This hearty Olive Garden Pasta E Fagioli brings a warm, cozy hug in a bowl. With tender pasta, beans, and rich tomato broth, it’s perfect for chilly nights!
You know it’s great when the smell fills your kitchen, and your family starts gathering around! I love serving it with some crusty bread for dipping. Yum!
Key Ingredients & Substitutions
Italian Sausage: The heart of this dish! You can use mild or hot sausage depending on your spice preference. For a lighter version, turkey or chicken sausage works well too. If vegetarian, try using lentils or veggie crumbles.
Beans: Cannellini and kidney beans provide protein and fiber, making this soup hearty. If you’re short on time, canned beans are perfect. Black beans or chickpeas are good substitutes, too!
Pasta: Small pasta shells or ditalini are traditional, but any small pasta, like elbow macaroni or orzo, will do. If you need it gluten-free, use gluten-free pasta or omit it altogether for a low-carb version.
Broth: Chicken broth adds great flavor, but you can swap it for vegetable broth if you’re keeping it vegetarian. Homemade broth can elevate the taste if you have it on hand!
How Do I Make Sure My Pasta Doesn’t Get Mushy?
Cooking the pasta just right is key to a great Pasta E Fagioli. Here’s how to prevent it from becoming mushy:
- Cook your pasta separately if you prefer. Just add it to the soup bowls when serving.
- If cooking in the soup, add pasta towards the end, right before serving. This way, it absorbs the broth but won’t overcook.
- Check the pasta a couple of minutes before the suggested cook time to ensure it stays al dente.
These tips will help you make a delicious, satisfying soup that your family will love!
Best-ever Olive Garden Pasta E Fagioli
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or hot), casing removed
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1/2 cup small pasta shells (or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time and 30 minutes of cooking time, making it around 50 minutes total to bring a warm bowl of Pasta E Fagioli to your table. It’s a straightforward process that fills your kitchen with wonderful aromas!
Step-by-Step Instructions:
1. Sauté the Sausage:
Start by heating the olive oil in a large pot over medium heat. Add the Italian sausage to the pot, breaking it apart with a spoon. Cook the sausage until it’s browned and cooked through, which should take about 5-7 minutes. Once done, remove the sausage and set it aside, leaving some of the fat in the pot for flavor.
2. Cook the Veggies:
In the same pot, toss in the diced onion, celery, and carrot. Stir occasionally and cook until they soften, which should take about 5 minutes. This is where the base flavor for your soup will start to shine!
3. Add Garlic:
Now, add the minced garlic to the pot and cook it for another minute. Just until it’s fragrant and you can’t resist the delicious smell!
4. Combine Ingredients:
Return the cooked sausage to the pot. Then, stir in the diced tomatoes (with their juice), chicken broth, cannellini beans, kidney beans, oregano, and basil. This mix is the heart of your soup!
5. Bring to a Boil:
Increase the heat and bring the soup to a boil. After it starts bubbling, lower the heat and let it simmer uncovered for about 15 minutes. This allows all the wonderful flavors to meld together.
6. Add Pasta:
After simmering, add your small pasta shells to the pot and continue cooking for another 8-10 minutes, or until the pasta is tender but still has a little bite to it (what we call al dente).
7. Season to Taste:
Finally, taste your soup and adjust the seasoning with salt and black pepper to your liking.
8. Serve and Enjoy:
When it’s time to serve, ladle the hearty soup into bowls and garnish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. Don’t forget to serve it hot with some crusty bread on the side for a complete meal!
Enjoy your comforting, flavorful Olive Garden-style Pasta E Fagioli! It’s sure to become a family favorite!
Can I Use Ground Turkey Instead of Italian Sausage?
Absolutely! Ground turkey is a great substitute if you want a leaner option. Just make sure to season it with some Italian herbs to keep the flavor profile similar to the original recipe!
Can I Make This Soup Vegetarian?
Yes, you can! Simply omit the sausage and use vegetable broth instead of chicken broth. You might also want to add some extra beans or vegetables to give it a heartier feel.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze the soup for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating!
Can I Make This Ahead of Time?
Definitely! This soup tastes even better the next day as the flavors continue to develop. Just let it cool completely, then refrigerate it. Reheat on the stove or in the microwave before serving.
