Tsr Version of Olive Garden Pasta E Fagioli by Todd Wilbur

Experience the comforting embrace of Italian-American cuisine with this copycat recipe for Olive Garden’s iconic Pasta e Fagioli, reimagined by Todd Wilbur. This hearty, one-pot soup brims with tender ground beef, a medley of aromatic vegetables, and two types of beans for a protein-packed, soul-warming meal. Simmered with zesty tomato sauce, fragrant herbs like oregano and basil, and enriched with velvety beef broth, each spoonful offers a perfect balance of savory flavors. Ditalini pasta is stirred in just before serving, ensuring a satisfying al dente bite. Ready in just over an hour, this crowd-pleasing recipe serves eight and pairs beautifully with grated Parmesan cheese or crusty bread for an authentic Olive Garden experience in your own kitchen. Keywords: Olive Garden copycat recipe, Pasta e Fagioli, Italian soup, Todd Wilbur recipe.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1 pound Ground beef
• 1 tablespoon Olive oil
• 1 cup (diced) Carrot
• 1 cup (diced) Celery
• 1 cup (diced) Onion
• 2 cloves (minced) Garlic
• 28 ounces Canned diced tomatoes
• 15 ounces (drained) Canned red kidney beans
• 15 ounces (drained) Canned great northern beans
• 1 cup Tomato sauce
• 4 cups Beef broth
• 1 cup Water
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup (uncooked) Ditalini pasta

Directions

Step 1

In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into small crumbles, approximately 6-8 minutes. Drain any excess fat.

Step 2

Add diced carrots, celery, onion, and garlic to the pot. Sauté for 8-10 minutes, or until the vegetables are softened and the onions are translucent.

Step 3

Stir in canned diced tomatoes (with juice), red kidney beans (drained), great northern beans (drained), tomato sauce, beef broth, and water.

Step 4

Add dried oregano, basil, thyme, salt, and black pepper. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally.

Step 6

In a separate pot, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.

Step 7

Once the soup has simmered and the flavors have melded, stir in the cooked ditalini pasta just before serving.

Step 8

Taste and adjust seasoning, if needed. Serve hot with grated Parmesan cheese or crusty bread, if desired.

Nutrition Facts

Serving size	(4286.1g)

Amount per serving	% Daily Value*
Calories	3663.4

Total Fat 133.0g	0%
Saturated Fat 43.4g	0%
Polyunsaturated Fat 9.3g
Cholesterol 337.0mg	0%
Sodium 10399.8mg	0%
Total Carbohydrate 435.6g	0%
Dietary Fiber 84.4g	0%
Total Sugars 61.9g
Protein 197.0g	0%

Vitamin D 0IU	0%
Calcium 1054.9mg	0%
Iron 35.9mg	0%
Potassium 8222.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 21.1%

Carbs: 46.7%