Pasta e Fagioli Recipe

This Olive Garden copycat classic is bursting with flavor and hearty goodness from Italian sausage, beans, pasta, Italian herbs and spices. Make this delicious and easy homemade version to enjoy on a cold winter night.

Course Soup

Cuisine Italian

Keyword Italian soup, Olive garden pasta e fagioli, pasta e fagioli, soup with pasta and beans, soup with sausage and beans

Prep Time 10

Cook Time 25

Servings servings

Calories 316kcal

Author Beth Pierce

Ingredients

1 tablespoon extra virgin olive oil
1 lb Italian Sausage
1 small onion chopped
2 carrots chopped
2 stalks celery chopped
2 cloves garlic minced
½ teaspoon dried oregano
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon dried thyme leaves
½ teaspoon onion powder
¼ teaspoon red pepper flakes
4 cups low-sodium chicken broth
1 8 ounce can tomato sauce
1 14.5 ounce can fire roasted diced tomatoes
1 15.5 ounce can red kidney beans
1 15.5 ounce can cannellini beans
2 bay leaves
3 tablespoons tomato paste
1 cup Ditalini pasta or elbow macaroni
kosher salt and fresh ground black pepper
Freshly grated Parmesan Cheese optional

Instructions

First, heat a little olive oil in a Dutch oven or heavy stockpot over medium heat. Add the sausage and cook until it is about halfway browned. Add the onions, carrots, and celery. Continue cooking until the sausage is completely browned, and the onions are soft.
Reduce the heat to low. Add the garlic, oregano, marjoram, basil, thyme leaves, onion powder, and red pepper flakes. Cook for 1 minute, stirring constantly.
Add chicken broth, tomato sauce, fire-roasted tomatoes, kidney beans, cannellini beans, and bay leaves. Bring the mixture to a boil. Reduce to a simmer and simmer for 10 minutes stirring several times.
Remove 2/3 cup of hot broth and whisk with tomato paste. Add it back to the soup and simmer for 5 minutes; stirring several times.
Add the pasta and cook al dente; for approximately 10 minutes. Remove the bay leaves from the soup. Season with kosher salt and fresh ground black pepper to taste. If desired, serve with 1-2 tablespoons freshly grated Parmesan Cheese per bowl.

Notes

Use either mild or hot Italian sausage. The choice is completely up to you and your taste buds.
For aesthetic purposes, peel your carrots as they are such a beautiful bright orange color when peeled.
Drain and rinse your beans to remove any excess salt and starch. This helps improve flavor.
Any small pasta will work for this recipe, including ditalini, elbow macaroni, or small shells.
Do not overcook the pasta. Cook it al dente, which means slightly firm. The pasta will continue to cook some even after the heat has been turned off.
If you know you will be saving some soup for another day, remove that amount before you add the pasta. When you reheat the soup, you can simmer it again and add a little bit of pasta.
Serve with 1-2 tablespoons of freshly grated Parmesan Cheese on top.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.

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