This hearty soup is a copycat version of what you'd get before your meal at Olive Garden. It starts off with ground beef and veggies and then we add in a mix of beans and ditalini pasta. It's a simple soup that's ready quickly.
- 1 pound lean ground beef
- 3 medium carrots diced
- 2 ribs celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken stock
- 15 ounces canned tomato sauce
- 15 ounces canned diced tomatoes
- 15 ounces canned Great Northern beans drained
- 15 ounces canned red kidney beans drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1 cup ditalini pasta
Add the ground beef to a large pot or duct oven over medium heat and crumble.
Add the carrots, celery, onion, and garlic and continue cooking, stirring often, until the meat is cooked through.
Add the chicken stock, tomato sauce, diced tomatoes, beans, and spices.
Bring to a boil and reduce the heat to a simmer. Simmer for 15 minutes.
Add the pasta to the pot and continue cooking for 10 minutes.
Calories: 344kcal | Carbohydrates: 49g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 1018mg | Potassium: 1093mg | Fiber: 9g | Sugar: 9g | Vitamin A: 4159IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 5mg