Olive Garden Pasta Fagioli Soup
Prep time
Cook time
Total time
Serves: 6-8
  • 2 tbsp olive oil
  • 1 lb ground beef or ½ lb ground beef, ½ lb Italian Sausage
  • 1 large onion, diced
  • 3 stalks of celery, sliced
  • 1-2 cups sliced or diced carrots
  • 3 cloves of garlic, crushed
  • 1½ tsp dried basil
  • 2 tsp dried Italian Seasoning
  • 1 tbsp brown sugar
  • Pinch of red pepper flakes
  • 1 (15 oz) can diced tomatoes
  • 3 (8 oz) cans tomato sauce
  • 4 cups beef broth or chicken broth (can use water and 1 tsp bullion per cup of water)
  • More water if needed, I usually add another cup
  • Salt and pepper to taste
  • 1 (15 oz) can Kidney Beans, drained (can use dark or light)
  • 1 (15 oz) can Great Northern beans, drained (Can also use Cannellini Beans)
  • 1 cup Ditalini Pasta
  1. Heat oil in your favorite soup pot, add beef or beef and sausage mixture and brown.
  2. Add onion, celery and carrots, cook for 5 or so minutes, add garlic and cook for one more minute. Add spices, sugar, pepper flakes. Add tomatoes, tomato sauce and broth. Stir well, taste and add salt and pepper to taste.
  3. Add drained beans and bring to a boil.
  4. Once soup is boiling add Ditalini Pasta and cook for the time called for on package. Once noodles are cooked, soup is ready to serve. You can serve with dried or fresh parsley and Parmesan cheese.
Recipe by Real Life Dinner at https://reallifedinner.com/olive-garden-pasta-fagioli-soup/