Are Olive Garden Ravioli Supposed To Be Yellow

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This Olive Garden Copycat Pasta e Fagioli Soup is a one-pot soup inspired by Olive Garden! This soup is packed with vegetables, fresh herbs, beans, lean ground beef, and pasta-which makes for a rich and hearty Italian soup!

Servings: Makes 8 ( 1 1/2 cup) servings

What does Fagioli mean?

The translation of Fagioli means "pasta and beans." And that is exactly what this soup Pasta e Fagioli is packed with!

What Ingredients do I need to make this Olive Garden Copycat Pasta e Fagioli Soup?

Lean ground beef– I like to use 96% Laura's Lean ground beef. You can use ground turkey, if desired.
Yellow onion– chopped
Celery-diced
Carrots- diced
Garlic cloves-minced
Low sodium beef broth-This soup will thicken as it cools and is meant to be a thick, more like a stew soup. Feel free to add another 1-2 cups of broth to thin it out if it's too thick once it's cooled.
Crushed or diced tomatoes– I like to use crushed tomatoes. Do not drain the juice.
Tomato sauce
Apple cider vinegar- helps balance out the acidity of the tomatoes
Zero point white granulated sugar sweetener or regular sugar- balances out the theacidity of the tomatoes.
Basil-fresh or dried. I love using fresh herbs in this soup.
Oregano
Salt
Thyme- fresh or dried. I love using fresh herbs in this soup.
Uncooked ditalini pasta- you can use any whole grain ditalini pasta ifyou're following the WW purple plan for zero points
Dark kidney beans-drained
Cannellini beans or Northern white kidney beans- drained
Parmesan cheese- for garnish, if desired

Is this soup suppose to be thick?

This soup is meant to be a thick- more like a stew or chili type soup.

It will thicken quite a bit as it cools. Feel free to add another 1-2 cups of beef broth to thin it out if it's too thick once it's cooled.

How do I make this Olive Garden Copycat Pasta e Fagioli Soup?

This soup can be made on the stove top or Instant Pot.

Here are the step by step stove top directions:

Spray a large sauce pan or Dutch oven with non stick cooking spray. Add lean beef and cook for 5-7 minutes or until browned, stirring to break up meat.

Drain excess fat. Transfer meat to a bowl or plate.

In the same pan or Dutch oven, spray the pan again with non stick cooking spray.

Add onion, carrots, and celery; cook and stir for 5 minutes or until veggies are tender.

Add garlic; cook and stir for another minute.

Add cooked beef.

Then the broth, tomatoes, tomato sauce, vinegar, sugar, basil, salt, oregano, and thyme.

Broing to a boil. Reduce heat to medium-low; cover and simmer for at least 30 minutes.

Add pasta, kidney beans, cannellini beans; cook over medium heat for 10 minutes or until pasta is tender.

Stir frequently.

Garnish with Parmesan cheese, if desired.

This soup will thicken as it cools and is meant to be very thick- more like a stew or chili-type soup.

You can add another 1-2 cups of broth to thin it out if it's too thick once it's cooled.

Ingredients:

1 lb. 96% lean ground beef- I like to use 96% Laura's Lean ground beef
1 cup yellow onion, chopped
3 stalks celery, diced
3 medium carrots, diced
3 garlic cloves, minced
4 cups low sodium beef broth
1 ( 28 oz.) can crushed or diced tomatoes- do NOT drain the juice.
1 ( 15 oz.) can tomato sauce
1 Tbsp apple cider vinegar
1 tsp sugar or zero point white granulated sugar sweetener
1 1/2 tsp dried basil or 1 Tbsp fresh basil, finely diced
1 tsp dried oregano
1 1/4 tsp salt
1 tsp dried thyme or 2 tsp fresh thyme
2 cups uncooked ditalini pasta-you can use any whole grain ditalini pasta ifyou're following the ww purple plan for zero points
1 ( 15 oz.) can dark kidney beans, drained
1 ( 15 oz.) can cannellini or northern white kidney beans, drained
Garnish with Romano or Parmesan cheese, if desired

Stove Top Directions:

Spray a large sauce pan or Dutch oven with non stick cooking spray. Add lean beef and cook for 5-7 minutes or until browned, stirring to break up meat. Drain excess fat. Transfer meat to a bowl or plate.
In the same pan or Dutch oven, spray the pan again with non stick cooking spray. Add onion, carrots, and celery; cook and stir for 5 minutes or until veggies are tender. Add garlic; cook and stir for another minute.
Add cooked beef, broth, tomatoes, tomato sauce,vinegar, sugar, basil, salt, oregano, and thyme. Bring to a boil. Reduce heat to medium-low; cover and simmer for at least 30 minutes.
Add pasta, kidney beans, cannellini beans; cook over medium heat for 10 minutes or until pasta is tender. Stir frequently.
Serve warm. Garnish with Parmesan cheese and parsley, if desired.

