Olive Garden Pasta e Fagioli
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(165)
Ingredients
6 servings
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- 3 cups chicken broth
- 1 (16-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 cup water
- 1 cup ditalini pasta
- 1 (3-inch) Parmesan rind
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- ½ cup shaved Parmesan
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Preparation
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.
Step 2
Add onion, carrots, and celery, and cook, stirring occasionally, until tender, about 4-5 minutes.
Step 3
Stir in garlic, basil, oregano, and thyme until fragrant, about 1 minute.
Step 4
Stir in Italian sausage, chicken broth, tomato sauce, diced tomatoes, water, pasta, and Parmesan rind; season with salt and pepper, to taste.
Step 5
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is tender, about 10-15 minutes.
Step 6
Stir in beans until heated through, about 1-2 minutes.
Step 7
Serve immediately, topped with Parmesan.
Step 8
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Chef's notes
Use short cut pasta like ditalini or macaroni.
Save leftover Parmesan rinds to thicken and add richness to the broth.
Add leafy greens like kale or spinach near the end of the cooking time.
Stir in more stock when reheating leftovers as the pasta absorbs the broth.
Serve with crusty bread for dipping.
