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Pasta e Fagioli Soup Recipe

Pasta Fagioli Soup, also known as Pasta e Fagioli soup, is hearty, comforting, and delicious.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 434 kcal
Course: Main Course , Soup , Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add chopped carrots, celery, and diced tomatoes. Stir and cook until tender, 4-5 minutes.
  4. Add basil, Italian seasoning, thyme, rosemary, tomato sauce, chicken broth, and drained and rinsed beans. Season with ½ teaspoon each salt and pepper.
  5. 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.
  6. 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.
  7. Once vegetables are tender, stir in pasta until heated through.
  8. 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

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

% 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.