🍲 Copycat Olive Garden Pasta e Fagioli

Here’s a hearty, flavor-packed bowl of comfort — Copycat Olive Garden Pasta e Fagioli! This Italian-style soup is loaded with ground beef, tender pasta, beans, and veggies in a savory tomato broth. Tastes just like the restaurant version… maybe better!

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🍲 Copycat Olive Garden Pasta e Fagioli

🍽️ Servings: 6–8

🕒 Prep Time: 15 min | Cook Time: 40 min

📌 One Pot | Hearty | Family Favorite

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📝 Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 (15 oz) can diced tomatoes (undrained)
• 1 (8 oz) can tomato sauce
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can great northern or cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• 3 cups beef broth
• 1 tsp Italian seasoning
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• Optional: Fresh parsley or Parmesan for garnish

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🔥 Directions:

1. Brown the beef:
   In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat if needed.
2. Sauté the veggies:
   Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
3. Build the soup base:
   Stir in diced tomatoes, tomato sauce, beans, beef broth, and seasonings. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
4. Cook pasta separately:
   In a small pot, cook ditalini pasta according to package instructions. Drain and set aside.
5. Combine & serve:
   Stir pasta into soup just before serving. (Or keep it separate to avoid soggy noodles in leftovers.)
6. Garnish & enjoy:
   Top with chopped parsley or shredded Parmesan, if desired.

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✅ Tips & Notes:

• Pasta soaks up liquid, so add more broth or water when reheating.
• Want a vegetarian version? Skip the beef and use veggie broth.
• Try ground turkey or Italian sausage for a twist!

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❄️ Storage:

• Fridge: Store soup (and pasta separate, if possible) for 3–4 days.
• Freeze: Freeze without pasta for up to 2 months. Add cooked pasta after reheating.