Pasta Fagioli Soup
This Olive Garden copycat Pasta Fagioli recipe is a really easy, no-fuss one pot stew that’s so hearty and crazy delicious!
Servings: 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3/4 pound sweet Italian sausage , casings removed
- 1 medium sweet onion , diced
- 2 medium carrots , peeled and diced
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 32 ounces low-sodium chicken broth
- 1 1/2 cups marinara sauce
- 15 ounce can petite diced tomatoes
- 2 1/2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch cracked red pepper flakes
- 1 cup dry ditalini pasta
- 15 ounce can red kidney beans , drained and rinsed
- 15 ounce can Great Northern beans , drained and rinsed
- finely chopped fresh parsley , for serving
- finely grated Parmesan cheese , for serving (optional to keep it dairy free)
Instructions
- 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!
Nutrition
Calories: 446kcal · Carbohydrates: 50g · Protein: 20g · Fat: 19g · Saturated Fat: 6g · Cholesterol: 32mg · Sodium: 1140mg · Potassium: 1081mg · Fiber: 9g · Sugar: 10g · Vitamin A: 2977IU · Vitamin C: 14mg · Calcium: 115mg · Iron: 4mg