Pasta Fagioli Soup {Olive Garden Copycat}

 

Ingredients for the recipe for Pasta Fagioli

Several tins are used, which reduces the amount of preparation and makes this recipe an easy weeknight meal. You probably already have most of the ingredients in your pantry and didn't realise you were sitting on a goldmine of flavours!


Italian sausage - use a mild or spicy sausage depending on your taste. You can also use lean ground beef or a combination of both.

Vegetables - onions, carrots, celery and garlic. The perfect quartet to start any soup base.

Spices - salt, pepper, red chilli flakes, dried Italian seasoning and fresh parsley.

Tomatoes - tomato paste and small diced tomatoes.

Liquids - low sodium chicken stock, marinara sauce and red wine (used to deglaze the pan and add depth of flavour. The alcohol is removed by cooking. You can replace the wine with beef stock or more chicken stock, but the overall flavour will not be as rich).

Pasta Ditalini - you use dry pasta that cooks in the soup. Macaroni would also be suitable.

Beans - 

Olive oil - used for sautéing vegetables.

Parmesan cheese - for the finishing touch. You can also use grated Romano.

How do you prepare fagioli pasta?

It's just a few simple steps to prepare this soup! Here's a quick summary (scroll down the page for the detailed printout).


Heat the olive oil in a large saucepan; add the sausage, break into crumbs and fry until golden brown; drain off any excess fat.

Mix in the vegetables and fry until soft. Season with a salt and pepper

Pour in the red wine to deglaze the pan and stir in the tomato paste.

Add the chicken stock, marinara sauce, diced tomatoes, Italian seasoning, salt, pepper, red chilli flakes and dried pasta.

Bring to the boil, then reduce the heat, cover and simmer gently, stirring occasionally, until the vegetables are soft and the pasta is cooked.

Stir in the beans until hot.

Divide into bowls and sprinkle with freshly grated Parmesan and freshly chopped parsley.

Serve with crusty bread and enjoy!

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