Copycat Pasta e Fagioli Soup

Pasta e Fagioli Soup translates to “pasta and beans soup,” and combined with ground beef, fresh veggies, and plenty of dried herbs, it’s the definition of cozy comfort! This copycat Olive Garden recipe is even better than the original and so easy to whip up right at home.

When I’m craving a super satisfying dish that’s bursting with savory flavor, Italian vegetable soup always hits the spot. The rich taste and hearty texture will have you going back for spoonful after spoonful!

As soon as you feel that first fall chill in the air, that means soup season has begun. And if you’re looking for a cozy bowl of comfort, this Pasta e Fagioli Soup is sure to warm you up no matter what the temperature is outside!

INGREDIENTS

• Ground beef — I usually buy 80/20.
• Olive oil
• Carrot — Chopped.
• Celery — Chopped.
• Onion — Diced.
• Bell pepper — Diced.
• Garlic — Minced.
• Diced tomatoes — 28-ounce can.
• Kidney beans — 1 can, drained and rinsed.
• Cannellini beans — 1 can, drained and rinsed.
• Tomato paste
• Tomato sauce
• Seasonings — Dried basil, dried oregano, dried thyme, and bay leaves.
• Small pasta — Small shells, elbows, ditali, etc.
• Broth — Chicken broth and beef broth. I recommend low sodium for both to control the salt.
• Salt and pepper — To taste.

HOW TO MAKE PASTA E FAGIOLI SOUP

1. Prepare the pasta according to the package directions.
2. Add the ground beef to a large soup pot and brown it, then drain off the fat. 
3. Add the remaining olive oil to the ground beef then add the carrot, celery, onion, bell pepper, and garlic and saute until tender. 
4. Add the spices and cook for an additional minute. 
5. Add the beef and chicken broth, tomato paste, canned tomato sauce, diced tomatoes, and drained beans, then simmer with the lid on for about 30 minutes.
6. Simmer for 30 mins with the lid on. 
7. Remove the lid and simmer for 10 more minutes to concentrate the flavors.
8. Add the cooked pasta to the pan.
9. Season with salt and pepper to taste.
10. Add shredded Parmesan on top if desired before serving.

CHEF JENN’S TIPS

• To save a bit of time, chop the veggies while the meat is cooking.
• Save the aquafaba from the canned beans for your next recipe.
• Want even more flavor? Flex your inner chef and add a hunk of Parmesan cheese rind to the simmering soup.
• Simmering the soup without the lid is essential to concentrate the flavors.

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MAKE IT A MEAL

This hearty soup with pasta makes a great meal all on its own. I like to enjoy a bowl with some crusty bread, a nice breadstick, or a few Honey Butter Cornbread Madeleines on the side. For some greens, a light Spinach, Asparagus, & Fennel Salad is a quick and delicious option. Or, if you’re looking for an extra hearty meal, these Garlic & Rosemary Braised Potatoes are oh-so-good! And if you want to satisfy your sweet tooth afterward, this Banana-Chocolate Chip Mug Cake cooks in just 90 seconds.

VARIATIONS FOR ITALIAN SOUP

Don’t like your soup with beans? While that’s technically not Pasta e Fagioli Soup anymore, you can always omit them if you prefer.

On the other hand, if you want to change up your beans, feel free to substitute cannellini beans for northern white beans or butter beans. The kidney beans can be replaced with pinto beans, red beans, or black beans.

Want to play around with the flavors? Try using one 15-ounce can of crushed tomatoes and one 15-ounce can of fire-roasted crushed tomatoes.

STORAGE

Leftover soup should be cooled to room temperature. After that, it can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat on the stove or in the microwave.

You can also freeze the soup in an airtight container for up to 3 months. When you’re ready to enjoy, allow it to thaw in the refrigerator overnight.

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