Olive Garden Pasta Fagioli Soup Recipe



– 1 lb. lean ground beef – 1 lb. Italian sausage, removed from casing – 2 cups diced carrots – 1 large yellow onion, diced (about 1 cup) – 1 tablespoon minced garlic – 1 (32 oz.) carton, low-sodium beef broth – 2 (14.5 oz.) cans, diced tomatoes, with juice – 1 (24 oz) jar, marinara sauce (look for no sugar added) – 1 (15.5 oz) can, cannellini beans, drained and rinsed – 1 (15.5 oz.) can, kidney beans, drained and rinsed – 2 tsp. Italian seasoning – 2 tsp. ground pepper – 1 1/2 cups Ditalini pasta, uncooked


Step 1

In a large stock pot or Dutch oven, brown the ground beef and Italian sausage over medium-high heat. Drain off any excess fat that the meat renders.

Step 2

To the browned meats, add in the diced carrots, onion, garlic, beef broth, diced tomatoes, marinara sauce, cannellini beans, kidney beans, Italian seasoning and pepper.

Step 3

Stir well to incorporate all the ingredients. Heat over medium-high heat, uncovered, and to bring to a simmer.

Step 4

Reduce heat slightly to medium and keep at a simmer for 15 minutes.

Step 5

Once done simmering, add in the uncooked pasta. Stir well. Cook the soup over medium heat, uncovered, for another 10-12 minutes or until the pasta is cooked to al dente.

Step 6

Remove from heat and allow the soup to cool slightly for 5-10 minutes before serving.