Things I’m loving lately? 1. This amazing group of #foodholidaybloggers that celebrate random food holidays with me. Scroll beneath my recipe to see their creations to celebrate National Soup Day. Seriously stunning and mouth watering! 2. Warm soup to keep me from freezing me arse off because HELLO it’s been ridiculously frigid in my neck of the woods. Punxsutawney Phil didn’t see his shadow so he better darn be right in predicting an early spring. I’m ready. 3. copycat recipes. They’re my fav. Why? Because you get to have your restaurant favorites right at home and you don’t have to go out!
Copycat recipes are my jam. I’ve got a whole category dedicated to them in my Recipe Finder so you can have them at your fingertips. Show of hands who loves Olive Garden’s unlimited soup, salad and breadsticks? This girl has been all over that. Normally I go for the Zuppa Toscana but wanted to venture out and gave this Copycat Olive Garden Pasta e Fagioli a try. SCORE! Holy delicious batman. This recipe is KILLER! Loaded with fresh veggies, ground turkey (to make it a little healthier than ground beef) and some pasta. Boom. Nailed it.
Items used in this post:
Copycat Olive Garden Pasta e Fagioli
If you've ever tried this Pasta e Fagioli soup at Olive Garden, chances are you'd love to be able to make it at home. Now you can with this delicious copycat recipe! This healthy soup is hearty, filling, and simple to throw together!
- 1 lb. lean ground turkey
- 1/2 tbsp. extra virgin olive oil
- 1 c. matchstick cut carrots
- 1 c. diced celery approx. 3 stalks
- 3/4 c. chopped yellow onion
- 1 large clove garlic finely minced
- 2 15 oz cans tomato sauce
- 4 c. beef or vegetable broth
- 1/2 c. water
- 1 15 oz can petite diced tomatoes, undrained
- 1 tbsp. granulated sugar
- 1 1/2 tsp. dried basil
- 1 tsp. dried oregano
- 3/4 tsp. dried thyme
- 1/2 tsp. dried marjoram
- Salt and freshly ground black pepper to taste
- 1 c. Ditalini pasta uncooked
- 1 15 oz. can dark red kidney beans, rinsed & drained
- 1 15 oz. can great northern beans, rinsed & drained
- Parmesan cheese for garnish
In a large non-stick saucepan over medium high heat, crumble ground turkey and cook, stirring occasionally until no longer pink; drain. Transfer into a bowl and set aside.
Heat olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender (approx. 4 minutes), add garlic and saute 1 minute longer.
Reduce heat to low, add tomato sauce, broth, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram and cooked ground turkey. Season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft.
Meanwhile prepare Ditalini pasta according to directions on package, cooking to al dente; drain.
Add pasta to soup along with kidney beans, great northern beans. Cook five minutes longer. Serve warm with grated Parmesan cheese if desired.
Adapted from Cooking Classy
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