Name: COPYCAT OLIVE GARDEN PASTA E FAGIOLI
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 pound of lean ground beef; 1 minced yellow onion; 2 cubed carrots; 3 cubed celery ribs; 3 finely chopped garlic cloves; 3 8-ounce cans of tomato sauce; 2 14.5-ounce cans of beef broth; 14.5-ounce can of petite cubed tomatoes; 1/2 cup of water; 2 teaspoon of granulated sugar; 1 teaspoon of dried basil; 1 teaspoon of dried oregano; 8 ounces of dry ditalini pasta; 15-ounce can of dark red kidney beans (washed and strained); 15-ounce can of cannellini beans (washed and strained); Shredded parmesan for garnish; Pepper and salt to your liking

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COPYCAT OLIVE GARDEN PASTA E FAGIOLI

I’m yet to meet someone who doesn’t love Olive Garden, which is very well deserved given the quality and tastiness of their food. Everybody loves Italian, especially if you have it at the comfort of your own home, especially if it’s simple to make.

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Which includes this delicious soup, you only need one pot to cook everything. In 30 minutes your meal is cooked and ready for you to enjoy with your kids and husband.

This is the ultimate comfort food for those winter nights, it’s quite hearty, which makes it feel like a warm hug. It is a dupe for Olive Garden’s Pasta e Fagioli.

WHAT’S IN OLIVE GARDEN PASTA E FAGIOLI SOUP

This recipe has everything you need, from the protein in the ground beef, to nutritious vegetables such as celery and carrots.

As well as the carbs in cannellini beans and kidney beans.

Adding the pasta gives it that Italian spin, simmered in tomato sauce and cubes, and beef broth. Flavored in some Italian seasoning including oregano and basil.

HOW TO MAKE OLIVE GARDEN PASTA E FAGIOLI SOUP

Step 1. Brown your ground beef over medium heat in a pot.

Step 2. When done, throw in the garlic, carrots, celery, and onions.

Step 3. Then, pour in your beef broth, ½ cup of water, pepper, salt, tomato sauce, basil, canned petite cubed tomatoes, and oregano.

Step 4. Boil and cook for about 5 to 6 minutes. Transfer in your ditalini pasta and simmer for 10 more minutes until everything is cooked.

Step 5. Mix in the cannellini and kidney beans then simmer until warm. Give it a taste and add water to your liking if you prefer your soup on the thinner side.

Step 6. It’s important that the beans are heated through and everything is blended. Top with shredded parmesan when serving.

CAN YOU FREEZE OLIVE GARDEN PASTA E FAGIOLI SOUP?

Of course, it can be premade and kept in a bag stored in the freezer.

Once ready, allow it to defrost inside the bag. When done, dump it in a pot and allow it to boil for 10 minutes.

HOW MANY CALORIES IN OLIVE GARDEN PASTA E FAGIOLI SOUP

There’s 291 in each Copycat Olive Garden Pasta e Fagioli serving.

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COPYCAT OLIVE GARDEN PASTA E FAGIOLI

Yield: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Today we are bringing Olive garden to your house. Who does’t love olive garden? Everybody does! But we can’t go whenever we want. so we are exploring some italian cuisine.

Ingredients

1 pound of lean ground beef
1 minced yellow onion
2 cubed carrots
3 cubed celery ribs
3 finely chopped garlic cloves
3 8-ounce cans of tomato sauce
2 14.5-ounce cans of beef broth
14.5-ounce can of petite cubed tomatoes
1/2 cup of water
2 teaspoon of granulated sugar
1 teaspoon of dried basil
1 teaspoon of dried oregano
8 ounces of dry ditalini pasta
15-ounce can of dark red kidney beans (washed and strained)
15-ounce can of cannellini beans (washed and strained)
Shredded parmesan for garnish
Pepper and salt to your liking

Instructions

Over medium heat, brown the ground beef in a pot.
When cooked, mix in your garlic, carrots, onions, and celery.
Then sprinkle in the pepper, salt, water, tomato sauce, sugar, beef broth, oregano, canned tomatoes, and basil.
Combine and allow to cook for about 5 to 6 minutes. Throw in your ditalini pasta and boil for 10 minutes until cooked through.
Mix in the cannellini and kidney, then simmer until warm. Taste for seasoning and if you prefer a thinner soup, pour in some water.
Make sure the beans are hot and that all is blended before serving with some shredded parmesan on top.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgCarbohydrates: 75gFiber: 13gSugar: 9gProtein: 43g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.