Copycat Olive Garden Pasta e Fagioli Recipe

Name: Copycat Olive Garden Pasta e Fagioli Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian,Copycat
Ingredients: 4 ounces ditalini pasta, or similar small pasta; 2 tablespoons olive oil, divided; 1/2 pound sweet or spicy Italian sausage, casings removed, filling crumbled; 1 medium yellow onion, finely chopped; 2 medium carrots, diced; 2 medium ribs celery, diced; 2 cloves garlic, finely chopped; 1 (28-ounce) can whole peeled plum tomatoes; 3 cups chicken broth; 1 tablespoon Italian seasoning; Salt, to taste; Freshly ground black pepper, to taste; 1 (15-ounce) can kidney beans, rinsed and drained; 1 (15-ounce) can cannellini beans, rinsed and drained; 1/4 cup coarsely chopped parsley; Freshly grated Pecorino Romano cheese, for garnish

A quick and satisfying restaurant-style pasta and bean soup, this recipe combines sausage, beans, and pasta for a hearty meal.

⭐ 4.5 (24 reviews) Prep: 10 minCook: 30 minTotal: 40 minYields: 8 servings

Category Tags:

Dinner Entree Lunch Side Dish Soup

Cuisine Tags:

Italian Copycat

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Instructions

Boil water and prepare pasta as package directs; drain and reserve.
In a large pot, heat 1 tablespoon oil over medium-high. Brown sausage for 4-5 minutes, then transfer to a bowl.
Add remaining oil to the pot. Sauté onion, carrots, celery, and garlic for 2-3 minutes until fragrant.
Cut canned tomatoes, then add them, chicken broth, Italian seasoning, and cooked sausage to the pot. Season with salt and pepper. Bring to a boil, then simmer on medium for 5 minutes until vegetables are tender.
Stir in beans and cook 5 minutes until heated. Mix in the reserved pasta and parsley. Serve with grated cheese.

Nutritional Info (per serving)

Calories: 348 kcal

Carbohydrate: 41 g

Cholesterol: 23 mg

Fiber: 8 g

Protein: 16 g

Saturated Fat: 4 g

Sodium: 1031 mg

Sugar: 7 g

Fat: 14 g

Unsaturated Fat: 0 g