Copycat Olive Garden Pasta e Fagioli
Description
Love Olive Garden's Pasta e Fagioli ? Make it at home and make it even better. It's is a hearty soup that is super easy to make and comforting to eat. Serve it with garlic toast or a hearty, crusty bread to soak up all of that delicious goodness.
Ingredients
1 c. ditalini pasta
2 T. olive oil, divided
1 lb. spicy Italian sausage, casing removed (or turkey sausage)
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks (ribs) celery, diced
3 c. chicken stock/broth
16 oz. can tomato sauce
15 oz. can diced tomatoes, good quality
1 t. dried basil
1 t. dried oregano
3/4 t. dried thyme
Kosher salt, to taste
freshly ground black pepper, to taste
15 oz. can red kidney beans, drained and rinsed
15 oz. can Great Northern beans, drained and rinsed
Directions
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Wash all vegetables and dice as directed.
In a large pot of well salted boiling water, cook pasta according to package directions; drain; set aside.
Heat 1 T. olive oil in a large stockpot over medium heat. Add Italian sausage; cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain off excess fat and discard; set aside.
Add remaining oil to the pot. Stir in garlic, onion, carrots and celery; cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken stock/broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 c. water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in cooked pasta and beans until heated through.
Serve, garnished with grated Parmesan cheese, if desired.
**Tip: Purée 1 can of the beans (or one half of each can) and stir in; then add in the remaining whole beans. This adds texture as well as hiding some of the beans.