15+ Delicious Olive Garden Fagioli Recipes For This Occasion

If you’re a fan of Olive Garden’s signature Fagioli soup, you’re not alone! The restaurant’s creamy, savory, and hearty Fagioli soup has become a beloved comfort food for many.

Whether you enjoy it as a side with your entrée or as the main course, it’s the perfect combination of creamy beans, tender sausage, and a flavorful broth.

But what if you could recreate that deliciousness at home? Lucky for you, there are 15+ incredible Olive Garden Fagioli-inspired recipes that you can easily prepare in your own kitchen.

From classic renditions to creative twists, these recipes will satisfy your cravings and elevate your cooking skills.

In this article, we’ll explore a variety of Fagioli soup recipes—from light and healthy versions to indulgent takes packed with flavor.

So, grab your ladle and let’s dive into the wonderful world of Fagioli soups that you can enjoy all year round!

15+ Delicious Olive Garden Fagioli Recipes For This Occasion

Whether you’re in the mood for a rich and hearty bowl or a lighter, healthier option, these 15+ Olive Garden Fagioli-inspired recipes offer something for everyone.

They are not only comforting but also versatile, allowing you to experiment with different ingredients, flavors, and variations.

Making your own Fagioli soup at home means you can adjust the recipe to suit your personal taste, ensuring every bowl is a perfect match for you and your loved ones.

So, next time you’re craving that warm, satisfying bowl of soup, don’t hesitate to try one of these amazing recipes—you might just discover a new favorite!

Happy cooking, and enjoy the cozy comfort of homemade Fagioli soup anytime you want.

Classic Olive Garden Fagioli Soup

This hearty and comforting soup is a staple of Olive Garden’s menu, offering a blend of rich beans, flavorful Italian sausage, and tender vegetables in a savory broth. Perfect for cozy family dinners or meal prep, this recipe delivers the familiar taste of the beloved restaurant dish. Its balance of flavors and nutritious ingredients makes it a satisfying choice for any occasion.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup baby spinach
• 4 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for sautéing
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks. Once browned, remove the sausage and set it aside.
2. In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Add the garlic and cook for an additional minute until fragrant.
4. Return the sausage to the pot, then add the beans, diced tomatoes (with juice), chicken broth, oregano, basil, salt, and pepper. Stir to combine.
5. Bring the soup to a simmer and cook for 15-20 minutes to allow the flavors to meld together.
6. Just before serving, stir in the spinach and cook until wilted, about 2-3 minutes.
7. Ladle the soup into bowls and garnish with freshly grated Parmesan if desired. Serve hot with a side of crusty bread.

This classic Olive Garden-style Fagioli soup is an easy-to-make yet incredibly flavorful dish. The combination of Italian sausage, hearty vegetables, and beans in a rich broth is both satisfying and comforting. Whether served as a main course or as an appetizer, it’s sure to please even the pickiest of eaters. Leftovers are even better the next day, as the flavors continue to develop, making it ideal for meal prep. This soup brings the taste of Olive Garden right into your home, providing a cozy dining experience any time of year.

Vegetarian Olive Garden Fagioli Soup

For those who prefer a meat-free meal, this vegetarian version of Olive Garden’s Fagioli soup retains all the rich flavors of the original. Loaded with beans, vegetables, and fresh spinach, it’s a healthy and delicious option that’s perfect for anyone looking to enjoy a plant-based meal without sacrificing taste or heartiness.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup baby spinach
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables start to soften.
2. Add the garlic and cook for an additional minute, stirring frequently.
3. Stir in the cannellini beans, diced tomatoes (with juice), vegetable broth, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to combine.
4. Add the spinach to the pot and cook until wilted, about 3-4 minutes.
5. Taste and adjust seasoning as needed.
6. Ladle the soup into bowls and, if desired, top with freshly grated Parmesan for extra flavor. Serve with a warm slice of bread.

This vegetarian Fagioli soup delivers all the comfort and flavor of the original while keeping things plant-based. The rich blend of beans, vegetables, and herbs creates a hearty dish that feels indulgent without the need for meat. It’s a versatile and satisfying meal for vegetarians, vegans (if you skip the cheese), and anyone who enjoys a wholesome, flavorful bowl of soup. With minimal prep and plenty of nutritional benefits, this recipe is a great addition to your weeknight dinner rotation or a wonderful option for meal prep.

Spicy Fagioli Soup with Sausage and Kale

If you like a little heat in your meals, this spicy Fagioli soup adds a bold kick to the classic Olive Garden recipe. Infused with spicy sausage, rich cannellini beans, and earthy kale, it’s a full-bodied soup with layers of flavors and just the right amount of spice. This recipe is a perfect choice for those who want to elevate their Fagioli experience with a little extra flair.

Ingredients:

• 1 lb spicy Italian sausage (or use mild for less heat)
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 bunch kale, chopped (stems removed)
• 1 tsp crushed red pepper flakes (adjust to taste)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the spicy Italian sausage and cook, breaking it apart as it browns.
2. Once the sausage is cooked through, remove it from the pot and set it aside. Add the diced onion, carrots, and celery to the pot, cooking until softened, about 5-7 minutes.
3. Add the garlic and cook for another minute, until fragrant.
4. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, crushed red pepper flakes, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Add the chopped kale and cook for an additional 5 minutes, until the kale is tender.
6. Return the cooked sausage to the pot and stir to combine. Simmer for another 5 minutes to allow the flavors to meld.
7. Ladle the soup into bowls and garnish with freshly grated Parmesan if desired.

This spicy version of Olive Garden’s Fagioli soup is a flavorful twist on a beloved classic. The combination of spicy sausage, hearty beans, and vibrant kale creates a well-balanced and satisfying dish that will warm you up from the inside out. The subtle heat from the red pepper flakes adds an exciting element without overpowering the other flavors. It’s the perfect choice for those who crave something a little bolder but still enjoy the comfort of a classic Italian soup. Best served with a crunchy piece of bread for dipping, this soup is ideal for a cozy night in or as a showstopper at your next dinner gathering.

Creamy Fagioli Soup with Parmesan and Bacon

For those who enjoy a creamy twist on traditional Fagioli soup, this version incorporates velvety cream and crispy bacon for extra richness and flavor. The savory bacon complements the beans and vegetables, while the creamy base adds a luxurious texture that elevates this comforting dish. It’s perfect for special occasions or whenever you want to indulge in a comforting, yet elevated, soup experience.

Ingredients:

• 4 slices bacon, chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup freshly grated Parmesan
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set it aside, leaving the bacon fat behind.
2. Add olive oil to the pot (if necessary), then sauté the diced onion, carrots, and celery in the bacon fat for 5-7 minutes, until the vegetables begin to soften.
3. Add the garlic and cook for an additional minute until fragrant.
4. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, thyme, and basil. Bring the mixture to a simmer and cook for 10-15 minutes.
5. Lower the heat and stir in the heavy cream, allowing it to combine into the soup for a smooth and creamy texture.
6. Season with salt and pepper to taste.
7. Serve the soup in bowls, topping with crispy bacon, freshly grated Parmesan, and optional parsley for a fresh touch.

This creamy Fagioli soup with bacon offers a decadent take on the classic recipe. The smoky bacon adds a savory richness that perfectly complements the creamy broth and tender beans. The dish feels indulgent but remains satisfying and balanced. The Parmesan enhances the overall flavor, providing a touch of sharpness that balances out the richness of the cream. This soup is ideal for cozy nights when you want something a little more luxurious, or as an impressive starter for a dinner gathering. The texture and layers of flavor will make it a new favorite for your soup repertoire.

