Step-by-Step Guide to Prepare Homemade Pasta e Fagioli (Olive Garden Copycat)

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, pasta e fagioli (olive garden copycat). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pasta e Fagioli (Olive Garden Copycat) is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Pasta e Fagioli (Olive Garden Copycat) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pasta e fagioli (olive garden copycat) using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pasta e Fagioli (Olive Garden Copycat):

1. Take 1/2 lb ground beef
2. Make ready 1/2 lb Italian sausage, i use sweet
3. Take 1 cup chopped onion
4. Prepare 1 cup chopped celery
5. Get 2 clove garlic, minced
6. Get 2 14.5 oz can diced tomatoes, i use basil, garlic and onion flavor
7. Get 1 15 oz can red kidney beans with liquid
8. Take 1 15 oz can cannellini beans, with liquid
9. Make ready 1 15 oz can tomato sauce
10. Get 24 oz can V8 juice
11. Take 1 tbsp white vinegar
12. Make ready 1 tbsp sugar
13. Make ready 1/2 tsp salt
14. Take 1 tsp oregano
15. Get 1 tsp basil
16. Make ready 1/2 tsp pepper
17. Take 1/2 tsp thyme. you can also use 1 tsp Italian seasoning if you dont have thyme
18. Make ready 1/2 lb ditali pasta

Instructions to make Pasta e Fagioli (Olive Garden Copycat):

1. in large sauce pan, brown meat, drain most of the fat
2. add onions, garlic, and celery and saute about 5-7 minutes, being careful not to burn
3. add remaining ingredients except pasta and cannellini beans. simmer covered for 30 minutes, then add beans, cover, and simmer another 30 minutes. (this prevents beans from breaking apart and getting too mushy).do not boil
4. about 10 minutes before soup is done simmering, make pasta according to package directions for al dente. drain and rinse
5. i keep pasta separated until ready to serve, and then add desired amount to each bowl to prevent it from soaking up too much of the soups' liquid. if you have leftover soup, just toss the pasta with a teeny bit of olive oil and store in a ziploc baggie, and add to soup as needed
6. top with freshly shaved parmesan cheese if desired. we love this with another copycat, Red Lobsters Cheddar Bay biscuits (haven't gotten around to posting that one yet!) or of course, breadsticks or fresh italian bread.
7. • if you prefer a thinner soup , you can add more V8 (about 12 more oz or to your liking), or about a cup of beef broth. this also freezes well
8. enjoy!

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