Olive Garden Pasta e Fagioli — Damn Delicious

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Olive Garden Pasta e Fagioli

A super easy, no-fuss copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better than the restaurant-version!

I know I should be posting about ice cream and refreshing summery drinks this time of year but even in 100 degree weather, I still need a bowl of soup, especially if it’s my all-time favorite Olive Garden soup!

Yes, this is the complete copycat of Olive Garden’s heartwarming Pasta e Fagioli, which is a pasta and bean soup. And it’s seriously so easy to make right at home! All that takes some effort is the prep work for the veggies. That’s it! Best of all, this recipe is enough to feed an army! Just be sure to add the pasta to serve or else it’ll soak up all the liquid over time.

And if you’re anything like me, you’ll have the AC blasting on your face as you stuff yourself with this hearty, cozy copycat soup!

Olive Garden Pasta e Fagioli

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A super easy, no-fuss copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better!

Ingredients:

  • 1 cup ditalini pasta
  • 2 tablespoons olive oil, divided
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cups chicken broth
  • 1 (16-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can Great Northern beans, drained and rinsed

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  3. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
  5. Stir in pasta and beans until heated through.
  6. Serve immediately.

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189 comments

A bowl of pure comfort has never hurt anyone, even in a 100F weather! Looks delicious and so good for you!

Great cheap meal. I do it with no meat. I add ring peppers cheese Black olives.

I don’t use the meat either…..I put zucchini in it’s place and have thrown fresh spinach in it. My husband is not big on onion, tomatoes….so I get this all to myself. I do share with friends.

Way Way Way Too Much Thyme. All you can taste !! To Bad thyme totally dominated this dish!! Just a pinch next time ..

I just use dry Italian seasoning couple shakes does the trick!

Three fourths of a teaspoon of thyme is not very much thyme at all.

It is to me. For some reason, thyme and I don’t play nice together digestively wise. I made a Cook’s Illustrated recipe, and used the amount of thyme they said to use, which I didn’t think was too much for the amount of food cookig, and MAN. They thyme way overpowered the recipe and my husband wouldn’t even eat seconds or the left overs. I have to go easy on the thyme whenever I cook with it.

I made this a few months ago when it started to get cold out. It’s my husbands favorite at Olive Garden, so I though I’d give it a shot. We love it so much, I have made it once a month since! It makes so much, so you will have left overs if your family is small =) Love this recipe thanks for sharing.

Olive Garden. Ahhh, the memories of going there underage in college with this guy I was dating at the time. When he wanted to impress me, that’s where he took me 🙂 I am super impressed at this copycat version you made! Wow, they need to hire you!

GREAT soup, Chungah! Thanks for the recipe! I substituted turkey sausage, for regular, added a lil Majorim, and made it in the crock pot, but otherwise kept pretty much to the recipe. delish!!

You can play with this recipe. I used to make it with no broth only water and sauce. My friend made it with sauce only. I added meatballs instead of sausage today. Best to cook the onion in oil 7 minutes and garlic 4 minutes in oil first for flavor. I cook the onion in the same pot my soup goes in ,a 4 qt pot.

I put a little red wine in mine and it really amped up the flavor!

Thank you. A nice recipe. Have a Great Week!

Best soup on the planet!! And, it’s barely 60-degrees in this part of the country, thus a bowl of this is all good with me. Even if it was 200-degrees… I’d still slurp it up!

you can use elbow macaroni or bowties too anything small.

This soup is the best! All I need is a hearty loaf of bread and I’m set!

Wow! What a coincidence! Just happened to have a quart of another copycat pasta e fagioli (Tom Wilbur’s TopSecretRecipes) thawed from the freezer that we are having for dinner tonight. I will have to try yours with the Italian sausage. MIne uses ground beef. Between the beef and V-8 juice instead of broth, they are very similar. I also think the Olive Garden version has a slight kick to it so I usually add a bit of cayenne to it.

Carmen: did you reduce the amount of chicken broth and sub more tomato sauce or V-8 juice? I want to be sure I get the amounts correct. Thank you!

