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Pasta e Fagioli (Olive Garden Copycat)

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A comforting bowl of Pasta e Fagioli, filled with ground beef, cannellini beans, and ditalini pasta in a richly flavored beef broth.

Ingredients

Scale
  • 1 lb ground beef
  • 1 can cannellini beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup ditalini pasta
  • 4 cups beef broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Grated Parmesan cheese (for serving)

Instructions

  1. Brown the Ground Beef: In a large pot, brown the ground beef over medium heat. Drain any excess fat to ensure your soup isn’t greasy.
  2. Sauté the Aromatics: Add the diced onion and minced garlic, and sauté until the onion is translucent. The smell will undoubtedly fill your kitchen with warmth, drawing everyone in.
  3. Combine the Base Ingredients: Stir in the canned tomatoes, beans, beef broth, Italian seasoning, salt, and pepper. Bring to a boil to let all the flavors meld together wonderfully.
  4. Cook the Pasta: Add the ditalini pasta to the boiling mixture and cook according to package instructions until al dente. You want just enough bite in the pasta to balance with the tender beans.
  5. Serve with Love: Serve hot, topped with generous amounts of grated Parmesan cheese. Trust me, it’s an essential finishing touch that elevates the dish to another level.

Notes

This dish keeps well! Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months in freezer-safe containers.

Nutrition

Find it online: https://thestationrecipes.com/pasta-e-fagioli-recipe-olive-garden-copycat/

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