Copycat Olive Garden Pasta e Fagioli Soup
Enjoy the comforting taste of Copycat Olive Garden Pasta e Fagioli Soup right in your home. This easy-to-follow recipe delivers a hearty blend of beans, vegetables, and pasta, creating a warm and satisfying meal perfect for cozy evenings or family gatherings. With rich flavors and simple ingredients, this soup is not only quick to prepare but also highly customizable to fit your taste preferences. Whether you’re looking for a weeknight dinner option or something special for colder days, this delicious soup is sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Ditalini pasta
- 5 cloves garlic (minced)
- 1 onion (diced)
- 1 cup carrots (chopped)
- 3 stalks celery (diced)
- 1 lb Italian sausage (casings removed)
- 15 oz red kidney beans (rinsed/drained)
- 15 oz Great Northern Beans (drained/rinsed)
- 3 cups chicken broth
- 16 oz tomato sauce
- 15 oz diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp Italian seasoning
- 1 cup water
- Salt/pepper (to taste)
Instructions
- Cook Ditalini pasta according to package instructions; drain and set aside.
- In a large pot over medium heat, heat olive oil and brown the Italian sausage until cooked through; remove from pot.
- In the same pot, sauté garlic, onion, carrots, and celery until tender.
- Stir in chicken broth, tomato sauce, diced tomatoes, basil, seasoning, cooked sausage, and water. Mix well.
- Bring to a boil then reduce heat to low; let simmer for about 15 minutes.
- Add beans and cooked pasta; stir until heated through.
- Serve hot with fresh bread or toppings of your choice.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 60mg