Wondering why CHICKEN broth when you have sausage in the soup?

Where can I get great northern beans or a substitute.

Order thru Amazon prime pantry Progresso Canneloni beans are authentic

Oh, please do not go through the trouble to order these online. Every grocery in America carries them. They are a very common white bean.

My Mom swore by kidney beans I find any bean works. I used one can pinto one can White beans Caannelini. I put in 1 LB of pasta instead of 1C .Taste good it dried up I had to add 2 C more
water,

i got mine at work, its this local grocery store called food 4 less… they are only here in california but we are owned by the kroger company… so our “store brands” are the kroger bands… and i know there are a few Kroger stores on the east coast side… so depending on where you live search up kroger owned stores and you will find them there 🙂

Just a note if it can help others,. Food 4 Less is also in certain areas of Illinois and Indiana.

Food 4 Less is also in Vegas. Kroger’s is also Smith’s Food King and in Cheyenne Wyoming it’sKing Soopers. They have a lot of names

Gorgeous comfort food!

If I leave out the northern beans will this change taste, Marie from Ontario , Canada

Marie, the taste should be not be altered too much if the northern beans are omitted.

My husband doesn’t like Northern beans, so I just use another can of Red Kidney beans and it still taste perfect!

Kidney beans are for making chile,
cannelloni beans are for making pasta e fagioli. And it’s not suppose to be too red, more white. I get a kick out of how people murder these recipes.

I just had this soup last night at Olive Garden and it does have kidney beans in it plus great northern beans. Trying this tomorrow. Thanks for the recipe.

Are these beans in a can, or can I substitute .

Yes, these beans are canned. They should be fairly easy to find.

Can this be made without the sausage?

You can certainly omit the sausage but I cannot speak for how much this will change the overall taste of the dish.

As a kid I hated soup, but now I love it any time of the year! Great recipe, Chung-Ah!

Every Day is soup day. It’s light just by way of being soup.

Finally made this dish and it was a big hit with all.

This is an excellent recipe, though it took me closer to 50 minutes from start to end. I couldn’t find the exact pasta, so I put in the mini elbow pastas instead. I’ve also had the Olive Garden chemical/salt version of this soup, and it is not very good.

You can replace the sausage with ground turkey its just as delicious. 🙂

where can i buy ditalini pasta? can i buy it at any local market? like sprouts or trader joe’s?

The local market should have it, but I was unable to find it at trader joe’s.

this soup & the quinoa chili were such delicious and healthy recipes! All the kids at my party loved them! i couldn’t find ditalini in my area so i just diced little pieces of penne & it worked just the same. thank you!

Mini shells would also be a child pleasing option for the soup.

I actually found Barilla brand at Walmart, and I was shocked, as I had already looked at 2 different grocery stores!

Ronzoni makes ditalini pasta. If you can find ditalini, you can use something very similar called tubetti.

You can use small pasta shells. They will hold some of the soup too.

You forgot to mention when to add the beans

Sal, please read the directions carefully. The addition of the beans is already written in the recipe.

I don’t see where it says to add the beans either.

Mish, it is listed in the second to last step:

Stir in pasta and beans until heated through.

It may also be helpful to use the CTL+F to search for specific words within a recipe.

Made this for dinner tonight. Super easy and super good! Only thing I did different was instead of cooking the pasta first; I just added the uncooked pasta to the soup while it was simmering. I needed to add a little extra broth/water in the end after it had soaked up in the pasta; but a 1 pan clean up is worth it 🙂 Thanks for this great weeknight recipe that I could make after work and have dinner ready for me and my boys.

This looks fantastic! Can it be made in a crock pot?

Ellen, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

I make it in the crockpot all the time–no changes necessary 🙂 I just brown the sausage on the stovetop first. Occasionally I will sautee the veggies as well but usually just throw it all in the crock.

Do you drain beans before adding to pot or leave the juice?

Penny, as indicated in the recipe, the beans should be drained and rinsed prior to using.

