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.

Pasta e Fagioli | Kita Roberts GirlCarnivore.com
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.

Pasta e Fagioli | Kita Roberts GirlCarnivore.com

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Copycat Olive Garden Pasta e Fagioli

5 from 1 vote
Prep: 15 mins
Cook: 1 hr 10 mins
Total: 1 hr 25 mins
Servings: 8
Pasta e Fagioli | Kita Roberts GirlCarnivore.com
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.

Ingredients  

  • 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

Instructions 

  • 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.

Nutrition

Calories: 388kcal | Carbohydrates: 42g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 997mg | Potassium: 1167mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1920IU | Vitamin C: 26.2mg | Calcium: 110mg | Iron: 5.5mg
Course: Soup
Cuisine: American, Italian
Author: Kita Roberts
Keyword: pasta e fagioli

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Pasta e Fagioli | Kita Roberts GirlCarnivore.com

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Comments

  1. Oh oh I LOVE this soup so much…and yeah the unlimited breadsticks are dangerous. So at least when I make this at home that temptation will be gone.

  2. Going there for their endless breadsticks with salad or soup for lunch used to be a staple. How did I ever let that fall off the routine? Loving this homemade version of that soup, one of my favorites (like many people I am sure)

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