Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 271.1
  • Total Fat: 6.1 g
  • Cholesterol: 35.0 mg
  • Sodium: 880.0 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 8.8 g
  • Protein: 20.5 g

View full nutritional breakdown of Olive Garden Pasta e Fagioli calories by ingredient
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Number of Servings: 8


    1 lb ground beef
    1 small onion diced (1 cup)
    1 lg carrot, julienned (1cup)
    3 stalks celery, chopped (1cup)
    2 cloves garlic, minced
    2 14.5-oz cans diced tomatoes
    1 15-oz can red kidney beans (w/liquid)
    1 15-oz can great northern beans (w/liquid)
    1 15-oz can tomatoe sauce
    1 12-oz V8 juice
    1 Tbsp white vinegar
    1 tsp salt
    1 tsp oregano
    1 tsp basil
    1/2 tsp black pepper
    1/2 tsp thyme
    1/2 cup ditali pasta


1) Brown the ground beef in sauce pan over medium heat until done. Drain off fat.
2) Add onion, carrot, celery and garlic to pan, saute for 10 minutes.
3) Add remaining ingredients, except pasta, simmer for 1 hour
4)About 50 minutes into simmering, cook the pasta in 1 1/2 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
Serves 8.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This was awesome the day I made it, but since I added the pasta to it and stored the left overs in the fridge, all the liquid got absorbed and it was no longer a soup. Next time I think I'll add another V-8, and also some more spices to kick up the flavor a little bit. - 10/23/07

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  • Great recipe but cook pasta and drain. Do not add to pot but serve in separate bowl to be added as desired, otherwise when leftovers are chilled pasta will absorbe all the liquid and become soggy with no broth. - 6/20/11

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  • I made this for a church dinner. Everyone loved it. - 2/8/10

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  • Great flavor and a cinch to make!!! I highly recommend this recipe!!! - 11/15/08

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