Better than Olive Garden Pasta e Fagioli Soup

Ingredients

• 1 pound Ground Beef (85% lean, browned and drained)
• 2 tablespoons Olive Oil (Extra virgin)
• 2 medium Carrots (peeled and diced)
• 1 large Onion (yellow, diced)
• 3 cloves Garlic (minced)
• 1 can (28 oz) Diced Tomatoes (undrained)
• 1 cup Tomato Sauce
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Basil
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Sugar
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 6 cups Chicken Broth (low‑sodium)
• 1 cup Ditalini Pasta (dry; small tube pasta)
• 1 can (15 oz) Kidney Beans (drained and rinsed)
• 1 can (15 oz) Great Northern Beans (drained and rinsed)
• 0.25 cup Fresh Parsley (chopped)

Instructions

1. Brown Ground Beef

   Heat the large soup pot over medium‑high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until fully browned, about 5 minutes. Drain off excess fat and set the meat aside.

   Time: PT5M

2. Sauté Carrots, Onion, and Garlic

   Return the pot to the stove, add olive oil, then add the diced carrots and onion. Sauté for 4–5 minutes until softened. Add the minced garlic and cook an additional 30 seconds, being careful not to let it burn.

   Time: PT5M

3. Add Beef, Tomatoes, and Seasonings

   Return the browned beef to the pot. Stir in the canned diced tomatoes, tomato sauce, oregano, thyme, basil, onion powder, garlic powder, sugar, salt, and pepper. Mix well to combine.

   Time: PT3M

4. Add Broth and Simmer

   Pour in the chicken broth, increase heat to bring the soup to a rolling boil, then reduce to a medium‑low simmer. Cover with the lid and let it cook for 15–20 minutes, or until the carrots are tender.

   Time: PT20M

5. Add Pasta and Beans

   Stir in the cooked ditalini pasta, drained kidney beans, and drained great northern beans. Simmer uncovered for another 8–10 minutes, allowing the pasta to heat through and absorb flavor.

   Time: PT10M

6. Finish and Serve

   Remove the pot from heat and stir in the chopped fresh parsley. Adjust seasoning if needed, then ladle the soup into bowls. Serve with warm, crusty baguette slices.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

20g

Carbohydrates

32g

Fat

14g

Fiber

3.5g