Olive Garden Pasta e Fajioli Soup

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Oct. 18, 2012

Olive Garden Pasta E Fajioli Soup


White beans 1 Cup (16 tbs)
Kidney beans 1 Cup (16 tbs)
Marinara sauce 48 Ounce
Diced tomatoes 28 Ounce
Low sodium beef stock 32 Ounce
Chopped onions 1 Cup (16 tbs)
Chopped celery 1 Cup (16 tbs)
Chopped carrot 1 Cup (16 tbs)
Tobasco sauce 1 Tablespoon
Ground black pepper 1 Teaspoon
Oregano powder 1 Teaspoon
Parsley flakes 2 Teaspoon
Penne pasta 2 Cup (32 tbs) , uncooked
Butter 2 Tablespoon
Ground meat 1 Cup (16 tbs)



1. Heat a stock pot and drop the butter in it.

2. Add the onions, celery and carrots and give it a stir.

3. Drop the meat and stir it in.

4. Add the beans and further give it all a good stir.

5. Pour in the marinara sauce.

6. Next goes in the diced tomatoes. Stir well to incorporate everything together.

7. Add the tobacco sauce, black pepper, oregano powder and parsley flakes. Mix them in.

8. Pour the beef stock in the pot.

9. Add the pasta and let it boil for 35- 45 minutes or until the pasta is cooked through.


10. Pour ladleful’s of soup in bowls and serve with freshly baked bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 602Calories from Fat 104

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 456 mg19%

Total Carbohydrates 93 g31%

Dietary Fiber 17 g68%

Sugars 13 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet