Pasta e Fagioli

pasta and beans… an olive garden classic.

this makes 2 soups from OG that we’ve copied (and made better). make an easy salad dressed with actual olive garden salad dressing. this meal will last two people 3 days… if you can stand it


  • 1 lb italian sausage (or ground beef)
  • 1 ½ cup yellow onion (chopped)*
  • 1 cup carrots (diced)*
  • 1 cup celery (diced)*
  • 3 cloves garlic (minced)
  • 24 oz tomato sauce
  • 29 oz low-sodium chicken broth
  • ½ cup water
  • 15 oz diced tomatoes
  • 2 tsp sugar
  • 1 ½ tsp italian seasoning
  • 1 cup ditalini pasta (or salad mac)
  • 15 oz dark red kidney beans (drained and rinsed)
  • 15 oz great northern beans (drained and rinsed)
  • shredded parmesan
  • olive oil
  • salt and pepper


  1. Start heating a small pot of water to boil for the pasta
  2. Heat 1 tbsp olive oil in large pot over medium high heat, add meat and cook, stirring occasionally until no pink remains
  3. Drain fat and transer to plate with napkin (for soakage)
  4. Add 1 tbsp olive oil to pot
  5. Add onions, carrots, and celery and saute over medium-high heat until tender
  6. Add garlic and saute 1 minute longer
  7. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, italian seasoning, and meat… salt and pepper to taste
  8. Bring to a boil, then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft (roughly 15-20 minutes)
  9. Prep ditalini pasta, cooking to al dente. Drain
  10. Add pasta to soup along with beans. If you want it thinner, add more water.
  11. Allow to cook 1 minute longer.
  12. Serve with parmesan cheese on top
  13. Boomski.

* items marked with asterisk could be replaced by trader joe’s mirepoix if you’re lazy to chop all that up!

Pasta e Fagioli

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