Main Dishesbellyfull5.0
Pasta Fagioli Soup
This Olive Garden copycat Pasta Fagioli recipe is an easy, no-fuss one-pot soup that’s hearty and crazy delicious!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- wooden spoon
- oven
- pan
- bowl
📝 Preparation Steps
1
Warm olive oil in a large pot or Dutch oven over medium-high heat. Add sausage, breaking it up with a wooden spoon into crumbles, and cook until browned; drain off excess fat.
2
Stir in onions, carrots, and celery and sauté over medium-high heat for ⏱️ 4-5 minutes. Add garlic and sauté ⏱️ 1 minute longer. Season with a pinch of salt and pepper.
medium carrots (peeled and diced)2garlic (minced)3 cloves
3
Add in the red wine to deglaze the pan, allowing it to evaporate, scraping up any brown bits that have formed.
4
Stir in the tomato paste until combined.
tomato paste2 tbsp
5
Add in the chicken broth, marinara sauce, diced tomatoes, Italian seasoning, salt, pepper, cracked red pepper flakes, and dried pasta.
6
Boil
7
Bring to a boil; reduce heat to medium/medium-low, cover and gently simmer, stirring occasionally, until vegetables are tender and pasta is cooked, about ⏱️ 12-15 minutes.
8
Stir in beans until heated through.
9
Add in a little more broth (or water) if you feel the soup is too thick.
10
Ladle into bowls and sprinkle with freshly grated Parmesan cheese and fresh chopped parsley.
11
Serve with some crusty bread, if desired, and enjoy!
Nutrition Facts
calories
446 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
9 g
sugar Content
10 g
sodium Content
1140 mg
protein Content
20 g
cholesterol Content
32 mg
carbohydrate Content
50 g
saturated Fat Content
6 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...