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Olive Garden Pasta e Fagioli Soup (Copycat) Recipe

   
 

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     Olive Garden Pasta e Fagioli Soup (Copycat)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Ingredients
1 pound ground beef
1 small onion, diced (1 cup)
3 stalks celery, chopped (1 cup) 1 large carrott, julienned (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes or peite diced tomatoes
1 15 oz can red kidney beans with liquid or red beans with liquid
1 15 oz can great northern beans with liquid
1 15 oz can tomato sauce
1 12oz can V-8 juice or spicy hot V8
 
1 T white vinegar
1 1/2 t salt
1 tsp dried oregano leaves
1 t dried basil leaves
1/2 t pepper
1/2 t dried thyme
1/2 pound ditali pasta
Franks Red Hot Sauce (optional)
parmeasan cheese for top of soup
Instructions
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic, sauté for 10 minutes. Add remaining ingredients except pasta and simmer for 1 hour.
About 50 minutes into simmer time cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or until pasta is al dente or slightly tough. Drain. Add the pasta to the soup and simmer for 5 to 10 minutes. Serve
I do a couple of things different from the recipe. I don't like carrots or celery so I don't put them in. I do use dried celery flakes-about 1 tsp. I also add about 1 tsp Franks Red Hot sauce to give it a little zip. Sometimes I use Spicy Hot V8. If you put the pasta in the soup it soaks up all the juice. Just put the pasta in bowls and put soup on top. I also put this in the crock pot before work so it cooks all day. I have brought this to work for potlucks.
If you want a little more juice use 3 6 oz V8 or Spicy Hot V8 cans and up the spices a little to taste.


Originally Submitted 8/18/2013





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