Copycat Olive Garden Pasta e Fagioli

Copycat Olive Garden Pasta e Fagioli is your ticket to enjoying that beloved, hearty Italian-American soup from the comfort of your own kitchen. This recipe makes it incredibly easy to recreate that classic taste, perfect for a comforting weeknight meal or a flavorful appetizer.

Key Ingredients for Copycat Olive Garden Pasta e Fagioli

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or hot, casings removed)
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/2 cup ditalini pasta (or other small pasta like elbows or small shells)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

How to Make Copycat Olive Garden Pasta e Fagioli

This Copycat Olive Garden Pasta e Fagioli is surprisingly simple to whip up, delivering a deeply satisfying and flavorful bowl in under an hour. The beauty of this dish lies in its humble ingredients coming together to create a rich, savory broth, tender vegetables, hearty beans, and perfectly cooked pasta. It’s a complete meal in a bowl, bursting with classic Italian-American comfort. This recipe will take approximately 15 minutes of prep time and 40 minutes of cooking time.

Step-by-Step Instructions

1. Brown the Italian Sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and crumbly, about 5-7 minutes. If there’s excessive grease, carefully drain most of it, leaving about a tablespoon for sautéing the vegetables.
2. Sauté the Aromatics: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
3. Add Garlic and Spices: Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
4. Incorporate Tomatoes and Broth: Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir well to combine. Add the chicken broth and bring the mixture to a simmer.
5. Add Beans: Stir in the rinsed and drained cannellini beans and kidney beans.
6. Cook the Pasta: Bring the soup back to a gentle simmer. Add the ditalini pasta. Cook, stirring occasionally to prevent the pasta from sticking, for about 8-10 minutes, or until the pasta is al dente (tender but still with a slight bite).
7. Season and Serve: Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot Pasta e Fagioli into bowls. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese before serving.

Why You’ll Love This Copycat Olive Garden Pasta e Fagioli

You’ll adore this Copycat Olive Garden Pasta e Fagioli for its incredibly rich and savory flavor profile that will have you convinced you’ve stepped right into an Olive Garden. The combination of hearty Italian sausage, tender vegetables, a medley of beans, and perfectly cooked pasta creates a comforting and deeply satisfying experience, making it a perfect alternative to a rich and creamy pasta dish like Carbonara. Best of all, replicating this beloved restaurant favorite at home is far more budget-friendly, allowing you to enjoy endless bowls without the hefty bill.

The vibrant herbs, the gentle warmth from the red pepper flakes (if you choose to use them), and the optional boost of Parmesan cheese elevate this dish from simple to sensational. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings or anytime you crave a taste of accessible Italian comfort. Don’t wait to bring this deliciousness to your table; give this Copycat Olive Garden Pasta e Fagioli a try this week!

Storing and Reheating Tips

Leftovers of your delicious Copycat Olive Garden Pasta e Fagioli can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooled soup in freezer-safe containers or bags for up to 2-3 months. When reheating, it’s best to do so on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash more chicken broth or water to loosen the soup as the pasta can absorb liquid over time. If reheating from frozen, thaw overnight in the refrigerator before reheating on the stovetop.

Final Thoughts

This Copycat Olive Garden Pasta e Fagioli recipe is a true testament to how simple ingredients can create an incredibly comforting and delicious meal. We encourage you to gather your ingredients and experience this delightful Italian-American classic in your own kitchen. Enjoy!

Copycat Olive Garden Pasta e Fagioli

Copycat Olive Garden Pasta e Fagioli is your ticket to enjoying that beloved, hearty Italian-American soup from the comfort of your own kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course: Soup

Cuisine: Italian-American

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or hot, casings removed)
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/2 cup ditalini pasta (or other small pasta like elbows or small shells)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Equipment

• Large Pot or Dutch Oven

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and crumbly, about 5-7 minutes. If there’s excessive grease, carefully drain most of it, leaving about a tablespoon for sautéing the vegetables.
   1 tablespoon olive oil, 1 pound Italian sausage (mild or hot, casings removed)
2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
   1 large yellow onion, chopped, 2 carrots, peeled and diced, 2 stalks celery, diced
3. Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
   4 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes
4. Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir well to combine. Add the chicken broth and bring the mixture to a simmer.
   1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained, 4 cups chicken broth (or vegetable broth for a vegetarian option)
5. Stir in the rinsed and drained cannellini beans and kidney beans.
   1 (15 ounce) can cannellini beans, rinsed and drained, 1 (15 ounce) can kidney beans, rinsed and drained
6. Bring the soup back to a gentle simmer. Add the ditalini pasta. Cook, stirring occasionally to prevent the pasta from sticking, for about 8-10 minutes, or until the pasta is al dente (tender but still with a slight bite).
   1/2 cup ditalini pasta (or other small pasta like elbows or small shells)
7. Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot Pasta e Fagioli into bowls. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese before serving.
   Salt and freshly ground black pepper, to taste, Fresh parsley, chopped (for garnish), Grated Parmesan cheese (for serving)

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze cooled soup for up to 2-3 months. Reheat on the stovetop over medium-low heat, adding more broth or water if needed.