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Copycat Olive Garden Pasta e Fagioli Soup

A close-up bowl of rich, tomato-based pasta e fagioli soup featuring rotini pasta, white beans, and topped generously with shredded Parmesan cheese.
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Make a rich, hearty Pasta e Fagioli soup at home that tastes just like the Olive Garden version. This recipe is easy to prepare for a comforting weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/2 cup small pasta, such as ditalini or elbow macaroni
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced tomatoes (with juice), tomato sauce, chicken broth, oregano, basil, thyme, pepper, and salt. Bring the mixture to a simmer.
  5. Stir in the rinsed cannellini beans and kidney beans. Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld.
  6. Increase the heat to medium-low and add the small pasta. Cook according to the pasta package directions, usually about 8 to 10 minutes, until the pasta is tender. Stir often to prevent sticking.
  7. Remove the pot from the heat. Stir in the heavy cream and the grated Parmesan cheese until fully combined and the soup is creamy.
  8. Taste and adjust salt and pepper if needed before serving hot with extra Parmesan cheese.

Notes

  • For a slow cooker version, brown the sausage and sauté the vegetables on the stovetop first. Transfer everything except the cream and Parmesan to the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream and cheese during the last 30 minutes of cooking.
  • If you prefer a thicker soup, mash about one cup of the beans against the side of the pot before adding the rest of the liquid, or add 1 teaspoon of cornstarch mixed with 1 tablespoon of water during the last 10 minutes of simmering.

Nutrition

Find it online: https://sundayflavor.com/pasta-e-fagioli-copycat-olive-garden-soup-recipe/