Pasta e Fagioli Olive Garden Copycat Recipe
Servings: 8
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Ingredients
- 1 pound ground beef
- 1 small onion diced (1 cup)
- 1-2 carrots julienned (1 cup)
- 2-3 stalks celery chopped (1 cup)
- 2 cloves garlic minced
- 2 cans diced tomatoes 14.5 ounce can / 411 grams
- 1 can red kidney beans, not drained 15 ounce can / 425 grams
- 1 can great northern beans, not drained 15 ounce can / 425 grams
- 1 can tomato sauce 15 ounce can / 425 grams
- 1 can V-8 vegetable juice 12 ounce can / 354 mL
- 1 tablespoon white vinegar
- 1 ½ teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- 5 ounces ditali pasta
Instructions
- Brown the ground beef in a large pot over medium heat. Drain off most of the fat.
- Add onion, carrot, celery and garlic to the pot and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 45 minutes in to the simmer time, start cooking the pasta in boiling water. Cook according to the package directions until al dente. Drain the pasta, the add it to the large pot of soup. Simmer for 5 minutes and serve.
Preparing For the Freezer:
- After adding the cooked pasta to the soup, remove from heat and let the soup cool. Portion into gallon-size resealable freezer bags or airtight containers. Freeze.
Prepare after Freezing:
- Thaw. Reheat.
Instant Pot Instructions for Pasta e Fagioli Soup:
- Brown the ground beef in the Instant Pot on saute setting. Drain off most of the fat.
- Add onion, carrot, celery and garlic to the pot and sauté for 10 minutes.
- Add remaining ingredients, except pasta.
- Then add the pasta on top of the other ingredients, DO NOT STIR it in.
- Pressure Cook on HIGH for 8 minutes and do a quick pressure release.
- Stir and enjoy!
Nutrition
Calories: 372kcal | Carbohydrates: 45g | Protein: 22g | Fat: 12g | Sodium: 1125mg | Fiber: 10g | Sugar: 9g