoes, tomato sauce, broth, and seasonings.
  6. Simmer for 20 minutes.
  7. Add beans and pasta and simmer until pasta is tender.
  8. Adjust seasoning and serve hot.

Notes

Add broth when reheating if soup thickens too much.