Copycat Olive Garden Pasta e Fagioli Soup
I recently cleaned out my cookbook cupboard. I always have a hard time with that as I really love cookbooks and always think that someday there might be a recipe I will be able to use from each one. But I have so many that I just never use and probably won’t. I determined that I would get rid of a few. As I was going through each one, trying to make that decision, there was one cookbook that was very easy for me to give up. In that cookbook, the recipe I just happened to open up to was for Tongue Vinaigrette. Now, I’m open to trying new dishes, new spices, even new ingredients. But somehow, I just don’t think I could ever try a salad dressing that contains cow tongue in it. I guess I am just a picky eater! Needless to say, that cookbook is no longer in my cupboard. And instead of a vinaigrette recipe for you, I have a delicious recipe that is similar to Pasta e Fagioli soup at Olive Garden!
Pasta e Fagioli actually translates to pasta and beans in Italian. It has 2 kinds of beans, is chunky, and hearty, low in fat, and full of healthy vegetables. The ditalini pasta gives it a fun texture. If you like the Pasta e Fagioli at Olive Garden, you will especially like this soup.
I love this soup because it is very flavorful, easy to make, and there are no controversial ingredients in it, so it is great for company, as you don’t have to worry if everyone is going to like it, unlike a vinaigrette recipe that I recently found. It makes a big pot, so it is also perfect for taking leftovers to work, and it freezes well. Make a pot of it now for dinner, and freeze the rest for a busy day in December when you have a lot to do and not much time to cook. It would also be great for taking to someone who is sick or needs a meal provided for them. This really is a great all-purpose soup recipe to have handy for so many reasons. I hope you get a chance to try it! I think it will be one of those recipes you will be really happy you have in your files for a long time to come.
Pasta e Fagioli Soup
- 1 c ditalini pasta, uncooked
- 1 lb. sweet Italian pork sausage
- 2 Tbsp. extra virgin olive oil, divided
- 1 c sliced carrots
- 1 c sliced celery
- 1 large onion, diced
- 4 or 5 cloves garlic, minced
- 3 (8 oz.) cans tomato sauce
- 4 c beef broth
- 1 c water
- 1 (15 oz.) can diced tomatoes, undrained
- 1 1/2 Tbsp. granulated sugar
- 1 Tbsp. dried basil
- 2 tsp. dried oregano
- 1 tsp. dried marjoram
- 1 tsp. salt or to taste
- 1/2 tsp. pepper or to taste
- 1 (15 oz.) can dark red kidney beans, drained and rinsed
- 1 (15 oz.) can great northern beans, drained and rinsed
- Heat 1 Tbsp. olive oil in a large deep non-stick saucepan or soup pot over medium-high heat. Crumble in sausage and cook, stirring occasionally, until cooked through.
- Pour sausage along with fat into a bowl, and set aside.
- Heat remaining 1 Tbsp. olive oil in same large saucepan. Saute carrots, celery, and onion over medium high heat until tender.
- Reduce heat to medium-low and add minced garlic, and saute until garlic is soft, but not browned, stirring often.
- When garlic is soft, add tomato sauce, beef broth, water, canned diced tomatoes, sugar, basil, oregano, marjoram, cooked sausage with fat drippings, salt, and pepper. Stir, then cover, and simmer on medium-low for 30 minutes, stirring occasionally.
- While broth is simmering, prepare pasta according to directions on the package.
- Add cooked and drained pasta to soup along with both cans of beans and cook about 5 minutes longer or until soup is hot.
- Serve immediately and refrigerate any leftovers.
Recipe from Cook AZ I Do, slightly adapted from Cooking Classy