Made this last night. Was looking for a quick but hearty soup recipe on Pinterest and I’m SOOOOOOOOOOOOOO GLAD I found this one. Best soup I’ve ever had. Love the spice. Thank you for posting!!

By 2 stalks of celery do you mean 2 sticks (ribs) or 2 whole bunches of celery?

I mean 2 ribs – 2 whole bunches of celery would be too much!

Good question, I had the same thought!

Made this delicious soup today. Bravo! Garbanzo beans substituted for the beans listed, only because it was on hand. Trick I learned from great-aunt is to purée 1 can of the beans & stir in when you add 1 can of whole beans. This is to add texture as well as hiding some of the beans. This is a personal preference. We also topped the soup with grated cheese & served with garlic toast.

This was great! I substituted the sausage for ground turkey, and it came out delicious.

My daughter made this delicious soup today, and it is truly that!! She used half mild and half hot Italian sausage, as she is feeding small children.
This recipe is a definite keeper! Thank you.
She served it with homemade breadsticks..mmm good

Recipe just looks fantastic! There’s just two of us and I was wondering if you knew if this would freeze well or if you wouldn’t recommend it. Either way, this one is getting made this week! Thanks so much!

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

This will freeze just fine. Be sure to defrost before reheating though (or you will have broken noodles and beans from breaking apart the chunks). I usually just freeze it in a freezer bag and, when I want it, leave it out until it’s defrosted. It will thicken a lot after you freeze and reheat it so you may want to add more broth.

This freezes well, for single servings, 8 ounce mason jars are ideal.

I have successfully frozen a slightly different version of Pasta Fagioli.

This freezes very well, for single servings, use Mason jars, thaw overnight, pre heat thermos containers with boiling water , warm soup in microwave, add to thermos and lunch is ready. Include crackers and veggies to create a healthy lunch. Bon Appetite.

This soup was a huge hit! I also took some to a friend recovering from surgery and she loved it. I’ll be making it again next weekend for a soup swap. I think it will freeze just fine but I am going to leave the pasta out and attach it dry in a little baggie to be cooked and added at time of serving so it doesn’t get mushy. Thanks for a great recipe!!

If you wish to use fresh cooked pasta with a 1 cup microwave reheat of a thawed soup, use top ramen noodles in place of the ditalini. KISS

Made this for dinner tonight. Husband, who was not excited as he isn’t fond of the OG version, loved it and agreed that it’s 100x better than the original. So good, in fact, that he asked for leftovers tomorrow night! Damndelicious is my new go-to site for recipes. Thanks so much for the recipe.

I made this for dinner tonight and it was great! Everyone loved it. I doubled the recipe and froze half the batch for another night. I added two tablespoons of crushed red pepper to add some zing to it. I will definitely make this again.

After months of procrastination, I decided today was the day to find a recipe on line for Pasta e Fagioli. This recipe popped up first and, after reading some of the comments, I decided to give it a try. My, oh my! Your recipe was spot on, Chung-Ah. Thank you for sharing this. I knew it was really good when I tasted it. When I served it for dinner, my girl friend’s response was “UMMMmmm” to her very first spoonful.

For any of you out there looking for THE recipe for O.G.’s Pasta e Fagioli soup, look no further. This is it.

Thanks again, Chung-Ah.

AWESOME, I SIMPLY ADDED A LITTLE CRUSHED RED PEPPER.
TASTES JUST LIKE THE PASTA FAGOLI AT OLIVE GARDENS, MAYBE A LITTLE BETTER

Delicious! Made this today & my family loved it. The only thing I would do differently next time is add the cooked pasta to the serving bowl & add the soup on top instead of mixing the cooked pasta into the soup. It absorbs so much liquid so quickly!

I’m going to try Chicken for my meat and stewed tomatoes for my tomatoes….I will let you guys know how it turns out….also, I will freeze some of it…if goes well, i’ll take to my daughters for Christmas..

Just wanted to say thank you for a great recipe! I ended up using 1/2 lb of spicy Italian sausage, and 1/2 lb single source grass-fed beef, and it turned out wonderfully. On a rainy Bay Area night, this hit the spot,

I want to make this recipe today, can I use ground beef instead of pork sausage? If so is it ok to still use chicken broth?

