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Olive Garden Pasta Fagioli Soup

Erin Indahl-Fink
If you love a hearty bowl of soup, this Olive Garden Pasta Fagioli soup recipe is for you! Made with both ground beef and Italian sausage, along with vegetables, beans and pasta, this soup is great all on its own!
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Bowl of Olive Garden pasta fagioli soup in a bowl, topped with chopped fresh parsley.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Course Soup, Dinner/Main Dish
Cuisine Italian American
Servings 8 servings
Calories 501 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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. Stir well to incorporate all the ingredients. Heat over medium-high heat, uncovered, and to bring to a simmer.
  • Reduce heat slightly to medium and keep at a simmer for 15 minutes.
  • 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.
  • Remove from heat and allow the soup to cool slightly for 5-10 minutes before serving.

Notes

Ingredient substitutions and recommendations: you can substitute all ground beef or all Italian sausage, if you prefer to use just one meat. You can also eliminate the meat entirely to make this soup vegetarian. Frozen vegetables can be used instead of fresh.
Storage: store any leftovers in an airtight container in the refrigerator. Leftovers will keep refrigerated for up to 5 days.
Freezing: this soup can be frozen. Make according to recipe directions, then let cool completely to room temperature. Store in a freezer-safe container. Will keep frozen for up to 3 months. To thaw, place in refrigerator for at least 24 hours. Place in soup pot and extra beef broth to reheat.

Nutrition

Serving: 1gCalories: 501kcalCarbohydrates: 36gProtein: 36gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 15gCholesterol: 83mgSodium: 860mgFiber: 7gSugar: 10g
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