Tasty Thursday #84: Olive Garden Pasta e Fagoli Soup {Copycat}

Welcome back to Tasty Thursday!!

Yum yum yum! So I have never had this soup at Olive Garden, although if I do go again, I will definitely have the real thing to compare. What I can say about this soup though - it was packed full of flavor. All the different elements worked together so beautifully. The colors were gorgeous. Everyone demolished their bowlful!

(Print)
What you need:

• 2 lb. ground beef, browned and drained
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 cans diced tomatoes
• 1 can red kidney beans
• 1 can white kidney beans (I used navy beans)
• 3 cans beef stock/broth
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. dried parsley
• 1 tsp. hot sauce
• 1 jar spaghetti sauce
• 8 oz. cheese tortellini

Directions:

Brown ground beef.

Add all ingredients except tortellini into a crockpot --or-- large pot.

Cook on low for 7 to 8 hours, high for 4 to 5 hours, or in a large pot for 1 to 2 hours.
Add tortellini in the last 30 minutes or so of cooking. 

Just to heat it up because you don't want it soggy.

Recipe from Mommy Savers

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