Yes, that should be fine, but it is really best to use sausage to obtain the best results possible.

I end up using half a pound of ground beef and half of mild Italian sausage..I’m making this in the crock pot right now and it smells good. Cant wait to try it.

❤️ This recipe! Thanks so much for sharing!! I can’t stop making this soup…my family loves it. Since I discovered your recipe, it’s been almost a weekly staple. Thanks for your wonderful recipes! Your creamy spinach parmesan orzo has also become s fixture. Happy Holidays!

This is on the stove right now! But after I finished I realized I didn’t drain and rinse the beans!! Uh oh!! Hope it still comes out good!! :/

I’ve been making this soup for a long time. I’ve found Spicy V-8 is a great enhancer-a little kick. Also, I keep the pasta separate from the soup ’til serving time. The pasta soaks up too much of the broth. I have frozen leftover soup (after making a double batch) and then boil fresh noodles for each thaw and serve. I found adding more tomato or V-8 Juice dilutes the seasoning otherwise. This recipe is an Autumn through Winter favorite here in MN.

I made this for the first time on Halloween, and I used fresh thyme, oregano and basil from my herb garden. The next time, during winter, I used dried herbs. It was still good, but not as wonderful as the first time. Fresh herbs in the winter are expensive of course. But to get that superior taste, I bought them at the supermarket today. I’ll also make spaghetti soup this week to ensure the leftover herbs don’t spoil. Next year, I’m expanding my herbs to harvest, puree and freeze into ice cubes, We are spoiled. Every dish is better with fresh herbs!

i love this type of soup. Do you have any tips for storing the soup so it doesn’t dry out the next day?i find the pasta or something absorbs all the liquid.

It is best to store the pasta separately and add as needed for serving, or else the pasta will soak up all of the liquid!

This was my first visit to your site but it certainly won’t be my last. I followed your recipe as written with the small exception of using a bit of fresh thyme for the dried. My house smelled great and my husband loved it. Next time I plan on halving the recipe, as it makes a ton, and trying to make a separate vegetarian batch so that I can try it
Thank you

This soup was delicious! I stuck to the recipe and then made a second batch adding 2 more cups of broth, a green zucchini, some chopped spinach, and red pepper flakes.

I made this last night and I am very pleased with how it turned out. I used spicy Italian sausage and added spinach at the end. The leftovers are also great! Thanks!

I used a can of the Fire Roasted Tomatoes and it was so delicious with a hint of that charred favor!

I also used a can of Fire roasted tomatoes. I did not have the white bean so I used pinto beans, I also used a combination of very lean ground beef and turkey sausage. I used only kosher chicken stock and the crushed fire roasted tomatoes. The flavor of this soup was outstanding, very warm and comforting on a very cold and chilly day. I am getting ready to make another pot of this wonderful soup today.

Made this soup today. Decided next time instead of cooking the pasta separately just add it to the soup during the 10 minutes of simmering at the end. Doesn’t make sense to me to dirty another pan. Also, the pasta gets done way before the soup. So it sat in the colander getting all clumpy and gooey until I added it to the soup. I would at least recommend waiting to cook the pasta until later in the process if you cook it separately, as it is a smaller pasta and doesn’t take long to cook.
Otherwise I loved the recipe. Very good. With a little bit of spice from the spicy sausage, would definitely recommend it. Had to omit great northern beans as I couldn’t find them in the Hyvee here. Just ended up using some cannellini beans. Tasted just fine with those. Will make again.

Rachel, cooking the pasta in the same pot as the soup certainly saves you an extra dirty pot but if you plan on having leftovers, I would advise against it. The pasta will soak up all the liquid and you’ll end up with very clumpy pasta noodles later on!

Thank you.I have been looking for this recipe.Ever since i had it on nutria system

Omg amazing – thank you. I love the OG version but this is even better. It’s much lighter and I actually know what’s in it 🙂

Only two small adjustments: no beans (I’m not a fan) and I added about 2.5 teaspoons of sugar to offset the acid in the tomatoes. Will def be doing this again.

