Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli

from damndelicious.net
30 min

A super easy, no-fuss copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better!

Ingredients

  • 1 tablespoonolive oil
  • 1 poundspicy italian sausage (casing removed)
  • 1onion (diced)
  • 3carrots (peeled and diced)
  • 2ribs celery (diced)
  • 3 clovesgarlic (minced)
  • 1 teaspoondried basil
  • 1 teaspoondried oregano
  • ¾ teaspoondried thyme
  • 3 cupschicken broth
  • 1can tomato sauce
  • 1can diced tomatoes
  • 1 cupwater
  • 1 cupditalini pasta
  • 1parmesan rind
  • kosher salt and freshly ground black pepper (to taste)
  • 1can red kidney beans (drained and rinsed)
  • 1can great northern beans (drained and rinsed)
  • ½ cupshaved parmesan

Directions

  1. 1

    Heat 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; set aside.

  2. 2

    Add onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes.

  3. 3

    Stir in garlic, basil, oregano and thyme until fragrant, about 1 minute.

  4. 4

    Stir in Italian sausage, chicken broth, tomato sauce, diced tomatoes, water, pasta and Parmesan rind; season with salt and pepper, to taste.

  5. 5

    Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is tender, about 10-15 minutes.

  6. 6

    Stir in beans until heated through, about 1-2 minutes.

  7. 7

    Serve immediately, topped with Parmesan.