Pasta e Fagioli Soup
Pasta Fagioli is a hearty Italian bean and vegetable soup made popular over the years by Olive Garden. Learn to make it at home for a satisfying meal for the whole family!
Servings: 10 servings
Calories: 369kcal
Ingredients
- 2 tablespoons olive oil , divided
- 1 lb ground Italian sausage mild, hot or sweet
- 1 small yellow onion chopped
- 4 garlic cloves , minced
- 4 medium carrots , thinly sliced
- 4 medium stalks celery , thinly sliced
- 28 oz. can diced tomatoes
- 15 oz. can red kidney beans , drained and rinsed
- 15 oz. can cannelini beans , drained and rinsed
- 64 oz. beef broth (I sometimes use a little less)
- 28 oz. can tomato sauce
- 2 teaspoons dried parsley
- ½ teaspoon dried basil
- 1 teaspoon salt
- 1 cup ditalini pasta (uncooked)
Instructions
- Heat 1 tablespoon oil in a very large pot over medium heat. Add the sausage and cook into crumbles. Remove sausage from pot and set aside.
- Heat remaining 1 tablespoon oil in same pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are just starting to soften, about 8 minutes. Add the cooked sausage back into the pot. Stir in the can of diced tomatoes (do not drain) and simmer for 10 minutes.
- Stir in the beans, broth, tomato sauce and seasonings. Bring to a boil over high heat. Once boiling, turn heat to medium-low, cover, and simmer for 30 minutes.
- Add the dry pasta and continue to simmer, uncovered, for another 30 minutes. Serve into bowls and let cool slightly before eating.
Notes
- Can use turkey sausage instead of Italian sausage.
- Nutrition information is an estimate only.
Nutrition
Serving: 1cup | Calories: 369kcal | Carbohydrates: 37g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 1989mg | Potassium: 870mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4520IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 4mg