Copycat Olive Garden Pasta e Fagioli Recipe
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Ingredients
- 4 ounces ditalini pasta, or similar small pasta
- 2 tablespoons olive oil, divided
- 1/2 pound sweet or spicy Italian sausage, casings removed, filling crumbled
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 medium ribs celery, diced
- 2 cloves garlic, finely chopped
- 1 (28-ounce) can whole peeled plum tomatoes
- 3 cups chicken broth
- 1 tablespoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/4 cup coarsely chopped parsley
- Freshly grated Pecorino Romano cheese, for garnish
Instructions
- 1
Gather the ingredients.
- 2
Prepare the pasta according to package directions. Drain and set aside until ready to add to soup.
- 3
Meanwhile, heat 1 tablespoon of oil in a large pot over medium-high. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a bowl.
- 4
Heat the remaining oil in the same pot over medium-high. Add the onion, carrots, celery, and garlic, scraping up any browned bits from the bottom of the pot. Cook until fragrant and onion is slightly softened, 2 to 3 minutes.
- 5
Use kitchen scissors to cut the tomatoes in the can until finely chopped. Add the tomatoes, chicken broth, Italian seasoning, and cooked sausage to the pot and season to taste with salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until the vegetables are tender, about 5 minutes.
- 6
Add the beans to the pot, and cook until heated through, about 5 minutes. Stir in the cooked pasta and parsley. Ladle soup into deep bowls and serve with grated cheese on the side.
