Description
A hearty Italian-style soup inspired by Olive Garden, filled with ground beef, tender pasta, beans, and vegetables simmered in a flavorful tomato broth. Perfect for cozy dinners or meal prepping.
Ingredients
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup dried ditalini pasta
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add chopped onions, carrots, celery, and minced garlic. Sauté for about 5 minutes until vegetables are tender.
- Stir in diced tomatoes, tomato sauce, and beef broth. Add kidney beans, great northern beans, oregano, basil, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.
- Meanwhile, cook ditalini pasta according to package directions until al dente. Drain and set aside.
- Add cooked pasta to the soup just before serving to prevent it from becoming mushy.
- Taste and adjust seasonings if needed. Serve hot with grated Parmesan and breadsticks if desired.
Notes
- Use ground turkey or Italian sausage instead of ground beef for a twist.
- Add red pepper flakes for heat.
- For a vegetarian version, use vegetable broth and omit the meat.
- Add fresh spinach at the end for extra greens.
- Store pasta separately to keep it from soaking up all the broth.