Can I make this in the slow cooker?

Absolutely, you can cook this dish low and slow in the slow cooker for 7-8 hours adding the pasta in the 30 minutes.

Can I use ground beef instead of sausage?

Yes, you can definitely use ground beef for this dish. You can choose to stick with beef or mix it up with pork, turkey, or chicken.

Is the Parmesan rind necessary?

No, it's not an absolutely essential ingredient but, if you have it, it adds a delicious umami depth to the dish.

Spicy Italian Sausage Pasta e Fagioli (Olive Garden Copycat)

Name: Spicy Italian Sausage Pasta e Fagioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb spicy Italian sausage ((casings removed)); 1 tbsp olive oil; 1 small yellow onion, (finely diced); 2 carrots, (diced); 2 celery stalks, (diced); 3 cloves garlic, (minced); 1 can (28 oz) crushed tomatoes; 4 cups chicken broth; 1 cup water; 1 can (15 oz) red kidney beans, (drained and rinsed); 1 can (15 oz) cannellini beans, (drained and rinsed); 1 cup ditalini pasta ((or any small pasta)); 1 tsp dried oregano; 1 tsp dried basil; ½ tsp red pepper flakes ((optional, for extra heat)); Salt and pepper to taste; 1 Parmesan rind ((optional, but highly recommended)); Fresh parsley or basil, (chopped (for garnish)); Freshly grated Parmesan cheese ((for serving))

Amy Hand

February 19, 2025

This recipe is a perfect copycat for the well-loved Olive Garden Pasta e Fagioli. It's rich and packed with umami flavor.

Ingredients

In a large pot or Dutch oven, heat olive oil over medium heat. Add the spicy Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside.
In the same pot, add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Return the sausage to the pot. Add crushed tomatoes, chicken broth, water, kidney beans, cannellini beans, oregano, basil, and red pepper flakes (if using). Stir everything together, then toss in the Parmesan rind for an extra umami kick.
Bring the soup to a boil, then reduce heat and let it simmer uncovered for 20-25 minutes, allowing the flavors to meld beautifully.
While the soup simmers, cook the ditalini pasta separately according to package instructions until al dente. Drain and set aside.
Remove the Parmesan rind from the soup. Stir in the cooked pasta just before serving. Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls, sprinkle with fresh parsley, and top with a generous amount of grated Parmesan. Serve with crusty bread or garlic bread for the full Olive Garden experience!