Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.
Just cut the recipe in 1/2 for smaller family needs!
This delicious soup is great to make when you have a lot of people to cook for. Leftovers can be frozen and reheated later for fast easy suppers.
Jun 26, 2014
MarisolFranco Member since: December 26, 2013 REVIEW:
The Pasta E Fagioli soup from the Olive Garden is always one of our favorites. The classic ingredients give this soup a hearty, rich flavor. The beef in the pasta e fagioli is just the right amount to balanced the red and white kidney beans. This soup truly is a meal in itself.
Jan 28, 2014
Love this recipe. Make the full amount and freeze in serving sizes. Keeps very well. Wonderful for quick meals after work on cold day. Just add garlic bread and green salad. Yummm.
Jan 14, 2014
I LOVE this recipe and have shared it with so many people! Taste just like OG!! The first time I made it I didn't use Tabasco sauce but hot breakfast sausage so good! I usually make it with hot sausage and I only add noodles to individual bowls ( I learned that the hard way!)
Try it!! You will love it, others with love it and love you :)
Don't forget you can freeze it, I always do!
Jan 12, 2014
I love this recipe. I cut it I half and put it in the crock pot to self cook.
Jan 3, 2014
camille kemp REVIEW:
I just made this and thought it was really good ! its perfect for a cold night with some good crusty bread !
Dec 22, 2013
I've made this recipe several times, and have taken it to work for pitch-ins and the crowd seems to love it. It tastes almost identical to OG's which I love. As far as ingredients, I season to taste, add carrots till they look evenly distributed etc. I've even used hot Italian sausage instead of ground beef...mmmm ;-) It freezes well to enjoy later too.
Nov 18, 2013
Guest Foodie REVIEW:
This was good but why is the default amount 9 quarts?
Nov 7, 2013
ChefR Member since: May 8, 2010 REVIEW:
This is so incredibly close to what Olive Garden serves! Scale it WAY down though because it still makes a lot even if you just cut it in half. I've varied it a few times when I've made it (diff beans, sausage, etc) but I still think it's best just as written.
Jul 30, 2013
I had to cut the serving size way down or I would have been eating this for a month. Although it was so delicious that maybe I wouldn't have minded! I like the suggestion made by someone else about adding italian sausage so I might try that next time.
Apr 29, 2013
SandiW2 Member since: March 22, 2013 REVIEW:
This recipe is spot on. However, I halved the recipe and started with a 10 quart pot and it nearly filled it by the time everything was added. I cooked the ditalini pasta (that's the kind used at Olive Garden) and added it to each individual bowl when served. Most cooks would know that you can't boil macaroni for 45 minutes and not have mush, but to a newbie they might not. Like others have said, it freezes wonderfully and just heat it up and add fresh macaroni and it's just like the day you made. Wonderful soup. Loved, loved, loved it.
Mar 24, 2013
Wow...this receipe is awesome! I follwed exactly but also added 1/2 lb of sweet italian sausage.
I also did not add pasta until ready to serve. It makes A LOT! I was able to freeze leftovers in ziplock bags for another meal. I used the "cheap" Hunts pasta sauce and glad I did.
TRY THIS! YOU WILL LOVE IT!
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