This Pasta Fagioli Soup Recipe is a classic Italian comfort food. It’s a recipe that resembles Olive Garden’s Pasta Fagioli, which I happen to love. Perfect for cold winter nights and crisp summer evenings. Come on in and I’ll share the recipe for Delicious and Easy Pasta Fagioli…
Pasta Fagioli Recipe
One fall Saturday afternoon, I had the bright idea to make soup over the fire pit. I didn’t have a whole lot in the pantry. All I could find were canned beans and some Italian Sausage.
If you are looking for soup recipes, then you might like some of my other soup recipes like my Copy-Cat Cracker Barrel Vegetable Soup, Olive Garden Copy-Cat Minestrone, or Split Pea Soup
Thank goodness, this Pasta Fagioli recipe has ingredients that are inexpensive and easy to find.
I found a recipe that resembled Olive Garden’s Pasta Fagioli, which I love. Instead of ground beef, I used Hot Italian Sausage. It gives the recipe a little kick, but not so much of a kick that it’s too spicy. Of course, you can change from spicy sausage to mild, or do half and half for a little less heat.
Either way, I think you’ll love it.
Here are my top Amazon Picks for this Pasta Fagioli Recipe…
(affiliate soup)
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Here’s my recipe for this Olive Garden Copycat Pasta Fagioli:
Copy Cat Olive Garden Pasta Fagioli
Ingredients
- 1 Pound of Hot Italian Sausage – with sausage casing removed
- 2 medium onions vidalia – chopped
- 2 large Carrots – Sliced or chopped
- 6 stalks celery – Chopped
- 6 cloves garlic – Chopped
- 2 29- oz. diced tomatoes – do not drain
- 2 15- oz. red kidney beans – do not drain
- 2 15- oz. great northern beans – do not drain
- 1 29 oz. tomato sauce
- 28 oz. V8 Juice
- 2 Tbsp. white vinegar
- 1&1/2 tsp. salt
- 2 tsp. oregano
- 2 tsp. ground pepper
- 1 tsp. ground pepper
- 1 tsp. thyme
- 1 16 oz. ditali pasta
Instructions
- I used a cast iron kettle, but if you are doing this stove top, use a large dutch oven
- Cook the sausage, with the casings removed, just like you would ground beef
- Leave the fat from the sausage in the pot, and add the onion, carrots, celery, and garlic
- Cook over medium/high heat for about 10 minutes, or until vegetables are tender
- Add remaining ingredients, bring to a boil, reduce heat to a simmer
- Place lid on soup, and simmer for about an hour
- When soup is just about finished, cook your ditali pasta according to the package instructions
- Drain pasta, and add to the soup
- Serve with grated Parmesan Cheese!
Notes
Nutrition
You’ll Need: (This serves a very large family or group of friends! There’s about 30 servings here! Freeze leftovers for cold winter nights!)
~Melissa – KidFriendlyThingsToDo.com
