Olive Garden Copycat Pasta e Fagioli Soup
This soup is a no-fuss Olive Garden copycat recipe. It's hearty and tasty with a robust flavor.
Servings 6 servings
Calories 478kcal
Ingredients
- 1 pound sweet Italian sausage casings removed
- 1 tablespoon olive oil optional
- 1 medium yellow onions diced
- 2 large carrots diced
- 3 medium celery stalks diced
- 1 tablespoon garlic clove minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons tomato paste
- 3 cups beef broth
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can cannellini beans drained and rinsed
- 14.5 ounce tomato sauce
- 14.5 ounce fire-roasted tomato
- 1 teaspoon crushed dried oregano
- 1 teaspoon basil, fresh or dried
- 8 ounces dry ditalini pasta
- fresh parsley chopped, for serving
- Parmesan cheese freshly grated, for serving
- Basil for serving
Instructions
- Heat the oil in a large saute pan and cook the sausage and onions until the sausage is no longer pink.
- Pour the sausage and onions into the slow cooker. Add the carrots, celery, garlic, salt, pepper, and tomato paste and stir well until combined.
- Next add the broth, kidney beans, cannellini beans, tomato sauce, diced tomatoes, oregano, and basil.
- Cover with the lid and set on high for 4 hours or low for 6 hours.
- 30 minutes before serving, add the pasta and allow to cook until tender.
- Serve immediately with parsley, and parmesan cheese.
Video
Notes
Crockpot: high-3 hours; low-5 hours
Nutrition
Calories: 478kcal | Carbohydrates: 38g | Protein: 24g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 57mg | Sodium: 1969mg | Potassium: 974mg | Fiber: 11g | Sugar: 6g | Vitamin A: 4486IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 6mg