Making it in my crock pot as I write this. Tastes very, very good so far. Used half sausage and half ground beef. Used a can of cannellini beans and a can of black beans. Added a bit of sugar and lemon juice…plus Italian seasoning in addition to the other herbs. Will add the cooked pasta as I serve it.

Delicious recipe and easy to made. Exactly what a taste.

I don’t have celery, will green bell pepper taste OK?

Yes, green bell pepper should be just fine.

This was outstanding… Loved it. My family wanted the recipe. Thank you. Love your website.

I used a combination of ground beef and Italian sausage…..everyone loved it.

This was the bomb! Made a lot, but we won’t mind a bit eating leftovers. Used fresh chicken sausage, half sweet and half spicy and that was just right. I added red pepper flakes to my bowl and DH was happy.

made this soup tonight !! was greattttt. my boyfriend wanted more protien ( hes a work out fanatic lol) so i made home made turkey meatballs and added them in as well, i also used tortelini instead of the pasta just to switch it up!! was soooo good! thank u for this great recipe! 🙂

Wow. I made this soup today. Boy was it good!! Better than O.G. Thanks
for sharing!!

Wow did this today or lunch. Really, really good, so close to the famous one. I think the Italian sausage was important, (Johnsonville mild in my case).

I LOVED this recipe! I’ve tried quite a few of yours, and I have been so happy with the meals each time. They are easy and they taste so good. Sincerely thank you for sharing them, It’s been a lot of fun to cook using them

OH MY GOSH….I made this for my family and everyone of them from my hubby to my tiniest 4 year old LOVED it! I did make one small change though. I used my homemade beef bone broth instead of chicken broth. It’s WAY better thsn Olive Garden and no MSG makes my mama heart thrilled to serve it!

Made this last night – what a hit it was!! My boyfriend just kept telling me how delicious it was. Thank you for such a great recipe.

Despite the 90 degree temp outside, I tried this recipe for the first time today – and it was A-MAZ-ING!! I followed this recipe exactly as it said – if it ain’t broke, don’t fix it! 🙂

Olive Garden website actually lists hamburger instead of sausage…so I am really excited to try this recipe but I think I will substitute the sausage with beef. I want it to taste as much like the OG version as I can…it is like food for my soul! SO GOOD!! Especially with the cold and rainy week like we have had. Welcome to Fall ya’ll!! 🙂 Can’t wait to make this 🙂

Hi- so I’d like to freeze a batch of this soup for later use. Can I make it all – omitting the pasta, freeze it and then simply thaw and add pasta when needed?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Loved this version… my whole family loved it … delicious

Awesome recipe!! My fiancé LOVES it. I make it for him a lot. Thanks for the recipe 🙂

Fabulous! Just tried it and it turned out damn delicious! Ha-ha! I tweaked the recipe a little: ground sirloin, 3/4 cup dried cranberry beans cooked in a pressure cooker for 22 min on high, cannelloni beans, no added water, pinch of sugar, only 1/2 cup pasta, and crushed red pepper for zing! Awesome recipe 🙂

This came out delicious. I used a combo of spicy sausage and beef and added some sage, rosemary and Fennel. The addition of chicken broth gave this a very hearty multi layered flavor. It was perfect for a co;d day like today.

This was wonderful!

Love this soup. Never had it at Olive Garden so your version is the first time I’ve ever tasted it. And man is it good. The sausage gives it enough kick and I love the thickness of it over time. I find that reheating it releases the extra liquid to soak it up with some crusty bread. Thank you for the recipe love your images and blog

Thank you for a wonderful recipe. I made this today and it is spot on and I think even better than OG. Love your blog!

Wow! This soup is SO good!

It’s a cold wet Sunday here in New Hampshire, so we have a fire going in the wood stove and this soup simmering in the kitchen.
I’ve been “taste testing” as it simmers, and it’s excellent!

I just made this and I’d have to say it’s the best soup I’ve made so far! I did use 28oz of tomato sauce instead of 16 and. 10oz can of diced tomatoes with chili peppers in it so it has a little more of a kick but it’s so good. Thanks 🙂

Made this tonight and it was delicious.

