Olive Garden Pasta e Fagioli

By Krissy

Olive Garden Pasta E Fagioli is is a hearty soup that will fill the bellies of your family. This soup can refreeze well if you add the cooked pasta in just before serving.

Ingredients

• 3 teaspoons vegetable oil
• 2 pounds ground beef
• 12 ounces chopped onion
• 14 ounces slivered carrots
• 14 ounces diced celery
• 48 ounces tomatoes,  canned and diced
• 2 cups cooked red kidney beans
• 2 cups cooked White kidney beans
• 88 ounces beef stock
• 3 teaspoons oregano
• 2 and 1/2 teaspoons pepper
• 5 teaspoons fresh chopped parsley
• 1 and 1/2 teaspoons Tabasco sauce
• 48 ounces marinara sauce
• 8 ounces dry pasta shell macaroni (or other pasta)

Details

Servings 10
Preparation time 20mins
Cooking time 65mins
Adapted from copykat.com

Preparation

Step 1

Instructions

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 pasta. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 quarts of soup. Just cut the recipe in half for smaller family needs!

You can find more Olive Garden Recipes at CopyKat.com, the web's most popular destination for copycat restaurant recipes.

If you want to freeze this soup, it is best when you don't add the pasta, cooked pasta doesn't freeze very well.  If you freeze the soup you can always cook up some fresh pasta and stir it in when you are ready to serve your family.