Copycat Olive Garden™ Pasta e Fagioli

Name: Copycat Olive Garden™ Pasta e Fagioli
Prep time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 lb ground Italian sausage; 2/3 cup diced carrots; 2/3 cup diced celery; 2/3 cup diced white or yellow onion; 4 cloves garlic, chopped; 1 can (15 oz) great Northern beans, drained; 1 can (15 oz) red kidney beans, drained; 1 cup dry ditalini pasta; 2 boxes (32 oz) Progresso™ Chicken Broth; 2 cans (14.5 oz each) Muir Glen™ Organic Diced Tomatoes Fire Roasted; 1/4 cup grated fresh Parmesan cheese; 1 tablespoon fresh chopped parsley; Salt and pepper, to taste

49 Ratings

13 Comments

Prep 10 min
Total 25 min
Servings 8

Just like the one you love at your favorite Italian restaurant! “Pasta e fagioli” means “pasta and beans” in Italian, and this hearty soup is chock full of both—plus savory Italian sausage, flavorful fresh veggies and a healthy sprinkling of Parmesan cheese. You’ll feel like you’re visiting a rustic family farmhouse with this dish on the table! MORE+ LESS-

By Cheeky Kitchen

Created December 15, 2016

Make with

Progresso Broth

Ingredients

tablespoon olive oil

lb ground Italian sausage

2/3

cup diced carrots

2/3

cup diced celery

2/3

cup diced white or yellow onion

cloves garlic, chopped

can (15 oz) great Northern beans, drained

can (15 oz) red kidney beans, drained

cup dry ditalini pasta

boxes (32 oz) Progresso™ Chicken Broth

cans (14.5 oz each) Muir Glen™ Organic Diced Tomatoes Fire Roasted

1/4

cup grated fresh Parmesan cheese

tablespoon fresh chopped parsley

Salt and pepper, to taste

Steps

Hide Images

1

In a large pot, heat olive oil over medium-high heat. When oil is hot, add sausage, carrots, celery, onion and garlic to pot and cook, stirring occasionally, until sausage is cooked through and onion and garlic have softened and become fragrant.
2

Add beans, pasta, broth and tomatoes. Stir until well mixed. Cover and cook for 15 minutes, or until pasta is al dente.
3

Salt and pepper to taste. Serve topped with Parmesan and fresh parsley.

Expert Tips

When my oldest son got his first job at a certain Italian joint down the street, the little bros and sisters melted into joyful chanting of “Soup, salad, breadsticks! Soup, salad, breadsticks!” It was as if they forgot that mom wasn’t actually going to take them out to eat every day, simply because we now had a family discount. When I broke the news to them, they were vaguely disappointed, but the big brother treated them to enough meals with his own paycheck that most everyone was at least mildly contented. When I suggested we try to hack a few of their favorite menu items at home, everyone was all in. The next best thing to having a brother that works at OG? Having a mother who copycats OG classic for dinner. And so, we set to work. First up? Soup and breadsticks, of course. For the soup, I decided to make the Pasta e Fagioli (or “pasta and beans”), and once I started breaking down the ingredients, I was delighted to discover that it’s surprisingly easy to make at home. Maybe even easier than getting the crew into the car, driving five blocks to a restaurant and ordering the stuff ourselves. A quick cook of ground sausage in a pot, all sorts of easy-to-find canned ingredients added. Then add ditalini pasta and boil until tender. Boom. (Fun fact: “ditalini” means “small thimbles.”) Fifteen minutes later, the whole fam was gathered around a steaming pot of Pasta e Fagioli, dipping buttery breadsticks inside, and calling me Best Mom Ever. I’d call that a dinner win. Speaking of those breadsticks: Since I have exactly one minute of my life to actually share with yeast-based, from-scratch baking, I just nabbed a tube of Pillsbury breadsticks, drizzled the dough with a stick of melted butter, topped that with more fresh-grated Parmesan than the entire country of Italy has ever seen, baked them until golden, and called it a day.