Bold & Brothy Pasta e Fagioli (Olive Garden-Inspired)
This hearty Italian classic is packed with beans, pasta, and vegetables in a savory tomato broth. It’s a homemade soup that tastes like something from your favorite restaurant, but with less salt and more love. Perfect for cold nights when you want something filling but not too heavy. A reliable option in the best soups and stews category.
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Bold & Brothy Pasta e Fagioli (Olive Garden-Inspired)
4
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Ingredients
- Soup Base
1 tablespoon olive oil
1 pound lean ground beef (or ground turkey for a lighter option)
1 small yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes (optional)
1 can tomato sauce
1 can fire-roasted diced tomatoes
3 cups low-sodium beef broth (or chicken broth)
1 can red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
Salt and black pepper, to taste
- Pasta
1 cup ditalini pasta (or another small shape like elbows or shells)
Cook separately to preserve texture
Optional Garnishes
Chopped fresh parsley or basil
Grated Parmesan cheese
Crusty bread or garlic breadsticks
Directions
- Brown the beef: Heat olive oil in a Dutch oven over medium heat. Add ground beef and cook until fully browned, about 6 to 8 minutes. Drain excess fat if needed.
- Sauté the vegetables: Add onion, carrot, celery, and garlic. Sauté for 5 to 7 minutes until softened.
- Add herbs and tomatoes: Stir in oregano, basil, thyme, and crushed red pepper flakes. Add tomato sauce and diced tomatoes. Mix well.
- Simmer the broth: Pour in broth and add kidney and cannellini beans. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
- Cook pasta separately: Meanwhile, boil ditalini in salted water until just al dente. Drain and set aside.
- Assemble and serve: Add pasta to individual bowls just before serving to keep it from soaking up all the broth. Top with parsley, Parmesan, or both.
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