Recipe: Olive Garden Knockoff Pasta E Fagioli (soup)

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Olive Garden Knockoff Pasta E Fagioli (soup)
Yield: 8 servings Prep Time: 10-12 minutes Cooking Time: 20 minutes

  • 1 cup ditalini pasta
  • 2 tablespoons olive oil, divided
  • 1 pound Italian sausage links, casing removed (my personal preference is sweet, FWIW)
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups of chicken broth (or stock)
  • 1 (16 oz) can of diced tomatoes (or use fresh, your preference or seasonal possibility)
  • 1 (15 oz) can of tomato sauce (or fresh if you prefer)
  • 1/4 teaspoon baking soda (optional) [I have acid reflux and this helps nullify the acidity of the tomatoes]
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • Kosher salt & pepper to taste
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can Great Northern beans, drained and rinsed


  1. In a large pot of boiling salted water, cook pasta according to package directions. Drain well and set aside.
  2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned,
    about 3-5 minutes, making sure to crumble the sausage as it cooks. (I use a potato masher) Drain excess fat and set aside.
  3. Add remaining 1 tablespoon of olive oil to the stockpot/Dutch oven. Stir in garlic, onion, carrots, and celery. Cook, stirring
    occasionally, until tender, about 3-4 minutes.
  4. Whisk in chicken broth/stock, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage, and 1 cup of water (I use water
    to clean out the tomato cans and add that to the mixture), season with salt & pepper, to taste. Bring to a boil; reduce heat and simmer,
    covered, until the vegetables are tender, about 10-15 minutes.
  5. Stir in pasta and beans, simmer until heated through.
  6. Serve immediately.