Copy Cat Olive Garden Pasta Fagioli
A delicious cozy soup recipe with pasta, beans, and vegetables
Yield: 30 servings
Calories: 68cal
Materials
- 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
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
nutrition facts are only an estimate
Nutrition
Calories: 68cal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 517mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1072IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg