Olive Garden Pasta E Fagioli Copycat Soup

A really good hardy soup that is a copy cat of Olive Gardens Pasta E Fagioli. Now you can make this gem at home.


My son was home over the holidays and discussion turned to recipes and this is one of his favorites. I was in a soup mood anyways and in need of leftovers. In-spite of this not being very "cooking for two" friendly, we finished every last drop without freezing.

So the inspired by goes to a Food.com recipe . Only a few minor changes.

Rating

An excellent soup as expected. This would be a great company recipe to cook ahead.

Notes: The original recipe calls for the beans to be put in with their packing liquid. This does increase the sodium some (and I have caught heat on this before) so I did rinse the beans and then added a can of beef broth to replace the liquids.
This is a thick soup as written. I liked it better with another can of broth.

 Getting your act together.

 Start with browning 1 pound of ground beef in a large stock pot over medium high heat. I used the Dutch oven. Drain excess fat.

 While the meat in browning, dice one medium onion and chop 3 stalks celery. Juline one large or 2 medium carrots. Mince 2 cloves garlic.

Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.

 Add 2 - 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of V8 vegetable juice, 1 t vinegar, 1 1/2 t salt, 1 t oregano, 1 t basil, 1/2 t pepper and 1/2 t thyme. Add 1 can each red kidney and great northern beans. I rinsed the beans and added a can of beef broth. Add a second can of broth of you want a little more of a soup texture (which is what I remember the original like).

Simmer for 1 hour then add 1/2 pound of pasta cooked al dente.

Simmer 10 more minutes and serve.

Olive Garden Pasta E Fagioli Copycat Soup

by DrDan at 101 Cooking for Two January-8-2013

A really good hardy soup that is a copy cat of Olive Gardens Pasta E Fagioli. Now you can make this gem at home.

Ingredients

• 1 lbs ground beef
• 1 medium onion diced
• 3 stalks celery chopped
• 1 large or 2 medium carrot julinied
• 2 cloves garlic minced
• 2 - 14 1/2 oz cans diced tomatoes
• 15 oz can tomato sauce
• 12 oz V8 vegetable juice
• 1 t vinegar
• 1 1/2 t salt
• 1 t oregano
• 1 t basil
• 1 can drained red kidney beans
• 1 can drained great northern beans
• 1 or 2 cans beef broth
• 1/2 pound pasta al dente

Instructions

1) Start with browning 1 pound of ground beef in a large stock pot over medium high heat. I used the Dutch oven. Drain excess fat.2) While the meat in browning, dice one medium onion and chop 3 stalks celery. Juline one large or 2 medium carrots. Mince 2 cloves garlic.3) Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.4) Add 2 - 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of V8 vegetable juice, 1 t vinegar, 1 1/2 t salt, 1 t oregano, 1 t basil, 1/2 t pepper and 1/2 t thyme. 5) Add 1 can each red kidney and great northern beans. I rinsed the beans and added a can of beef broth. Add a second can of broth of you want a little more of a soup texture (which is what I remember the original like).6) Simmer for 1 hour then add 1/2 pound of pasta cooked al dente. Simmer 10 more minutes and serve.

Details

Prep time: 20 mins Cook time: 1 hour 10 mins Total time: 1 hour 30 mins Yield: 8 serving

Updated

January 8 2013

DrDan