Pasta e Fagioli; This soup is about as simple as they come. Quick to throw together, ready in an hour, and perfect for a cold day. Perfect for any day. Just don’t forget the unlimited bread sticks.
Be honest, who’s not game for some unlimited bread sticks? Soft buttery awesomeness dipped in hot soup. Let’s get carb-a-rific. And even though I could make a meal of just hot fresh bread sticks and butter, I figured that wouldn’t play so well on the Girl Carnivore server. With those little bowls of soup often being pretty satisfying as well, I figured I’d whip something up proper for on here. A hearty zesty soup from our favorite guilty pleasure chain. Walk in tonight, and give yourself a soup, salad and bread stick combo.
If you’re good, you may even give yourself a tip.
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Looking to bring Italy to the table this week? Try these out!
Copycat Olive Garden Pasta e Fagioli
- 1 lbs hot sausage bulk or removed from casings
- 1 yellow onion minced
- 1 large carrot diced into cubes
- 3 celery stalks chopped
- 3 cloves garlic minced
- 4 cups ow-sodium beef broth
- 28 oz diced tomatoes
- 15 oz red kidney beans rinsed and drained
- 15 oz cannellini beans rinsed and drained
- 15 oz tomato sauce
- 16 oz low sodium tomato juice
- 1 tbsp white vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp thyme
- salt and pepper to taste
- 4 oz ditalini pasta short round tubes
- In a large Dutch Oven over medium high heat, brown the sausage, about 5 - 7 minutes. Drain fat.
- Add the onion, carrot, celery and garlic and cook until softened, about 8 - 10 minutes.
- Stir in the beef broth and scrape up any browned bits.
- Add the tomatoes, beans, tomato sauce, vinegar and herbs. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for about an hour.
- Meanwhile cook pasta according to package for just al dente. Drain.
- Before serving soup, stir in pasta (add more beef broth if needed to accommodate pasta).
- Serve with fresh parmesan cheese and freshly grated black pepper on top.