Deeeeelishhhhh. This was so easy to make and so delicious, but I agree that it needs a little bit more chilli / cayenne so will add that next time even though I used a pasata with added chilli as well as the spicy sausage. This is definitely going to become a staple in our house!

Thank you SO much for posting this recipe! I went to a girlfriend’s house this weekend and she made this for dinner. It was so easy, seriously she was done chopping, adding and cooking within 35 minutes. That’s incredible for a woman with two children under the age of 2! Literally made this after she sent me your URL and have been raving about it around the office. You’re recipe is now on three of my co-workers dinner menus this week! ♥

Thank you for sharing!

P.S. I try not to eat a lot of pasta so I subbed the noodles with cut up cooked shrimp (from Costco) instead. It’s like a Jumbo and it’s just as amazing. Thank you!

I’m a university student and I made a pot of this the other night… It froze beautifully and now I have a good healthy dinner to eat when I don’t feel like cooking – and it reminds me of my Italian family back home. Thank you for this!! Love your site

I have been making this soup for about a year and everybody loves it. I had this soup for the first time at Olive Garden last night and this recipe is definitely better than the one served at the restaurant. Thanks!

Thanks for the recipe, it’s a big hit with my family! My young boys are notoriously picky, so I’m glad to find something to add to the menu. This last time I didn’t precook the noodles and just added them at the same time as the tomato sauce and stock. I also experimented with adding zucchini (trying to get the veggies in any way I can with my kids, lol).

Best soup ever! Loved it! Truly better than Olive Garden’s! I used Trader Joe’s spicy Italian sausage and ground beef.

Made this tonight. Absolutely delish! Only change made was used Turkey Italian Sausage and zucchini. So good! Will make again. Thanks for sharing.

OMG this is exactly like what we had last week! Sooo delicious! Wonderful recipe!

Chungah, I just wanted to say thank you. I’m a full-time high school teacher and mom of three boys (6, 4, & 2), and I found myself struggling to make food that actually tasted good in a short amount of time. Then I came upon your recipes, and there isn’t a dish I’ve made that my family hasn’t devoured. So thank you, thank you, thank you. You truly have blessed our family! And it may be 90 degrees outside, but this soup is divine!

You say to saute the vegetables until tender (3-4 minutes) and then to simmer until the vegetables are tender (10-15 min). This seems to be contradictory.

I’d expect that the first step is to cook until the onions are tender, and the second until the carrots are tender. Any thoughts?

Carl, you want to saute the veggies first, letting them caramelize a bit. Then they can get nice and tender when they simmer. But as always, please do what you are most comfortable with to suit your preferences.

Awesome recipe! Easy to make and absolutely delicious!

I have made this recipe several times and my family absolutely loves it. I made it for my parents when they visited and they loved it too. This recipe is definitely a keeper. Planning in making it tonight again.

I made this today, and now waiting for the dough to finish rising to put breadsticks in the oven for dinner tonight. I used sweet Italian sausage, and garlic powder, instead of garlic. I now have a new comfort food. Thanks for posting.

How big is the serving? A cup? Cup and a half?

I made this the other night for dinner and it came out fabulous! I can’t wait to have the leftovers tonight for dinner. Next time I think I’m going to add some more veggies, maybe some kale and zucchini. Yummy!

Vegetarian just omit the meat. I made this as is but no meat, no substitutes no additions. Except I did serve with crushed chilli flakes and parmesan cheese. Fabulous. I may try adding one cup broth and one small chopped up zucchini next time but it really is perfectly delicious and hearty without. Definitely cook pasta separate and add to bowl then pour soup over top. Great texture.

So glad I found this recipe! I knew it had to be good when it comes up first in Google over Rachael Ray and Giada De Laurentiis! Anyway, the recipe itself was very simple and easy to make. I have a cold so it was nice to whip up something homemade, delicious, and in little time. It is also a keeper recipe because my husband, who “doesn’t like soup”, kept commenting about how delicious and hearty it was! 😉
Thank you for sharing your recipe, I will have to check out more–they all look phenomenal!

