Description
A comforting, hearty soup inspired by the Olive Garden classic filled with ground beef, vegetables, beans, and ditalini pasta in a rich tomato broth. Cozy, nostalgic, and easy to make at home.
Ingredients
Units
Scale
- 1 pound lean ground beef
- 1 yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 (8-ounce) cans tomato sauce
- 2 (14.5-ounce) cans beef broth
- 1/2 cup water
- 1 (14.5-ounce) can petite diced tomatoes
- 2 teaspoons granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 ounces dry ditalini pasta
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Salt and pepper, to taste
- Grated or shredded Parmesan cheese, for topping
- Fresh parsley, chopped for garnish
Instructions
- Brown the beef in a large pot over medium heat until just cooked through.
- Add the onions, carrots, and celery, and sauté until soft, about 6 minutes.
- Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Pour in tomato sauce, broth, water, and diced tomatoes. Stir in sugar, basil, and oregano.
- Bring everything to a gentle boil, cover, and reduce heat to medium-low. Simmer for 10 minutes.
- Stir in the dry pasta and continue cooking until al dente, about 10 minutes. Stir occasionally.
- Mix in the kidney beans and cannellini beans, and season with salt and pepper to taste.
- If the soup is too thick, add more water to adjust the consistency.
- Simmer until everything is heated through, then serve hot with parmesan and parsley on top.
Notes
Use fresh vegetables for best flavor. Substitute ground turkey or chicken for a leaner version. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months (preferably without pasta).
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 890mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 35mg
