Olive Garden Pasta e Fagioli

A super easy, no-fuss copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better than the restaurant-version!

what is pasta e fagioli?

Pasta e fagioli is a classic Italian soup literally translating to “pasta and beans”. This is typically made with vegetables, a variety of beans and pasta in a tomato broth.

why i love this recipe

• One pot dinner. This is one of those soups that come together so easily on the stovetop in a single pot, even the uncooked pasta gets cooked right in (unless you’re cooking it separately for leftovers). One pot means less clean up, less dishes!
• Uses pantry staples. The ingredient list may seem long, but most of the ingredients use pantry essentials, sparing you from that emergency grocery run.
• Freezer-friendly. Pasta e fagioli freezes very well sans pasta, making it perfect to stock up the freezer for those cold winter nights, for new moms or for those recovering from surgery.

tips and tricks for success

• Use short cut pasta. Ditalini, macaroni or a small shape pasta similar in size to the vegetables and beans is ideal.
• Save leftover Parmesan rinds. Get more out of those expensive Parmesan cheeses by using up the leftover rinds! Adding a Parmesan rind slightly thickens the broth and adds a level of nutty richness to the soup.
• Add leafy greens. Pasta e fagioli is a great way to sneak in some greens for those picky eaters. Stir in kale, spinach, cabbage, swiss chard or collard greens near the end of cooking time until wilted.
• Stir in more stock with leftovers. When reheating leftovers, stir in more stock as needed as the pasta will continue to soak up the broth. The pasta can also be cooked and stored separately.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

Olive Garden Pasta e Fagioli

Yield: 6 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

A super easy, no-fuss copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better!

4.9 stars (164 ratings)

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Ingredients

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casing removed
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¾ teaspoon dried thyme
• 3 cups chicken broth
• 1 (16-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 cup water
• 1 cup ditalini pasta
• 1 (3-inch) Parmesan rind
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• ½ cup shaved Parmesan

Equipment

• Dutch Oven

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.
• Add onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes.
• Stir in garlic, basil, oregano and thyme until fragrant, about 1 minute.
• Stir in Italian sausage, chicken broth, tomato sauce, diced tomatoes, water, pasta and Parmesan rind; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is tender, about 10-15 minutes.
• Stir in beans until heated through, about 1-2 minutes.
• Serve immediately, topped with Parmesan.

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