Olive Garden Pasta e Fagioli

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

6 Servings

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

https://damndelicious.net/2014/05/17/olive-garden-pasta-e-fagioli/

Ingredients

1 tablespoon olive oil

1 pound spicy Italian sausage, casing removed

1 onion, diced

3 carrots, peeled and diced

2 ribs celery, diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

¾ teaspoon dried thyme

3 cups chicken broth

1 (16-ounce) can tomato sauce

1 (15-ounce) can diced tomatoes

1 cup water

1 cup ditalini pasta

1 (3-inch) Parmesan rind

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

½ cup shaved Parmesan

Instructions

Step 1

Heat 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; set aside.

Step 2

Add onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes.

Step 3

Stir in garlic, basil, oregano and thyme until fragrant, about 1 minute.

Step 4

Stir in Italian sausage, chicken broth, tomato sauce, diced tomatoes, water, pasta and Parmesan rind; season with salt and pepper, to taste.

Step 5

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is tender, about 10-15 minutes.

Step 6

Stir in beans until heated through, about 1-2 minutes.

Step 7

Serve immediately, topped with Parmesan.