Soup is ALWAYS a great dinner option. They are usually pretty simple to make and most can be thrown together in less than an hour. This Copy Cat Olive Garden Pasta e Fagioli Soup is delicious. It got the thumbs up from *most* of the family. I have two children who have a dislike for chunks of tomatoes so this was not their favorite! I thought it tasted pretty close to the Olive Garden Pasta e Fagioli and I will be making it again!
This soup is pretty easy to make and took less than an hour from start to being ready to serve…with a busy household and kids with after school games, practices and homework…I have to have recipes that fit into our hectic schedule! My goal as a mom this year was to provide healthier home cooked meals as much as possible and this one will be going in our family recipe book!
Pasta e Fagioli Soup Recipe
(Makes about 8 servings)
1 pound ground beef
1 small onion, chopped
1 large carrot, sliced
3 stalks celery, chopped
2 cloves garlic, minced
1 (28 oz.) can of crushed tomatoes
2 (8 oz.) cans of tomato sauce
1 (15 oz.) can of beef broth
1 (15 oz.) can of red kidney beans, with liquid
1 (15 oz.) can of white kidney beans, with liquid
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
8 ounces ditalini pasta, pre-cooked weight
- In a large pot, over Medium heat, cook the ground beef.
- Drain the liquid from the cooked beef (if any). If you use ground beef with a lower fat ratio then you will have little to no liquid to drain.
- Stir in the chopped onions, carrots, celery, and minced garlic. Cook for 10 minutes, stirring occasionally.
- Stir in the crushed tomatoes, tomato sauce, beef broth, red and white kidney beans (with the liquid).
- Season with the salt, pepper, oregano, basil, and thyme and simmer for 1 hour, stirring occasionally.
- When the soup has 10 minutes left to simmer, cook the ditalini pasta in boiling water for 7 minutes or until a bit firmer than al dente. Do not over cook the pasta.
- Drain the pasta and stir it into the soup. Simmer for 10 more minutes.
Store in an air-tight container in the refrigerator or in the freezer.
Serve with a crisp green salad and some bread for an easy and delicious dinner idea! The leftovers store well and are just as good the next day. I actually took this picture the day after serving it for dinner so I could have some natural light for the photos!
Are you a soup person?
Check out some of our other favorite soup recipes!
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