Pasta E Fagioli (My Olive Garden Version)

This warm hearty Italian Vegetable soup is one I fell in love with many years ago while dining at Olive Garden. I had never really tried making it I just assumed it was to be left for the pros. Boy was I wrong! This soup was super easy to make and in my opinion a bit better than the restaurant version. I did change it up and bit and added a few more veggies than the original I thought it only enhanced the flavor.

Even though it is a beautiful day out today, the polar vortex is heading our way tomorrow, BURRRRR! As warm and hearty as it is the soup is also pretty darn healthy considering it is chalked to the gills with veggies! This would make a prefect supper for you and yours. I made it on the stove top but I am pretty certain that you could use your slow cooker as well. If using that method just brown and drain your sausage ahead of time and throw it and everything minus the pasta and beans, in the crock pot cook on low all day. Then in the last 15-20 minutes add in your beans and pasta just too warm through. Oh I can only imagine how marvelous your house would smell with this cooking all day! Yummy! Please enjoy!  

Married with Pigs Version of Olive Garden’s Pasta E Fagioli Soup

1 cup ditalini pasta

2 tablespoons olive oil, divided

1 pound spicy Italian sausage, casing removed

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

1 parsnip, peeled and diced

2 stalks celery, diced

1 cup Kale torn into small pieces

3 cups Vegetable Broth (Chicken would be fine)

1 (16-ounce) can tomato sauce

1 (15-ounce) can diced tomatoes

2 ½ tsp Italian Seasoning

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

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.

Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots, parsnips and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Whisk in broth, tomato sauce, diced tomatoes, Italian Seasoning, Italian sausage, and Kale plus 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 15-20 minutes.

Stir in pasta and beans until heated through.

Serve immediately. I suggest topping with a bit of parmesan cheese and serving a lovely grilled cheese alongside!