Calling all Olive Garden lovers! Are you tired of trying copycat recipes that just don't capture the magic of the real deal? Well, your search is over! This perfected Pasta Fagioli recipe is the culmination of years of trial and error, and it delivers the authentic Olive Garden flavor you crave.
Building the Base:
We're starting strong with a flavorful foundation. In a large pot or Dutch oven, heat some avocado oil and brown your Italian sausage and ground beef. Once they're nice and browned, it's time to add the aromatic vegetables: diced onion, garlic, carrots, and celery. Sauté them until softened, releasing all their deliciousness.
Simmering the Soul:
Next, we add the liquids: water and Better Than Bouillon chicken base. This creates a rich broth that forms the base of our soup. Then comes the star of the show – a full jar of your favorite spaghetti sauce. (Here's a secret: Fareway's brand is a winner!) Bring everything to a simmer and let the flavors meld for a few minutes.
The Secret to Perfect Pasta:
Unlike Olive Garden, we're keeping the pasta separate in this recipe. Why? Cooking pasta directly in the soup can make it mushy. Instead, we recommend cooking your preferred amount of ditalini pasta (or any small pasta shape you love) according to package directions. This ensures perfectly al dente pasta in every bite.
Beans, Glorious Beans:
Here's another key tip: rinse your beans! This removes any excess starch and results in a cleaner, brighter flavor. We'll be adding two kinds of canned beans: red kidney beans and Great Northern beans. Incorporate them into the simmering soup towards the end, allowing them to heat through without getting mushy.
The Flavor Symphony:
Now it's time to season! A sprinkle of dried basil, oregano, and thyme adds classic Italian depth. A touch of brown sugar balances the acidity of the tomatoes, while kosher salt and freshly ground black pepper bring out all the delicious notes.
The Grand Finale:
Once the flavors are harmonious and the pasta is cooked, it's time to assemble your masterpiece! Combine the cooked pasta with the simmering soup in a large serving bowl. Give it a gentle stir to incorporate everything, and ladle it up into bowls for pure comfort food bliss.
Olive Garden at Home:
This perfected Pasta Fagioli recipe is the perfect way to enjoy Olive Garden flavor right in your own kitchen. It's simple to make, bursting with flavor, and guaranteed to satisfy your cravings. So ditch the takeout menus and give this recipe a try! We guarantee you won't be disappointed.
Recipe:
Avocado oil (for cooking)
½ pound spicy Italian sausage
½ pound ground beef
3-4 cloves garlic, minced
½ onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cups water
1 tablespoon Better than Bouillon, chicken base
1 (16-ounce) can tomato sauce (Fareway's recommended!)
1 (15-ounce) can petite diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon dried thyme
1 teaspoon brown sugar
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can Great Northern beans, drained and rinsed
1-2 cups ditalini pasta (or your preferred small pasta shape), cooked according to package directions
Instructions:
Brown the Sausage and Beef: Heat avocado oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and ground beef, breaking them up with a spoon as they cook. Cook until browned on all sides. Set aside
Sauté the Aromatics: Drain any excess fat from the pot. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Pour in the water and Better Than Bouillon chicken base. Bring to a simmer and cook for 2 minutes.
Add the tomato sauce and petite diced tomatoes. Stir to combine and simmer for an additional 5 minutes, allowing the flavors to meld.
Separate Pasta Cooking: While the soup simmers, cook your preferred amount of ditalini pasta according to package instructions. Drain the cooked pasta and set it aside.
The Importance of Rinsed Beans: Rinse the drained and rinsed red kidney beans and Great Northern beans under cold running water for 30 seconds. This removes excess starch and enhances their flavor.
Add the rinsed red kidney beans and Great Northern beans to the simmering soup. Cook for an additional 5 minutes, or until heated through.
Stir in the dried basil, oregano, thyme, and brown sugar. Season with kosher salt and freshly ground black pepper to taste.
In a large serving bowl, combine the cooked pasta with the simmering bean and tomato soup. Gently stir to ensure everything is well incorporated.
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