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The Best Pasta Fagioli Recipe: Hearty, Comforting, and Better Than Olive Garden

A close-up of a bowl of rich, tomato-based pasta fagioli soup with beans, ground meat, and pasta, topped with grated Parmesan cheese.
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Make this hearty Pasta Fagioli soup at home. This recipe captures the comforting flavor of the famous Olive Garden version while using simple ingredients for a satisfying weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups beef broth or chicken broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/2 cup small pasta, such as ditalini
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 cup water (for thinning, if needed)
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef or sausage and cook until browned. Drain off excess fat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and broth. Bring the mixture to a simmer.
  5. Add the rinsed and drained cannellini beans and kidney beans to the pot. Continue to simmer for 10 minutes, allowing the flavors to combine.
  6. Add the ditalini pasta. Cook according to package directions until the pasta is tender but still holds its shape (al dente). This usually takes about 8 to 10 minutes.
  7. Season the soup with salt and pepper. If the soup seems too thick, add up to 1/2 cup of water until you reach your desired consistency.
  8. Serve the Pasta Fagioli hot, topped with grated Parmesan cheese.

Notes

  • For a vegetarian version, skip the meat and use vegetable broth. Add 1 teaspoon of smoked paprika for depth of flavor.
  • If you are making this ahead, remember that the pasta will absorb liquid as it sits. Add extra broth when reheating.
  • This soup freezes well. Cool completely before transferring to an airtight container for freezing.

Nutrition

Find it online: https://rosatasty.com/pasta-fagioli-recipe-hearty-italian-comfort/