Copycat Olive Garden Pasta E Fagioli Soup

A really good hardy soup that is a copycat of Olive Gardens Pasta E Fagioli. Now you can make this gem at home.

My son was home for the holidays and discussion turned to recipes, and this is one of his favorites. I was in a soup mood and need of leftovers. In spite of this not being very “cooking for two” friendly, we finished every last drop without freezing.

So the inspired by goes to a Food.com recipe. Only a few minor changes.

Rating

An excellent soup as expected. This would be a great company recipe to cook ahead.

Notes: The original recipe calls for the beans to be put in with their packing liquid. This does increase the sodium some (and I had caught heat on this before) so I did rinse the beans and then added a can of beef broth to replace the liquids.
This is a thick soup as written. I liked it better with another can of broth.

Getting your act together.

Start with browning 1 pound of ground beef in a large stock pot over medium-high heat. I used the Dutch oven. Drain excess fat.

While the meat in browning, dice one medium onion, and chop three stalks celery. Juline one large or 2 medium carrots. Mince 2 cloves garlic.

Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.

Add 2 – 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of V8 vegetable juice, 1 t vinegar, 1 1/2 t salt, 1 t oregano, 1 t basil, 1/2 t pepper and 1/2 t thyme. Add 1 can each red kidney and great northern beans. I rinsed the beans and added a can of beef broth. Add the second can of broth of you want a little more of a soup texture (which is what I remember the original like).

Simmer for 1 hour then add 1/2 pound of pasta cooked al dente.

Simmer ten more minutes and serve.

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5 from 1 vote

Copycat Olive Garden Pasta E Fagioli Soup

A really good hardy soup that is a copycat of Olive Gardens Pasta E Fagioli. Now you can make this gem at home.

Prep Time20 mins

Cook Time1 hr 10 mins

Total Time1 hr 30 mins

Author: Dan Mikesell AKA DrDan

Course : Soup

Cuisine : Italian

Keyword : Comfort Food, Family

Servings/Adjust Amount: 8 servings

8

Ingredients

• 1 lbs ground beef
• 1 onion - medium diced
• 3 stalks celery - chopped
• 1 carrot - large or 2 medium julinied
• 2 cloves garlic minced
• 28 oz diced tomatoes
• 15 oz tomato sauce
• 12 oz V8 vegetable juice
• 1 teaspoon vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 14 red kidney beans - drained
• 14 Great Northern beans - drained
• 14-28 oz beef broth
• 1/2 pound pasta al dente

Instructions

• Start with browning 1 pound of ground beef in a large stock pot over medium-high heat. I used the Dutch oven. Drain excess fat.
• While the meat in browning, dice one medium onion, and chop three stalks celery. Juline one large or 2 medium carrots. Mince 2 cloves garlic.
• Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.
• Add 2 – 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of V8 vegetable juice, 1 t vinegar, 1 1/2 t salt, 1 t oregano, 1 t basil, 1/2 t pepper and 1/2 t thyme.
• Add 1 can each red kidney and great northern beans. I rinsed the beans and added a can of beef broth. Add the second can of broth of you want a little more of a soup texture (which is what I remember the original like).
• Simmer for 1 hour then add 1/2 pound of pasta cooked al dente. Simmer ten more minutes and serve.

Nutrition Facts

Copycat Olive Garden Pasta E Fagioli Soup

Amount Per Serving

Calories 331 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 3g 15%

Trans Fat 1g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 4g

Cholesterol 39mg 13%

Sodium 1316mg 55%

Potassium 869mg 25%

Total Carbohydrates 41g 14%

Dietary Fiber 10g 40%

Sugars 8g

Protein 20g 40%

Vitamin A 39%

Vitamin C 33%

Calcium 6%

Iron 20%

* Percent Daily Values are based on a 2000 calorie diet.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.