Olive Garden Pasta E Fagioli

By broots

Ingredients

• 3 teaspoons vegetable oil
• 2 pounds Italian Sausage
• 12 ounces chopped onion
• 14 ounces slivered carrots
• 14 ounces diced celery
• 48 ounces tomatoes, canned and diced
• 2 cups cooked red kidney beans
• 2 cups cooked White kidney beans
• 88 ounces chicken broth
• 3 teaspoons oregano
• 2 and 1/2 teaspoons pepper
• 5 teaspoons fresh chopped parsley
• 1 and 1/2 teaspoons Tabasco sauce
• 48 ounces marinara sauce
• 8 ounces dry pasta shell macaroni (or other pasta)

Details

Servings 9
Adapted from food.com

Preparation

Step 1

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and pasta. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 quarts of soup.

Just cut the recipe in half for smaller family needs!If you want to freeze this soup, it is best when you don't add the pasta, cooked pasta doesn't freeze very well. If you freeze the soup you can always cook up some fresh pasta and stir it in when you are ready to serve your family.