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Olive Garden's Pasta Fagioli

recipe at a glance
Rating: 5/5 5 stars
3 reviews


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   1 gallon

  

recipe id: 75765
cook method: stovetop

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ingredients

2 teaspoons olive oil
1 pound ground beef
1 diced onion
2 cups diced carrots
2 cups diced celery
1 cup hot water
1/2 cup instant bouillon granules
2 teaspoons dried oregano
1 teaspoon black pepper
1 1/2 tablespoon fresh chopped parsley (more if desired)
1 teaspoon hot sauce (like Tabasco)
6 cups chunky pasta sauce
1 can (15 ounce size) red kidney beans, drained and rinsed
1 can (15 ounce size) white kidney beans, drained and rinsed
2 cups cooked pasta (macaroni or small shells)

directions

Heat oil in stockpot over medium-high heat. Add beef and saute, stirring to break up, 5 minutes or until beef loses its pink color. Add onion, carrots and celery; simmer 10 minutes. Place hot water in small bowl and add bouillon granules to dissolve.

Stir bouillon mixture, oregano, black pepper, parsley, pepper sauce and pasta sauce into stockpot. Simmer 10 minutes. Add 1 quart water or enough to reach desired consistency; stir and simmer about 30 minutes. Stir in beans. Stir in pasta just before serving.

cook's notes

I have made this recipe many times and it is very good; however, I have changed a few things. First, I thought the 1/2 cup of bouillon granules sounded too much and so I just take one Knorr beef bouillon cube and put in into 2 cups of boiling water and use that instead. Second, I use one large can of crushed canned tomatoes with 4 cups of chunky pasta sauce. It worked out very well.


nutrition

245 calories, 9 grams fat, 28 grams carbohydrates, 14 grams protein per cup.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
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number of unrated comments on this recipe0



Registered Member at CDKitchen.com



Member since: May 4, 2008
recipe rating
I had just been to the restaurant and must have received the bottom of the kettle as a take out so I didn't get my usual "fix". I started searching the web and found this recipe. WOW!! I have made this several times and doubled the batch a couple of times. This is REALLY good and a great "jumping off" point. I freeze this is quart containers without pasta then when reheating I cook my noodles separately and add to the base when i am ready to serve



Registered Member at CDKitchen.com



Member since: December 29, 2009
recipe rating
My mom used to make this when we were kids and for some reason I had a craving for some. This recipe is very good, although I made it with italian sweet sausage insted of ground beef, like she used to.



Guest at CDKitchen.com



recipe rating
I have tried making this soup both ways you have it on the recipe. I find that it is tastier with the chunky pasta suace rather than the crushed tomatoes. I also like the 1/2 cup of bouillon granules better than the 1 Knorr cube. Very tasty recipe & most of all a very close copy cat! I enjoy many of your copy cat recipes.



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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