Olive Garden's Pasta Fagiolli Soup

Olive Garden's Pasta Fagiolli Soup

By Karen Butterfield



3 tsp oil
2 lbs ground beef or Jimmy Dean Sausage
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained
2 cups cooked white kidney beans, drianed
88 oz beef stock
3 tsp oregano
2- 1/2 tsp pepper
5 tsp freshly chopped parsley
1-1/2 tsp Tabasco sause
48 oz spaghetti sauce
8 oz dry pasta


Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans then add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, noodle and parsley. simmer until celery and carrots are tender, about 45 minutes. If too thick add a bit more beef broth.

Makes 9 quarts of soup