Olive Garden Pasta e Fagioli by Cook Fast, Eat Well

olive oil, mild or spicy or italian sausage, lean ground turkey, onion, carrots, celery, garlic, chicken broth, tomato sauce, tomatoes, dried basil, dried oregano, red pepper flakes, red kidney beans, great northern beans, ditalini pasta, kosher salt and black pepper


– 1 tablespoon olive oil
– 8 ounces mild or spicy or Italian sausage
– 8 ounces 93% lean ground turkey
– 1 small onion, finely diced
– 3 small carrots, peeled and sliced into coins
– 2 stalkscelery, thinly sliced
– 3 cloves garlic, minced or put through a garlic press
– 4 cups low or no sodium chicken broth
– 1 (16-ounce) can tomato sauce (Hunt’s recommended)
– 1 (15-ounce) can diced tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– pinch red pepper flakes
– 1 (15 ounce) can red kidney beans, drained and rinsed
– 1 (15-ounce) can Great Northern beans, drained and rinsed
– 1 cup ditalini pasta
– Kosher salt and freshly ground black pepper (to taste)



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