Pasta e Fagioli
Love the Pasta e Fagioli soup at Olive Garden? Now you can make a delicious copycat version at home with this easy recipe! Perfect for a cozy night in.
Servings: 8 servings
Calories: 470kcal
Ingredients
- 2 tablespoons olive oil
- Pinch of red pepper flakes
- 4 cloves garlic minced
- 1 large onion diced
- 1 pound mild Italian sausage
- 16 ounces canned tomato sauce
- 15 ounces canned diced tomatoes
- 30 ounces canned Great Northern beans drained and rinsed, 2 15-ounce cans
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 2 teaspoons dried basil
- ¼ teaspoon fennel seeds
- Salt and pepper to taste
- 1-2 cups orzo depending on how thick you'd like your soup
Instructions
- Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add in the red pepper flakes and garlic, and saute until garlic is fragrant and slightly tender—about two minutes. Add in the onion, and cook until translucent—about three minutes. Add in the Italian sausage and cook until browned.
- Add in all the remaining ingredients, except the orzo, and bring to a boil. Reduce heat and simmer for 10 minutes, then add in the orzo. Cook for an additional 10 minutes, or until the soup is thick and bubbly and the orzo is cooked.
Nutrition
Serving: 1serving | Calories: 470kcal | Carbohydrates: 49g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 35mg | Sodium: 1615mg | Fiber: 11g | Sugar: 6g
