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Classic Pasta e Fagioli
5 from 102 votes

Classic Pasta e Fagioli

Classic Pasta e Fagioli is a hearty soup featuring browned Italian sausage, a soffritto of onion, carrot, and celery, garlic, canned tomatoes, two types of beans, and ditalini pasta. The soup is simmered until tender and flavorful, offering a thick, savory broth with tender vegetables and pasta, accented by fresh basil and grated Parmesan.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 8 servings
Calories: 466 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 1 pound Italian sausage ground
  • 1 large yellow onion diced
  • 4 medium carrot finely diced
  • 4 medium celery finely diced, ribs
  • 5 teaspoons garlic minced
  • 4 cups beef broth
  • 1 (30 ounce can) diced tomatoes fire roasted
  • 1 (15 ounce can) red kidney beans drained and rinsed
  • 1 (15 ounce can) cannellini beans drained and rinsed
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/2 teaspoon thyme dried
  • 1 1/2 cups ditalini pasta
Garnish
  • 1/4 cup basil chopped, fresh
  • 1/2 cup Parmesan Cheese freshly grated

Instructions

    Cup of Yum
  1. Heat a 5 to 6-quart pot over medium-high heat. Add in 1 pound ground Italian sausage. Use a large spoon to break it up, and cook until browned, about 5 minutes. Drain any excess grease.
  2. Meanwhile, dice 1 large yellow onion and finely dice 4 medium carrots and 4 medium celery ribs into similarly sized pieces as the onion. Add to the pot with the sausage and cook until vegetables are softened and sausage is cooked through, about 7 to 10 minutes more, stirring frequently. Add 5 teaspoons minced garlic during the last 1 to 2 minutes of cooking.
  3. Pour in 4 cups beef broth and 1 (30 ounce can) fire roasted diced tomatoes. Drain and rinse the 1 (15 ounce can) red kidney beans and 1 (15 ounce can) cannellini beans to remove the extra starch, then add them to the pot. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Bring to a boil over high heat.
  4. Add 1 1/2 cups ditalini pasta. Reduce heat to medium and simmer until pasta is al dente, about 7 minutes.
  5. Serve hot and garnish generously with 1/4 cup chopped fresh basil, 1/2 cup freshly grated parmesan cheese, and additional salt and pepper to taste.

Notes

  • Italian sausage can be replaced with ground beef, ground turkey, or diced ham for different flavors.
  • Add 2 cups of roughly chopped kale along with the pasta for extra greens, or stir in 2 cups of baby spinach after cooking for a fresh touch.

Nutrition Information

Serving 1serving Calories 466kcal (23%) Carbohydrates 49g (16%) Protein 23g (46%) Fat 21g (32%) Saturated Fat 8g (40%) Cholesterol 49mg (16%) Sodium 1669mg (70%) Potassium 731mg (16%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 2923IU (58%) Vitamin C 15mg (17%) Calcium 192mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 466

% Daily Value*

Serving 1serving
Calories 466kcal 23%
Carbohydrates 49g 16%
Protein 23g 46%
Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 49mg 16%
Sodium 1669mg 70%
Potassium 731mg 16%
Fiber 8g 32%
Sugar 6g 12%
Vitamin A 2923IU 58%
Vitamin C 15mg 17%
Calcium 192mg 19%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.