Pasta e Fagioli

Pasta e Fagioli is a hearty Italian soup with pasta and beans. Add sausage, ground beef or chicken for a hearty meal that is so satisfying.

This flavorful soup is one of my favorites for a quick weeknight dinner. Pasta e fagioli means pasta with beans and it is a classic soup that you can find at Olive Garden but it is so easy to make at home.

Ingredients Needed for Pasta e Fagioli Recipe

• Italian Sausage or Lean Ground Beef
• Onions
• Celery
• Carrots
• Olive Oil
• Granulated Garlic
• Dried Basil
• Dried Oregano
• Kosher Salt
• Black Pepper
• Tomato Paste
• Petite Diced Tomatoes
• Kidney Beans or Chickpeas
• Chicken Broth or Beef Broth
• Ditalini Pasta or Macaroni
• Cooked Chicken (optional)
• Grated Parmesan Cheese for garnish

How to Make Pasta e Fagioli Soup

1. Brown sausage in a dutch oven or large soup pan, over medium-high heat, breaking it up as it cooks until well browned. Remove to a bowl and set aside.
2. Dice onions, slice celery and carrots.
3. Coat the dutch oven with olive oil and add chopped vegetables. Cook over medium heat, stirring often until vegetables are softened.
4. Add garlic, basil, oregano, salt and pepper, stirring cooking 1 – 2 minutes.

5. Stir in tomato paste, diced tomatoes and chicken broth.
6. Next, add the cooked sausage and diced chicken along with rinsed and drained beans.
7. Cook the pasta for 6 minutes in boiling water or until it reaches desired doneness. Drain well and set aside.

8. Cook soup for 10 minutes over medium heat, stirring occasionally. Lower to simmer until ready to serve.

9. Ladle into bowls adding cooked pasta into the bowls, this keeps the pasta from getting gummy.
10. Garnish with fresh grated parmesan cheese if desired.

Serving

Serve with a green salad and breadsticks or easy garlic bread. Pasta e Fagioli can also be served as a first course for Italian dinners such as lasagna or manicotti.

Recipe Notes

• Add-ins: Fresh or frozen greens like baby spinach, Swiss chard or kale can be added in with the sausage if desired.
• Make it Spicy: Use spicy Italian sausage or add red pepper flakes to the seasonings for a spicier soup.
• Storage: Store leftover soup in an air-tight container in the refrigerator for 3-4 days. Freeze up to 3 months. Pasta can be stored separately or mixed into the soup.
• Reheat: Cook soup in a saucepan over medium-high heat, stirring occasionally until heated through. Frozen soup can be thawed overnight in the refrigerator and then reheated.

More Delicious Soup Ideas

• Minestrone Soup
• Tuscan Sausage and Potato Soup
• Lasagna Soup
• Italian Gnocchi Soup
• Creamy Tomato Sausage Soup
• More Quick and Easy Soup Recipes

Add this Pasta e Fagioli soup to your dinner menu this week for a flavorful meal filled with delicious vegetables, pasta, beans and Italian sausage.

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Pasta e Fagioli

Pasta e Fagioli is a hearty Italian soup with pasta and beans. Add sausage, ground beef or chicken for a hearty meal that is so satisfying.

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Soups

Cuisine: Italian

Keyword: Italian soup, pasta fazool, sausage and pasta soup

Servings: 8

Calories: 778kcal

Author: Milisa

Ingredients

• 1 pound Italian Sausage
• 1 onion diced
• 4 stalks celery sliced thin
• 2 carrots sliced thin
• ¼ cup olive oil
• 3 tablespoons granulated garlic
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 3 ounces tomato paste
• 14.5 ounces petite diced tomatoes
• 6 cups chicken broth
• 15.5 ounces can kidney beans rinsed and drained
• ½ pound chicken cooked, diced
• 2 cups ditalini pasta cooked

Instructions

• Brown sausage in a dutch oven or large soup pan, over medium-high heat, breaking it up as it cooks until well browned. Remove to a bowl and set aside.
• Dice onions, slice celery and carrots.
• Coat the dutch oven with olive oil and add chopped vegetables. Cook over medium heat, stirring often until vegetables are softened.
• Add garlic, basil, oregano, salt and pepper, stirring cooking 1 – 2 minutes.
• Stir in tomato paste, diced tomatoes and chicken broth.
• Next, add the cooked sausage and diced chicken along with rinsed and drained beans.
• Cook the pasta for 6 minutes in boiling water or until it reaches desired doneness. Drain well and set aside.
• Cook soup for 10 minutes over medium heat, stirring occasionally. Lower to simmer until ready to serve.
• Ladle into bowls adding cooked pasta into the bowls, this keeps the pasta from getting gummy.
• Garnish with fresh grated parmesan cheese if desired.

Notes

• Add-ins: Fresh or frozen greens like baby spinach, Swiss chard or kale can be added in with the sausage if desired.
• Make it Spicy: Use spicy Italian sausage or add red pepper flakes to the seasonings for a spicier soup.
• Storage: Store leftover soup in an air-tight container in the refrigerator for 3-4 days. Freeze up to 3 months. Pasta can be stored separately or mixed into the soup.
• Reheat: Cook soup in a saucepan over medium-high heat, stirring occasionally until heated through. Frozen soup can be thawed overnight in the refrigerator and then reheated.

Nutrition

Calories: 778kcal | Carbohydrates: 53g | Protein: 20g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Cholesterol: 71mg | Sodium: 1684mg | Potassium: 872mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2944IU | Vitamin C: 11mg | Calcium: 126mg | Iron: 5mg