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Square overhead shot of hands eating a bowl of pasta fagioli soup.
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5 from 5 votes

Pasta Fagioli Soup

Pasta e fagioli soup is a traditional Italian recipe that's loaded with Italian sausage, pasta, beans, and tomatoes!
Course Dinner
Cuisine Italian
Keyword pasta e fagioli, pasta fagioli soup, pasta fazool
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings 8 cups
Calories 244.7kcal
Author Blair Lonergan

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. ground Italian sausage (I use Italian turkey sausage, but any variety will work)
  • 1 small onion, diced (about ½ cup)
  • 1 stalk celery, diced
  • 1 medium carrot, peeled and diced
  • 1 tablespoon minced fresh garlic (about 3 cloves)
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 1 (14.5 ounce) can petite diced tomatoes, not drained
  • 4 cups chicken broth or vegetable broth
  • 2 tablespoons chopped fresh parsley (or ½ teaspoon dried parsley flakes)
  • 1 tablespoon chopped fresh rosemary (or ¼ teaspoon dried rosemary)
  • 1 ½ cups dry ditalini pasta (about 7 ounces)
  • Kosher salt and ground black pepper, to taste
  • For garnish: freshly grated Parmesan cheese; additional chopped parsley or rosemary

Instructions

  • In a large saucepan or Dutch oven, heat olive oil over medium-high heat. When the oil shimmers, add the sausage. Cook until no longer pink, using a wooden spoon to break up the meat (about 5-7 minutes). Use a slotted spoon to remove the sausage and place it on a plate (leave the fat in the pot).
    Browning Italian sausage in a cast iron Dutch oven.
  • Add the onion, celery, and carrot to the remaining fat in the pot. Cook and stir over medium-high heat until tender (about 7-8 minutes). Add the garlic and cook for 1 more minute.
    Adding vegetables to a cast iron Dutch oven.
  • Season with salt and pepper; add beans, tomato paste, diced tomatoes, broth, parsley and rosemary.
    Pouring chicken broth into a cast iron dutch oven.
  • Bring to a boil, then stir in the pasta. Reduce heat to medium; continue cooking for about 10-11 more minutes (or until the pasta is tender). Stir the pasta regularly as it’s cooking so that it doesn’t stick to the pot.
    Adding ditalini to a pot of soup.
  • Stir in the cooked sausage, and season with additional salt and pepper, if necessary. Ladle into bowls and garnish with additional herbs and freshly grated Parmesan.
    Horizontal overhead image of a bowl of pasta fagioli soup on a rustic wooden table.

Notes

This is a very thick soup -- almost like a stew. If you prefer more liquid in your bowl, add extra broth, to taste.

Nutrition

Serving: 1cup | Calories: 244.7kcal | Carbohydrates: 31.5g | Protein: 15.8g | Fat: 7.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Cholesterol: 30mg | Sodium: 809.4mg | Potassium: 194.9mg | Fiber: 4.9g | Sugar: 3.4g