Ingredients
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 (28 oz) can crushed tomatoes
1 lb ground beef or Italian sausage
1 (15 oz) can diced tomatoes
4 cups beef or chicken broth
1 (15 oz) can cannellini or Great Northern beans, drained and rinsed
1 cup small pasta (ditalini, elbow, or small shells)
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
Salt & pepper, to taste
2 tbsp olive oil
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
🍲 Instructions
Cook Meat
In a large pot, heat olive oil over medium heat. Cook ground beef or sausage until browned. Remove excess fat.
Sauté Veggies
Add onion, garlic, carrots, and celery. Sauté 5–7 minutes until softened.
Add Tomatoes & Broth
Stir in crushed and diced tomatoes, broth, basil, oregano, thyme, salt, and pepper. Bring to a boil.
Simmer
Reduce heat and simmer 20 minutes to blend flavors.
Cook Pasta & Beans
Add pasta and beans. Simmer another 10–12 minutes until pasta is tender.
Serve
Ladle soup into bowls and top with Parmesan and fresh parsley.
💡 Tips
Use whole wheat pasta or chickpea pasta for extra protein
For a richer flavor, add a splash of red wine when simmering
Freeze leftovers for a quick, protein-packed meal later
Hearty, cheesy, and full of protein—this soup tastes just like Olive Garden! 🧡🍝