Description
Olive Garden's famous Pasta e Fagioli soup is good on cold Fall nights or rainy cool Spring days with sprinkled with some parmesan cheese on top, and a piece of crusty bread! A copycat version you can make at home.
Ingredients
Scale
- 1/2 cup ditalini pasta or large ringed pasta
- 8 oz of sweet Italian sausage
- 4 cloves garlic, minced
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cups chicken broth
- 1 28 ounce can of crushed 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 great northern beans, drained and rinsed
- 1 (15-ounce) can of Dark Red Kidney Beans, drained and rinsed
- Toppings: parmesan cheese (optional)
Instructions
- Spray a large Dutch oven with cooking spray. Heat to medium-high heat. Add sweet Italian turkey sausage to the skillet and cook until browned, about 3-5 minutes, drain excess fat and set aside.
- Stir in garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in chicken broth, crushed tomatoes, basil, oregano, and thyme. Season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
- Add in uncooked pasta and beans until heated through.
- Serving size: 1 cup.Â
Notes
myWW points: Blue 3; Green 5;Â Purple 3
My WW Personal Points: 5 Click here to see in recipe builder (will have to log in)Â
Nutrition
- Serving Size: 1 cup
- Calories: 227
- Fat: 7.9g
- Carbohydrates: 24.4g
- Fiber: 4.6g
- Protein: 15.3g