Copycat Olive Garden Pasta e Fagioli Soup
Indulge in the comforting flavors of homemade Copycat Olive Garden Pasta e Fagioli Soup, a delightful dish that captures the essence of the beloved restaurant classic. This hearty soup combines tender Ditalini pasta with a medley of nutritious beans and vibrant vegetables, all simmered in a savory tomato broth. Perfect for cozy nights or gatherings, this recipe is quick to prepare—ready in just 30 minutes! Each bowl is packed with flavor and satisfaction, making it a go-to meal any day of the week. Customize it with your choice of beans or vegetables for an even more personal touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 cup Ditalini pasta
- 15 oz red kidney beans (rinsed/drained)
- 15 oz Great Northern Beans (drained/rinsed)
- 5 cloves garlic (minced)
- 1 onion (diced)
- 1 cup carrots (chopped)
- 3 stalks celery (diced)
- 2 tbsp olive oil
- 3 cups chicken broth
- 16 oz tomato sauce
- 15 oz diced tomatoes
- 1 tsp dried basil
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup water
- 1 lb Italian sausage (casings removed)
Instructions
- Cook Ditalini pasta according to package instructions; drain and set aside.
- In a Dutch oven, heat olive oil over medium heat and brown the Italian sausage; remove and set aside.
- Sauté garlic, onion, carrots, and celery in the same pot for about 3–4 minutes until tender.
- Add chicken broth, tomato sauce, diced tomatoes, basil, salt, pepper, Italian seasoning, cooked sausage, and water; stir.
- Bring to a boil, then reduce heat and let simmer for about 15 minutes.
- Stir in the beans and cooked pasta until well combined.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 40mg