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!
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Meanwhile prepare Ditalini pasta according to directions on package, cooking to al dente; drain.
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Add pasta to soup along with kidney beans, great northern beans. Cook five minutes longer. Serve warm with grated Parmesan cheese if desired.
Recipe Notes
Adapted from Cooking Classy