Copycat Olive Garden Pasta e Fagioli Soup
Enjoy the comforting flavors of Copycat Olive Garden Pasta e Fagioli Soup right in your own kitchen. This savory soup combines tender Ditalini pasta, hearty beans, and a medley of fresh vegetables simmered in a rich chicken broth. It’s an ideal dish for cozy nights, family gatherings, or quick weeknight dinners. With its hearty texture and delightful blend of spices, this homemade version captures the essence of the beloved restaurant classic while being budget-friendly and easy to make. Whether served with crusty bread or a light salad, this soup is sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 cup Ditalini pasta
- 2 tbsp olive oil
- 1 lb Italian sausage (or turkey substitute)
- 5 cloves garlic (minced)
- 1 onion (diced)
- 1 cup carrots (chopped)
- 3 stalks celery (diced)
- 3 cups chicken broth
- 16 oz tomato sauce
- 15 oz diced tomatoes
- 1 cup kidney beans (rinsed/drained)
- 1 cup Great Northern beans (drained/rinsed)
Instructions
- Cook Ditalini pasta according to package instructions, drain, and set aside.
- In a Dutch oven, heat olive oil over medium heat and brown the Italian sausage.
- Add garlic, onion, carrots, and celery to the pot; sauté until tender.
- Stir in chicken broth, tomato sauce, diced tomatoes, seasonings, and browned sausage.
- Bring to boil; reduce heat and let it simmer for about 15 minutes.
- Add kidney beans and Great Northern beans along with cooked pasta; mix gently until heated through.
- Serve hot with your favorite sides.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 357
- Sugar: 6g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 60mg