Pasta e Fagioli
Introduction: The Million-Dollar Ladle
There is a reason why Pasta e Fagioli is one of the most beloved soups at Olive Garden. It is a hearty “meal in a bowl” that manages to be both light and incredibly satisfying. This recipe is a gold standard copycat, meticulously balanced to recreate that savory, herb-forward broth and perfectly tender pasta. It is obsessively delicious, blending the richness of ground beef with the earthy creaminess of kidney and cannellini (catalina) beans.
The secret to this “no-fail” version is the slow-simmered base of diced tomatoes and tomato sauce, which creates a deep, restaurant-quality flavor profile. It is a reliable, high-impact dish that actually tastes even better the next day as the seasonings continue to meld. Whether you’re serving it with warm breadsticks or a fresh salad, this soup is guaranteed to be a household favorite. Let’s bring the Italian kitchen to your stove!
Ingredients: The Flavor Foundation
- 1 lb Ground Beef: Browned and drained.
- 1 Medium Onion: Diced.
- 2 Medium Carrots: Diced finely.
- 2 Celery Stalks: Diced.
- 2 Garlic Cloves: Minced.
- 5 cups Chicken Stock: Or beef stock for a deeper color.
- 1 can Tomato Sauce: (approx. 15oz).
- 1 can Diced Tomatoes: Do not drain.
- 1 can Red Kidney Beans: Drained and rinsed.
- 1 can Catalina (White) Beans: Drained and rinsed.
- 1 cup Ditalini Pasta: Uncooked.
- 1 tbsp Italian Seasoning: The aromatic core.
- 1 tsp Onion & Garlic Powder: To amplify the savory notes.
- 1 Bay Leaf: For an earthy finish.
- Salt & Pepper: To taste.
