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Olive Garden Pasta e Fagioli

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course , Soup

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

Instructions

    Cup of Yum
  1. 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.
  2. Add onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes.
  3. Stir in garlic, basil, oregano and thyme until fragrant, about 1 minute.
  4. Stir in Italian sausage, chicken broth, tomato sauce, diced tomatoes, water, pasta and Parmesan rind; season with salt and pepper, to taste.
  5. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is tender, about 10-15 minutes.
  6. Stir in beans until heated through, about 1-2 minutes.
  7. Serve immediately, topped with Parmesan.