Olive Garden’s famous Pasta e Fagioli soup is good on cold Fall nights with some melted cheese on top, and piece of crusty bread! A copy cat version you can make at home.
Sadly, Summer is coming to and end here. Today is the last day, that it will be in the 80’s and the rest of the week is in the mid 50’s. When the weather starts getting cold, it’s time to take out the big old, blue dutch oven and make a big pot of soup.
Have you ever made too much of something and wonder how on earth you’re going to eat it all? That is usually the case with me, and since there are only 2 people in this house, it’s hard to only make enough for 2 people. Sometimes, the dogs end up getting a little treat. I always forget to half the recipe and end up with way more soup than I should. My husband can’t really eat this soup right now because he’s only eating certain foods, so I’m stuck eating this soup all by myself. That’s ok though, I don’t have to make anything new for a couple days and less dishes to dirty.
My favorite part of the soup is the sausage. The beans, I could care less about but they’re good for fiber. If you left those out, it would almost be like a lasagna soup. I added way too much pasta to the soup, and so the liquids kind of evaporated into all the vegetables and pasta, If you add more water to that, it will be like soup again. Even better with some melted cheese on top! Next, time I’m not adding all the pasta to it. Would definitely make this again.
Olive Garden Pasta e Fagioli
- 1 cup ditalini pasta
- 2 tablespoons olive oil, divided
- 1 pound spicy Italian sausage, casing removed (I used lean turkey sausage)
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cups chicken broth
- 1 (16-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 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
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
- Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup 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 pasta and beans until heated through.
Recipe adapted from Cooking Classy
Weight Watcher Points Plus: 6
Smart Points: 4
Points calulcated using lean turkey sausage
- Serving Size: 10
- Calories: 227
- Fat: 7.9g
- Carbohydrates: 24.4g
- Fiber: 4.6g
- Protein: 15.3g