Olive Garden Pasta E Fagioli Soup
Try this Olive Garden Pasta E Fagioli Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1 onion, chopped
- 4 cups beef stock
- 2 tsp. pepper
- 2 lbs. ground beef
- 3 carrots, shredded
- 1 c. celery chopped
- 2 (28 oz.) cans diced tomatoes undrained
- 1 (16 oz.) can red kidney beans drained
- 1 (16 oz.) can white kidney beans drained
- 3 tsp. oregano
- 5 tsp. parsley
- 1 tsp. tabasco sauce
- 1 (20 oz.) jar prego traditional spaghetti sauce
- 8 oz. pasta (i like using ditali pasta)
- Carbohydrate 92.7458063587071 g
- Cholesterol 616.8856232 mg
- Fat 139.972911002922 g
- Fiber 5.1239999127388 g
- Protein 245.995543229949 g
- Saturated Fat 54.6271668495362 g
- Serving Size 1 1 recipe (4959g)
- Sodium 8328.21193482737 mg
- Sugar 87.6218064459683 g
- Trans Fat 19.8778163680272 g
- Calories 2637 calories
Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.Before serving, cook pasta according to package directions. Drain and add to soup.
