Pasta Fagioli Soup

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This Olive Garden copycat Pasta Fagioli recipe is an easy, no-fuss one-pot soup that’s hearty and crazy delicious!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Italian

Keyword: Pasta Fagioli, Pasta Fagioli recipe, Pasta Fagioli soup

Servings:

2 tbsp extra-virgin olive oil
¾ lb. sweet Italian sausage* casings removed
1 medium sweet onion diced
2 medium carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
½ cup red wine
2 tbsp tomato paste
32 oz. low-sodium chicken broth
1½ cups marinara sauce
15 oz. can petite diced tomatoes
2½ tsp dried Italian seasoning
1 tsp kosher salt
¼ tsp black pepper
pinch cracked red pepper flakes
1 cup dry ditalini pasta macaroni also works well
15 oz. can red kidney beans drained and rinsed
15 oz. can Great Northern beans drained and rinsed
finely chopped fresh parsley for serving
finely grated Parmesan cheese romano also works, for serving (optional to keep it dairy-free)

Warm olive oil in a large pot or Dutch oven over medium-high heat. Add sausage, breaking it up with a wooden spoon into crumbles, and cook until browned; drain off excess fat.
Stir in onions, carrots, and celery and sauté over medium-high heat for 4-5 minutes. Add garlic and sauté 1 minute longer. Season with a pinch of salt and pepper.
Add in the red wine to deglaze the pan, allowing it to evaporate, scraping up any brown bits that have formed.
Stir in the tomato paste until combined.
Add in the chicken broth, marinara sauce, diced tomatoes, Italian seasoning, salt, pepper, cracked red pepper flakes, and dried pasta.
Bring to a boil; reduce heat to medium/medium-low, cover and gently simmer, stirring occasionally, until vegetables are tender and pasta is cooked, about 12-15 minutes.
Stir in beans until heated through.
Add in a little more broth (or water) if you feel the soup is too thick.
Ladle into bowls and sprinkle with freshly grated Parmesan cheese and fresh chopped parsley.
Serve with some crusty bread, if desired, and enjoy!

*You can use sweet or spicy Italian Sausage, depending on your taste. You can also use lean ground beef, or a combination of both.