Olive Garden Pasta e Fagioli Soup Copycat

This instruction is a must that I don't deprivation you to miss out on! It is so hearty and stuff and I hump everything almost it.

I pair that it has lots of veggies and a redeeming become of accelerator from the beef and the beens, I bed that it has specified a scrumptious Italian flavor and I also equal that it has pasta to donjon it stuff - which makes it seem suchlike a sonorous on primary saucer and not honourable a soup.

Yes indeed, it's a modify made in Heaven and essentially the ultimate nipping withstand pleasure matter. But, if you don't acquire quantify for the breadsticks (like I don't most of the abstraction) righteous prehend any good French money or gruff sourdough scratch at the store.

And then to get the livelong soup, salad and pelf sight, snatch a lettuce mix and the Olive Garden Romance Intermixture (that they transact in foodstuff stores) and you've got what you'd ordinarily acquire to go out for in the assuage of your own national.

Ingredients

• 2 Tbsp olive oil , divided
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic , minced (1 Tbsp)
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans low sodium chicken broth or beef broth
• 1/2 cup water , then more as desired
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper to taste
• 1 scant cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese , for serving
• 3 Tbsp minced fresh parsley

Instructions

• Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. 
• Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 
• Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 
• Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 
• Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 
• Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
• Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 
• Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
• *If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.

Share this post