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–+ servings

Olive Garden Pasta e Fagioli

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A super easy, no-fuss copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better!
4.9 stars (173 ratings)

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

Equipment

Instructions

  • 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.
  • Add onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes.
  • Stir in garlic, basil, oregano and thyme until fragrant, about 1 minute.
  • Stir in Italian sausage, chicken broth, tomato sauce, diced tomatoes, water, pasta and Parmesan rind; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is tender, about 10-15 minutes.
  • Stir in beans until heated through, about 1-2 minutes.
  • Serve immediately, topped with Parmesan.