This hearty Pasta e Fagioli is an Olive Garden-inspired soup, perfect for cozy dinners. It’s loaded with tender ground beef, pasta, and beans in a savory tomato broth. Easy to make, it’s ideal for busy weeknights or meal prep!

Why You’ll Love This Recipe:

Simple, flavorful, and comforting
Perfect for meal prep
Full of protein and fiber from beans and beef

Ingredients You’ll Need:

Ground lamb: 90% lean
Vegetables: Onion, celery, carrots, garlic
Canned Tomatoes: Crushed and diced for rich flavor
Beans: Cannellini beans and red kidney beans, drained
Chicken broth: Adds depth to the soup
Red wine vinegar: Adds a slight tang
Sugar: Balances the tomato’s acidity
Italian seasoning, oregano, basil, red pepper flakes: For that perfect herby flavor
Ditalini pasta: Small pasta shapes ideal for soups

How to Make Pasta e Fagioli:

Brown the lamb: In a large pot, cook the lamb until browned, then add onions, celery, carrots, and garlic. Cook until the veggies soften.
Simmer the soup: Add crushed tomatoes, diced tomatoes, beans, broth, vinegar, sugar, and seasonings. Bring to a boil, then reduce the heat to simmer.
Cook the pasta: Add the ditalini pasta to the soup and simmer until tender. Stir occasionally.
Adjust seasoning: Add salt and pepper to taste before serving.

Helpful Tips:

For meal prep: Cook the pasta separately to prevent it from soaking up all the broth in leftovers.
Vegetable substitutes: Swap any root vegetables like parsnips for a different texture and flavor.
Beans: Feel free to substitute cannellini beans with great northern beans if needed.

Details:

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 6
Category: Soup
Method: Stovetop
Cuisine: Italian-American
Diet: Dairy-Free, can be Gluten-Free (with gluten-free pasta)

Notes:

Adding sugar balances the tomatoes’ acidity, but it’s optional.
To freeze, cook the soup without the pasta and add freshly cooked pasta when reheating.

Frequently Asked Questions:

Can I freeze this soup? Yes, but freeze it without pasta for the best texture. Add fresh pasta when reheating.
What other beans can I use? Great northern beans are a great substitute for cannellini.

Storage Instructions:

Refrigerate: Store leftovers in an airtight container for 3-4 days.
Reheat: Add extra broth when reheating to maintain consistency, and heat on low.
Freeze: Freeze the soup without pasta. When ready to serve, cook fresh pasta to stir in.

Related Recipes:

If you enjoyed this recipe, try these other comforting soups:

Cabbage Roll Soup
Homemade Pasta e Fagioli Soup

Conclusion:

This comforting and flavorful Pasta e Fagioli is perfect for making your weeknight meals cozy and delicious. With its tender meat, soft beans, and perfectly cooked pasta, it’s sure to become a family favorite!

Olive Garden-Inspired Pasta e Fagioli

Author: Martha

Print Recipe

Description

Ingredients

Ground lamb: 90% lean
Vegetables: Onion, celery, carrots, garlic
Canned Tomatoes: Crushed and diced for rich flavor
Beans: Cannellini beans and red kidney beans, drained
Chicken broth: Adds depth to the soup
Red wine vinegar: Adds a slight tang
Sugar: Balances the tomato’s acidity
Italian seasoning, oregano, basil, red pepper flakes: For that perfect herby flavor
Ditalini pasta: Small pasta shapes ideal for soups

Instructions

Brown the lamb: In a large pot, cook the lamb until browned, then add onions, celery, carrots, and garlic. Cook until the veggies soften.
Simmer the soup: Add crushed tomatoes, diced tomatoes, beans, broth, vinegar, sugar, and seasonings. Bring to a boil, then reduce the heat to simmer.
Cook the pasta: Add the ditalini pasta to the soup and simmer until tender. Stir occasionally.
Adjust seasoning: Add salt and pepper to taste before serving.

Notes

Adding sugar balances the tomatoes’ acidity, but it’s optional.
To freeze, cook the soup without the pasta and add freshly cooked pasta when reheating.