Olive Garden's Pasta e Fagioli Soup

Step 1

In a large stock pot, on high heat, add 1 TBL of EVOO.  When oil shimmers, add the ground beef.  Using a potato masher, break up the ground beef and cook the beef until browned and cooked throughout.  Using a slotted spoon, remove the beef and set aside.

Step 2

In the remaining beef drippings, add the celery, carrot, onion, and garlic and cook until fragrant and the onions are translucent.

Step 3

Add the diced tomatoes (juice and all), the tomato sauce, and tomato juice, and stir.  Next, add the oregano, basil, Good Seasons, salt, and pepper.  Add back in the ground beef, juices, and all.  Stir well.

Step 4

Reduce heat to simmer.  Cover the soup and simmer for 45 minutes, stirring frequently.

Step 5

While the soup is simmering, cook the Ditalini pasta in 5 quarts of salted, boiling water for 9 minutes (1 minute less al dente instructions).  Drain pasta and rinse under cold water to stop the cooking process and set aside.  Next, drain the beans and rinse under cold water.

Step 6

Once soup has simmered for 45 minutes, add in the beans and 4 cups of the cooked and drained pasta, and stir.  Bring entire mixture back up to a simmer, only long enough for the beans and pasta to get heated through.  Serve in your favorite pasta or soup bowl and enjoy!