Instant Pot Directions:

Turn your Instant Pot onto the "saute" function to the highest setting. When the pot is hot, add in the ground beef and brown. Break the beef up with a wooden spoon and let it brown.
Drain off excess grease. Add the onion, celery, carrots and garlic. Stir and sauté for about 1 minute until the onion softens a bit.
Add the remaining ingredients (EXCEPT for the pasta) to the instant pot and stir to combine
Close the lid. Cook on high pressure (Manual setting) set the timer to 5 minutes. Be sure the valve is set to "sealing."
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, this can take about 10 minutes.
When the timer beeps let the pot sit there for an additional 10 minutes and then release any remaining pressure by moving the valve to "venting."
While the soup is pressure cooking cook the pasta according to directions on package. Drain and set aside.
Carefully unlock and remove the lid from the instant pot.
Serve warm.
Garnish with Parmesan and parsley, if desired.

Servings: Makes 8 ( 1 and 1/2 cup) servings

2-7 PersonalPoints* per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan?

You can click the link below to go to the recipe builder. You'll first need to sign into your WW account and then the recipe builder will upload. Enter the name of recipe, the number of servings, and edit any ingredient that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you'll need to access the WW app manually to create the recipe in the recipe builder.

Author Notes:

Store any leftover soup in the fridge for up to five days or freeze for up to a month.
Thaw overnight in the fridge when ready to eat-reheat in the microwave or stove.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1 lb. 96% lean ground beef- I like to use 96% Laura's Lean ground beef
1 cup yellow onion, chopped
3 stalks celery, diced
3 medium carrots, diced
3 garlic cloves, minced
4 cups low sodium beef broth
1 ( 28 oz.) can crushed or diced tomatoes
1 ( 15 oz.) can tomato sauce
1 Tbsp apple cider vinegar
1 tsp sugar or zero point white granulated sugar sweetener
1 1/2 tsp dried basil or 1 Tbsp fresh basil, finely diced
1 tsp dried oregano
1 1/4 tsp salt
1 tsp dried thyme or 2 tsp fresh thyme
2 cups uncooked ditalini pasta-you can use any whole grain short pasta if you're following the ww purple plan for zero points
1 ( 15 oz.) can dark kidney beans, drained
1 ( 15 oz.) can cannellini beans, drained
Garnish with Romano or Parmesan cheese, if desired

Instructions

Spray a large sauce pan or Dutch oven with non stick cooking spray. Add lean beef and cook for 5-7 minutes or until browned, stirring to break up meat. Drain excess fat. Transfer meat to a bowl or plate.
In the same pan or Dutch oven, spray the pan again with non stick cooking spray. Add onion, carrots, and celery; cook and stir for 5 minutes or until veggies are tender.
Add garlic; cook and stir for another minute.
Add cooked beef, broth, tomatoes, tomato sauce,vinegar, sugar, basil, salt, oregano, and thyme. Bring to a boil.
Reduce heat to medium-low; cover and simmer for at least 30 minutes.
Add pasta, kidney beans, cannellini beans; cook over medium heat for 10 minutes or until pasta is tender. Stir frequently.
Serve warm. Garnish with Parmesan cheese and parsley, if desired.

Instant Pot Directions:

Turn your Instant Pot onto the "saute" function to the highest setting. When the pot is hot, add in the ground beef and brown. Break the beef up with a wooden spoon and let it brown.
Drain off excess grease. Add the onion, celery, carrots and garlic. Stir and sauté for about 1 minute until the onion softens a bit.
Add the remaining ingredients (EXCEPT for the pasta) to the instant pot and stir to combine
Close the lid. Cook on high pressure (Manual setting) set the timer to 5 minutes. Be sure the valve is set to "sealing."
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, this can take about 10 minutes.
When the timer beeps let the pot sit there for an additional 10 minutes and then release any remaining pressure by moving the valve to "venting."
While the soup is pressure cooking cook the pasta according to directions on package. Drain and set aside.
Carefully unlock and remove the lid from the instant pot. Serve warm. Garnish with Parmesan and parsley.
Makes: 8 ( 1 and 1/2 cup) servings

PersonalPoints™ range: 2-7 PersonalPoints* per servings

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Smartpoints: GREEN: 7 smartpoints per serving regardless if you use zero point white granulated sweetener or regular sugar, BLUE: 4 smartpoints per serving if using zero point white granulated sweetener or 5 smart-points if using regular sugar, PURPLE: 1 Smartpoint per serving if using whole grain pasta and is the same regardless if you use zero point white granulated sweetener or regular sugar or 4 smartpoints per serving if using ditalini pasta

Notes

Store any leftover soup in the fridge for up to five days or freeze for up to a month. Thaw overnight in the fridge when ready to eat-reheat in the microwave or stove.

Nutrition Information

Amount Per Serving Calories 279 Total Fat 3g Saturated Fat 1g Cholesterol 30mg Sodium 475mg Carbohydrates 28g Net Carbohydrates 20g Fiber 8g Sugar 6g Protein 24g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information are estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting "My Foods" then when you are in my foods select "Recipes" then click "Create" in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients. Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting "My Foods" then when you are in my foods select "Recipes" then click "Create" in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients. This will give you the Personal Point value for the recipe.