Olive Garden Fagioli Soup with Zucchini and Lemon

This refreshing take on Olive Garden’s Fagioli soup adds bright, zesty flavors with the inclusion of zucchini and a touch of lemon juice. The zucchini brings a soft crunch to the soup, while the lemon offers a burst of freshness that cuts through the richness of the beans and sausage. It’s an excellent option for those looking for a lighter, yet still flavorful, version of the classic soup.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchini, sliced into half moons
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks. Once browned, remove the sausage and set it aside.
2. In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Add the garlic and zucchini, cooking for an additional 3 minutes.
4. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
5. Add the cooked sausage back into the pot, along with the lemon zest and lemon juice. Stir to combine and cook for an additional 5 minutes to allow the flavors to meld together.
6. Taste and adjust seasoning as necessary.
7. Serve the soup in bowls, garnished with fresh parsley if desired.

This version of Olive Garden’s Fagioli soup is lighter and more vibrant, thanks to the addition of zucchini and a touch of lemon. The lemon enhances the soup with a refreshing, tangy lift, making it an ideal choice for warmer weather or when you want a more refreshing, lighter meal. The combination of the sausage, beans, and fresh vegetables still provides a hearty and satisfying dish, while the zucchini and lemon offer a unique and flavorful twist. This soup is perfect for those who love the classic Fagioli flavor but are looking for something with a bit more zest and vibrancy.

Fagioli Soup with Sweet Potatoes and Kale

Sweet potatoes add a subtle sweetness and creamy texture to this version of Fagioli soup, balancing the savory flavors of the sausage and kale. This healthy twist on the classic dish is rich in vitamins, fiber, and antioxidants, making it a hearty and nutritious meal. The sweetness of the potatoes complements the savory beans and sausage, while the kale adds a pop of green for added freshness.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 celery stalks, diced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 bunch kale, chopped (stems removed)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon. Once browned, remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion, sweet potatoes, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
3. Add the garlic and cook for an additional minute until fragrant.
4. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the sweet potatoes are tender.
5. Add the kale to the pot and cook for another 5 minutes until the kale is tender and wilted.
6. Return the cooked sausage to the pot and stir to combine. Let it simmer for an additional 5 minutes to meld the flavors.
7. Taste and adjust seasoning if needed.
8. Serve in bowls, garnished with freshly grated Parmesan if desired.

The combination of sweet potatoes and kale makes this Fagioli soup a nutrient-packed option that still offers the richness of the classic version. The sweetness of the potatoes balances the savory elements of the sausage and beans, while the kale adds texture and nutritional value. This soup is a great choice for a hearty yet wholesome meal, perfect for cozy dinners and filling lunches. The added bonus of its colorful, vibrant appearance makes it as pleasing to the eye as it is to the taste buds. If you’re looking for a fresh and healthy take on Fagioli, this recipe will not disappoint.

Fagioli Soup with Roasted Red Pepper and Spinach

This twist on Olive Garden’s Fagioli soup introduces roasted red peppers, adding a smoky, sweet flavor that complements the creamy beans and savory sausage. The addition of spinach provides a fresh, earthy note, while the robust broth ties all the flavors together. This version is perfect for those who enjoy a slightly smoky and tangy profile in their soups, and it’s sure to become a new favorite in your recipe collection.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 roasted red peppers, peeled and chopped (or 1 jarred roasted red pepper)
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 4 cups baby spinach
• 1 tsp smoked paprika
• 1 tsp dried basil
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks. Remove the sausage and set it aside.
2. In the same pot, sauté the diced onion for 5 minutes until it softens, then add the garlic and cook for another minute until fragrant.
3. Stir in the roasted red peppers, cannellini beans, diced tomatoes (with juice), chicken broth, smoked paprika, basil, salt, and pepper. Bring the soup to a simmer and cook for 15 minutes.
4. Add the spinach and cook until wilted, about 3 minutes.
5. Return the sausage to the pot and stir everything together. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
6. Taste and adjust seasoning if necessary.
7. Serve the soup in bowls, garnished with freshly grated Parmesan, if desired.

This roasted red pepper Fagioli soup offers a delightful smoky and slightly sweet flavor, making it a standout among traditional versions. The roasted red peppers lend a depth of flavor, while the spinach adds a fresh element that balances the richness of the sausage and beans. The soup’s bold taste makes it perfect for those who enjoy a bit more complexity in their meals. Whether you’re looking to try something new or simply want to elevate the classic Fagioli, this recipe provides a delicious, hearty alternative that’s sure to impress.

