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It’s cold outside and I love having a nice hot bowl of soup to warm me up. What is better than the delicious Pasta e Fagioli soup from Olive Garden. We don’t go out often but I love the Soup, Salad, & breadsticks from Olive Garden! YUM!
The most time consuming part of this soup is chopping and sautéing the vegetables. I decided to let me food processor do most of the work when it comes to the chopping. Then I just sautéed the veggies, added in the other ingredients and the browned sausage, and let simmer.
Serve this yummy soup with some 30 minute Dinner Rolls and you have a super supper!
Copy Cat Olive Garden Pasta e Fagioli
- 1 lbs. Italian Sausage
- 1 Tbsp. Olive Oil
- 2 Celery Stalks cleaned and ¼ inch dice
- 2 Carrots peeled and ¼ inch dice
- 1 Medium Yellow Onion diced
- 4 Cloves Garlic minced
- 2 Cans Chicken Broth
- 2 Cups Water
- 1 Can Tomato Sauce
- 1 Can Diced Tomatoes
- 1 teas. Parsley
- 1 teas. Oregano
- 1 teas. Basil
- 1 teas. Thyme
- 1 teas. Black Pepper
- ½ teas. Red Pepper Flake
- ½ teas. Salt
- 8 oz. Uncooked Ditalini pasta
- 1 Can Cannellini Beans White Kidney Beans, drained not rinsed
- 1 Can Red Kidney Beans drained not rinsed
In a Dutch oven over medium heat brown the sausage, breaking it up into as small of pieces as you can. Drain and set aside.
Return the Dutch oven to the heat add the Olive oil, Celery, Carrots and Onion. Cook until the onion starts to turn translucent, 4-5 minutes.
Add the Garlic and cook another minute.
Add 1 can Chicken Broth, Water, Tomato Sauce, Diced Tomatoes, Parsley, Oregano, Basil, Thyme, Black Pepper, Red Pepper Flake and salt bring to boil and reduce to a simmer.
Add in the Pasta and cook until Al dente, 10-15 minutes.
Add additional chicken broth as necessary to maintain desired liquid level.
Add the Cannellini and Kidney beans and simmer until heated through, about 3 minutes.