Copy Cat Olive Garden Pasta e Fagioli Soup Recipe
How to make Olive Garden Pasta e Fagioli Soup at home
Servings 6
Calories 611kcal
Equipment
- Dutch Oven
- Hamburger Mix and Chop
Ingredients
- 1 lbs. Italian Sausage
- 1 Tablespoon Olive Oil
- 2 Celery cleaned and ¼ inch dice
- 2 Carrots peeled and ¼ inch dice
- 1 Yellow Onion Medium, diced
- 4 Cloves Garlic minced
- 28 oz Chicken Broth
- 2 Cups Water
- 1 Tomato Sauce
- 14.5 oz Diced Tomatoes
- 1 teaspoon Parsley
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Thyme
- 1 teaspoon Black Pepper
- ½ teaspoon Red Pepper chili flakes
- ½ teaspoon Salt
- 8 oz. Ditalini pasta Uncooked
- 15.5 oz Cannelini Beans White Kidney Beans, drained not rinsed
- 15.5 oz Red Kidney Beans drained not rinsed
Instructions
- 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.
- Serve hot.
Nutrition
Calories: 611kcal | Carbohydrates: 65g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1432mg | Potassium: 940mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3620IU | Vitamin C: 22mg | Calcium: 143mg | Iron: 6mg