Fagioli Soup with Pesto and Sun-Dried Tomatoes

If you love the flavors of fresh pesto and sun-dried tomatoes, this version of Fagioli soup will delight your taste buds. The pesto adds an aromatic basil kick, while the sun-dried tomatoes provide a tangy depth of flavor that complements the creamy beans and sausage. This variation is perfect for adding an Italian flair to the classic soup and is a great way to incorporate the rich, savory flavors of pesto into a hearty meal.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1/3 cup sun-dried tomatoes, chopped
• 2 tbsp basil pesto (store-bought or homemade)
• 1 tsp dried oregano
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)
• Fresh basil leaves (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it apart as it browns. Once browned, remove the sausage from the pot and set it aside.
2. In the same pot, sauté the diced onion for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, sun-dried tomatoes, pesto, oregano, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes.
4. Return the sausage to the pot and stir to combine. Let it simmer for another 5-10 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning if necessary.
6. Serve the soup in bowls, garnished with freshly grated Parmesan and fresh basil leaves for an added pop of color and flavor.

This Fagioli soup with pesto and sun-dried tomatoes offers an Italian-inspired twist that takes the classic soup to the next level. The pesto adds a vibrant, herbaceous flavor that blends beautifully with the sun-dried tomatoes’ tanginess, creating a soup that’s both savory and aromatic. The richness of the sausage and beans provides a hearty base, while the pesto and tomatoes infuse the dish with an Italian flair. This recipe is perfect for those looking to enjoy a flavorful, unique take on a traditional favorite, and it’s sure to become a crowd-pleaser at family dinners or dinner parties.

Fagioli Soup with Butternut Squash and Sage

This fall-inspired Fagioli soup combines the natural sweetness of butternut squash with the savory flavors of sausage and beans, all balanced by the fragrant aroma of fresh sage. The squash adds a creamy texture to the broth, while the sage lends an earthy, herbal note that enhances the overall richness of the soup. This is a perfect dish for cooler months and provides a comforting yet slightly seasonal variation on the traditional Fagioli.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks. Once browned, remove the sausage and set it aside.
2. In the same pot, sauté the diced onion and butternut squash for about 7-10 minutes, until the squash begins to soften.
3. Add the garlic and cook for an additional minute until fragrant.
4. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, and sage. Bring the soup to a simmer and cook for 20 minutes, until the squash is tender.
5. Return the sausage to the pot and cook for an additional 5-10 minutes to allow the flavors to meld.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve the soup in bowls, garnished with freshly grated Parmesan if desired.

The addition of butternut squash and sage brings a cozy, fall-inspired twist to the classic Fagioli soup. The squash adds both sweetness and creaminess to the broth, creating a heartwarming and smooth texture. The fresh sage elevates the dish, offering an earthy contrast to the richness of the sausage and beans. This variation is perfect for seasonal meals and will fill your kitchen with a wonderful fragrance as it cooks. It’s a wonderful option for cooler days when you crave something hearty yet comforting, with just the right balance of flavors.

Fagioli Soup with Turkey and Brussels Sprouts

A healthier twist on the classic Fagioli soup, this version uses lean turkey sausage and Brussels sprouts for a light yet hearty dish. The turkey provides a subtle, savory flavor that complements the beans and vegetables, while the Brussels sprouts add a slight bitterness that balances the richness of the sausage. This recipe is perfect for those looking for a nutritious, low-fat version of Fagioli soup without sacrificing flavor.

Ingredients:

• 1 lb lean turkey sausage
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup Brussels sprouts, trimmed and halved
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the turkey sausage and cook, breaking it apart as it browns. Once browned, remove the sausage from the pot and set aside.
2. In the same pot, sauté the diced onion, Brussels sprouts, carrots, and celery for 5-7 minutes, until the vegetables start to soften.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, thyme, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes.
5. Return the turkey sausage to the pot and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
6. Taste and adjust seasoning if needed.
7. Serve the soup in bowls, garnished with fresh parsley if desired.

