Olive Garden Pastan e Fagioli Soup Copycat might be a good recipe to expand your soup recipe box. This recipe makes 5 servings with 752 calories, 42g of protein, and 39g of fat each. For $3.06 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 73489 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. Head to the store and pick up dried thyme, dried basil, dried marjoram, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Winter event. It is brought to you by Cooking Classy. With a spoonacular score of 98%, this dish is amazing. If you like this recipe, you might also like recipes such as Olive Garden Pastan E Fagioli Copycat Soup, Copycat Olive Garden Pastan e Fagioli Soup - Iowa Girl Eats, and Olive Garden Pastan e Fagioli Copycat.

Servings: 5

Ingredients:

Equipment:

Cooking instruction summary:

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

Step by step:

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

Nutrition Information: