Copycat Pasta e Fagioli Soup

Pasta e Fagioli Soup in 2 bowls with cheese nearby.

4.33 from 65 votes

Pasta e Fagioli Soup is a copycat Olive Garden recipe that’s even better than the original! Easy prep and simple ingredients create the ultimate comfort food.

Prep Time15

Cook Time40

Total Time55

Course: Soups & Stews

Cuisine: Italian

Keyword: beans, beef soup recipe, easy dinner, ground beef

Servings: servings

Calories: 311kcal

Author: Chef Jenn

Ingredients

1 cup pasta shells cooked according to package directions
1 pound ground beef I usually buy 80/20
1 tablespoon olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 cup diced green bell pepper
4 cloves garlic minced
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
2 cups low or no sodium chicken broth
2 cups low or no sodium beef broth
2 tablespoons tomato paste
28 ounces canned diced tomatoes
30 ounces canned tomato sauce 2 15-ounce cans
2 each bay leaves
14.5 ounce canned kidney beans drained and rinsed
14.5 ounce canned cannellini beans drained and rinsed
Salt and pepper to taste

Instructions

Prepare the pasta according to the package directions then drain it and cool it under cold running water. Set it aside.
Add and brown the ground beef, then drain off the fat.
Add the olive oil and the carrot, celery, onion, bell pepper, and garlic and saute until tender, about 8 minutes.
Add the spices and and cook for an additional minute.
Add the beef and chicken broth, tomato paste, canned tomato sauce, diced tomatoes, bay leaves, and drained beans then simmer with the lid on for about 30 minutes.
Remove the lid and simmer for 10 more minutes to concentrate the flavors.
Add the cooked pasta to the soup and heat through.
Season with salt and pepper to taste and remove bay leaves.
Add shredded parmesan on top if desired before serving.

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