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A close-up of a bowl of Olive Garden Pasta e Fagioli soup, showing pasta, beans, meat, and vegetables.

Olive Garden Pasta e Fagioli

A hearty and flavorful Italian bean and pasta soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive oil
  • 1 pound Ground beef
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 can Diced tomatoes 28 ounce, undrained
  • 1 can Kidney beans 15 ounce, drained and rinsed
  • 1 can Cannellini beans 15 ounce, drained and rinsed
  • 4 cups Beef broth
  • 1 cup Elbow macaroni
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Dried basil

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes (undrained), kidney beans, cannellini beans, beef broth, elbow macaroni, oregano, and basil. Bring to a boil.
  4. Reduce heat and simmer, uncovered, for 20-25 minutes, or until pasta is tender, stirring occasionally.
  5. Season with salt and black pepper to taste. Serve hot.

Notes

You can add other vegetables like carrots or celery along with the onion for extra flavor and nutrients.