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Olive Garden Pasta e Fagioli

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A cozy, homemade version of the beloved restaurant classic—this pasta e fagioli is rich with beans, beef, veggies, and Italian herbs in a tomato broth.

Ingredients

1 pound lean ground beef

1 medium onion, chopped

3 sticks celery, finely chopped

2 medium carrots, peeled and finely chopped

4 cloves garlic, minced

1 (14 oz) can diced tomatoes, with juices

1 (14 oz) can crushed tomatoes

1 (14 oz) can red kidney beans, drained

1 (14 oz) can cannellini beans (or great northern beans), drained

4 cups chicken broth

1/2 tablespoon red wine vinegar

1/2 tablespoon sugar (optional but recommended)

1/2 teaspoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes (optional, or to taste)

3/4 cup uncooked ditalini pasta

Salt and pepper, to taste

Instructions

In a large soup pot or Dutch oven over medium-high heat, cook ground beef until browned, breaking it up with a spoon as it cooks. (No need to drain unless very greasy.)

Stir in chopped onion, celery, carrots, and garlic. Cook for 8–10 minutes, stirring occasionally, until vegetables begin to soften.

Add diced tomatoes, crushed tomatoes, both types of beans, chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes. Stir well.

Bring soup to a boil, then reduce heat and simmer (covered, with lid slightly ajar) for 15–20 minutes.

Stir in the uncooked ditalini pasta and continue simmering for another 15–20 minutes, or until pasta is tender. Stir occasionally to prevent sticking.

Tip: If planning for leftovers, cook pasta separately and add to each serving.

Season with salt and pepper to taste. Serve hot, optionally topped with grated Parmesan or crusty bread on the side.

Notes

The small amount of sugar enhances the sweetness of canned tomatoes and mimics that classic American-Italian restaurant flavor.

You can use beef broth instead of chicken broth for a richer, darker soup.

Make it spicy by increasing the crushed red pepper flakes.

Leftovers will thicken as the pasta absorbs more broth—add extra broth or water to loosen when reheating.

Find it online: https://allrecipesmade.com/olive-garden-pasta-e-fagioli/