This Olive Garden Pasta Fagioli recipe will have you feeling like you just walked into the garden of olives! It's like an Italian version of chili with sausage, carrots, onion, celery, tomatoes, beans and so much more! It's a perfect copycat recipe and tastes exactly like the real thing. It's my favorite soup to make!
In a Dutch Oven, brown sausage for five minutes over medium-high heat until it's cooked about 1/2 way through.
1 lb italian sausage
Add onion, carrot, celery and garlic and saute for 5 minutes.
1.5 cup onion, 1 large carrot, 3 stalks celery, 1 Tbsp garlic
Add remaining ingredients except pasta and water and simmer at low - medium heat for 1 hour.
28 oz diced tomatoes, 15 oz red kidney beans with liquid, 15 oz great northern beans with liquid, 15 oz tomato sauce, 1.5 cups V8 juice, 1 tbsp vinegar, 1 tbsp salt, 1 tbsp oregano, 1 tbsp basil, 1 tsp pepper, 1 tsp thyme
After about 45 minutes, bring a separate pot of water to boil and cook ditalini pasta according to package directions for al dente (tender but firm). Drain and set aside.
1/2 pound ditali pasta
While pasta is cooking, add 2 cups water to simmering mixture in large pot
2 cups water
Right before serving, add pasta to soup and stir to combine
Sprinkle with freshly grated Parmesan cheese and serve with breadsticks & salad
Notes
– If you want it to be more of a chili than a soup, don’t add water at end– Add additional water to leftovers when re-heating to make it soupier vs. chili– If you know you’re going to have leftovers, reserve pasta and add to top before refrigerating and do not stir in. This will keep the pasta from absorbing all the liquid and getting mushy.**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**