Olive Garden Pasta e Fagioli Soup (Copycat recipe)

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When I saw this recipe on Food.com, I just knew I had to try it. My parents and I are big fans of the soup and salad special at Olive Garden (although they go more frequently than I; my husband prefers Red Lobster when given the option). For the price, there’s not much beating an unlimited amount of their delicious salad, bread sticks, and varieties of soup.
As the title says, this is a copycat recipe for the Olive Garden’s Pasta e Fagioli soup. Although the original recipe calls for a slow cooker, this yields an amount way larger than my 6.5 quart crockpot will hold. In the end, I ended up transferring the ingredients into a large stockpot and cooking it over very low heat for several hours. The end result was a delicious soup fit for a crowd. (You may be wondering how we ever got through such a huge amount. Well, my husband ate it for five days straight and never got sick of it, my parents had it for several meals, and I still have several servings of it tucked away in my freezer). Next time I think I will halve the recipe and try it out in the slow cooker, unless I plan on having a football team over for dinner that is.  🙂

Olive Garden Pasta e Fagioli Soup (Copycat recipe)
 
Prep time
Cook time
Total time
 
Ingredients
  • 36 oz. (2.25 lbs.) lean ground beef
  • 1 large vidalia onion, chopped
  • 8 oz. baby carrots, sliced
  • 6 small stalks celery, sliced
  • 2 (28 oz.) cans diced tomatoes, undrained
  • 1 16 oz. can red kidney beans, drained
  • 1 16 oz. can cannelini beans, drained
  • 1 (24 oz.) jar chunky spaghetti sauce
  • 32 oz. beef broth
  • 5 teaspoons dried parsley
  • 3 teaspoons (or 1 Tbsp.) dried oregano
  • 2 teaspoons ground pepper
  • 8 oz. (2 cups) elbow noodle, cooked
Instructions
  1. Brown the ground beef in a large skillet. Rinse with water and drain in a colander.
  2. In a large stockpot, add all of the ingredients
  3. except
  4. the pasta. Let warm and simmer over low heat for 3 hours, stirring occasionally.
  5. Boil the noodles for 13 minutes, or until al dente. Add to the stockpot after the soup is done cooking.
  6. Serve in bowls and top with parmesan cheese.

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