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
Course: Soup
Cuisine: Italian
Servings: 8 servings
Calories: 331kcal
Author: Dan Mikesell AKA DrDan

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.
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Nutrition

Calories: 331kcal | Carbohydrates: 41g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1316mg | Potassium: 869mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1950IU | Vitamin C: 27.2mg | Calcium: 60mg | Iron: 3.6mg