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.
- 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 tablespoon white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon 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.
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