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Pasta e Fagioli | Kita Roberts GirlCarnivore.com

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.
Course Soup
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 388kcal


  • 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