Olive Garden Pasta e Fagioli Soup

8
Servings
20m
Prep Time
70m
Cook Time
1h 30m
Ready In


"I added the hot sauce to give it a little kick. I don't add the pasta to the soup because it soaks up all the juice, I add it to the bowls when serving. It's a favorite at work for our soup potlucks. I usually cook this in the crock pot for 5 - 8 hours."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (383.1 g)
  • Calories 487.9
  • Total Fat - 10.7 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 50.5 mg
  • Sodium - 888.8 mg
  • Total Carbohydrate - 68.1 g
  • Dietary Fiber - 20.5 g
  • Sugars - 9.3 g
  • Protein - 32.4 g
  • Calcium - 140.7 mg
  • Iron - 8 mg
  • Vitamin C - 34.6 mg
  • Thiamin - 0.5 mg

Step 1

Heat up a large pan (or a pot) and add the ground beef to brown. When finished, drain the fat and set aside.

Step 2

Add the veggies into the pan and saute (onions, garlic, carrots and celery) until soft and carmonized.

Step 3

Pour the beef back into the and add the rest of the ingredients but do not add the past yet.

Step 4

Cover on low heat for 60 minutes.

Step 5

Cook the pasta, drain and add pasta to the pan and cook for 15 minutes more.

Step 6

Enjoy!

Tips & Variations


No special items needed.

Related

elsie

This is a delicious hearty soup! Perfect for a cold winter’s day. It was easy to make and had great flavor. I did make a couple of changes to suit our personal taste. I used Rotel tomato and green chili SAUCE in place of the plain tomato sauce and eliminated the hot sauce. I also used Radiatore pasta noodles because that is what I had on hand. This was a delightful soup that will be enjoyed again. Thanks for sharing this recipe.

review by:
(20 Mar 2013)