1. Cook the Ground Beef
In a large pot or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
2. Sauté the Vegetables
Add the diced onion, carrots, and celery to the pot. Cook until the vegetables are tender, about 5–7 minutes. Stir in minced garlic and cook for another minute.
3. Add Liquids and Seasonings
Pour in the chicken stock, tomato sauce, diced tomatoes, red kidney beans, and cannellini beans. Add Italian seasoning, onion powder, garlic powder, and the bay leaf. Stir to combine.
4. Simmer the Soup
Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes to allow flavors to meld.
5. Cook the Pasta
Add the ditalini pasta to the simmering soup and cook according to package directions, about 8–10 minutes, until tender. Season with salt and pepper to taste.
6. Serve
Remove the bay leaf. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired. Serve hot.
Serving and Storage:
Serve immediately for the best texture of the pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days.
If storing, keep the pasta separate or slightly undercook it initially to prevent it from becoming mushy when reheated.
Tips:
- For extra flavor, sauté vegetables in olive oil or butter before adding the beef.
- Substitute ground turkey or chicken for a lighter version.
- Add a pinch of red pepper flakes for a slight kick.
- Fresh herbs like basil or thyme can enhance the flavor.
- Use low-sodium stock and adjust salt to taste to control sodium levels.
Conclusion:
Olive Garden Pasta e Fagioli is a delicious, hearty soup that brings warmth and comfort to your table.
With a rich combination of ground beef, fresh vegetables, beans, and tender pasta, it’s a complete meal in a bowl.
Easy to make, flavorful, and satisfying, it’s perfect for any weeknight dinner or meal prep for the family.
FAQ:
Can I make this soup vegetarian?
Yes, simply omit the ground beef and use vegetable stock instead of chicken stock. Add extra beans or lentils for protein.
Can I freeze Pasta e Fagioli?
Yes, freeze before adding the pasta to prevent it from becoming mushy. Thaw and cook the pasta fresh when ready to serve.
Can I use other types of pasta?
Yes, small pasta shapes like elbow macaroni, small shells, or orzo work well.
How do I make the soup thicker?
Simmer longer to reduce the liquid, or mash a few beans into the soup to thicken naturally.
Can I make this in a slow cooker?
Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4–6 hours and add pasta in the last 30 minutes.