Description
A hearty and comforting Olive Garden-style Pasta e Fagioli soup featuring lean ground beef, mixed beans, vegetables, and ditalini pasta simmered in a flavorful tomato and chicken broth base. This classic Italian-American soup is perfect for a satisfying family meal.
Ingredients
Scale
Meat and Vegetables
- 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
Beans and Tomatoes
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can red kidney beans, drained and rinsed
- 1 (14 ounce) can cannellini beans, drained and rinsed
Liquids and Pasta
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Seasonings (Estimated)
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
Instructions
- Brown the beef: In a large soup pot over medium-high heat, add the lean ground beef and cook until fully browned and no longer pink, about 6-8 minutes. Do not drain the fat as it adds flavor to the soup.
- Sauté the vegetables: Add the chopped onion, celery, carrots, and minced garlic to the pot with the beef. Cook the mixture for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add tomatoes, beans, and broth: Stir in the diced tomatoes, crushed tomatoes, rinsed kidney beans, cannellini beans, and chicken broth. Also add red wine vinegar, sugar, and your preferred seasonings like salt and black pepper. Bring the soup to a rolling boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 to 20 minutes to meld the flavors together.
- Cook the pasta: Add the uncooked ditalini pasta to the pot and continue to simmer uncovered for an additional 15 to 20 minutes, or until the pasta is tender but not mushy.
- Final seasoning: Taste the soup and adjust salt and pepper as needed before serving hot.
Notes
- Do not drain the browned beef to retain flavor.
- Rinsing the canned beans reduces sodium and improves texture.
- You can substitute vegetable broth to make the recipe meatless.
- Adjust pasta cooking time to avoid overcooking.
- This soup tastes better the next day as flavors deepen.
- Red wine vinegar adds a subtle tang balancing the sweet tomatoes and beans.
