Olive Garden Pasta e Fagioli Soup
8
Servings
Servings
20m PT20M
Prep Time
Prep Time
70m PT70M
Cook Time
Cook Time
1h 30m
Ready In
Ready In
Recipe: #3375
December 06, 2011
Categories: Comfort Food, Main Dish, Soups/Stews, Beans, Beef, Ground Beef, Pasta, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Stove Top, Make it from scratch, Spicy more
"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
Ingredients
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.
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