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Olive Garden Pasta E Fagioli Soup Recipe

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This recipe for Olive Garden Pasta E Fagioli Soup is from The Duttlinger Family Likes to Eat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds ground beef
1 tablespoon vegetable oil
12 ounces chopped onion
14 ounces slivered carrots
14 ounces diced celery
48 ounces canned diced tomatoes
2 cups cooked, drained red kidney beans
2 cups cooked, drained white kidney beans
2 3/4 quarts beef broth
1 tablespoon dried oregano
2 1/2 teaspoons ground black pepper
2 (24-ounce) jars marinara sauce
8 ounces small shell macaroni (or other small dried pasta shape)
5 teaspoons chopped fresh parsley
Directions:
Directions:
Cook the beef in the oil in large stockpot, breaking it up, until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it’s cooked. Stir in the parsley before serving.

This makes 9 quarts of soup. Just cut the recipe in half for smaller family needs! If you want to freeze this soup, don’t add the pasta; cooked pasta doesn’t freeze very well. You can always cook up some fresh pasta and stir it in when you are ready to serve.
Number Of Servings:
Number Of Servings:
9 quarts

 

 

 

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