Description
This Olive Garden Pasta e Fagioli recipe is a hearty and flavorful Italian soup featuring ground Italian sausage, cannellini beans, ditalini pasta, and a rich tomato broth simmered with aromatic herbs. Perfect for a comforting meal, it combines savory meat, tender vegetables, and al dente pasta enhanced with fresh Parmesan and parsley for a satisfying homemade version of the classic restaurant favorite.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground Italian sausage (or ground beef)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Liquids and Canned Goods
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups chicken broth (or vegetable broth for vegetarian version)
- 2 cups water
Pasta and Seasonings
- 1 cup ditalini pasta (or small shells)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
Garnishes and Sides
- Fresh grated Parmesan cheese
- Fresh parsley, chopped
- Crusty Italian bread
Instructions
- Build the Flavor Base: Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a wooden spoon, until it’s browned and cooked through, about 6-8 minutes. Allow the meat to caramelize to develop deep flavor.
- Create the Aromatic Foundation: Add diced onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until vegetables soften and onions become translucent. Stir in minced garlic and tomato paste and cook for 1 more minute until fragrant.
- Build the Soup Base: Pour in crushed tomatoes, chicken broth, and water. Stir to combine, then add oregano, basil, thyme, and bay leaf. Bring to a rolling boil, then reduce heat to medium-low and simmer for 15 minutes to meld flavors.
- Add the Stars of the Show: Stir in drained cannellini beans and ditalini pasta. Increase heat slightly to maintain a gentle boil and cook for 10-12 minutes until pasta is al dente. Stir occasionally to prevent sticking.
- Final Touches: Remove the bay leaf. Stir in red wine vinegar to brighten flavors. Taste and adjust seasoning with salt and black pepper. Let soup rest a few minutes before serving. Garnish with fresh grated Parmesan and chopped parsley, and serve with crusty Italian bread.
Notes
- For a vegetarian version, substitute Italian sausage for extra beans or a plant-based sausage and use vegetable broth.
- Make sure to brown the sausage thoroughly to enhance the soup’s flavor.
- Keep an eye on the pasta to ensure it doesn’t overcook and become mushy.
- Adding red wine vinegar at the end brightens the soup and balances the rich flavors.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely on the stovetop.
