Better Than Olive Garden Pasta E Fagioli Soup

5 from 1 vote

Better Than Olive Garden Pasta E Fagioli Soup

My version of pasta e fagioli soup features ground beef, two kinds of bean, and a secret trick to make sure the pasta is never overcooked. This easy recipe is even better than what you get at Olive Garden.

Course Main Course, Side Dish

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings Servings

Calories 502kcal

Author Krystle Smith

Ingredients

4 Slices Bacon
1-1½ Pounds Ground Beef I used 90% lean
1 Onion Diced
2 Large Carrots Diced
3 Stalks Celery Diced
4 Cloves Garlic Minced
2 Tablespoons Tomato Paste
24 Ounces Tomato Sauce
4 ½ Cups Low Sodium Chicken Broth
1 Can Fire Roasted Diced Tomatoes 15 Ounces or Petite Diced Tomatoes
2 Teaspoons Granulated Sugar
1 ½ Teaspoons Dried Basil
1 Teaspoon Dried Oregano
¾ Teaspoons Dried Thyme
½ Teaspoon Dried Marjoram
Salt and Freshly Ground Black Pepper To Taste
1 ½ Cups Ditalini Pasta Measure Before Cooking
2 Cans Dark Red Kidney Beans 15 Ounces, Drained and Rinsed
2 Cans Great Northern Beans 15 Ounces, Drained and Rinsed
Parmesan Rind Optional But Encouraged
Shredded Parmesan Cheese and Fresh Parsley For Garnish

Instructions

Cook bacon until crisp. Reserve 1 tablespoon of grease.
Heat grease in a large pot over medium heat. Add onions, carrots, and celery. Cook until tender about 6-8 minutes.
Add garlic and cook for one more more minute. Remove and set aside.
Reheat over medium heat. Add beef and cook until no longer pink.
Add the chicken broth scraping up any brown bits from the bottom of the pot with a wooden spoon.
Stir in tomato sauce, tomato paste, fire roasted tomatoes, cooked veggies, sugar, basil, oregano, thyme, marjoram, parmesan rind, and salt and pepper.
Bring to a boil then cover and reduce heat to medium low.
Simmer stirring occasionally for 15-20 minutes.
While the soup is cooking, prepare the pasta according to the directions on box.
Just before serving add beans and cook for one more minute. Remove parmesan rind.
Add pasta to each bowl and ladle in soup. Top with Parmesan cheese and fresh parsley if desired.

Nutrition