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Copycat Olive Garden Pasta e Fagioli

Close-up of a rustic bowl of pasta e fagioli soup topped generously with grated Parmesan cheese.
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Make a rich and hearty Pasta e Fagioli soup at home that tastes just like the restaurant version. This recipe is simple and perfect for a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/2 cup small pasta, such as ditalini or small shells
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the tomato sauce and chicken broth. Add the diced tomatoes, oregano, basil, thyme, and bay leaf. Bring the mixture to a simmer.
  5. Add the rinsed cannellini beans and kidney beans to the soup. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
  6. Increase the heat to medium-low and add the small pasta. Cook according to the pasta package directions, usually about 8 to 10 minutes, until the pasta is tender but still slightly firm (al dente).
  7. Remove and discard the bay leaf. Stir in the 1/4 cup of grated Parmesan cheese until melted.
  8. Taste the soup and season with salt and pepper as needed. Serve hot with extra Parmesan cheese on top.

Notes

  • For a thicker soup, mash about 1/4 cup of the beans against the side of the pot before adding the dry pasta.
  • You can substitute ground beef or ground turkey for the Italian sausage if you prefer a milder flavor.
  • Use ditalini pasta for the most authentic texture, but small shells work well too.

Nutrition

Find it online: https://delishdreams.com/pasta-e-fagioli-recipe-olive-garden-copycat/