Copycat Olive Garden 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.
Servings: 8
Calories: 388kcal
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.
Notes
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