Pasta Fagioli Soup (Olive Garden Copycat Recipe)
Pasta Fagioli Soup is a fun and easy Italian soup, full of pasta, beef, and beans! Tender chunks of meat in a hearty, flavorful broth balanced with a hint of tomatoes. This pasta fagioli recipe makes the perfect comfort meal and it comes together in as little as 30 minutes!
Ingredients
- 1 lb lean ground beef
- 1 Tbsp olive oil
- 1 large onion chopped
- 2 celery stalks finely cubed
- 2 large carrots finely cubed
- 2 tsp salt divided
- ½ tsp ground pepper divided
- 14.5 oz can diced tomatoes
- 8 cups of chicken broth
- 3 Tbsp ketchup
- 2 garlic cloves minced
- ¾ cup uncooked Ditalini pasta
- 1 bay leaf
- ½ tsp italian seasoning
- 1 cup kidney beans drained and rinsed
- 2 cups fresh spinach chopped
Instructions
- In a dutch oven, heat 1 Tbsp of olive oil. Once hot, add the beef and brown, breaking up the meat as it's cooked.
- Add chopped onion to the ground beef, and cook until tender.
- Add the celery and carrots along with 1 tsp of salt and ¼ tsp of pepper. Cook for 6-8 minutes until vegetables are tender, stirring as needed.
- Proceed to add the diced tomatoes, broth, ketchup, garlic, remaining salt, pepper, italian seasoning, bay leaf and pasta. Cook for 15 minutes or until the pasta is tender.
- Finally, add the spinach, beans and bring to a simmer and cook another 2 minutes.
- Serve, and enjoy friends!
Notes
- If you don't like chunks of tomatoes, blend them in with the juice for an easy tomato puree.
- Simmer the soup longer for a thicker consistency.
- Store in the fridge for up to 3 days in an airtight container.