Vegetarian Pasta E Fagioli Soup

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A vegetarian version of the Olive Garden's tasty classic.

Ingredients Nutrition


  1. Sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes.
  2. Add everything else except pasta, and simmer on low for one hour.
  3. Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving.
  4. Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. In the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!
  5. Note the second: This recipe freezes beautifully. If you'd rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans.
  6. Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.


Most Helpful

Absolutely fantastic. We used Italian Veggie Sausage. We were amazed....

chasferr February 14, 2012

I made this for a school dinner and everyone LOVED it, vegetarians and non-vegetarians alike! Even my youngest, my pickiest-eater, keeps clamoring for more! Ten times better than the Olive Garden's original... Thank you!

SassyM10 March 30, 2010

This is a very hearty vegetarian recipe. I could not find Ditali pasta at the store so I used Gemelli. Thanks for sharing, I will make this again :)

Koshka February 21, 2009

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