This lighter take on Fagioli soup with turkey and Brussels sprouts is both nutritious and satisfying. The turkey sausage keeps the dish lean, while the Brussels sprouts provide a slight bitterness that perfectly balances the savory and creamy beans. It’s an ideal choice for a wholesome meal that’s still comforting and hearty, but not too heavy. The fresh parsley garnish adds a touch of color and freshness to this cozy dish, making it perfect for family dinners or as a healthy lunch option.

Fagioli Soup with Caramelized Onions and Mushrooms

For a savory, umami-packed version of Fagioli soup, this recipe includes caramelized onions and earthy mushrooms, which add a rich depth of flavor to the traditional beans and sausage. The caramelized onions bring sweetness and richness, while the mushrooms contribute an earthy note that complements the creamy texture of the beans. This version is perfect for mushroom lovers or anyone looking for a flavorful, hearty soup.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 cups mushrooms (cremini or white), sliced
• 2 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks. Remove the sausage and set it aside.
2. In the same pot, add the sliced onions and cook over medium-low heat for 15-20 minutes, stirring frequently, until they are caramelized and golden brown.
3. Add the sliced mushrooms and cook for another 5-7 minutes until the mushrooms release their moisture and soften.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, thyme, rosemary, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes.
6. Return the sausage to the pot and let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
7. Taste and adjust seasoning if necessary.
8. Serve the soup in bowls, garnished with freshly grated Parmesan if desired.

The addition of caramelized onions and mushrooms in this Fagioli soup creates a rich, savory depth of flavor that transforms the traditional recipe into a more complex and indulgent dish. The sweetness of the onions balances beautifully with the earthy mushrooms, while the sausage and beans provide a hearty and satisfying base. This soup is ideal for cooler days when you crave a deeply comforting meal that’s both rich and flavorful. It’s perfect for mushroom enthusiasts or anyone looking for a sophisticated take on the classic Fagioli soup.

Fagioli Soup with Roasted Garlic and Leeks

This version of Fagioli soup incorporates roasted garlic and leeks for a more delicate, yet flavorful, twist on the classic. The roasted garlic offers a sweet, mellow flavor that’s less sharp than raw garlic, while the leeks provide a subtle onion-like taste with a soft texture. Together, they create a lighter, aromatic soup that highlights the creamy beans and savory sausage in a unique way.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 head of garlic, roasted (or 1 tbsp garlic paste)
• 2 leeks, cleaned and sliced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. To roast the garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden.
2. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks. Remove the sausage and set it aside.
3. Add the sliced leeks to the pot and sauté for 5 minutes until softened.
4. Squeeze the roasted garlic out of the skin and add it to the pot, along with the garlic paste if using. Stir to combine and cook for another 2 minutes.
5. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, thyme, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes.
6. Return the sausage to the pot and let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
7. Taste and adjust seasoning if necessary.
8. Serve the soup in bowls, garnished with fresh parsley if desired.

The roasted garlic and leeks provide a gentle yet flavorful base in this Fagioli soup, elevating the traditional ingredients without overpowering them. The roasted garlic offers a smooth, sweet flavor, while the leeks add a mild onion taste that complements the beans and sausage perfectly. This version is great for those who prefer a lighter, aromatic soup with a delicate flavor profile, but it remains hearty enough to be filling. The fresh parsley garnish adds a touch of freshness, making this soup a wonderful option for a sophisticated and comforting meal.

Fagioli Soup with Sweet Potatoes and Kale

This hearty Fagioli soup incorporates the natural sweetness of sweet potatoes and the robust flavor of kale, creating a comforting and nutritious twist on the traditional recipe. The sweet potatoes add a creamy texture and slight sweetness to the broth, while the kale provides a burst of color and an earthy taste. Combined with the creamy beans and savory sausage, this version of Fagioli is perfect for those looking for a wholesome, filling soup.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it apart as it browns. Once browned, remove the sausage and set aside.
2. In the same pot, sauté the diced onion for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Stir in the cubed sweet potatoes and cook for about 5 minutes, allowing them to lightly brown.
4. Add the cannellini beans, diced tomatoes (with juice), chicken broth, thyme, salt, and pepper. Bring the soup to a simmer and cook for 20 minutes or until the sweet potatoes are tender.
5. Stir in the chopped kale and cook for an additional 3-5 minutes until the kale is wilted and tender.
6. Return the sausage to the pot and let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
7. Taste and adjust seasoning if needed.
8. Serve the soup in bowls, garnished with freshly grated Parmesan if desired.

