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Pasta e Fagioli Soup in a dutch oven from above

Pasta e Fagioli

Pasta e Fagioli is an Italian pasta and beans soup, with lots of veggies and sausage. This incredible Olive Garden copycat soup is made with mostly pantry items, and some fresh veggies and meat.
5 from 1 vote
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Course: Dinner, Soup
Cuisine: Italian
Keyword: olive garden soup copycat, pasta and beans soup recipe, pasta fagioli recipe
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 482kcal
Author: Sandy

Ingredients

For the Soup

  • 5 slices Thick Cut Bacon, chopped
  • 2 Tbsp Olive Oil
  • 1 lg Onion, chopped
  • 2 Bay Leaves
  • 2 Carrots, chopped
  • 1 rib Celery, chopped
  • 5 lg cloves Garlic, pressed, grated, or finely minced
  • 3 tsp Chopped Fresh Rosemary Leaves
  • 3 Fresh Sprigs of Thyme (each sprig with 3 or 4 stems)
  • ½ tsp Kosher Salt
  • ½ tsp Pepper
  • 1 lb Bulk Italian Sausage (use Hot for a little spice kick)
  • 1 (14.5 oz) can Diced Tomatoes (with liquid)
  • 1 (15 oz) can Tomato Sauce
  • 1 (15.5 oz) can Cannellini Beans (drained & rinsed)
  • 1 (15.25 oz) can Red Kidney Beans (drained & rinsed)
  • 1 (15.5 oz) can Garbanzo Beans (drained & rinsed)
  • 3 cups Low Sodium Chicken Broth (Use 4 cups for a more soupy result)
  • 1 cup Grated Parmesan Cheese

For the Pasta

  • 4 cups Water
  • 2 tsp Salt
  • 1 tsp Olive Oil
  • 1 cup Ditilini Pasta

Instructions

  • In a large Dutch oven or soup pot, cook the bacon until done. Remove the bacon to a plate and set aside. Keep about 2 Tbsp of the bacon fat in the pot.
  • Add the olive oil, onion, bay leaves, carrots, and celery. Cook, stirring occasionally, until onion starts to turn translucent.
  • Add the garlic, rosemary, thyme, salt, and pepper. Stir and cook about 30 seconds.
  • Add the sausage, breaking it up as you cook it, until mostly cooked.
  • Add the diced tomatoes and tomato sauce. Stir.
  • Add all of the beans. Cover the pot and cook on low until the carrots are softened. Stir occasionally.
  • While the soup is cooking, to another pot add 4 cups of water, 2 tsp of salt, 1 tsp oil, and bring to a boil. Then add the ditalini pasta and cook until done. Drain, rinse in cold water, and set aside.
  • When the soup is done, remove fom heat and stir in the parmesan.
  • Add the cooked pasta and stir. Serve hot.

Nutrition

Serving: 2cups | Calories: 482kcal