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pasta e fagioli

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This Olive Garden copycat classic is bursting with flavor and hearty goodness from Italian sausage, beans, pasta, Italian herbs and spices. Now you too can make this delicious soup right in your own kitchen.

yield 8 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For pasta e fagioli

  • 1 lb
    italian sausage
  • 1
    small onion chopped
  • 2
    carrots chopped
  • 2
    stalks celery chopped
  • 2
    cloves garlic minced
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried thyme leaves
  • 1/2 tsp
    onion powder
  • 4 c
    low sodium chicken broth
  • 1
    (8 ounce) can tomato sauce
  • 1
    (14.5 ounce) can fire roasted tomatoes
  • 1
    (15.5 ounce) can red kidney beans
  • 1
    (15.5 ounce) can great northern beans
  • 3 Tbsp
    tomato paste
  • 1 c
    ditalini pasta
  • freshly grated parmesan cheese (optional)

How To Make pasta e fagioli

  • 1
    Brown Italian sausage over medium heat in a dutch oven or heavy stockpot. About halfway through the browning process add onions, carrots and celery. Once fully browned reduce heat to low. Add garlic, oregano, marjoram, basil, thyme leaves and onion powder. Cook for 1 minute; stirring constantly.
  • 2
    Add chicken broth, tomato sauce, fire roasted tomatoes, kidney beans and great northern beans. Simmer for 10 minutes; stirring several times.
  • 3
    Remove 2/3 cup of hot broth and whisk with tomato paste. Add it back to the soup and simmer for 5 minutes; stirring several times.
  • 4
    Add pasta and cook until tender; approximately 10 minutes. If desired serve with 1-2 tablespoons freshly grated Parmesan Cheese per bowl.
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