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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Olive Garden Pasta Fagioli Recipe

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This recipe for Olive Garden Pasta Fagioli, by , is from Recipes from the Dahl House, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacque Dahl


*1 lb. ground beef or 1/2 lb. ground beef + 1/2 lb. mild Italian sausage
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil (I use 1 1/2 tsp.)
1/2 teaspoon pepper
1/2 teaspoon thyme (I use 3/4 tsp.)
1/2 pound (1/2 pkg.) ditalini pasta (do not substitute)

1. Brown the ground beef/meat in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery, and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

Additional ingredients that I like to use:
1 cup of beef bouillon - (to thin it out)
1-2 tablespoon tabasco sauce (to add a slight kick)
1/2 teaspoon marjoram

Personal Notes:
Personal Notes:
This is one of Grandma (Carma) Dahl's favorite soups and she is always happy to share! There have been many times in visiting with her, that she would say, let's call Olive Garden and get something "to go". This was always on the table with other yummy things. I found this recipe online and it is sooo close to the original, we love it!




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