Description

There’s something magical about walking into Olive Garden and catching that first whiff of their famous Pasta e Fagioli simmering in the kitchen. This hearty Italian soup, with its perfect marriage of tender pasta, creamy beans, and rich tomato broth, has been warming hearts and filling bellies for generations. The name literally translates to “pasta and beans,” but that simple description hardly does justice to this soul-satisfying dish that transforms humble pantry staples into pure comfort food gold.

Ingredients

Scale

Base Ingredients:

1 pound ground Italian sausage (or ground beef)
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons olive oil

Soup Foundation:

1 can (28 oz) crushed tomatoes
3 cans (15 oz each) cannellini beans, drained and rinsed
6 cups chicken broth (vegetable broth for vegetarian version)
2 cups water
1 cup ditalini pasta (or small shells)

Seasonings & Flavor Enhancers:

2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
2 tablespoons tomato paste
1 tablespoon red wine vinegar

For Serving:

Fresh grated Parmesan cheese
Fresh parsley, chopped
Crusty Italian bread

Smart Substitutions: Ground turkey works beautifully for a lighter version, while lentils can replace meat entirely for vegetarians. If you can’t find ditalini pasta, small shells, elbow macaroni, or even broken spaghetti work perfectly. Great Northern beans can substitute for cannellini beans without missing a beat.

Instructions

1. Build the Flavor Base

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until it’s beautifully browned and cooked through, about 6-8 minutes. The key here is to let it really brown – those caramelized bits will add incredible depth to your soup. Don’t rush this step; good browning equals better flavor.

2. Create the Aromatic Foundation

Add diced onions, carrots, and celery to the pot with the cooked meat. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent. The vegetables will pick up all those delicious browned bits from the bottom of the pot. Stir in minced garlic and tomato paste, cooking for just one more minute until fragrant.

3. Build the Soup Base

Pour in the crushed tomatoes, chicken broth, and water, stirring well to combine everything. Add oregano, basil, thyme, and the bay leaf. Bring the mixture to a rolling boil, then reduce heat to medium-low and let it simmer for 15 minutes. This simmering time allows all the flavors to meld together and creates that rich, restaurant-quality taste you’re craving.

4. Add the Stars of the Show

Stir in the drained cannellini beans and ditalini pasta. Increase heat slightly to maintain a gentle boil and cook for 10-12 minutes, or until the pasta reaches perfect al dente texture. Keep an eye on it during this stage, stirring occasionally to prevent sticking. The pasta will continue to cook slightly even after you remove it from heat.

5. Final Touches

Remove the bay leaf and stir in red wine vinegar – this little splash brightens all the flavors beautifully. Taste and adjust seasoning with salt and pepper as needed. Let the soup rest for a few minutes to allow everything to settle and reach the perfect serving temperature.