Olive Garden soup recipe Pasta e Fagioli at home! You can do it, just follow this recipe:
Ingredients
* 1 pound lean ground beef pork mix or you could do plain ground beef or sausage
* 1 medium onion diced
* 3 sticks celery diced
* 2 medium carrots peeled & diced
* 4 cloves garlic minced
* 1 (14 fluid ounce) can diced tomatoes with juices
* 1 (14 fluid ounce) can crushed tomatoes
* 1 (14 fluid ounce) can red kidney beans drained
* 1 (14 fluid ounce) can cannellini beans or great northern beans drained
* 4 cups chicken broth
* 1 tablespoon red wine vinegar
* 1 tablespoon Italian seasoning
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 1 tablespoon crushed red pepper flakes optional (or add more to taste)
* 3/4 cup uncooked ditalini pasta
* Salt & pepper to taste
Directions
1. Add the meat to a soup pot or Dutch oven. Season with salt, pepper, onion powder and garlic powder to taste. Cook over medium-high heat until just browned, breaking it up with your spoon as it cooks. I don't drain the fat.
2. Stir in the onion, celery, carrots, and minced garlic, and cook for another 8-10 minutes, stirring occasionally.
3. Add in the diced tomatoes, crushed tomatoes, canned beans, chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes (everything except the pasta and salt & pepper). Increase the heat to high and bring the soup to a boil.
4. Once boiling, reduce the heat and let the soup simmer (covered, with the lid slightly open) for 15-20 minutes.
5. Add the pasta in and continue to simmer until it's tender (about 15-20 minutes). Cover the pot again with the lid slightly ajar. Stir the soup a few times while it's cooking so the pasta doesn't stick to the bottom of the pot.
6. If you're planning on lots of leftovers, I recommend cooking the pasta separately and adding it to individual portions as needed
7. Continue simmering for another 15 minutes.
8. Season the soup with salt & pepper as needed. Garnish with parsley and Parmesan cheese and Enjoy!
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