Olive Garden Pasta Fajoli Soup
Description
This comforting Pasta Fajoli soup is a robust, family-friendly meal that combines tender ground beef, kidney and navy beans, and corkscrew pasta in a rich tomato-based broth. Inspired by the popular Olive Garden dish, this recipe delivers deep, savory flavors with the earthy notes of oregano, basil, and paprika. The addition of shredded cabbage and mirepoix adds texture and sweetness, balancing the heartiness of the meat and beans. Perfect for cold evenings, this satisfying one-pot wonder is easy to prepare and fills the kitchen with an inviting aroma.Directions
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In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into small crumbles. Once cooked, remove the beef from the pot and set aside, leaving the rendered fat in the pot.
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Add the chopped onion, celery, carrots, and shredded cabbage to the pot with the beef fat. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
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Stir in the Clamato juice, pureed tomatoes, chicken consommé, water, chicken soup base, oregano, basil, paprika, and garlic powder. Bring the mixture to a boil.
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Reduce heat to low and let the soup simmer uncovered for 30 minutes to allow the flavors to meld.
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Return the cooked ground beef to the pot. Add the drained kidney beans, navy beans, and pre-cooked corkscrew pasta.
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Simmer the soup for an additional 20 minutes, stirring occasionally, until heated through and the vegetables are tender. Adjust seasoning with salt and pepper if desired.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 7g35%
- Cholesterol 75mg25%
- Sodium 1200mg50%
- Total Carbohydrate 45g15%
- Dietary Fiber 12g48%
- Sugars 8g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
