Description
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!
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.