This Copy Cat Olive Garden Pasta e Fagioli Soup is hearty and flavorful, perfect for a cold evening and delightful paired with garlic toast and an Olive Garden-style salad.
Place the ground beef along with the dried minced onion and Italian seasoning in a six quart or larger Dutch Oven or stock pot and use a spatula or meat muddler to break the meat into small pieces.
Brown the meat on medium high heat until fully cooked through and crumbled into tiny pieces.
Add all other ingredients EXCEPT the pasta and stir well.
Place the lid on the Dutch Oven or stock pot and allow to simmer on medium heat for 1-2 hours.
Once the carrots and celery are fork tender, reduce heat to low.
In a separate pot, boil the pasta on the stove according to package directions.
Once the pasta is cooked through, add it into the soup.
If you feel the soup needs more liquid, add as much of the pasta water as is needed.
Stir well and serve hot topped with shredded Mozzarella cheese, garlic toast, and an Olive Garden style salad. Enjoy!