Olive Garden Pasta e Fagioli
30 min·Italian
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Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- 3 cups chicken broth
- 1 (16-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 cup water
- 1 cup ditalini pasta
- 1 (3-inch) Parmesan rind
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- ½ cup shaved Parmesan
Instructions
7 steps
- 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.
- 2
Add onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes.
- 3
Stir in garlic, basil, oregano and thyme until fragrant, about 1 minute.
- 4
Stir in Italian sausage, chicken broth, tomato sauce, diced tomatoes, water, pasta and Parmesan rind; season with salt and pepper, to taste.
- 5
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is tender, about 10-15 minutes.
- 6
Stir in beans until heated through, about 1-2 minutes.
- 7
Serve immediately, topped with Parmesan.
Progress
0 / 7 steps