We are vegan but this is my favorite recipe so I sub out the sausage for sliced artichoke hearts and the chicken stock for veg stock. It comes out perfect every time! Thank you!

Hi guys, I’ve just made this soup and it was more than DELICIOUS. Thank you for the recipe.
Pd: Not recommended if you are on a diet, because you’re going to eat….

GREAT soup– makes a huge pot, and freezes great too!
I used a 3 cup carton of chicken broth, no water– and agree with other poster about the thyme! (JUST A PINCH)-otherwise it overwhelms the basil and oregano.

You will need to thin in out with broth if you eat it the next day though- the pasta absorbs the liquid, and it becomes like a stew. But, this is absolutely one of my fave Fall/Winter soups to make– THANKS for this recipe!

I rarely comment on anything…. but, oh! my! goodness! This is amazing. We are Olive Garden fans, and even the kids said this was WAY better. My only changes were: I doubled it, I did not drain any of the beans or sausage, which then I used a little less broth and I put in about 3 good tsp (eyeballed, Italians are not good at measuring) Italian seasoning.
Also it took a bit longer to prep (and I bought matchstick carrots) but I have no complaints. This is fabulous. Thank you for sharing!!

Not draining the beans makes for a thick soup, if you dare call it soup. Draining your sausage will cut down on the fat content considerably, and leave less nasty grease at the top of your soup. Try it with beef broth and a 3 to 1 mix of ground beef to sweet sausage. That is the original OG recipe.

Also there is no basil in the OH recipe.

I added 1/4 cup of pickled beet juice to my tomatoes and homemade sauce. No thyme – fantastico!

I like that you have nutrition information but am wondering what the serving size might be. 1 cup?

Yes. About 1-2 cups.

Damn delicious is right! Made recipe just as stated, and love it.

Made this on Saturday and will eat off it in the coming work week. I followed the recipe but my veggies were still crunchy. (My fault for not testing them before moving on to the next step. I wound up laboriously scooping the carrots and celery out and then cooking them a bit longer in another pot before adding back into the soup.) When I make it again, I think I’ll cut the pasta back to 1/2 or 3/4 cup. I’ll also use more liquid. Four cups wasn’t enough for me — just one person, eating the soup primarily as leftovers. Very yummy soup, though. Thank you for the recipe.

I make this often. Mostly when a friend is sick or in need. Then double the batch and have lots for our family for dinner and lunches too. It’s a huge hit with everyone. I’ve also frozen it and it heats up well. Then again, we aren’t too picky if the pasta is a little soft. The flavors are gorgeous. Definitely in my top list of “go to” recipes. Thanks!!

I make this almost weekly in the winter, and monthly throughout the rest of the year. I add about 5 shakes of Worcester shire sauce while it cooks in my crockpot. So delicious!

This dish is very good! Make it all the time and actually cook it in my pressure cooker, raw noodles and all, for 10 minutes. I cook this on the nights when kiddos are busy and we still want a home cooked meal! Love it! Thanks for sharing!

Made this today and it was fabulous! I couldn’t find the type of noodle it called for so I used Small Shell pasta. It would be great with Turkey sausage too! Thanks for sharing!

This soup originally is made with a ham bone, broth, veggies, white beans and is amazing! I used it make it when I had a house full. Mow I want to make it again, the original Italian way. This comes from an Irish gal!! It is to die for….

This is delicious, sometimes I add some bell peppers to the mix as well. Also super easy to make and didn’t take too much time either.

Good tasting. But I did cut back on the thyme. Delicious meal. My family loved it

I worked at Olive Garden for several years. I am impressed, this is damn close to the actual recipe. There are a few things that differ. In the original recipe they use a 3 to 1 mix of ground beef to sweet Italian sausage. They also use beef broth not chicken. Beef broth adds much more body and warmth to the soup. At one point we also deglazed with red wine after the vegetables had been sauteed, but I believe they didbaway with this process.

