Pasta E fa*gioli (Olive Garden Soup Recipe) - Foodie And Wine (2024)

5 from 10 votes

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

• 2 Tbsp Olive Oil (Divided)
• 1 Lb Ground Beef or Sausage (*Note 1)
• 1 Small Yellow Onion (Diced)
• 3 Carrots (Diced)
• 2 Stalks Celery (Diced)
• 1 Tbsp Minced Garlic
• 3 Cup Low Sodium Chicken Broth
• 1 Can Tomato Sauce (16 oz.)
• 1 Can Diced Tomatoes (15 oz.)
• 1 Tbsp Italian Seasoning (*Note 2)
• 1 Cup Water (Divided) (*Note 3)
• 1 Cup Ditalini Pasta (*Note 4)
• 1 Can Great Northern Beans (15 oz.), Drained & Rinsed
• 1 Can Kidney Beans (15 oz.), Drained & Rinsed
• Sea Salt (To Taste)
• Fresh Ground Black Pepper (To Taste)

OPTIONAL

• Shredded Parmesan Cheese (For Serving)
• Minced Parsley (For Serving)

STOVETOP:

• Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Once heated, add the ground beef and cook until browned (about 6-7 minutes) breaking into crumbles as it cooks. Drain the excess fat, transfer to a medium size bowl and set aside.

• Add the remaining olive oil (1 tablespoon) to the soup pot/dutch oven. Stir in the onions, carrots and celery and cook until tender (about 3-4 minutes). Add the garlic and cook for about 1 minute, until fragrant.

• Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning, cooked beef and 1/2 cup water to the pot and stir to combine. Season with salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with lid and simmer until vegetables are tender (about 15-20 minutes).

• While the soup is simmering, add salted water to a separate large pot and bring to a boil. Cook pasta according to the package instructions for al dente. Drain well.

• Add the cooked pasta and beans to the pot and heat for 2-3 minutes.

• Top with parmesan cheese and/or parsley and serve immediately.

SLOW COOKER:

• Add 1 tablespoon of olive oil to a large skillet over medium high heat. Once hot, add the ground beef and cook until browned. Transfer the cooked beef to the slow cooker

• Add the garlic and onions to the same large skillet and sauté until onions are soft (about 2-3 minutes). Transfer to the slow cooker.

• Add the rest of the ingredients, EXCEPT the beans and pasta. Season with salt and pepper, to taste.

• Cook on low for 5-6 hours or high for 3-4 hours.

• 30 minutes before serving, cook the pasta in a separate stock pot according to the package instructions (you want it al dente). Drain and add to the slow cooker along with the beans.

• Cook for a final 5 minutes until the beans are warm.

• Top with parmesan cheese and/or parsley and serve immediately.

Note 1: I always prefer using 90% lean ground beef for less oil. Feel free to use whatever % you prefer. The nutritional information is calculated using 90% lean beef.

Note 2: Don’t have Italian Seasoning? Replace it with 1 tsp. basil, 1 tsp. oregano and 1/2 tsp of dried thyme.

Note 3: You do not need to add extra water when doing the slow cooker method, unless you want it extra thin.

Note 4: If you aren’t serving the entire pot of soup at once, I recommend adding the cooked pasta to individual bowls (before ladling the hot soup over it) vs adding it directly to the huge pot of soup. This way you can re-heat the rest of the soup, at a later time, without the pasta getting soggy.