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Olive Garden Pasta Fajoli Soup

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Copycat Pasta Soups/stews


  • 1 cn (40 oz) clamato juice
  • 1 lb Lean ground beef; (cooked)
  • 1 cn (26 oz) pureed tomatoes
  • 1 md Onion; (finely chopped)
  • 1 cn (14 oz) consomme
  • 4 Stalks celery; (chopped)
  • 1 cn (14 oz) water
  • 4 Carrots; (thinly sliced)
  • 3 tb Chicken soup base
  • Half a medium cabbage
  • (shredded)
  • 1 cn (19 oz) kidney beans
  • 1 cn (19 oz) navy beans
  • 1 ts Oregano
  • 1 ts Basil
  • 1/4 ts Hot paprika
  • 1/4 ts Garlic powder
  • 1 1/2 c Corkscrew pasta; (cooked)


Olive Garden Restaurant's PASTA FAJOLI SOUP (from Winnipeg Free Press Recipe Column)
1. Bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour. 2. Saute ground beef until browned thoroughly and set aside. 3. Saute vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour. 4. Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes.
This makes a great meal accompanied by bread or buns of your choice and a green salad.
NOTE: I omitted the beans (my family doesn't like them) and the cabbage (didn't have any in the fridge) and the soup was still an overwhelming success without them.
Shared by: Susan Bewick, Mar/95.
>From the recipe files of Carole Walberg Posted to Bakery-Shoppe Digest by Mary <> on Apr 15, 1998