Pollo, Pasta e Fagioli by The Red Headed Chef blog

Pollo, Pasta e Fagioli

by Margaret Bratcher

Cook Time: 60 minutes

Keywords: saute soup/stew ground chicken pasta Italian fall

One of your favorite soups from Olive Garden is easier than you might think! And healthier too!

Ingredients (serves 8)

  • 1lb ground chicken
  • 1 medium white onion
  • 3 cloves garlic
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) diced tomatoes with juice drained
  • 3-4 cups chicken stock
  • 2-3 medium carrots, shredded
  • 1 cup frozen peas
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can cannellini beans, rinsed and drained
  • 1/2-3/4 box small whole grain pasta (ditallini or elbows)
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. Italian seasoning
  • 2-3 bay leaves
  • salt and pepper to taste


  • Dice onion and garlic and begin cooking in pot with about 1 tbsp. olive oil. Add chicken and season with salt and pepper. Break into small pieces and cook until browned. Drain off any fat or water from onions.
  • Add in cans of tomato sauce, diced tomatoes, chicken stock, and shredded carrots. Season with red pepper, Italian seasoning, and bay leaves. Let this simmer as long or as little as you want. I let mine simmer for 10-15 minutes and it was delicious.
  • Begin cooking pasta. Since it will be going into a bunch of liquid in your soup, only cook it until it’s “al dente” so it will not get too soggy.
  • About 5 minutes before serving add in peas, both cans of beans, and pasta. Let this simmer until everything is heated all the way through.
  • Top with freshly grated parmesan, or if you are on a tight budget, Grana Padano, cheese.
  • Enjoy and let me know what you think!