Olive Garden Pasta e Fagioli (Pasta Fazool)
This recipe prepares a hearty Olive Garden-style Pasta e Fagioli, a comforting Italian soup. It features ditalini pasta, spicy Italian sausage, a medley of vegetables like carrots, celery, and onion, simmered in a rich tomato and chicken broth base with kidney and Great Northern beans. It's a flavorful and satisfying meal.
Equipment
- 1 Large Pot or Dutch Oven For sautéing and simmering the soup.
- 1 Cutting Board
- 1 Chef's knife For dicing vegetables.
- 1 Colander/Strainer For draining pasta and rinsing beans.
- 1 Wooden Spoon or Spatula For stirring and breaking up sausage.
Ingredients
Main
- 1 cup Ditalini pasta
- 2 tablespoons Extra virgin olive oil ; divided
- 1 pound Bulk spicy Italian sausage
- 3 cloves Garlic ; minced
- 1 large Onion ; diced
- 3 Carrots ; peeled and diced
- 2 stalks Celery ; diced
- 3 cups Chicken broth
- 1 16 oz can Tomato sauce
- 1 15 oz can Diced tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 3/4 teaspoon Dried thyme
- Sea salt and freshg ground pepper ; to taste
- 1 15 oz can Kidney beans ; drained and rinsed
- 1 15 oz can Great Northern beans ; drained and rinsed
Instructions
- Cook the ditalini pasta according to package directions until al dente; drain and set aside.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Add the bulk spicy Italian sausage to the pot and cook, breaking it up with a spoon, until fully browned. Drain excess fat and set the sausage aside.
- Add the remaining 1 tablespoon of olive oil to the pot, then add the diced onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Return the cooked sausage to the pot. Pour in the chicken broth, tomato sauce, and diced tomatoes.
- Add the dried basil, oregano, and thyme. Season generously with sea salt and freshly ground pepper.
- Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for at least 20-30 minutes for flavors to meld.
- Stir in the drained and rinsed kidney beans and Great Northern beans, cooking for another 5-10 minutes to heat through.
- Just before serving, stir in the cooked ditalini pasta. Taste and adjust seasonings as needed.
Notes
Achieve a deep flavor by thoroughly browning the Italian sausage; this creates a rich fond at the bottom of the pot, which deglazes beautifully with the liquids. The soffritto (onion, carrots, celery) should be sautéed until deeply softened and slightly caramelized, unlocking their sweetness. For the pasta, cook it separately to al dente and add it to the soup just before serving to prevent it from getting mushy and absorbing too much liquid, which can thicken the soup excessively. A splash of good quality red wine after the vegetables can add another layer of complexity. Adjust seasoning generously with salt and pepper, and consider a pinch of red pepper flakes for an extra kick if using mild sausage.