Yield: 8

Copycat Pasta e Fagioli Soup Dutch Oven Recipe

A rich and hardy soup, this pasta and beans soup is a perfect addition to lunchtime meals, a starter for a main dish, or a whole meal by itself.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 lb ground beef (454 g)
  • 1 tbsp olive oil
  • 2 medium carrots, diced
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 15 oz can diced tomatoes (422 g)
  • 15 oz can tomato sauce (422 g)
  • 4 cups chicken broth (946 ml)
  • 15 oz can Great Northern beans, rinsed and drained (425 g)
  • 15 oz can Kidney beans, rinsed and drained (425 g)
  • 1 tbsp Italian seaosning
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup ditalini pasta (100 g)
  • 2 tbsp fresh basil, chopped

Instructions

How do I Make Olive Garden Pasta e Fagioli Soup?

  1. In a 5-quart Dutch oven or similar stockpot, heat the oil over medium heat.  
  2. Add the ground beef and cook for 3 to 5 minutes.  Stir the beef regularly and break up any large clumps.  Once it is cooked through, remove it from the Dutch oven and drain off any excess fat remaining, then set it aside. 
  3. To the Dutch oven, add the carrots, onion, celery, and garlic.  Saute, stirring regularly, for 3 to 4 minutes until the onion and celery is softened. 
  4. Add in the diced tomatoes, tomato sauce, and ground beef back into the Dutch oven and stir to combine.  Pouring tomato sauce into pot over vegetables
  5. Next, add in kidney beans and Great Northern beans along with the chicken broth.  Stir to combine everything together then simmer over medium heat for 10-minutes.  Stir occasionally as it cooks.Adding broth to pan with beans and meat
  6. After 10-minutes, add in the pasta, Italian seasoning, salt, and black pepper.  Bring back to a simmer, and cook for an additional 10-minutes. 
  7. Stir in fresh chopped basil, and serve hot. Large white bowl of soup on dark table with striped napkin in background

How to Make Instant Pot Pasta e Fagioli

  1. Turn the Instant Pot to saute mode and add in the oil and ground beef.  Cook the ground beef for 3 to 4 minutes until browned, then remove and drain off excess grease. 
  2. To the Instant Pot, add in the celery, onion, garlic, and carrots.  Saute for 2 minutes stirring it regularly. 
  3. Pour in the chicken broth, and scrape the bottom of the pot to remove any stuck-on bits. 
  4. Add in the ground beef, diced tomatoes, tomato sauce, kidney beans, Great Northern beans, pasta, Italian seasoning, salt, and black pepper. 
  5. Set to soup setting for 3 minutes. 
  6. Once the cooking cycle is done allow the pressure to naturally release for 5-minutes. 
  7. Release remaining pressure and stir in basil before serving. 

How do You Make Pasta e Fagioli Soup in the Slow Cooker

  1. In a large skillet, heat oil over medium heat and cook the ground beef for 3 to 4 minutes until browned. Drain off excess oils. 
  2. Place the ground beef, onion, celery, carrots, garlic, tomato sauce, canned tomatoes, kidney beans, Great Northern beans, chicken broth, Italian seasoning, salt, and black pepper into the slow cooker. 
  3. Place the lid on and cook on low heat setting for 4 hours or high heat for 2 hours.  Stir in the pasta and fresh basil then continue cooking for an additional 30-minutes 
  4. Stir well before serving. 

Notes

Serve with breadsticks, crackers, or cornbread.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 363Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 1277mgCarbohydrates: 35gFiber: 10gSugar: 7gProtein: 27g