Olive Garden Quick Pasta E Fagioli Soup
- 4 cups leftover chili
- 3 teaspoons oil
- 1 onion; chopped
- 1/2 cup carrots; slivered
- 1/2 cup celery; diced
- 24 ounces tomatoes; canned, diced
- 24 ounces beef stock
- 4 cups water
- 3 teaspoons oregano
- 5 teaspoons parsley; (fresh chopped)
- 1 1/2 teaspoon tabasco sauce; (to taste)
- 8 ounces dry pasta shell macaroni; or other pasta
Preparation: Saut� onions in oil in large 10-qt. pot. Add carrots, celery and tomatoes and simmer for about 10 minutes. Add chili and water to the pot and bring to a boil. Add beef stock, oregano, pepper, Tabasco, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.