Description
A hearty and comforting pasta and bean soup that tastes just like Olive Garden’s favorite, perfect for busy nights.
Ingredients
Scale
- 1 lb lean ground beef
- 1 tbsp olive oil
- 2 medium carrots, diced small
- 1 large onion, diced small
- 1 stalk celery, diced small
- 3 cloves garlic, pressed or minced
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained & rinsed
- 15 oz canned kidney beans, drained & rinsed
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper (adjust to taste)
- 2 tbsp fresh basil (optional, for garnish)
Instructions
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 lb lean ground beef and brown for 3–5 minutes, breaking it into small pieces as it cooks.
- Remove the beef, drain excess fat, and set aside.
- In the same pot, stir in diced carrots, onion, celery, and pressed garlic. Sauté until softened, about 4 minutes.
- Add the canned diced tomatoes, tomato sauce, and the reserved beef back into the pot. Stir everything well.
- Stir in both beans and pour in the chicken broth. Let it simmer gently for about 10 minutes.
- Add the ditalini pasta, Italian seasoning, salt, and pepper. Cook for another 10 minutes, until the pasta is tender.
- Serve hot, sprinkled with fresh basil and Parmesan if desired.
Notes
For a thicker soup, simmer longer or mash a few beans. Great alternative for a lighter version by using ground turkey. Can also add spinach or kale for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 205
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 55mg