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From the Cook
From the Cook
1/4
Olive Garden Pasta Fagioli Soup (Pasta Fazool)
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Instructions
1
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In a large dutch oven, season ground beef and brown over medium high heat.
2
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When meat is cooked through, remove from pot and drain excess fat; Leave one tablespoon of fat in pot.
3
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Add onion, carrot and celery to pot; Season with remaining House Seasoning Blend.
4
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Cook for 5-8 minutes or until softened.
5
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Add garlic, Italian seasoning, crushed red pepper and bay leaf; Cook for 1 minute.
6
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Add ground beef back into pot.
7
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Add tomatoes, beans with their liquid and chicken broth.
8
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Cover and let simmer for 20 minutes.
9
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Test for seasoning. If needed add additional salt and pepper to taste.
10
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Add 1 cup of cooked Ditalini to individual serving bowl and add soup.
11
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Top with grated parmesan cheese.
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Tips & Tricks (5)
- Bean Preparation Magic 🫘For the most tender beans, soak dried kidney and cannellini beans overnight, or use a quick-soak method to reduce cooking time and improve digestibility.
- Flavor Layering Technique 🧅Always sauté your aromatics (onions, garlic, carrots, celery) before adding liquid to develop a deeper, more complex flavor base for your soup.
- Pasta Perfect Timing 🍝Add ditalini pasta in the last 8-10 minutes of cooking to prevent overcooking and maintain the ideal al dente texture, absorbing just the right amount of broth.
- Broth Enhancement Hack 🥄For a richer flavor profile, use a combination of chicken broth and a small amount of beef stock, or add a Parmesan rind during simmering to deepen the soup's complexity.
- Seasoning Optimization 🌿Toast your Italian seasoning in the pan with the ground beef for 30 seconds before adding other ingredients to release its full aromatic potential and maximize flavor.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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