Fantastic Copycat for Olive Garden Pasta E Fagioli!

This is a great copycat Olive Garden Pasta E Fagioli . Years ago I worked as a waitress at the Olive Garden and I would eat this soup almost everyday. This recipe comes so close to replicating the Olive Garden Pasta E Fagioli, with the only thing missing would be the breadsticks.

Copycat Olive Garden Pasta E Fagioli

Serves 6-8

INGREDIENTS

1 pound Seasoned Ground Beef Mixture

Click link for recipe

1 cup julienned carrot (matchsticks)

3 stalks celery, chopped (1 cup)

2 (14 1/2 ounce) cans diced tomatoes

1 (15 ounce) can red kidney beans (with liquid)

1 (15 ounce) can great northern beans (with liquid)

1 (15 ounce) can tomato sauce

2 (12 ounce) cans V-8 vegetable juice

1 cup beef broth

1 tablespoon vinegar

1 teaspoons salt

1 1/2 dried teaspoon oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

2 tablespoons freshly chopped parsley

Black pepper to taste

1/2 pound elbow macaroni

Parmesan cheese

DIRECTIONS

Prepare the Seasoned Ground Beef Mixture. Click link for recipe.(If preparing this meat mixture ahead of time, store in the fridge for up to two days or in the freezer for up to 2 months until ready to use. Warm the meat on low in a pan on the stove top prior to using in this recipe)

In a saute pan, heat oil over medium heat and the carrot, and celery and sauté for 7-8 minutes or until onions are translucent.

Add remaining ingredients, except pasta, bring to a boil and then simmer for 45 minutes.

20 minutes prior to the end of the soup simmer time, boil the pasta to al dente according to box directions. Drain the pasta well and add to the soup. Mix in the parsley and simmer another 5 minutes.

Serve soup in bowls. Sprinkle parmesan cheese on top of soup bowls.

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