Olive Garden Pasta Fagioli Recipe
Olive Garden's Pasta Fagioli is a hearty Italian soup made with ground beef, beans, vegetables, and pasta in a savory tomato broth. It’s similar to minestrone but with the addition of meat.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon Or Spatula
- Ladle
- Chef’s Knife & Cutting Board
- Measuring Cups And Spoons
- Colander
- Grater
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 cloves garlic minced
- 2 14.5 oz cans diced tomatoes (with liquid)
- 1 15 oz can red kidney beans (with liquid)
- 1 15 oz can cannellini beans (with liquid)
- 1 15 oz can tomato sauce
- 1 12 oz can V8 vegetable juice
- 1 tablespoon white vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
- 1 cup ditalini pasta
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion, carrots, celery, and minced garlic to the pot with the ground beef. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced tomatoes (with liquid), tomato sauce, kidney beans (with liquid), and cannellini beans (with liquid).
- Pour in the V8 juice, then add the white vinegar, salt, oregano, basil, thyme, black pepper, and red pepper flakes (if using). Stir well to combine all ingredients.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
- While the soup simmers, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
- Once the soup has simmered, stir in the cooked pasta. Let the soup simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and serve hot. Optionally, top with grated Parmesan cheese and fresh herbs.