Olive Garden Pasta e Fagioli

This homemade version of Olive Garden’s beloved Pasta e Fagioli isn’t just a soup – it’s a hearty, soul-warming bowl of Italian goodness that’ll make you forget all about restaurant versions.

Rich Italian sausage, tender vegetables, and two types of beans come together in a savory tomato broth that’s been perfected through countless test kitchen trials. The secret? That Parmesan rind that slowly melts into the soup, creating an incredible depth of flavor you just can’t get any other way.

Ingredients

For the Base:

• 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

Seasonings:

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¾ teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

Liquids & Pasta:

• 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

Beans & Garnish:

• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• ½ cup shaved Parmesan

Steps

1. Heat 1 tablespoon olive oil in a Dutch oven over medium heat (350°F/175°C). Add Italian sausage and cook for 3-5 minutes until well-browned, breaking it into small crumbles with a wooden spoon. The smaller pieces will distribute better throughout the soup. Transfer to a paper towel-lined plate.
2. In the same pot, add onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender but not browned. You should be able to easily pierce a carrot with a fork.
3. Add garlic and dried herbs, stirring constantly for 1 minute until fragrant. Don’t cook longer or the garlic may become bitter.
4. Return sausage to pot and add broth, tomato sauce, diced tomatoes, water, pasta, and Parmesan rind. Season with salt and pepper. Pro tip: The rind should be fully submerged to properly infuse the broth.
5. Bring to a boil, then reduce heat to medium-low (300°F/150°C). Simmer for 10-15 minutes, stirring every 2-3 minutes to prevent pasta from sticking. Test pasta for doneness at 10 minutes – it should be tender but still slightly firm.
6. Add both types of beans and cook for 1-2 minutes until heated through. The soup should be thick enough to coat the back of a spoon. Remove Parmesan rind before serving.
7. Ladle into bowls and top with fresh Parmesan shavings. Serve immediately while pasta is at perfect texture.

Smart Swaps

• Use turkey Italian sausage to reduce fat content by 50%
• Substitute whole wheat ditalini for extra fiber
• Replace one can of beans with chickpeas for variety

Make It Diabetes-Friendly

• Use high-fiber Dreamfields pasta to reduce net carbs to 15g per serving
• Increase vegetables and reduce pasta to ¾ cup total
• Add 2 cups chopped zucchini for volume without carbs
• Serve with a side salad to slow carb absorption

Pro Tips

• Make pasta separately and add to individual bowls to prevent it from overcooking
• Store Parmesan rinds in the freezer for soups like this
• For thicker soup, mash some beans before adding