I like to get the soup, salad, and breadstick deal at Olive Garden. I usually stick to the Pasta Fagioli (Italian Chili) but I sometimes branch out to try the others.
This is a hearty Italian soup. It is thick like chili but it has noodles like a soup. The Italian seasonings are just perfect. This is a wonderful dinner to have on a cold winter night. My husband is looking forward to the leftovers for lunch tomorrow.
1 lb ground beef
1 small yellow onion, diced
1 large carrot, chopped
1 stalk celery, chopped
1 tsp minced garlic (about 2 cloves)
2 cans (14.5oz) diced tomatoes, with juices
15 oz can red kidney beans (do not drain)
15oz can great northern beans (do not drain)
15 oz can tomato sauce
1 Tbsp vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
8 oz dinatali pasta, cooked according to package
1. Brown beef and onion in a large soup pot. Add in carrot, celery, and garlic. Sauté for 10 minutes until veggies are tender.
2. Add in remaining ingredients, except pasta. Simmer 1 hour.
3. Cook pasta according to directions, drain and stir in soup after it has simmered 1 hour.
4. Serve with salad, bread, and parmesan cheese.
Liked my Pasta Fagioli (Italian Chili)? Try the Pesto Chicken Pasta
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