Olive Garden Pasta e Fagioli
User Reviews
4.9
519 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
Olive Garden Pasta e Fagioli
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A super easy, no-fuss copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better!
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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
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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.
Genuine Reviews
User Reviews
Overall Rating
4.9
519 reviews
Excellent
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