This is a super-easy, no-fuss recipe that tastes 100 more delicious than the restaurant version!
Even in the 100-degree weather, I need a bowl of soup, especially if it is my favorite Olive Garden soup.
This is a copycat version of Olive Garden’s pasta and beans soup, Pasta e Fagioli. It’s so simple to make at home. The only thing that requires some effort is to prepare the vegetables. That’s it! This recipe will feed an army. Add the pasta just before serving, or it will soak up the liquid.
If you are anything like me, the air conditioner will be blasting in your face while you eat this delicious, hearty soup.
- 1 cup ditalini pasta
- Divide two tablespoons of olive oil into equal parts.
- 1 pound spicy Italian Sausage, casing removed
- Three cloves garlic, minced
- One onion, diced
- Peel and dice three carrots
- Two stalks of celery, diced
- 3 cups chicken broth
- One 16-ounce can of tomato sauce
- Can of diced tomatoes, 15 oz.
- One tablespoon of dried basil
- Oregano dried, one teaspoon
- 1/4 teaspoon dried thyme
- To taste, add Kosher Salt and freshly ground Black Pepper
- One 15-ounce can of red kidney beans, rinsed and drained
- One 15-ounce can of Great Northern Beans, rinsed and drained
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well and put aside.
- In a large Dutch oven or stockpot, heat one tablespoon of olive oil over medium-high heat. Add Italian sausage to skillet and cook for 3-5 minutes until it is browned. Crumble the sausage while cooking. Drain excess fat.
- Add the remaining one tablespoon of oil to your stockpot. Add celery, carrots, onion and garlic. Stir occasionally while cooking for 3-4 minutes.
- Add the chicken broth, tomato paste, diced tomatoes, and Italian sausage. Season with salt and pepper to taste. Bring to a rolling boil, reduce heat, and simmer covered until vegetables are soft, about 10 minutes.
- Add pasta and beans to the pan. Heat through.
- Serve immediately