Olive Garden has some down-right delicious soups – their Pasta E Fagioli is one of them. With a beef and tomato base, along with vegetables and pasta as the filling, who couldn’t like such a simply scrumptious soup like this one?
All I gotta say is thank goodness for the world wide web…and bless all of those folks who copy-cat famous dishes from restaurants, and then post the recipes for people like me to enjoy re-creating the loved dish at home!
No, it’s not the same. Well sure, I think the taste is even better because I can adjust what I like and don’t like, but lets be honest, when you are making a copy-cat recipe it is simply not the same. There’s no fancy-pancy waiter waiting on you to serve you water with lemon, and there is no fine dining atmosphere to accompany this soup. So when eating this soup, just close your eyes and use your imagination that you are being wined-and-dined at a fancy-pancy restaurant and then BAM! You got yourself the Olive Garden soup!
Olive Garden’s Pasta E Fagioli
Here’s what you’ll need:
1 lb. ground beef
1 cup uncooked pasta of your choice (I used whole wheat elbows for mine)
1 jar of your preferred spaghetti sauce (I used Del Grosso because it’s clean eating)
5 carrots, diced finely
2 celery stalks, diced finely
1 onion, diced finely
4 garlic cloves, minced
8 cups beef broth
1 cup water
1 tsp. red pepper flakes
1 tsp. salt
1 tsp. sugar
1 tsp. italian seasoning
1. Brown ground beef in large stock pan, then drain, set aside for later.
2. Saute onion and carrots over medium heat in stock pan, with a little bit of olive oil or butter, for 10 minutes or until soft. Add celery and garlic. Cook for 5 more minutes. Add broth, water, seasonings, spaghetti sauce, and ground beef. Bring to a boil then simmer for 30 minutes.
3. While soup is simmering, cook the pasta according to box directions.
4. Add pasta to the soup, cook for 5 more minutes. Serve with parmesan cheese and crusty bread.