Description
A hearty Italian-inspired soup featuring ground beef, beans, pasta, and vegetables in a savory tomato broth, just like the Olive Garden favorite.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup ditalini pasta
- 3 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables are tender.
- Stir in garlic and cook for 1 minute until fragrant.
- Add kidney beans, great northern beans, tomato sauce, diced tomatoes, and beef broth. Stir to combine.
- Season with basil, oregano, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes to allow flavors to meld.
- While soup simmers, cook ditalini pasta separately according to package instructions. Drain and set aside.
- Add cooked pasta to the soup just before serving. Stir well and heat through.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a thicker soup, mash some of the beans before adding.
- Add pasta only when ready to serve to avoid sogginess.
- Store leftovers separately (soup and pasta) for best texture.