2Food > Olive Garden Pasta e Fagioli Soup Copycat

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Olive Garden Pasta e Fagioli Soup Copycat

What you need

3 - 4 cups beef broth (chicken broth works fine too)
1 (15 oz) can great northern beans, drained and rinsed
3 (8 oz) cans tomato sauce
1 (15 oz) can diced tomatoes, undrained
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
1 scant cup ditalini pasta, uncooked
1 1/2 tsp dried basil
1/2 tsp dried marjoram
3/4 tsp dried thyme
2 Tbsp extra virgin olive oil, divided
1 large clove garlic, finely minced
1 Tbsp granulated sugar
1 tsp dried oregano
1 (15 oz) can dark red kidney beans, drained and rinsed
Romano cheese (I also like it with parmesan), for serving
Salt and freshly ground black pepper to taste
1 lb lean ground beef or mild Italian sausage (I've tried both and like either)
1 cup water
3/4 cup chopped yellow onion (about 1/2 of a large)

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How to do it

1. Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through.

2. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside.

3. Heat remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.

4. Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer.

5. Serve warm with grated Romano cheese if desired.Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.Recipe Source: Cooking Classy

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Nutrition

Calories
752.16cal ( 37.61% of daily need)
Fat
39.46g ( 60.71% of daily need)
Saturated Fat
14.32g ( 89.49% of daily need)
Carbohydrates
60.35g ( 20.12% of daily need)
Sugar
15.04g ( 16.71% of daily need)
Cholesterol
96.52mg ( 32.17% of daily need)
Sodium
2534.73mg ( 110.21% of daily need)
Protein
42.5g ( 84.99% of daily need)
Vitamin A
5348.08IU ( 106.96% of daily need)
Phosphorus
691.64mg ( 69.16% of daily need)
Fiber
15.83g ( 63.32% of daily need)
Manganese
1.23mg ( 61.27% of daily need)
Folate
229.82µg ( 57.45% of daily need)
Potassium
1852.07mg ( 52.92% of daily need)
Calcium
488.3mg ( 48.83% of daily need)
Iron
8.52mg ( 47.36% of daily need)
Vitamin B3
9.04mg ( 45.22% of daily need)
Vitamin B1
0.65mg ( 43.51% of daily need)
Vitamin B6
0.86mg ( 43.12% of daily need)
Magnesium
159.34mg ( 39.83% of daily need)
Copper
0.77mg ( 38.6% of daily need)
Vitamin K
37.05µg ( 35.28% of daily need)
Zinc
4.88mg ( 32.55% of daily need)
Vitamin B2
0.52mg ( 30.87% of daily need)
Vitamin C
24.32mg ( 29.48% of daily need)
Vitamin E
4.37mg ( 29.11% of daily need)
Vitamin B12
1.21µg ( 20.13% of daily need)
Vitamin B5
2mg ( 20.02% of daily need)
Selenium
11.13µg ( 15.89% of daily need)
Vitamin D
1.33µg ( 8.86% of daily need)

Breakdown

Proteins
22.18%
Fat
46.33%
Carbs
31.49%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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