Pasta e Fagioli Soup Recipe
User Reviews
5.0
210 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
8
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Calories
434 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Pasta e Fagioli Soup Recipe
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Pasta Fagioli Soup, also known as Pasta e Fagioli soup, is hearty, comforting, and delicious.
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Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage mild or spicy, or ground beef
- 1 small yellow onion diced
- 1 tablespoon garlic minced
- 2 carrots peeled and diced
- 1 rib celery diced
- 14.5 ounces canned diced tomatoes with juices, 1 can
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- 15 ounces tomato sauce
- 8 cups reduced sodium chicken broth
- 15 ounces canned red kidney beans drained and rinsed, 1 can
- 15 ounces canned cannellini beans drained and rinsed, or Great Northern beans
- salt and black pepper to taste
- 1 cup ditalini or small pasta such as tubetti or elbow macaroni
- chopped fresh parsley for garnish
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Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground Italian sausage and cook without moving for about one minute. Crumble it using a wooden spoon and continue cooking until browned, 3-5 minutes. Drain excess fat.
- Move the cooked sausage to one side of the pot, add the onion and garlic to the other half, and cook for 1-2 minutes, stirring occasionally, until the onion is tender.
- Add chopped carrots, celery, and diced tomatoes. Stir and cook until tender, 4-5 minutes.
- Add basil, Italian seasoning, thyme, rosemary, tomato sauce, chicken broth, and drained and rinsed beans. Season with ½ teaspoon each salt and pepper.
- Bring to a boil, and reduce the heat to a simmer. Cover and cook for 10-15 minutes or until the vegetables are tender. If needed, add more water, one cup at a time.
- In a separate pot, add water and bring to a boil over medium-high heat. Season with salt. Cook pasta according to package instructions. Drain well and toss with a bit of olive oil. Set aside.
- Once vegetables are tender, stir in pasta until heated through.
- Garnish with parsley and grated parmesan cheese if desired.
Notes
- Broth: Traditional Pasta e Fagioli is hearty and thick and most often served without lots of broth or vegetables. We like to serve it a bit more brothy and add some extras to feed a family; more like an Olive Garden copycat recipe. Adjust the amount of broth to your preference.
- Meatless: This soup can be made without meat if you'd prefer. Reduce the broth to 6 cups.
- Pasta: Cook the pasta on the side to keep it from soaking up too much broth.
- Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.
Nutrition Information
Show Details
Calories
434
(22%)
Carbohydrates
39g
(13%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Cholesterol
43mg
(14%)
Sodium
527mg
(22%)
Potassium
541mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3980IU
(80%)
Vitamin C
4.9mg
(5%)
Calcium
51mg
(5%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434 | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 527mg | 22% |
| Potassium | 541mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3980IU | 80% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 51mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
210 reviews
Excellent
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