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One-Pot Pasta e Fagioli (Better Than Olive Garden)
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One-Pot Pasta e Fagioli (Better Than Olive Garden)

A hearty, Olive Garden-inspired soup with ground beef, ditalini, two kinds of beans, and plenty of vegetables in a rich tomato broth. The pasta cooks right in the pot for an easy dinner.
Course Dinner, Lunch, Soup
Cuisine American, Italian
Keyword bean and pasta soup, Olive Garden copycat soup, One-Pot Pasta e Fagioli (Better Than Olive Garden), pasta fagioli soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 lb Ground Beef
  • 2 Ribs of Celery, sliced thin or diced small
  • 2 Carrots, sliced thin or diced small
  • 1 Yellow Onion, Diced
  • 1 tbsp Herbs De Provence or Italian Seasoning
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Each Salt and Pepper plus more to taste if needed
  • 7-8 Garlic Cloves, minced
  • 2 tbsp Tomato Paste
  • 24 oz Jar of Marinara or Spaghetti Sauce any kind you like
  • 14.5 oz Can of Petite Diced Tomatoes
  • 5 Cups Beef Broth plus more if needed
  • 15.5 oz Can of Light Red Kidney Beans, rinsed and drained
  • 15.5 oz Can of Cannellini Beans, rinsed and drained
  • 1 Cup Dry Ditalini Pasta
  • 2-3 Bay Leaves
  • 3 Cups Chopped, Fresh Baby Spinach
  • Fresh basil ribbons, freshly grated Parmesan, and red pepper flakes, for serving optional

Instructions

  • In a large pot over medium-high heat, begin browning the ground beef, breaking it into crumbles. Stir in the celery, onion, and carrots. Season with the herbes de Provence, oregano, thyme, sugar, salt, and pepper. Cook for about 10 minutes total, until the beef is browned and the vegetables have softened. Drain excess grease if desired.
  • Stir in the garlic and tomato paste. Cook, stirring, for about 2 minutes.
  • Add the marinara sauce, undrained diced tomatoes, beef broth, dry ditalini, kidney beans, and cannellini beans. Stir to combine and bring to a boil.
  • Add the bay leaves. Reduce the heat to a gentle simmer, cover, and cook for about 10 minutes, stirring occasionally, until the pasta is slightly under your preferred tenderness.
  • Remove all three bay leaves. Stir in the spinach and cook on low for about 2 minutes, until wilted and the pasta is tender. Taste and adjust the salt and pepper. Add more broth if desired.
  • Serve with fresh basil ribbons, Parmesan, red pepper flakes, and breadsticks, if desired.

Notes

Notes
  • Pasta cooking times vary. Check for tenderness near the end of the covered simmer and allow it to finish cooking with the spinach.
  • Draining the beef is optional; I did not drain mine.
  • Use your favorite marinara sauce. Plain petite diced tomatoes can also work; taste and adjust the herbs as needed.
  • Leftovers thicken as the pasta absorbs broth. Add a little beef broth before reheating.
  • Italian sausage, ground turkey, or ground chicken may be substituted for the beef.
Estimated Nutrition
Per serving, based on 6 servings, excluding garnishes and breadsticks:
Calories: approximately 480
Protein: 28 grams
Carbohydrates: 52 grams
Fat: 18 grams
Fiber: 11 grams
Nutrition is an estimate only and will vary with the fat content of the beef, ingredient brands, optional grease draining, and portion sizes.