I have made this soup several times , it’s my go to soup. I have to say it’s the best darn delicious soup I ever had. I used turkey sausage and a kosher chicken stock. Yummy!

I got the northern beans at a local store called aldi

Thank You for the recipe, my kids loved the soup. They said that it almost tasted like the Olive Garden version. It tasted good even though I used ground beef instead of sausage.

Love this! I add an extra can of tomato sauce and no diced tomatoes (our family doesn’t like them) and it still tastes great. I also like to add spinach for some extra flavor! In addition, we also substitute ground turkey for the sausage. Love love love!!

Thank you, thank you, thank you! I’ve already shared this soup with several family members and friends (who in turn, asked for the recipe!). Everyone agreed that it was better than Olive Garden’s! It’s going to make winter bearable this year!

Absolutely delicious. I made a second batch just to freeze-minus the pasta. No more canned soup or the overly salted Olive garden version. Thank you for a wonderful way to warm up without feeling bloated and overly full. I wonder do you have any recipes using ground lamb? I recently purchased some in bulk when it was on sale. Any recommendations would be great.

I actually do not at this time – sorry!

This looks great and very close to the real Olive Garden recipe. I worked at Olive Garden eons ago and used to make this very soup. The actual recipe calls for both ground beef & Italian sausage (equal proportions of each) as well as a hint of Tabasco. Can’t wait to try this. Thanks for posting it.

This is my go-to recipe for Pasta e Fagioli. It’s delicious every time!

This was very good. I made minor changes-less sausage, (mild: drained and rinsed), mix of beef and chicken stock, no tomato sauce, white wine deglaze, great northern beans instead of kidneys and a spoon of pesto subbed for the herbs. We enjoyed it but to me it was more like minestrone than the pasta e fagioli I’m used to. I’ve never had the OG version and I get that this is a copycat of that. We’ll have this again (love all the recipes I’ve seen on your site) but for pasta e fagioli I’ll stick to the less chunky veg/creamier version.

I added two more cups of chicken broth, it wasn’t enough at all. Otherwise delicious. My husbands fav.

This soup was delicious! My family loved it. I made a double batch and served the macaroni on the side.

Excellent. I made this exactly as written and served it with some crusty ciabatta. SO good – thanks!

I made this soup for dinner last night and it was fantastic. I couldn’t wait for lunch today and it tasted even better.

The only thing I did extra is add a Parmesan cheese rind I had in the fridge waiting for a perfect soup or stew.

This is going in the saved recipes file!

Hi! Can you elaborate on the calories? In this recipe (and some others), it’ll say 8 servings 340 calories. What is a serving size? It seems to be a lot of calories for 1 serving at 8 oz. I’m trying to lose weight and choose my dishes carefully. I’ve aleays loved your recipes! Thanks for your help:)

Each serving is roughly 1-2 cups.

It’s “da bomb”. I shared what I made and received comments like “restaurant quality” and “better than any soup I’ve ever made”. I’ll make liquid adjustments, but everything else really works. Thank you.

Wow thank you for that feedback Walt! Awesome 🙂

I have made it before and always comes out good. I use slivered carrots. Going to make tonight. thank you for sharing.

Oh awesome! Let us know how you like it.

Very easy and tasty soup. I added spinach, cannelloni beans instead of northern beans. And I had to use rotini instead of ditalini pasta( it had bugs in it)YUCK! Better than Olive Garden!

Oh no – sorry to hear about the bugs! Glad you had a backup plan!

OMGOODNESS…this soup is DELICIOUS…Having worked at Olive Garden for several years…i can not tell you how good this soup is…! Thank u sooo sooo sooo very much for this recipe. I thought your version is excellent. I will definitely try your other rcipes now that this one was do incredible…thank u again from the bottom of my heart. My husband is having dental issues…and this is easy for him to get a nice warm delicious meal with great ingredients. I love the fact the kidney and navy beans offer additional protein. One thing I do is grate reggiano parmesan or parmesan cheese over the top just like Olive Garden does. 10 star review…PERFECT….

Thank you for sharing with us, Robin!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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