Copy Cat Olive Garden Pasta Fagioli

pasta fagioli recipe with cannelini beans


  • 1 Pound of Hot Italian Sausage – with sausage casing removed
  • 2 Medium Vidalia Onions – Chopped
  • 2 Large Carrots – Sliced, or chopped
  • 6 Stalks of celery – Chopped
  • 6 cloves of garlic – Chopped
  • 2 29-oz. cans of diced tomatoes – do not drain
  • 2 15-oz. cans of red kidney beans – do not drain
  • 2 15-oz. cans of great northern beans – do not drain
  • 1 29-oz. can of tomato sauce
  • 28 oz. of V8 Juice
  • 2 T of white vinegar
  • 1 & 1/2 t of salt
  • 2 t of oregano
  • 2 t of basil1 t of ground pepper
  • 1 t of thyme
  • 1 package of ditali pasta


  1. I used a cast iron kettle, but if you are doing this stove top, use a large dutch oven
  2. Cook the sausage, with the casings removed, just like you would ground beef
  3. Leave the fat from the sausage in the pot, and add the onion, carrots, celery, and garlic
  4. Cook over medium/high heat for about 10 minutes, or until vegetables are tender
  5. Add remaining ingredients, bring to a boil, reduce heat to a simmer
  6. Place lid on soup, and simmer for about an hour
  7. When soup is just about finished, cook your ditali pasta according to the package instructions
  8. Drain pasta, and add to the soup
  9. Serve with grated Parmesan Cheese!


This serves a very large family or group of friends. There’s about 30 servings here! Freeze leftovers for cold winter nights

BTW – Did you know that the Pasta Fagioli Soup at Olive Garden is one of the lowest fat items on the menu – only 2.5 grams of fat per serving? I did not know that before my recipe hunt, but that is very good to know