Pasta e Fagioli Soup

November 14, 2021 • 0 comments

Pasta e Fagioli Soup
A simple, delicious, homemade version of Olive Gardens Pasta e Fagioli soup. A hearty meal for a cold day. Pairs wonderfully with homemade bread.
  • Prep Time:
  • Cook Time:
  • Servings: 8


  • (1 cup) Ditalini Pasta
  • (2 Tablespoons, divided) Olive Oil
  • (1 pound) Italian Sausage
  • (3 cloves, minced) Garlic
  • (1 medium, diced) Onion
  • (3, peeled and diced) Carrots
  • (2 stalks, diced) Celery
  • (3 cups) Nourishing Chicken Bone Broth
  • (1 can (16 oz.)) Tomato Sauce
  • (1 can (15 oz.)) Diced Tomatoes
  • (1 teaspoon) Dried Basil
  • (1 teaspoon) Dried Oregano
  • (3/4 teaspoon) Dried Thyme
  • (To taste) Salt
  • (To taste) Black Pepper
  • (1 can (15 oz), drained and rinsed) Red Kidney Beans
  • (1 can (15 oz), drained and rinsed) Great Northern Beans


In a large pot of boiling salted water, cook pasta according to package instructions; drain and set aside.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.

Add remaining 1 tablespoon of oil to the stockpot. Stir in garlic, onions, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage, and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.

Stir in pasta and beans until heated through. Serve immediately.

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