Olive Garden Pasta Fagioli Soup

This recipe was really really easy and tasted great.  Just make sure you add all the liquids it tells you to ( I was too lazy to get more beef broth in the basement so it came out more like a chilli  ;)  The only thing I left out was the celery, white kidney beans, and Tabasco sauce.  For me only leaving out 3 ingredients is pretty dam good.  Oh and please godddd don't put in a jar of Prego pasta sauce that is absolutely disgusting! Who uses Prego??  I'd just use your homemade sauce or a can of Hunts Pasta sauce..  Also make sure once you've cooked the pasta make sure you keep it separate from the soup and store it separate also or else the pasta will absorb all of the liquids.  Otherwise i would just put the amout of pasta you want in ur bowl and pour the soup over it....   Score: 9



I love trying new soup recipes, but this is an old favorite. Tastes just like Olive Garden’s! This recipe does make a lot of soup (approximately 12 servings.) Make sure you use a large crock pot or feel free to cut the recipe in half! Also freezes well if you want to try that!

Ingredients

• 2 lbs. ground beef
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

Instructions

• Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.