The addition of sweet potatoes and kale creates a rich, nutrient-packed version of Fagioli soup. The sweet potatoes add a velvety texture and a touch of sweetness that balances the savory sausage, while the kale brings in a fresh, slightly bitter contrast. Together, these ingredients make the soup even more filling and wholesome, perfect for a cozy meal that feels nourishing. This variation is ideal for those looking to add more vegetables to their diet or anyone who enjoys a hearty, flavorful soup with a slight sweetness from the sweet potatoes.

Fagioli Soup with Bacon and Roasted Tomatoes

For a smoky, rich variation on the traditional Fagioli soup, this recipe features crispy bacon and roasted tomatoes, which infuse the broth with deep, savory flavors. The bacon adds a deliciously smoky crunch, while the roasted tomatoes enhance the soup with their natural sweetness. This version is perfect for those who enjoy a more indulgent, flavorful take on Fagioli soup with a touch of richness from the bacon.

Ingredients:

• 6 slices of bacon, chopped
• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and roast for 20 minutes, until they are soft and slightly caramelized.
2. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving some bacon fat in the pot.
3. Add the sausage to the pot with the bacon fat and cook until browned, breaking it apart as it cooks. Remove the sausage and set aside.
4. In the same pot, sauté the diced onion for 5 minutes until softened, then add the garlic and cook for another minute until fragrant.
5. Stir in the cannellini beans, chicken broth, oregano, basil, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes.
6. Add the roasted tomatoes and the cooked sausage back into the pot, letting the soup simmer for an additional 5-10 minutes.
7. Stir in the crispy bacon and cook for 2 minutes.
8. Taste and adjust seasoning if necessary.
9. Serve the soup in bowls, garnished with fresh parsley if desired.

The combination of crispy bacon and roasted tomatoes transforms this Fagioli soup into a smoky, rich dish with deep, complex flavors. The roasted tomatoes bring out a natural sweetness that balances the savory bacon and sausage, while the beans offer a creamy base to the soup. This variation is perfect for those who love smoky, indulgent flavors and want a satisfying, hearty soup. The crispy bacon adds an irresistible crunch, making this version of Fagioli a comforting and flavorful meal that’s perfect for cozy nights.

Fagioli Soup with Artichokes and Lemon

For a bright and tangy twist on the classic Fagioli soup, this recipe incorporates artichokes and lemon to introduce freshness and a burst of citrusy flavor. The tender artichokes add a slightly nutty and earthy taste, while the lemon brings a zesty contrast that brightens up the dish. This version is perfect for those who want a light yet satisfying soup with a vibrant, refreshing flavor profile.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can artichoke hearts, drained and chopped
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it apart as it browns. Once browned, remove the sausage and set it aside.
2. In the same pot, sauté the diced onion for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Stir in the chopped artichokes, cannellini beans, diced tomatoes (with juice), chicken broth, lemon juice, lemon zest, oregano, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes.
4. Return the sausage to the pot and let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
5. Taste and adjust seasoning if necessary.
6. Serve the soup in bowls, garnished with fresh parsley if desired.

The bright and tangy combination of artichokes and lemon gives this Fagioli soup a refreshing twist, making it perfect for those who enjoy vibrant, citrus-infused dishes. The artichokes add a subtle nutty flavor that complements the beans, while the lemon provides a zesty contrast that cuts through the richness of the sausage. This soup is light yet hearty and perfect for spring or summer, offering a unique and refreshing take on the classic Fagioli. With its citrusy kick and earthy undertones, it’s a deliciously different way to enjoy a comforting bowl of soup.

Note: More recipes are coming soon!