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–+ servings

Olive Garden’s Popular Pasta Fagioli Soup: A Simple Low Calorie Make-Over

Make Olive Garden’s Delicious Pasta Fagioli at Home

Ingredients
  

  • 1 pound lean ground beef or ground turkey, see shopping tips
  • 1 teaspoon olive oil
  • 3 cups onions, chopped
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 (28oz) can tomatoes, diced
  • 1 (16 oz) can red kidney beans, rinsed and drained
  • 1 (16 oz) can white kidney beans, rinsed and drained
  • 1 (16 oz) can great northern beans, rinsed and drained
  • 3 (10oz) cans reduced-sodium beef broth
  • 1 (24 oz) jar marinara or pasta sauce, I used Prego’s Heart Smart pasta sauce
  • ½ cup water
  • 1 zucchini, chopped
  • 2 tablespoons Italian seasoning
  • Fresh ground pepper, to taste
  • 6 ounces whole-wheat penne pasta
  • Grated Parmesan cheese, for topping (optional)

Instructions
 

  • Brown beef in a large nonstick soup pot. Drain in a colander in sink.
  • In the same pot, heat olive oil.  Add onions, carrots, celery, and garlic. Cook for 2 minutes. Stir often.
  • Add drained beef back to pot.  Stir in canned tomatoes, beans, beef broth, pasta sauce, zucchini, water, Italian seasonings, and pepper.
  • Bring soup up to a boil. Turn heat to a simmer, cover, and let cook for 50 minutes.
  • Add pasta to soup.  Cover and cook for about 10 minutes longer until pasta is ready.  If you like a thinner soup, just add another ½ cup water or so.
  • Ladle soup into a small bowl or cup.  Top with grated Parmesan cheese, if desired.
  • This soup freezes great!

Nutrition

Serving: 1cupCalories: 156kcalCarbohydrates: 25gProtein: 12gFat: 2gSaturated Fat: 1gCholesterol: 12mgSodium: 438mgFiber: 6gSugar: 6gBlue Smart Points: 5Green Smart Points: 5Plus Points: 4