1 Delicious Copycat Olive Garden Pasta E Fagioli

1 Delicious Copycat Olive Garden Pasta E Fagioli. pinit View Gallery 1 photo

1 Delicious Copycat Olive Garden Pasta E Fagioli.
Dreaming of Olive Garden’s delicious Pasta e Fagioli but strapped for time? We’ve got you covered! This copycat recipe delivers the same hearty goodness in just one pot. Savory Italian sausage mingles with tender white beans and a flavorful vegetable broth, creating a symphony of comfort in every bite. Ditalini pasta finishes the dish off perfectly. It’s a quick and easy weeknight meal that satisfies your cravings without the wait.

1 Delicious Copycat Olive Garden Pasta E Fagioli

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins
Servings: 6 Calories: 540


1 Delicious Copycat Olive Garden Pasta E Fagioli.
Forget takeout! This one-pot wonder captures the essence of Olive Garden's beloved Pasta e Fagioli in under an hour. Savory Italian sausage, creamy cannellini beans, and flavorful vegetable broth create a symphony of comfort in every spoonful. Plus, the ditalini pasta soaks up all that deliciousness for a truly satisfying bite.

Simple Ingredients, Big Flavor:
This recipe is all about letting simple ingredients shine. Here's what makes it so good:
Italian Sausage: The star of the show! Choose mild, sweet, or hot to suit your spice preference. Its rich flavor forms the base of the soup.
Cannellini Beans: These creamy white beans complement everything else beautifully. Use canned beans for convenience or dried beans for a more rustic touch.
Vegetable Broth: A good quality broth adds depth and complexity, while low-sodium broth allows you to control the salt level.
Ditalini Pasta: These little tubes soak up the broth and create a delightful texture.
Aromatic Vegetables: Chopped onions, carrots, and celery build flavor and sweetness for the soup.

One-Pot Magic:
The beauty lies in its simplicity! Here's how to create your masterpiece:
1. Sauté the Sausage: Brown the sausage in a large pot to render the fat for extra flavor.
2. Soften the Vegetables: Once browned, remove the sausage and sauté chopped onions, carrots, and celery until softened and fragrant.
3. Broth & Beans: Pour in your chosen vegetable broth and add the drained and rinsed cannellini beans. Bring it to a simmer and let it cook for about 20 minutes, or until the beans are tender.
4. Spice it up: Now's your time to personalize! Add a pinch of red pepper flakes for heat, or dried oregano and thyme for an Italian touch. Season with salt and pepper, to taste.
5. Pasta Time!: Add the ditalini to the simmering broth and cook according to package instructions, stirring occasionally.
6. The Grand Finale: Once the pasta is cooked and the soup reaches your desired consistency, return the cooked sausage to the pot and stir it in gently to heat through.

Serve and savor:
Your copycat Pasta e Fagioli is ready! Ladle it into bowls and top with freshly grated Parmesan cheese for a salty kick. Want it creamier? Swirl in a tablespoon of heavy cream just before serving.

Tips for Perfection:
Don't overcook the pasta. Remember, it continues cooking even after removing it from the heat. Aim for al dente (slightly firm) for the best texture.
Adjust Broth Consistency: Would you prefer a thinner soup? Simply add more vegetable broth to your liking.
Leftovers Welcome: This soup reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Get Creative!
This recipe is your springboard for culinary exploration! Here are some ways to customize it:
Veggie Power: Add chopped spinach or kale during the last few minutes for extra nutrients.
Protein Boost: Want it heartier? Consider adding cooked shredded chicken or leftover roasted vegetables.
Spicy Kick: Love a little heat? Drizzle in sriracha or add a dollop of your favorite hot sauce for an extra zing.

Skip the takeout menus and embrace the convenience of this one-pot wonder. With its simple ingredients and delicious flavors, this copycat Pasta e Fagioli is sure to become a weeknight staple in your kitchen.



  1. Heat olive oil in a large pot over medium-high heat.

  1. Crumble in ground beef and cook, stirring occasionally, until browned through.

  1. Drain the fat and set the cooked beef aside.

  1. In the same pot, heat another tablespoon of olive oil.

  1. Add onions, carrots, and celery and sauté them over medium-high heat until tender, about 6 minutes.

  1. Stir in the garlic and cook for an additional minute.

  1. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, and your favorite Italian herbs (basil, oregano, thyme, and marjoram). Don't forget to add the cooked beef back to the pot!

  1. Season with salt and pepper, to taste.

  1. Bring the mixture to a boil, then reduce the heat to medium-low.

  1. Cover the pot and simmer for 15-20 minutes, stirring occasionally, until the vegetables are soft.

  1. While the soup simmers, cook the ditalini pasta according to package directions, aiming for al dente (slightly firm).

  1. Add the cooked and drained pasta to the soup, along with the kidney beans and great northern beans.

  1. If the soup is too thick, thin it out with a bit more broth or water.

  1. Let everything simmer together for another minute.

  1. Finally, stir in fresh parsley for a touch of brightness.

  1. Serve the soup warm with grated Romano or Parmesan cheese for a delicious and satisfying meal.
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