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OLIVE GARDEN PASTA E FAGIOLI SOUP centered hero view, clean and uncluttered
Olivia Farnsworth

Olive Garden Pasta e Fagioli Soup Easy Weeknight Recipe

This Olive Garden Pasta e Fagioli Soup is a comforting and hearty option perfect for an easy dinner or a weeknight meal. Packed with ground beef, vegetables, beans, and authentic ditalini pasta, it makes for a delicious family dinner and a quick soup recipe you'll want to keep on repeat.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 344
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 3 medium carrots diced
  • 2 ribs celery diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken stock
  • 15 ounces canned tomato sauce
  • 15 ounces canned diced tomatoes
  • 15 ounces canned Great Northern beans drained
  • 15 ounces canned red kidney beans drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1 cup ditalini pasta

Method
 

  1. Place the ground beef in a large pot over medium heat and break it apart as it cooks.
  2. Once the beef starts browning, stir in the carrots, celery, onion, and garlic, cooking until the meat is thoroughly cooked and veggies soften.
  3. Pour in the chicken stock, tomato sauce, diced tomatoes, drained beans, and sprinkle all the dried herbs, salt, and pepper into the pot.
  4. Bring everything up to a boil, then lower the heat to maintain a gentle simmer and let it cook for 15 minutes.
  5. Add the ditalini pasta to the soup and let it simmer for another 10 minutes until the pasta is tender.
  6. Ladle the soup into bowls and serve hot right away.

Notes

  • Feel free to substitute ground beef with ground turkey or Italian sausage to suit your taste. Any small pasta shape can be used, but ditalini keeps the soup true to its traditional style.