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Pasta e Fagioli is an Italian dish which means “pasta and beans” and the Olive Garden version of pasta e fagioli is so more delicious. This Pasta e Fagioli olive garden soup consists of a savory tomato based broth along with vegetables, beans, chicken broth and pasta.


  • Ditalini pasta – 1 cup
  • Olive oil (divided) – 2 tbsp.
  • Spicy sausage – 1 pound
  • Garlic (minced) – 3 cloves
  • Onion (diced) – 1
  • Carrots (peeled and diced) – 3
  • Celery (diced) – 2 stalks
  • Chicken broth – 3 cups
  • Freshly ground black pepper – to taste
  • Dried basil – 1 tsp.
  • Dried oregano – 1 tsp.
  • Dried thyme – 3/4 tsp.
  • Kosher salt – to taste
  • Tomato sauce – 1 can (16-ounce)
  • Tomatoes (diced) – 1 can (15-ounce)
  • Red kidney beans (drained and rinsed) – 1 can (15-ounce)
  • Great Northern beans (drained and rinsed) – 1 can (15-ounce)

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  • Add water and salt in a large pot and boil over medium heat. Add pasta to the boiling salted water and cook according to the package instructions. Drain well and allow cooling at room temperature.
  • Place a large pot over medium heat and add 1 tablespoon olive oil. Add sausage to the pot and fry for about 3-5 minutes or until browned. Drain excess fat of the sausage and set aside.
  • Add rest 1 tablespoon olive oil, garlic, carrots, onion and celery to the pot. Cook for about 3-4 minutes or until tender and stir occasionally.
  • Add chicken broth, diced tomatoes, tomato sauce, thyme, basil, oregano, sausage and 1 cup water to the pot and bring to a boil. Season with salt and pepper. Then cover the pot, reduce heat and simmer for about 10-15 minutes or until vegetables are tender.
  • Add pasta and beans; stir and cook a little.
  • Serve immediately.

You can use your favorite vegetables and ground beef.

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